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1465402039pies PDF
1465402039pies PDF
3,(6
sweet and savory
CAROLINE BRETHERTON
with Jane Bamforth
DK UK
Editor Alison Shaw
Project Art Editor Kathryn Wilding
Design Assistant Jade Wheaton
Managing Editor Dawn Henderson
Managing Art Editor Christine Keilty
Senior Jackets Creative Nicola Powling
Jacket Design Assistant Rosie Levine
Pre-Production Producer Andrew Hilliard
Senior Producer Jen Lockwood
Creative Technical Support Sonia Charbonnier
Publisher Peggy Vance
DK PUBLISHING
North American Consultant Kate Ramos
US Editor Margaret Parrish
US Senior Editor Rebecca Warren
DK INDIA
Senior Editor Chitra Subramanyam
Editor Ligi John
Assistant Editor Neha Samuel
Senior Art Editor Anchal Kaushal
Art Editors Vandna Sonkariya,
Isha Nagar, Pankaj Bhatia
Managing Editor Glenda Fernandes
Managing Art Editor Navidita Thapa
DTP Manager Sunil Sharma
DTP Operator Satish Chandra Gaur
13 14 15 16 10 9 8 7 6 5 4 3 2 1
001187843Feb/13
First published in the United States in 2013 by
DK Publishing
375 Hudson Street, New York, New York 10014
Copyright 2013 Dorling Kindersley Limited
All rights reserved.
Without limiting the rights under copyright reserved above, no part of
this publication may be reproduced, stored in or introduced into a retrieval
system, or transmitted, in any form, or by any means (electronic, mechanical,
photocopying, recording, or otherwise), without the prior written permission
of both the copyright owner and the above publisher of this book.
Published in Great Britain by Dorling Kindersley Limited.
A catalog record for this book is available from the Library of Congress.
ISBN: 978-1-4654-0203-5
DK books are available at special discounts when purchased in bulk for sales
promotions, premiums, fund-raising, or educational use. For details, contact:
DK Publishing Special Markets, 375 Hudson Street, New York, New York
10014 or [email protected].
Color reproduction by Opus Multi Media Services, India
Printed and bound by South China Printing Co. Ltd, China
PUBLISHERS NOTE
The recipes contained in this book have been created for the ingredients and
techniques indicated. The Publisher is not responsible for your specic health or
allergy needs that may require supervision. Nor is the Publisher responsible for any
adverse reactions you may have to the recipes contained in the book, whether you
follow them as written or modify them to suit your personal dietary needs or tastes.
CONTENTS
FOREWORD 6
INTRODUCTION 8
RECIPE PLANNERS 10
MEAT PIES AND TARTS 28
POULTRY PIES AND TARTS 72
IN PRAISE OF PIE DOUGH 102
FISH PIES AND TARTS 130
VEGETARIAN PIES AND TARTS 160
FRUIT PIES AND TARTS 216
CHOCOLATE PIES AND TARTS 292
OTHER SWEET PIES AND TARTS 310
INDEX 346
ACKNOWLEDGMENTS 352
FOREWORD
Its time that pies and tarts had their moment in the sun. For too long these
versatile dishes have been neglected, thought by many to be old-fashioned
and heavy. There are, however, as many different types of pie and tart
as you have the imagination to createfrom heart-warming winter dishes
such as Steak and Kidney Pie to the delicate, multilayered puff pastry
confections that are Summer Fruit Millefeuilles.
Not only is there a pie for all occasions, but there are also pies for every
type of cook. Whether you are just starting out on the road to culinary
expertise or have been traveling down it for years, you will nd recipes
in this book to excite and stimulate you.
Many home cooks are unnecessarily put off by making pastry and pie dough
they often think that it is more difcult than it actually is. Pastry-making
traditionally requires cool hands (pastry hands, as my grandmother used to
call them) and a cool, logical head. Follow a few simple rules and its hard to go
wrong: dough should be handled as little as possible, to keep it from becoming
dry and overworked. It should be chilled or rested before use, since this helps
the glutens in the our to relax and stops the cooked crust from shrinking
away from the pan. Most pies and tarts turn out better if blind-baked rst, and
try to bake pie dough in metal pansthe metal conducts heat well and quickly,
which helps to prevent the common problem of a soggy crust.
There are a few shortcuts that can help you to make the perfect pie dough.
I often make my pie dough in a food processor, since this saves both time and
effort. If you are worried about overmixing the dough, try just using the food
processor to rub together the fat and our, then continue by hand. There are
also many store-bought products on the market that are indistinguishable
from homemade dough. If time is short, there is nothing wrong with
taking a shortcut and using a good-quality store-bought dough or pastry.
The important thing is to produce a pie that looks and tastes delicious.
INTRODUCTION
Pies: Sweet and Savory draws together recipes for pies
and tarts from all over the world. From the lightest, most
delicate layered fruit strudels to the heartiest steak pies,
all types of the most delicious and diverse recipes are
gathered together in one place. Pies and tarts can be as
varied as the pastry and llings they contain, and here
there are recipes for every different type of pastry and
dough imaginable. Potato- or crumble-topped pies also
feature, and some recipes use bread or cobbler dough
as a delicious base or a tempting topping.
In Pies, you will nd an enormous variety of pies and
tartsfrom the classic en crotes, made with beef and
salmon, to the more unusual pastillas of North Africa
stuffed with a heady mixture of game, herbs, and spices.
If youre in the mood to bake a sweet pie, you have
a multitude of choices. Youll nd classic American
pies, such as Pumpkin Pie and Shoo Fly Pie, as
well as British standards like Yorkshire Curd Tart.
This book is truly international, featuring pielike
dishes such as the Italian Torta della Nonna, a simple,
ricotta-based tart, and the crispy Baklava of the
Middle East, stuffed with nuts and spices and dripping
with a honey syrup.
Also included is an array of mini pies and hand pies,
galettes, turnovers, tartlets, and pasties. These fun,
individual pies are loved by adults and children alike,
whatever the occasion. They can be put together in a
ash, and eaten hot or cold, making them ideal to take
on a picnic, pack in a lunchbox, or serve at a party.
10 Recipe planners
TOP-CRUST PIES
A top crust is particularly suited to those pies that require little more
than a lid of homemade or store-bought pie dough, and where the lling
is already at least partially cooked or requires little cooking time.
SAVORY
STEAK AND ALE PIE
COOK 214 HRS
page 32
page 36
BEEF AND
STILTON PIE
COOK 50 MINS1 HR
page 40
page 46
page 56
VENISON PIE
COOK 2234 HRS
page 67
PUFF-CRUSTED
GAME SOUP
COOK 1 HR 20 MINS
page 71
CHICKEN PIE
COOK 4045 MINS
page 76
page 79
CHICKEN AND
SWEET CORN PIE
COOK 1 HR
page 83
page 65
page 91
Top-crust pies 11
page 98
page 101
FISH AND
SWEET CORN PIE
COOK 55 MINS
page 132
page 133
SALMON, FENNEL,
AND WHITE WINE PIE
COOK 114112 HRS
page 141
page 158
COOK 40 MINS
page 74
SWEET
BLACKBERRY
AND APPLE PIE
COOK 50 MINS1 HR
page 228
page 239
page 30
12 Recipe planners
DOUBLE-CRUST PIES
A double crust suits pies that have rich, thick juices that can be
soaked up by the bottom layer of pie crust. These pies need a slightly
longer cooking time to crisp up both the base and the pie lid.
