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Susan Jung

Savoury pies are rib-sticking comfort food. They're not difficult to prepare  when using purchased pastry doughs, as in the first two recipes.  For added convenience, the fillings can be made the day before and refrigerated overnight. The pies can then be assembled quickly.

Beef pies (pictured)

This recipe comes from food stylist Rachael Macchiesi.

2 blocks (375 grams each) purchased short-crust dough

4 sheets (20cm x 20cm each) purchased puff pastry

1 egg whisked with 30ml water, for the egg wash

For the filling:

30ml cooking oil

2 onions, coarsely chopped

1kg chuck steak (or good-quality beef trimmings), cut into 2.5cm pieces

20 grams tomato paste

750ml Swanson's beef stock

250ml red wine

15ml Worcestershire sauce

25 grams cornstarch

125ml water

Fine sea salt and freshly ground black pepper, to taste

In a skillet, heat the oil, add the onion and cook over a medium heat for about two minutes. Add the beef and cook it, stirring frequently, for about five minutes.

Stir in the tomato paste, beef stock, red wine, Worcestershire sauce and salt and pepper. Simmer over a low heat until the beef is tender; about one hour. Stir the cornstarch with the water, add it to the mixture and stir until thick. Taste and adjust seasonings. Cool the mixture.

On a floured surface, roll out the short-crust dough to about 3mm thick. Cut circles of dough to line the bottoms and sides of eight single-serve  metal moulds, with an overhang of about 1cm. Press the dough firmly to the sides of the moulds to make it smooth and even. Spoon the filling into the moulds. Lightly brush the overhanging dough with the egg wash.

Cut circles of puff pastry about 3cm larger than the top of the moulds. Put a circle of the puff pastry on each mould. Use your fingers to firmly press the edges of the puff pastry against the short-crust dough so the two doughs adhere. Tuck the overhanging dough into the moulds. Place the pies on a baking tray and chill for about 20 minutes.

Preheat the oven to 180 degrees Celsius. Brush the tops of the pies with the egg wash and cut air vents in the top crust. Bake for 35 minutes,  or until the crust is puffed and medium brown and the juices are starting to bubble out of the holes. Serves eight.

Chicken pot pies

4 sheets (20cm x 20cm each) purchased puff pastry

1 egg whisked with 30ml water, for the egg wash

500ml Swanson's chicken broth

10 boneless chicken thighs

1 stalk celery

2 medium-sized carrots

4-6 medium-sized new potatoes

45ml unsalted butter

35 grams plain flour

750ml whole milk

Freshly grated nutmeg

Paprika, to taste

Fine sea salt and freshly ground black pepper, to taste

Cut the chicken meat into 1cm cubes. Cut the celery, carrots and potatoes into a large dice and keep in separate piles. Heat the broth with 250ml water in a medium-sized saucepan until simmering. Add the chicken and simmer for about three minutes or until cooked. Use a slotted  spoon to scoop out the meat and put in a large bowl.  Simmer the celery, carrots and potatoes separately until tender.  Mix the vegetables and chicken.

Melt the butter in a saucepan, add the flour and stir constantly over a medium-low heat until pale golden. Use a whisk to stir in the milk; about 60ml at a time, whisking until smooth after each addition. Simmer for about three minutes, then season with salt, pepper, nutmeg and paprika. Mix the sauce with the chicken and vegetables and divide between eight  ramekins. Cool completely.

Preheat oven to 180 degrees Celsius.  Cut eight circles of the puff pastry about 1.5cm larger than the tops of the ramekins. Put the circles over the chicken filling and tuck the excess dough into the ramekins. Lightly brush the dough with the egg wash and cut air vents in a decorative pattern. Place on baking tray and bake  for about 30 minutes, or until the dough is puffed and golden brown. Serves eight.

Salmon and leek pie

For the topping:

1.5kg baking potatoes

60 grams unsalted butter

About 80ml whole milk

Salt and pepper to taste

For the filling:

80 grams unsalted butter, divided

3 large leeks

1kg skinless salmon fillets, cut into 2cm chunks

200 grams thinly sliced smoked salmon

25 grams plain flour

600ml whole milk

Chopped fresh dill

Sea salt and freshly ground black pepper, to taste

To make the topping, peel the potatoes and cut into large, even chunks. Put them in a saucepan and add water to cover. Bring to the boil, cover and simmer until just tender. Drain and mash until smooth. Add the butter and enough milk to make the potatoes firm but spreadable. Season well with salt and pepper.

Cut the leeks (the white and pale green parts) in half lengthwise and wash well under cold water. Pat dry and cut into 5mm  slices. Heat 45 grams of the butter in a skillet, add the leeks and cook until tender. Strain in a colander over a bowl, reserving the liquid.

Heat the milk in a saucepan. Add half the salmon chunks and simmer until just cooked. Use a slotted spoon to scoop out the salmon and put into a large bowl. Cook the remaining salmon chunks. Reserve the poaching milk and add the liquid from the leeks. Tear the smoked salmon into large pieces and add to the poached salmon.

Heat 35 grams of butter in a saucepan. Add the flour and stir constantly over a medium-low heat until pale golden. Use a whisk to stir in the poaching milk; about 60ml at a time, whisking until smooth after each addition. Mix the sauce with the poached and smoked salmon, the leeks, dill and salt and pepper to taste. Spoon into six single-serve  ramekins. Spoon the mashed potatoes over the fish mixture and spread evenly to  cover the top. Place the pies on a baking tray.

Preheat the oven to 200 degrees Celsius.  Bake the pies until heated through and crusty on top. Serves six.

styling Rachael Macchiesi



Easy as pie