To help celebrate British Pie Week, The English Provender Co. has put together two delicious pie recipes, which are sure to go down a hit at the dinner table whether you’re a vegetarian or a meat lover. The traditional dish is a British institution and a favourite enjoyed by households across the country – so how about giving the pie the respect it deserves and cook up these easy to follow recipes in celebration!

BUTTERNUT SQUASH, SAGE AND STILTON PIE

Serves: 6

Preparation time: 15 minutes

Cooking time: about 45 minutes

You will need:

  • 750g cubed butternut squash
  • 2 small red onions, each quartered
  • 1 tablespoon olive oil
  • 50g butter, melted
  • 6 large sheets filo pastry
  • 220g jar The English Provender Co. Apple, Pear and Fig Chutney
  • 125g Stilton or blue cheese, crumbled
  • 50g walnut pieces
  • 6 sage leaves

Method:

1.       Preheat the oven to 190º C, Gas Mark 5. Place the butternut squash and onions in a roasting tin, drizzle with the oil and season with freshly ground black pepper.  Cook for 15-20 minutes until just tender

2.       Meanwhile, brush a 28cm round loose – bottomed flan tin with some of the butter. Lay a few sheets of filo across it, slightly overlapping. Brush the overhanging filo with more butter. Continue layering the filo, buttering as you go and slightly overlapping the sides of the tin. Place a baking sheet in the oven to preheat

3.       Spoon the apple, pear and fig chutney over the bottom of the pastry. Top with the butternut squash and onions. Scatter over the Stilton and walnuts and sage leaves. Fold in the overhanging edges

4.       Place the pie on the preheated baking sheet and bake for 20- 25 minutes until golden. Serve in slices, with a crisp green salad

RICH & TASTY BEEF BOURGUIGNON PIE

Serves 6

Ingredients:

  • 4tbsp oil
  • 800g diced braising steak, dusted with 2tbsp plain flour, seasoned
  • 200g Un-smoked bacon Lardons
  • 400g Shallots, peeled
  • 250g Button mushrooms
  • 300ml Beef stock
  • 300ml Red wine
  • 2tsp The English Provender Co. Grated Hot Horseradish 
  • 2 tsp Very Lazy Chopped Garlic
  • 375g puff pastry Milk – for brushing
  • Method:

1.      Heat 2tbsp oil in a casserole and brown the steak and remove to a plate.

2.      Fry the bacon until crispy and remove to the plate

3.      Add 1tbsp oil and brown the shallots, then remove to the plate. Repeat with the mushrooms. Add everything back to the casserole with the stock, wine, horseradish and garlic paste. Simmer for 1 hour

4.      Heat oven to Mark 6/200°C. Transfer everything to a pie dish

5.      Roll out the pastry and cut a circle just bigger than the dish. Mould extra pastry onto the edge of the pie dish and brush with milk. Put the pastry lid on top and crimp the edges. Make 2 slits in the top of the pastry; brush with milk. Cook for 25-30 minutes Tip: Other flavour combinations to try – Swap the beef, mushrooms, beef stock and wine for pork shoulder, apple, chicken stock and cider.

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