FLAMICHE
COOK 4045 MINS
page 208
CHESTNUT AND
MUSHROOM PIE
COOK 3540 MINS
page 210
SWEET
APPLE PIE
COOK 5055 MINS
page 218
page 231
PEACH PIE
page 274
SAVORY
CHICKEN AND
HAM RAISED PIE
CROSTATA DI MARMELLATA
page 77
COOK 50 MINS
page 33
page 48
SAUSAGE, BACON,
AND EGG PIE
page 82
CHICKEN AND
HEART OF PALM PIE
page 246
page 258
RHUBARB AND
STRAWBERRY PIE
COOK 5055 MINS
page 261
CHERRY PIE
page 85
COOK 50 MINS1 HR
page 270
COOK 50 MINS
KALAKUKKO
page 51
CROSTATA DI RICOTTA
page 142
COOK 1 HR
page 55
page 153
COOK 30 MINS
AUVERGNE TOURTE
COOK 40 MINS
page 59
page 178
STARGAZY PIE
page 316
page 325
SWEET
OATY BLACKBERRY
AND APPLE CRUMBLE
COOK 45 MINS
page 225
APPLE AND
BLACKBERRY COBBLER
WITH CINNAMON
COOK 30 MINS
page 229
page 230
PLUM AND
CINNAMON COBBLER
COOK 30 MINS
page 240
PLUM CRUMBLE
COOK 3040 MINS
page 242
PEACH COBBLER
COOK 3035 MINS
page 244
RHUBARB SMULPAJ
COOK 30 MINS
page 264
BLUEBERRY COBBLER
COOK 30 MINS
page 267
CHERRY CRUMBLE
COOK 3540 MINS
page 35
page 272
SAVORY
CHICKEN COBBLER
page 89
page 37
page 143
FISH CRUMBLE
14 Recipe planners
SAVORY
CORNISH PASTIES
COOK 4045 MINS
page 38
FORFAR BRIDIES
COOK 2025 MINS
page 41
page 43
SAUSAGE ROLLS
COOK 1012 MINS
page 52
page 57
INDIVIDUAL QUAIL
PASTILLA
COOK 55 MINS
page 68
CHINESE BARBECUE
DUCK PUFFS
COOK 50 MINS
page 70
CHICKEN PASTIES
COOK 3540 MINS
page 90
SMOKED CHICKEN
AND ARUGULA FILO
PARCELS
COOK 20 MINS
page 92
page 192
CHICKEN AND
CHEESE EMPANADAS
COOK 30 MINS
page 93
CHICKEN AND
VEGETABLE PIELETS
COOK 50 MINS1 HR 5 MINS
page 96
ROAST TURKEY
AND CRANBERRY
TURNOVERS
COOK 2530 MINS
page 97
ANCHOVY, PEPPER,
AND THYME TARTLETS
COOK 2530 MINS
page 137
CHEESE GOUGRES
WITH SMOKED SALMON
COOK 4045 MINS
page 145
COOK 40 MINS
EMPANADAS
page 81
page 150
INDIVIDUAL HALIBUT
AND SPINACH PIES
COOK 25 MINS
page 154
TOMATO AND
PESTO TARTS
COOK 2025 MINS
page 162
CHEESE AND
POTATO EMPANADAS
COOK 55 MINS
page 170
VEGETABLE SAMOSAS
COOK 3540 MINS
page 173
CURRIED
VEGETABLE PIES
COOK 45 MINS
page 175
page 156
CONTINUED
16 Recipe planners
page 187
SPICY BUTTERNUT
SQUASH AND FETA
PARCELS
COOK 30 MINS
page 191
CREAMY MUSHROOM
HOLLANDAISE TARTLETS
COOK 40 MINS
page 195
page 196
BOREKS
COOK 1012 MINS
page 202
BROCCOLI, TOMATO,
AND MOZZARELLA
GALETTES
COOK 35 MINS
page 206
page 213
APPLE AND
CAMEMBERT TARTLETS
COOK 2530 MINS
page 214
KARELIAN PIES
COOK 40 MINS
page 215
page 148
CHOCOLATE AND
PEAR TARTLETS
COOK 2530 MINS
page 298
page 303
page 305
VANILLA
MILLEFEUILLES SLICES
COOK 3540 MINS
page 315
PASTEIS DE NATA
COOK 3540 MINS
page 324
CARDAMOM CUSTARD
FILO TARTLETS
COOK 2025 MINS
page 326
BAKLAVA
COOK 10 MINS
page 257
page 328
SWEET
page 266
page 223
page 234
page 252
COOK 30 MINS
CHERRY TARTLETS
COOK 2025 MINS
page 271
BANANA SHUTTLES
COOK 3040 MINS
page 333
COCONUT CREAM
TARTLETS
COOK 20 MINS
page 283
page 340
BANANA AND
CINNAMON PASTELS
BOUREKIA
COOK 10 MINS
STRAWBERRIES AND
CREAM SHORTBREAD
TARTLETS
COOK 10 MINS
page 344
page 286
MINCE PIES
DEEP-FRIED
MINCEMEAT RAVIOLI
COOK 10 MINS
page 259
page 291
page 345
18 Recipe planners
page 58
ONION AND
ROQUEFORT QUICHE
COOK 112 HRS
page 181
page 185
ASPARAGUS CREAM
CHEESE QUICHE
COOK 35 MINS
page 203
BROCCOLI AND
MUSHROOM QUICHE
COOK 50 MINS1 HR
page 207
LEEK QUICHE
COOK 1112 HRS
page 209
SAVORY TARTS
CREOLE SAUSAGE
AND TOMATO TART
COOK 1 HR 10 MINS
page 50
page 60
page 138
page 61
RICOTTA, ROSEMARY,
AND PINE NUT TART
page 184
page 62
page 200
ROASTED FENNEL
AND PARMESAN TART
STILTON, APPLE,
AND CELERY TART
page 63
page 188
page 201
THYME-ROASTED
BUTTERNUT SQUASH AND
DOLCELATTE TART
page 94
page 190
page 204
page 136
SMOKED SALMON
AND DILL TART
MIXED MUSHROOM
AND WALNUT TART
COOK 1 HR
page 194
COOK 1 HR 5 MINS
page 147
COOK 55 MINS1 HR
ASPARAGUS, PEA,
AND MINT TART
page 197
page 159
TOMATO AND
HARISSA TART
COOK 15 MINS
page 163
ROASTED RED
PEPPER TART
COOK 114 HRS
page 167
OLIVE, ROSEMARY,
AND RED ONION TART
COOK 114 HRS
page 168
ROASTED VEGETABLE
AND GOAT CHEESE TART
COOK 114112 HRS
page 174
ONION TART
COOK 1 HR1 HR 10 MINS
page 179
SPINACH, CHEESE,
AND THYME TART
COOK 55 MINS
page 182
page 165
20 Recipe planners
SWEET TARTS
The starting point for a sweet tart is a good pie crust, made from
either savory or sweet pastry. The crust can then hold a whole
variety of llings, with or without a custard to bind them.
TARTE AUX POMMES
COOK 114 HRS
page 222
page 226
page 235
PAGE 238
PAGE 241
page 243
ALMOND AND
PEACH TART
COOK 30 MINS
page 247
page 248
APRICOT TART
COOK 50 MINS1 HR
page 251
page 253
RASPBERRY CREAM
CHEESE TART
COOK 3545 MINS
page 233
page 254
Sweet tarts 21
page 255
STRAWBERRY TART
COOK 25 MINS
page 260
GOOSEBERRY TART
COOK 1 HR
page 276
ORANGE AND
ROSEMARY TART
COOK 1 HR
page 277
page 278
page 279
COOK 1 HR 35 MINS
BANOFFEE PIE
page 262
page 282
page 284
page 288
page 289
CHOCOLATE TART
COOK 3540 MINS
page 294
CHOCOLATE CHIP
COOKIE PIE
COOK 114 HRS1 HR 20 MINS
page 295
page 296
CONTINUED
22 Recipe planners
CHOCOLATE WALNUT
TRUFFLE TART
COOK 4050 MINS
page 299
page 300
DOUBLE CHOCOLATE
AND GINGER
TRUFFLE TART
COOK 30 MINS
page 301
page 304
page 306
TARTE AU CITRON
COOK 45 MINS
page 281
HAZELNUT, CHOCOLATE,
AND ORANGE TART
COOK 55 MINS1 HR 10 MINS
page 308
DARK CHOCOLATE,
APRICOT, AND
ALMOND TART
COOK 1 HR1 HR 10 MINS
page 309
ROCKY ROAD
ICE CREAM PIE
COOK 10 MINS
page 312
BAKEWELL TART
COOK 1 HR1 HR 10 MINS
page 314
page 317
page 318
page 268
Sweet tarts 23
WALNUT TART
COOK 50 MINS
page 331
page 336
ALMOND AND
ORANGE TART
COOK 4555 MINS
page 337
page 338
LIME AND
COCONUT TART
COOK 50 MINS
page 339
page 342
page 343
page 335
TREACLE TART
FLAN NATURE
COOK 1 HR 20 MINS
page 319
page 323
PECAN PIE
page 320
page 329
CUSTARD TART
SILESIAN POPPY
SEED TART
page 322
page 330
24 Recipe planners
SAVORY
BOEUF EN CROTE
COOK 45 MINS1 HR
page 42
page 53
VENISON WELLINGTONS
COOK 35 MINS
page 66
SQUAB BREASTS
EN CROTE
COOK 3035 MINS
page 69
CRISPY CHICKEN
AND SPINACH PIE
COOK 3540 MINS
page 78
STUFFED CHICKEN
BREASTS EN CROTE
COOK 4055 MINS
page 84
CHICKEN JALOUSIE
COOK 35 MINS
page 88
MIDDLE-EASTERN
GUINEA HEN PIE
COOK 112 HRS
page 99
SALMON COULIBIAC
COOK 55 MINS1 HR
page 144
page 198
SWEET
APPLE STRUDEL
COOK 3040 MINS
page 220
APPLE JALOUSIE
COOK 3040 MINS
page 221
page 237
SUMMER FRUIT
MILLEFEUILLES
COOK 2530 MINS
page 265
CHERRY STRUDEL
COOK 3040 MINS
page 273
page 290
CHOCOLATE
MILLEFEUILLES
COOK 2530 MINS
page 307
CHESTNUT MILLEFEUILLES
COOK 2535 MINS
page 332
SALMON EN CROTE
COOK 30 MINS
page 140
MEDITERRANEAN
JALOUSIE
COOK 25 MINS
page 166
COOK 35 MINS
page 183
page 169
MEDITERRANEAN
FILO PIE
page 189
page 171
page 211
26 Recipe planners
TARTE TATINS
Named after two French sisters who earned a living by baking their
fathers favorite apple tart, this is a true French classic. Other fruit
works well, too, or use vegetables to give this dish a savory twist.
SAVORY
CARAMELIZED SHALLOT
TARTE TATIN
COOK 45 MINS
page 180
SWEET
APPLE TARTE TATIN
COOK 3550 MINS
page 224
page 236
CARAMELIZED
MANGO TARTLETS
COOK 30 MINS
page 249
page 285
page 176
POTATO-TOPPED PIES
Potato toppings can be used with any type of vegetable, sh, or meat
lling. An ideal way to use up leftover stews, the pies can be topped
with fresh herbs, grated cheese, or mustard.
FRENCH BEEF AND
HERB POTATO PIE
COOK 2212 HRS
page 45
LANCASHIRE HOTPOT
COOK 212 HRS
page 47
SHEPHERDS PIE
COOK 1 HR 20 MINS
page 49
VEGETABLE AND
CHICKEN PIE
COOK 50 MINS
page 86
page 146
page 151
page 152
HERRING, APPLE,
AND ONION PIE
COOK 1 HR 10 MINS
page 155
SHEPHERDLESS PIE
COOK 50 MINS
page 172
page 205
FISHERMANS PIE
COOK 50 MINS1 HR
page 135
MEAT PIES
AND TARTS
EQUIPMENT
912in (24cm) baking dish,
pie funnel
INGREDIENTS
FOR THE FILLING
5 COOK 2 3 HRS
1
UP TO
4 FREEZE
1 MONTH
5 COOK 2 HRS
1
PREP 20 MINS
PLUS COOLING
EQUIPMENT
9in (22cm) pie dish
INGREDIENTS
FOR THE FILLING
UP TO
4 FREEZE
1 MONTH
PREP 30 MINS
PLUS CHILLING
2 MONTHS
EQUIPMENT
7in (18cm) pie dish
INGREDIENTS
FOR THE FILLING
Most cobblers rise like scones when baked, however, if you use allpurpose our they take on a different texture, resulting in a thinner,
crisper cobbler topping. This topping will work well with any rich stew.
PREP 20 MINS
PLUS CHILLING
5 COOK 2 HRS
EQUIPMENT
INGREDIENTS
Heat half the olive oil in the pan, add the meat,
and cook over medium heat, stirring frequently,
for 810 minutes until evenly browned. Brown the
meat in batches, since there will be too much to cook
together. Remove with a slotted spoon and set aside.
STEW,
4 FREEZE
UP TO 2 MONTHS
5 COOK 1 HRS
1
PREP 20 MINS
EQUIPMENT
1 quart pie dish
INGREDIENTS
FOR THE FILLING
UP TO
4 FREEZE
1 MONTH
PREP 40 MINS
STEW,
5 COOK 2 3 HRS 4 FREEZE
UP TO 2 MONTHS
Heat the remaining oil in the pot and fry the onions
and celery for 5 minutes, until soft but not brown.
Add the mushrooms and fry for 3-4 minutes, until
they begin to color in places.
EQUIPMENT
large ovenproof Dutch oven,
round cookie cutter
INGREDIENTS
FOR THE FILLING
CORNISH PASTIES
3 MAKES 4
UP TO
5 COOK 4045 MINS 4 FREEZE
1 MONTH
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE DOUGH
To make the dough, rub the lard and butter into the
our until the mixture resembles ne bread crumbs.
Add the salt and enough cold water to bring the mixture
together into a soft dough. On a lightly oured surface,
knead the dough briey, then wrap in plastic wrap and
chill in the refrigerator for 30 minutes.
50 MINS
5 COOK
1 HR
PREP 20 MINS
EQUIPMENT
9in (22cm) pie dish
INGREDIENTS
FOR THE FILLING
UP TO
4 FREEZE
1 MONTH
FORFAR BRIDIES
3 MAKES 4
PREP 15 MINS
PLUS CHILLING
UP TO
5 COOK 2025 MINS 4 FREEZE
1 MONTH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE DOUGH
BOEUF EN CROTE
3 SERVES 6
5 COOK 45 MINS1 HR
PREP 45 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
These spicy little parcels are little more than an exotic adaptation
of a Cornish Pasty, or a British version of a samosa and are perfect
for any occasion. They are best served warm with a mixed salad.
PREP 20 MINS
5 COOK 50 MINS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
FRENCH BEEF
AND HERB POTATO PIE
3 SERVES 6
5 COOK 22 HRS
EQUIPMENT
large shallow baking dish
INGREDIENTS
FOR THE FILLING
EQUIPMENT
9in (23cm) deep dish
INGREDIENTS
FOR THE FILLING
variations
FRUITY BEEF PIE
5 COOK 1 HRS
1
PREP 15 MINS
at
use beef stew me
As an alternative,
instead
b. Use beef stock
instead of the lam
f
bee
, and simmer the
of the lamb stock
g
nin
nutes before spoo
for another 30 mi
h.
it into the pie dis
UP TO
4 FREEZE
1 MONTH
Traditionally made with bone-in lamb chops, this hearty dish can
also be made with cubed lamb. Although unusual, the addition of
anchovies adds a piquancy, but by no means leaves a shy taste.
LANCASHIRE HOTPOT
3 SERVES 8
PREP 25 MINS
5 COOK 2 HRS
EQUIPMENT
2 quart ameproof dish
INGREDIENTS
2 tbsp olive oil
8 large lamb chops, each about
7oz (200g) in weight
2lb (900g) potatoes,
cut into 14in (5mm) slices
salt and freshly ground black pepper
4 onions, sliced
8 salted anchovies, nely chopped
2 cups hot vegetable stock
a pat of butter
COOK 1 HR
5 20
MINS
PREP 20 MINS
EQUIPMENT
7in (18cm) round pie pan
INGREDIENTS
FOR THE FILLING
There are many recipes for Shepherds Pie, but the classic, creamy
potato topping is a must. Add a little mustard, horseradish, or even
Worcestershire sauce to the mashed potatoes for an individual twist.
SHEPHERDS PIE
3 SERVES 4
PREP 30 MINS
COOK 1 HR
5 20
MINS
UP TO
4 FREEZE
6 MONTHS
EQUIPMENT
Meanwhile, heat the olive oil in a large heavybottomed pan over medium heat. Add the onions
and carrots and cook for 5 minutes, or until the onions
are starting to soften. Add the lamb and cook, stirring
constantly, for 10 minutes, or until no longer pink.
Add the garlic and oregano and cook for 1 minute.
Stir in the tomatoes and bring to a boil. Preheat the
oven to 350F (180C).
Add the peas to the pan, and season well with salt
and pepper. Bring to a boil, then reduce the heat
and simmer for 20 minutes, stirring occasionally.
INGREDIENTS
114lb (500g) Russet potatoes
a pat of butter
salt and freshly ground black pepper
FOR THE FILLING
CREOLE SAUSAGE
AND TOMATO TART
3 SERVES 4
EQUIPMENT
8in (20cm) square baking dish
or uted tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
5 COOK 1 HR 10 MINS
PREP 15 MINS
The unusual addition of a little ketchup in the pastry here gives the
crust extra avor. This family-sized pie is perfect for those times when
you want to prepare a special picnic or meal for a garden party.
SAUSAGE, BACON,
AND EGG PIE
3 SERVES 68
PREP 15 MINS
PLUS CHILLING
5 COOK 50 MINS
EQUIPMENT
8in (20cm) deep-dish pie pan
INGREDIENTS
FOR THE DOUGH
SAUSAGE ROLLS
3 MAKES 24
FREEZE
5 COOK 1012 MINS 4 UNCOOKED,
UP TO
PREP 30 MINS
PLUS CHILLING
3 MONTHS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE DOUGH
1
2
In their native Greece, lo pies are made with a mixture of wild bitter
greens, but any greens work well, if they have a slightly bitter avor.
Use spring greens or spinach instead of kale, if preferrred.
5 COOK 11 HRS
1
4 FREEZE
UNCOOKED, UP TO
2 MONTHS
EQUIPMENT
11in (28cm) springform pan
INGREDIENTS
FOR THE FILLING
PREP 30 MINS
PLUS CHILLING
5 COOK 1 HR
EQUIPMENT
9in (22cm) deep-sided, uted tart pan
with removable bottom
INGREDIENTS
For the lling, heat the olive oil in a frying pan and
fry the onion and pancetta for 5 minutes, until soft
but not brown, then set aside to cool. Mix the ground
pork, apples, apple juice, nutmeg, herbs, and lots
of salt and pepper together in a large bowl with your
hands. Finally, mix in the cooled onion mixture.
1 HR
5 COOK
10 MINS
PREP 25 MINS
PLUS CHILLING
EQUIPMENT
7in (18cm) round pie dish
INGREDIENTS
FOR THE FILLING
UP TO
4 FREEZE
1 MONTH
5 COOK 1 HR
EQUIPMENT
For the jelly, heat the stock and add the gelatin,
stirring until it dissolves. Cool. Once the liquid
starts to thicken, use the funnel to pour it into each pie,
a little at a time. Each pie will need 23 tablespoons of
liquid. Chill overnight before eating. The pies will keep
for 3 days in an airtight container in the refrigerator.
INGREDIENTS
7oz (200g) pork belly, trimmed of fat
and skin, and cubed
7oz (200g) pork shoulder,
trimmed and cubed
2oz (50g) thick-cut bacon, cubed
10 sage leaves, nely chopped
sea salt and freshly ground black pepper
1
4 tsp nutmeg
1
4 tsp allspice
FOR THE DOUGH
QUICHE LORRAINE
3 SERVES 46
UP TO
5 COOK 3040 MINS 4 FREEZE
1 MONTH
PREP 35 MINS
PLUS CHILLING
EQUIPMENT
9in x 112in (23cm x 4cm)
deep dish pie pan, baking beans
INGREDIENTS
FOR THE DOUGH
Meanwhile, heat a large frying pan over mediumlow heat and dry-fry the chopped bacon for
1015 minutes. Add the onion and fry for another
58 minutes, then spread the onions and bacon over
the crust. Add the cheese.
AUVERGNE TOURTE
3 SERVES 8
PREP 30 MINS
5 COOK 1
HRS
EQUIPMENT
9in (23cm) deep dish pie pan (metal)
with sloping sides
INGREDIENTS
FOR THE FILLING
2 tbsp butter
1 large onion, nely sliced
1 garlic clove, nely chopped
4oz (100g) thick-cut bacon, chopped
1lb 6oz (650g) new potatoes,
peeled and nely sliced
4oz (100g) Cantal cheese, grated
or Wensleydale or mild Cheddar
1 heaping tbsp nely chopped
at-leaf parsley
salt and freshly ground black pepper
3
4 cup half-and-half
1 large egg yolk
FOR THE DOUGH
UP TO
5 COOK 4045 MINS 4 FREEZE
2 MONTHS
PREP 20 MINS
PLUS COOLING
EQUIPMENT
9in (22cm) tart pan with removable bottom,
baking beans
INGREDIENTS
FOR THE FILLING
PREP 40 MINS
PLUS CHILLING
5 COOK 50 MINS
PIE
4 FREEZE
CRUST, UP TO
1 MONTH
EQUIPMENT
8in (20cm) tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
1 HR
5 COOK
1 HR 5 MINS
PREP 30 MINS
PLUS RISING
AND PROOFING
EQUIPMENT
10in x 13in (26cm x 32cm) baking sheet
with raised edges
INGREDIENTS
FOR THE DOUGH
Add the olive oil to the dissolved yeast. Sift the our
and salt into a large bowl. Make a well in the middle
and pour in the liquid ingredients, stirring constantly.
Use your hands to bring the mixture together to form
a soft dough. On a well-oured surface, knead the
dough for 10 minutes until soft and elastic.
The rich, buttery crust is lled with salty bacon and creamy
Brie to produce a mouthwatering tart. A classic recipe, perfect
for a summer lunch or a picnic, served with salad.
PREP 15 MINS
5 COOK 1 HRS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
7in x 12in (18cm x 30cm) rectangular
uted tart pan with removable bottom,
baking beans
INGREDIENTS
FOR THE DOUGH
Mixing chopped fresh herbs into the dough is an easy way of varying
the avors of a dish to complement the pie lling. Use farmed rabbit
if possible here, since wild rabbit needs a long, slow cooking time.
PREP 40 MINS
PLUS CHILLING
5 COOK 1 HRS
EQUIPMENT
UP TO
4 FREEZE
1 MONTH
INGREDIENTS
FOR THE DOUGH
variations
EN PIE
anic
like free-range org
Wild rabbit tastes
d.
u can use instea
chicken, which yo
d
frozen corn instea
or
Use 6oz canned
u prefer.
of fresh corn, if yo
VENISON WELLINGTONS
3 MAKES 4
5 COOK 35 MINS
PREP 40 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
1
6
variations
NS
LAMB WELLINGTO
n steaks.
for lamb tenderloi
Swap the venison
lamb
the
but in step 2, fry
Follow the recipe,
k
coo
h side. In step 3,
for 1 minute on eac
r,
tte
bu
ks in the melted
nely chopped lee
in
y
nd
, and omit the bra
instead of shallots
.
tes
nu
mi
ected for 1520
step 4. Cook as dir
VENISON PIE
3 SERVES 46
PREP 20 MINS
5 COOK 22 HRS
EQUIPMENT
UP TO
4 FREEZE
1 MONTH
INGREDIENTS
2 tbsp olive oil
4 shallots, halved
2 celery stalks, nely chopped
1 carrot, nely chopped
2 garlic cloves, nely chopped
2 tbsp all-purpose our
1
2 tsp freshly grated nutmeg
1
2 tsp ground allspice
salt and freshly ground black pepper
112lb (675g) shoulder of venison,
cut into bite-sized chunks
2
3 cup port
1
4 cup cranberry sauce
zest and juice of 1 orange
2
3 cup fresh beef stock
1 bay leaf
FOR THE PASTRY
5 COOK 55 MINS
PREP 50 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
Making a pastilla
1 Brush 1 piece of lo with olive oil. 2 Put a third piece diagonally across
Place a second piece at right angles
the lo, brush with oil. Put a fourth
across it, and brush with the oil.
diagonally the other way and oil.
There are times in the fall when squabs are plump and plentiful.
If you live near a supplier, stock up on them and use the breasts for
this wonderful dish. The carcasses can be reserved for stock.
PREP 15 MINS
PLUS CHILLING
AND MARINATING
EQUIPMENT
2 baking sheets
INGREDIENTS
1
EQUIPMENT
baking sheet, 314in (8cm)
uted round cookie cutter
INGREDIENTS
FOR THE PASTRY
5 COOK 50 MINS
PREP 20 MINS
PLUS CHILLING
UP TO
4 FREEZE
2 MONTHS
To make the pastry, put the our and salt into a large
bowl. Grate the butter into the our, coating the
grater with a little our rst to stop the butter from
sticking. Work the butter and our together with your
hands, add the beaten egg yolk and 2 tablespoons cold
water, and bring the mixture together to form a dough.
Wrap in plastic wrap and chill for 30 minutes.
1
2
PREP 20 MINS
COOK 1 HR
5 20
MINS
FILLING,
4 FREEZE
UP TO 3 MONTHS
EQUIPMENT
deep ovenproof soup cups
INGREDIENTS
FOR THE FILLING
POULTRY PIES
AND TARTS
5 COOK 40 MINS
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
6 x 3in (7.5cm) round pie dishes,
3in (7.5cm) round cookie cutter
INGREDIENTS
FOR THE DOUGH
UP TO
4 FREEZE
1 MONTH
CHICKEN PIE
3 SERVES 4
UP TO
5 COOK 4045 MINS 4 FREEZE
1 MONTH
PREP 20 MINS
EQUIPMENT
7in (18cm) pie dish
INGREDIENTS
FOR THE FILLING
Brush the top of the pie with beaten egg, then cut
2 slits in the top to allow steam to escape. Bake for
2025 minutes, until golden brown. Set aside to rest
for 5 minutes before serving.
PREP 1 HR
PLUS CHILLING
5 COOK 1 HRS
EQUIPMENT
89in (2023cm) springform pan
INGREDIENTS
FOR THE DOUGH
9 large eggs
4 skinless, boneless chicken breasts,
total weight 1lb 10oz (750g)
13oz (375g) lean boneless pork loin
nely grated zest of 12 lemon
1 tsp each dried thyme and sage
a large pinch of ground nutmeg
salt and freshly ground black pepper
13oz (375g) cooked lean ham
1 Roll out dough to size of pan, with 2 Push in eggs; cover with the mix.
3 Roll out the remaining dough
1
a 34in (2cm) overhang. Spread over
Fold over dough overhang. Beat last
4in (5mm) thick. Lay on top,
half the lling; put the eggs on top.
egg with salt; use to brush edges.
press to seal, and trim.
UP TO
5 COOK 3540 MINS 4 FREEZE
1 MONTH
PREP 20 MINS
EQUIPMENT
8in (20cm) cake pan with
removable bottom
INGREDIENTS
FOR THE FILLING
A lovely recipe to cook from scratch, this pie is also a great time-saver.
Cook double the amount of chicken, then before you debone it, simply
freeze what you dont need for a delicious stew for another day.
PREP 25 MINS
PLUS COOLING
55 MINS
5 COOK
1 HR 5 MINS
EQUIPMENT
UP TO
4 FREEZE
1 MONTH
INGREDIENTS
312oz (100g) bacon, chopped
5 shallots, halved
2 garlic cloves, nely chopped
512oz (150g) button mushrooms
4 chicken thighs
114 cups red wine
1 bay leaf
leaves from 4 sprigs of fresh thyme
or 12 tsp dried thyme
salt and freshly ground black pepper
3 tbsp curly parsley, chopped
FOR THE PASTRY
PREP 20 MINS
5 COOK 40 MINS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE FILLING
UP TO
5 COOK 3540 MINS 4 FREEZE
1 MONTH
PREP 35 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) pie dish
INGREDIENTS
FOR THE DOUGH
This quick and easy pie makes a tasty meal for children.
Most children like corn, and extra cubed vegetables, such as
mushrooms, celery, or carrots, can also be added to the lling.
PREP 15 MINS
5 COOK 1 HR
EQUIPMENT
1 quart pie dish
or 4 individual pie dishes
INGREDIENTS
FOR THE FILLING
STUFFED CHICKEN
BREASTS EN CROTE
3 MAKES 4
UP TO
5 COOK 4055 MINS 4 FREEZE
1 MONTH
PREP 25 MINS
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE FILLING
1
2
PREP 25 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) pie dish
INGREDIENTS
FOR THE DOUGH
1
1
2
2
5 COOK 50 MINS
PREP 20 MINS
EQUIPMENT
small ovenproof dish
INGREDIENTS
FOR THE TOPPING
3 tbsp butter
1 red bell pepper, thinly sliced
1 leek, sliced
1
4 tsp ground turmeric
1
4 cup all-purpose our
1 cup milk
3
4 cup crme frache
6oz (150g) green beans, cut into 34in (2cm)
pieces and blanched
8oz (225g) cooked chicken, sliced
(or 23 chicken thigh llets, cooked)
CHICKEN JALOUSIE
3 SERVES 4
5 COOK 35 MINS
PREP 25 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
2 tbsp butter
2 leeks, thinly sliced
1 tsp chopped fresh thyme
or 12 tsp dried thyme
1 tsp all-purpose our,
plus extra for dusting
1
3 cup chicken stock
1 tsp lemon juice
10oz (300g) skinless, boneless
cooked chicken, chopped
salt and freshly ground black pepper
FOR THE DOUGH
UP TO
4 FREEZE
1 MONTH
Although often used to top sweet dishes, a cobbler topping can also
be used to turn a stew or casserole into a one-pot meal. Add mustard,
chopped herbs, or even horseradish to complement the lling.
CHICKEN COBBLER
3 SERVES 4
PREP 20 MINS
5 COOK 2 HRS
EQUIPMENT
large ameproof casserole dish
INGREDIENTS
FOR THE FILLING
CHICKEN PASTIES
3 MAKES 4
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE DOUGH
PREP 15 MINS
UP TO
5 COOK 4550 MINS 4 FREEZE
1 MONTH
EQUIPMENT
Add the red onion to the pan and fry gently for
5 minutes. Add the paprika, garlic, peppers, and
chorizo and cook for 5 minutes.
4
5
INGREDIENTS
1 tbsp olive oil
3 boneless, skinless chicken thighs,
cut into strips
1 red onion, nely sliced
1 tsp paprika (preferably smoked)
2 garlic cloves, nely chopped
1
2 red bell pepper, nely sliced
1
2 yellow bell pepper, nely sliced
3oz (85g) dry Spanish chorizo,
sliced into bite-sized pieces
14oz can chopped tomatoes
1oz (30g) pitted green olives
2 tbsp rosemary leaves, chopped
salt and freshly ground black pepper
FOR THE PASTRY
5 COOK 20 MINS
PREP 25 MINS
FREEZE
4 UNCOOKED,
UP TO
1 MONTH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
These lovely little Latin American pies make great party or picnic
food, and are good served hot or cold. Unusually the dough is fried
rather than baked, giving a deliciously crisp nish to the dish.
CHICKEN AND
CHEESE EMPANADAS
3 MAKES 1012
PREP 35 MINS
PLUS CHILLING
5 COOK 30 MINS
EQUIPMENT
4in (10cm) round cookie cutter
INGREDIENTS
FOR THE DOUGH
7 tbsp butter
juice of 1 lemon
1 12 cups all-purpose our,
plus extra for dusting
FOR THE FILLING
1 HR
5 COOK
10 MINS1 HRS
PREP 20 MINS
PLUS CHILLING
PIE
4 FREEZE
CRUST, UP TO
1 MONTH
EQUIPMENT
9in (22cm) deep-sided uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CHICKEN AND
VEGETABLE PIELETS
3 MAKES 24
50 MINS
5 COOK
1 HR 5 MINS
PREP 15 MINS
EQUIPMENT
24-hole mini mufn pan,
212in (6cm) round cookie cutter
INGREDIENTS
2 tbsp olive oil, plus extra for greasing
4 tbsp butter
1 small carrot, nely chopped
1 celery stalk, nely chopped
1 leek, white part only,
nely chopped
1 garlic clove, grated
or nely chopped
7oz (200g) cremini mushrooms, cubed
1lb 2oz (500g) skinless, boneless chicken
breast, cubed
1 tbsp thyme leaves, chopped
grated zest of 1 lemon
1
4 cup dry white wine
1 cup heavy cream
salt and freshly ground black pepper
FOR THE PASTRY
After a festive meal there are sometimes more leftovers than you
know what to do with. These little parcels make use of some of
those leftovers and are a good standby to serve unexpected guests.
PREP 25 MINS
PLUS CHILLING
UP TO
5 COOK 2530 MINS 4 FREEZE
1 MONTH
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE DOUGH
UP TO
5 COOK 3540 MINS 4 FREEZE
1 MONTH
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) pie dish
INGREDIENTS
FOR THE FILLING
3 tbsp butter
4 cup all-purpose our
1122 cups whole milk
1 heaping tsp Dijon mustard
salt and freshly ground black pepper
4 sprigs of thyme, leaves picked
or 1 tsp dried thyme
8oz (225g) cooked turkey, shredded
8oz (225g) cooked ham, shredded
1
MIDDLE-EASTERN
GUINEA HEN PIE
3 SERVES 4
5 COOK 1 HRS
FILLING,
4 FREEZE
UP TO 1 MONTH
EQUIPMENT
8in (20cm) cake pan with removable bottom
INGREDIENTS
FOR THE FILLING
PREP 25 MINS
UP TO
5 COOK 3035 MINS 4 FREEZE
1 MONTH
EQUIPMENT
9in (23cm) pie dish
INGREDIENTS
1oz (25g) dried porcini mushrooms
1 tbsp olive oil
4 shallots, halved
2 garlic cloves, nely chopped
14oz (400g) guinea hen breasts,
cut into bite-sized pieces
7oz (200g) cremini mushrooms, halved
2 tbsp Madeira
leaves from 1 bunch fresh thyme
or 1 tsp dried thyme
1
4 tsp freshly grated nutmeg
salt and freshly ground black pepper
2 tbsp heavy cream
FOR THE PASTRY
variation
ICKEN PIE
SHROOM AND CH
CREAMY WILD MU
or turkey breast
Try using chicken
a hen in step 3,
ine
instead of the gu
ipe as directed.
and follow the rec
IN PRAISE
OF PIE DOUGH
PIE DOUGH
A good pie dough is light, crisp, and suits all types of pies and tarts.
Use the following quantities: 1 cup all-purpose our, 5 tbsp unsalted
butter, or follow the quantities in the recipe you are using.
1 Sift the our into a large bowl and add the salt.
Using a wooden spoon, mix, and then make a
well in the middle of the our mixture.
PUFF PASTRY
To make this aky pastry, which is suitable for a variety of sweet
or savory pies, use 11/2 cups all-purpose our, 1/2 teaspoon of salt,
12 tbsp butter, or follow the quantities in the recipe you are using.
5 Take one-third of the pastry and fold it into the middle of the rectangle,
then fold the remaining third over to make 3 layers. The rolling and folding
process incorporates air into the pastry, making it puff up on baking.
STRUDEL PASTRY
To make a light, delicate strudel pastry, use: 11/2 cups all-purpose
our, 1 egg, 1/2 teaspoon of lemon juice, and a pinch of salt, or follow
the quantities in the recipe you are using.
7 Flour your hands and stretch the dough, starting at the center and working
outward. Continue to work outward until the dough is as thin as possible;
it should be translucent. The dough is now ready to use as required.
COBBLER DOUGH
Use these quantities: 11/4 cups self-rising our, 1/3 cup granulated
sugar, a pinch of salt, 5 tbsp butter, 1/2 cup buttermilk, and 1 egg,
or follow the recipe you are using.
COOKIE CRUST
These simple sweet crusts are an ideal alternative to pie dough.
Use 9oz (250g) vanilla wafers, 1/4 cup granulated sugar, and 8 tbsp
unsalted butter, or follow the quantities in the recipe you are using.
CRUMBLE TOPPING
To make a traditional sweet crumble topping use: 1 cup all-purpose
our, 1/3 cup granulated sugar, and 6 tbsp unsalted butter, or follow
the quantities in the recipe you are using.
BAKING BLIND
To achieve a crisp pie crust, bake the unlled pie crust either
partially or completely before adding the lling, depending on
the recipe. Use dried beans as an alternative to baking beans.
DECORATIVE EDGES
Theres nothing like a homemade pie or tart.
For an individual nishing touch, dont just
stop at neatly trimming the edges, try one
of these ideas to make your baked goods
look as special as they taste.
Crimped
Pinch the pastry edge
with the forenger and
thumb of your right
hand and make even
indentations in the top
edge with the forenger
of your left hand.
Fork-crimped
A quick and simple
nishing touch that also
helps to seal the pastry
lidespecially useful if
the lling is quite wet.
Press down all around
the edges of the pie using
the tines of a fork.
n
he
itc
hk
wit
Snip
i
sc
ss
or
s
kn
ife
Scalloped
Press the pie dough
rim rmly with the
forenger of your left
hand and, using the tip
of a table knife, indent
the dough on each side
of your nger.
of
a
Feathered
Using kitchen scissors,
snip 1in (2cm) cuts, 12in
(1cm) apart, into the edge
of the pie dough. With
your ngertips, fold every
alternate ap of dough
back, diagonally, along
the edge of the pie. Leave
the next ap lying on
the edge of the dish.
This creates an elegant,
feathered effect.
tip
e
th
e
s
U
W
o
Arrowhead
Cut a 1in (2cm) wide
strip, from leftover
pastry, long enough to
go around the edge of
the pie. Cut the strip into
equal-sized triangles.
Moisten the edge of the
pie lid with water and
position the triangles all
the way around, slightly
overlapping each other.
Fluted
Pinch the dough edge
with the forenger
and thumb of your
right hand, and make
indentations at a slight
angle, in the edge,
with the forenger
of your left hand.
rk
at
an
c h ie
to a
e
l
g
an
v e t h is i m p r e s s
iv e
nis
h
Braided
Cut out 3 x 12in (1cm) wide
pastry strips, long enough
to go around the pie edge.
On a oured work surface,
braid the strips together.
Moisten the edge of the pie
with water and position the
braid, pressing down on it
lightly to secure it in place.
Knocking up
Place a sharp knife
horizontally next to the trimmed
edge of a double puff-pastry crust.
Tap the knife into the pastry edge, to
form layers, gently pressing the pastry
lid down so it does not move. This
technique opens up the layers in the
pastry, allowing air in between them,
which makes them puff up and separate
on baking for a delicious crust.
DECORATIVE TOPS
pe
na
p ie
ug
sh
es
o
rs
your
e
z
i
l
Do
Decorative shapes
Roll out any leftover dough
and design your own shapes,
such as leaves, and cut them
out using a sharp knife.
Or use a small cutter in the
shape of a heart, ower,
star, numbers, or letters to
personalize the pie.
ap
Twisted ribbon
Cut a 1in (2cm) wide dough
strip, long enough to go around
the pie. Hold the strip at one end
and twist it from the other end.
Moisten the edge of the pie with
water and secure the dough strip
in place. Seal the edges together.
Cutouts
Cut several holes in
the center of the pie
lid, using a small
cutter in the shape of
your choice, such as a
leaf, before positioning
it on the pie. You
can also cut a cross
in the lid when its
in position and pull
back the point of each
triangle to create a
decorative steam hole.
Dough rose
Cut out 4 x 3in (7.5cm) dough
squares and stack them up. Place
the squares on one forenger and
pull the corners down to form a
ball. Cut a cross halfway through
the ball, and open out the layers to
create petals.
pr
et
Lattice top
Roll out any leftover dough and using a
uted dough wheel, cut it into 12in (1.5cm)
wide strips, long enough to go across the
tart. Moisten the tart edges with water and
arrange the strips across the lling. Trim
to t all around the outer edge.
ty
n
is
hi
ng
touc
h
FISH PIES
AND TARTS
5 COOK 55 MINS
PREP 15 MINS
EQUIPMENT
1 quart pie dish
INGREDIENTS
FOR THE FILLING
UP TO
4 FREEZE
1 MONTH
Brush the top of the pie all over with the remaining
beaten egg and bake for 2030 minutes, until the
pastry is puffed and golden. Serve hot.
PREP 20 MINS
UP TO
5 COOK 2025 MINS 4 FREEZE
1 MONTH
EQUIPMENT
7in (18cm) pie dish
INGREDIENTS
FOR THE FILLING
FISHERMANS PIE
3 SERVES 6
5 COOK 50 MINS 1 HR
For the lling, pour the milk into a saut pan, then
add the peppercorns, bay leaves, and onion. Bring
to a boil, then remove, cover, and leave in a warm place
to infuse for about 10 minutes.
EQUIPMENT
2 quart baking dish
INGREDIENTS
FOR THE TOPPING
5 COOK 1 HRS
1
PREP 15 MINS
PLUS CHILLING
EQUIPMENT
8in (20cm) uted tart pan with removable
bottom, baking beans
INGREDIENTS
FOR THE DOUGH
1
2
UP TO
4 FREEZE
3 MONTHS
ANCHOVY, PEPPER,
AND THYME TARTLETS
3 MAKES 4
1
2
PREP 15 MINS
PLUS CHILLING
EQUIPMENT
4-hole mufn pan
INGREDIENTS
FOR THE PASTRY
2 large eggs
3
4 cup cream
2 tbsp freshly grated Parmesan cheese
salt and freshly ground black pepper
4 anchovy llets in olive oil, drained
1
2 x 10oz jar roasted mixed peppers, drained
and chopped
leaves from 4 sprigs of thyme
212 oz (75g) mozzarella, grated
1 plum tomato, sliced into 4 rounds
1 HR
5 COOK
10 MINS1 HRS
PREP 20 MINS
PLUS CHILLING
PIE
4 FREEZE
CRUST, UP TO
1 MONTH
EQUIPMENT
9in (22cm) deep-sided, uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
SALMON EN CROTE
3 SERVES 4
5 COOK 30 MINS
PREP 25 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
SALMON, FENNEL,
AND WHITE WINE PIE
3 SERVES 6
PREP 20 MINS
5 COOK 1 1 HRS
3
4
EQUIPMENT
11in x 8in x 2in (28cm x 20cm x 5cm)
ovenproof dish
INGREDIENTS
FOR THE FILLING
KALAKUKKO
3 SERVES 68
5 COOK 6 HRS
1
PREP 30 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE DOUGH
FISH CRUMBLE
3 SERVES 46
PREP 30 MINS
EQUIPMENT
2 quart ovenproof dish
INGREDIENTS
FOR THE CRUMBLE TOPPING
2 tbsp butter
6 baby leeks, nely sliced
6oz (175g) fresh white bread,
roughly torn
1
3 cup roasted pine nuts
3 tbsp tarragon leaves
2oz (60g) Grana Padano cheese,
roughly chopped
3
4 cup oats
1 tsp English mustard
or mustard powder
salt and freshly ground black pepper
FOR THE FILLING
SALMON COULIBIAC
3 SERVES 6
5 COOK 55 MINS1 HR
PREP 30 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
1
CHEESE GOUGRES
WITH SMOKED SALMON
3 MAKES 8
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE PASTRY
5 COOK 35 MINS
PREP 15 MINS
EQUIPMENT
8in x 12in (20cm x 30cm) ovenproof dish
INGREDIENTS
FOR THE TOPPING
Using chopped fresh dill in the dough of this rich tart helps to
complement the dill used in the lling. Smoked salmon is considered
luxurious, but salmon trimmings are cheap and work well here.
PREP 25 MINS
PLUS CHILLING
UP TO
5 COOK 1 HR 5 MINS 4 FREEZE
1 MONTH
EQUIPMENT
8in (20cm) tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
EQUIPMENT
6 x 4in (10cm) tartlet pans,
baking beans
INGREDIENTS
FOR THE DOUGH
5 COOK 30 MINS
PREP 30 MINS
PLUS CHILLING
UP TO
4 FREEZE
1 MONTH
EMPANADAS
3 MAKES 24
UP TO
5 COOK 4050 MINS 4 1FREEZE
MONTH
PREP 45 MINS
PLUS CHILLING
EQUIPMENT
312in (9cm) round cookie cutter,
baking sheet
INGREDIENTS
FOR THE DOUGH
CHEESY POTATO-TOPPED
TUNA PIE
3 SERVES 4
PREP 15 MINS
UP TO
5 COOK 3540 MINS 4 FREEZE
1 MONTH
EQUIPMENT
2 quart ovenproof dish
INGREDIENTS
FOR THE TOPPING
4 tbsp butter
1
2 cup all-purpose our
114 cups whole milk
4oz (115g) aged Cheddar cheese, grated
2 x 7oz cans tuna in spring water, drained
7oz can sweet corn, drained
114 cups frozen peas
4 scallions, nely chopped
2 tbsp parsley, nely chopped
salt and freshly ground black pepper
312oz (100g) rm mozzarella, grated (or
ready-grated mozzarella)
UP TO
5 COOK 5055 MINS 4 FREEZE
1 MONTH
PREP 20 MINS
EQUIPMENT
2 quart ovenproof dish
INGREDIENTS
FOR THE TOPPING
This fabled, whole sh pie heralds from Cornwall, England, where there
is even a folk tale to explain the origins of the dish. Spectacular to look
at, it is not as difcult to prepare as it seems. Eat on the day it is made.
STARGAZY PIE
3 SERVES 46
PREP 40 MINS
EQUIPMENT
INGREDIENTS
2 large eggs
14oz (400g) waxy potatoes, such as
Yukon Golds, peeled weight, cut into
1
4in (5mm) slices
salt and freshly ground black pepper
2 tbsp olive oil
312oz (100g) pancetta,
chopped into 12in (1cm) strips
1 onion, nely sliced
1 heaping tbsp at-leaf parsley,
nely chopped
4 sardines, scaled and gutted with head
still intact, rinsed and patted dry
1 tbsp Dijon mustard
2
3 cup half-and-half
FOR THE PASTRY
INDIVIDUAL HALIBUT
AND SPINACH PIES
3 SERVES 4
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE PASTRY
5 COOK 25 MINS
PREP 10 MINS
PREP 20 MINS
PLUS CHILLING
1 HR
5 COOK
10 MINS
EQUIPMENT
CRUST,
4 FREEZE
UP TO 2 MONTHS
INGREDIENTS
(For visual step-by-step
instructions, see p.104)
112 cups all-purpose our,
plus extra for dusting
a pinch of salt
5 tbsp butter, at room temperature
2 tbsp lard or vegetable shortening
FOR THE FILLING
UP TO
5 COOK 4045 MINS 4 FREEZE
1 MONTH
PREP 30 MINS
PLUS COOLING
EQUIPMENT
4 x 4in (10cm) round pie dishes
(114in [3cm] deep)
INGREDIENTS
FOR THE FILLING
1
2
PREP 20 MINS
EQUIPMENT
11 x 8in x 2in (28cm x 20 x 5cm)
ovenproof dish
INGREDIENTS
FOR THE FILLING
1
2
4
5
Drain and rinse the mussels and stir into the sauce.
Add the scallops and shrimp and stir well to mix.
PREP 20 MINS
PLUS CHILLING
50 MINS
5 COOK
1 HR 5 MINS
UP TO
4 FREEZE
2 MONTHS
EQUIPMENT
6in (15cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
a pinch of saffron
412oz (125g) white crab meat
312oz (100g) small shrimp, peeled and
deveined
3
4 cup heavy cream
1 large egg
1 tbsp tarragon or chervil,
nely chopped
sea salt and freshly ground
black pepper
VEGETARIAN PIES
AND TARTS
EQUIPMENT
4 x 5in (12cm) uted tart pans with
removable bottoms
INGREDIENTS
FOR THE DOUGH
UP TO
5 COOK 2025 MINS 4 FREEZE
1 MONTH
PREP 25 MINS
PLUS CHILLING
PREP 30 MINS
5 COOK 15 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE PASTRY
This simple tart is ideal when tomatoes are in season and they
are dark red, ripe, and plentiful. Here, a normal pie dough is
given a lift with the addition of fresh Parmesan cheese and basil.
PREP 20 MINS
PLUS CHILLING
AND COOLING
5 COOK 55 MINS
CRUST,
4 FREEZE
UP TO 2 MONTHS
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
MEDITERRANEAN JALOUSIE
3 SERVES 4
5 COOK 25 MINS
PREP 20 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE PASTRY
PREP 15 MINS
5 COOK 1 HRS
EQUIPMENT
9in (23cm) square uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE FILLING
OLIVE, ROSEMARY,
AND RED ONION TART
3 SERVES 46
5 COOK 1 HRS
1
PREP 15 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) uted tart pan with removable
bottom, baking beans
INGREDIENTS
FOR THE DOUGH
UP TO
4 FREEZE
1 MONTH
For the lling, heat the olive oil in a heavybottomed frying pan. Add the onions, and fry,
stirring, over high heat for 5 minutes. Add the sugar,
rosemary leaves, and salt. Reduce the heat and cook
slowly, stirring occasionally, for 20 minutes, or until
the onions are very soft and slightly caramelized.
Meanwhile, whisk the cream, eggs, black pepper,
and Parmesan cheese together in a bowl.
EQUIPMENT
INGREDIENTS
5 COOK 55 MINS
PREP 40 MINS
EQUIPMENT
3in (7.5cm) round cookie cutter,
baking sheet
INGREDIENTS
FOR THE DOUGH
juice of 1 lemon
7 tbsp butter, cubed
112 cups all-purpose our, sifted, plus
extra for dredging and dusting
a pinch of salt
FOR THE FILLING
UP TO
4 FREEZE
3 MONTHS
Heat the olive oil in a large frying pan and fry the
onion and a little salt gently for 15 minutes, until
soft. Stir in the herbs, and add the wine. Increase the
heat to high and cook for 23 minutes, until the wine
has evaporated. Stir in the potatoes, reduce the heat to
low and cook for 510 minutes, until the potatoes start
to break up and are cooked. Transfer the mixture to a
large bowl and set aside to cool for 10 minutes.
PREP 20 MINS
EQUIPMENT
8in (20cm) cake pan with
removable bottom
INGREDIENTS
FOR THE FILLING
SHEPHERDLESS PIE
3 SERVES 4
5 COOK 50 MINS
PREP 15 MINS
EQUIPMENT
ovenproof dish
INGREDIENTS
FOR THE TOPPING
Pour the lling into the dish, and top with the
set-aside mashed potatoes. Dot with the remaining
butter and bake until the top starts to become crisp
and golden. Serve hot.
These exotic little hand pies can be served hot or cold. Try swapping
the potatoes in the lling for sweet potatoes and playing with the
spicing until you get the balance of avors you prefer.
VEGETABLE SAMOSAS
3 MAKES 16
PREP 45 MINS
PLUS CHILLING
FREEZE UNCOOKED,
5 COOK 3540 MINS 4 UP
TO 1 MONTH
EQUIPMENT
deep-fat fryer or large saucepan
INGREDIENTS
FOR THE DOUGH
ROASTED VEGETABLE
AND GOAT CHEESE TART
3 SERVES 6
EQUIPMENT
8in (20cm) round tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
5 COOK 1 1 HRS 4 FREEZE
UP TO 1 MONTH
1
PREP 30 MINS
PLUS CHILLING
PREP 15 MINS
5 COOK 45 MINS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
6in (15cm) round pastry cutter, baking sheet
INGREDIENTS
FOR THE FILLING
2 carrots, cubed
2 potatoes, peeled and nely cubed
salt and freshly ground black pepper
1 tbsp curry paste
2 tbsp Greek-style yogurt
1 garlic clove, grated or nely chopped
1in (2cm) piece fresh ginger,
peeled and nely chopped
2 scallions, nely sliced
handful of cilantro, nely chopped
juice of 12 lemon
FOR THE DOUGH
PREP 20 MINS
EQUIPMENT
9in (23cm) cast-iron frying pan, or
a similar pan with an ovenproof handle
INGREDIENTS
FOR THE FILLING
2 tbsp butter
2 tbsp balsamic vinegar
1 tbsp granulated sugar
1 tbsp sage, nely chopped
salt and freshly ground black pepper
1lb (450g) cooked beets,
not preserved in vinegar,
drained and chopped
312oz (100g) rm or semirm
goat cheese, nely sliced
FOR THE PASTRY
5 COOK 40 MINS
PREP 15 MINS
PLUS COOLING
EQUIPMENT
7in (18cm) round pie pan
INGREDIENTS
FOR THE FILLING
UP TO
4 FREEZE
6 MONTHS
ONION TART
3 SERVES 8
PREP 25 MINS
PLUS CHILLING
1 HR
5 COOK
1 HR 10 MINS
UP TO
4 FREEZE
2 MONTHS
EQUIPMENT
9in (22cm) tart pan with removable bottom
INGREDIENTS
FOR THE FILLING
CARAMELIZED SHALLOT
TARTE TATIN
3 SERVES 46
5 COOK 45 MINS
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
large ovenproof frying pan
INGREDIENTS
FOR THE DOUGH
2 tbsp butter
2 tbsp extra virgin olive oil
14oz (400g) shallots, peeled and
split in half lengthwise
2 tbsp balsamic vinegar
a few sprigs of thyme
PREP 30 MINS
PLUS CHILLING
5 COOK 1 HRS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
10in (25cm) tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
SPINACH, CHEESE,
AND THYME TART
3 SERVES 6
5 COOK 1 HRS
1
PREP 15 MINS
EQUIPMENT
9in (23cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
UP TO
4 FREEZE
1 MONTH
PREP 15 MINS
PLUS COOLING
5 COOK 35 MINS
EQUIPMENT
INGREDIENTS
1 tbsp olive oil
1 onion, nely chopped
salt and freshly ground black pepper
2 garlic cloves, grated or nely chopped
114lb (550g) fresh
spinach leaves
handful of raisins
1
2 cups pine nuts, roasted
7oz (200g) ricotta cheese
1 large egg, lightly beaten
FOR THE DOUGH
12 sheets store-bought
lo dough
2 tbsp
butter, melted
5 COOK 1 HR
PREP 15 MINS
EQUIPMENT
8in (20cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
Spinach and goat cheese are the classic combination for a tasty
quiche. Serve warm or cold for a summer lunch or picnic with salad.
It is best eaten on the day it is made, but can be chilled overnight.
SPINACH AND
GOAT CHEESE QUICHE
3 SERVES 46
PREP 20 MINS
PLUS CHILLING
55 MINS
5 COOK
1 HR
CRUST,
4 FREEZE
UP TO 2 MONTHS
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
Make sure you chill these pasties in the refrigerator before baking;
this helps rm up the dough and hold them together during cooking.
These much-loved, wholesome pies are delicious hot or cold.
PREP 45 MINS
PLUS CHILLING
UP TO
5 COOK 3035 MINS 4 FREEZE
1 MONTH
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE DOUGH
ROASTED FENNEL
AND PARMESAN TART
3 SERVES 68
5 COOK 1 HRS
1
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
4 FREEZE
UP TO 2 MONTHS
PREP 15 MINS
UP TO
5 COOK 3035 MINS 4 FREEZE
1 MONTH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
THYME-ROASTED BUTTERNUT
SQUASH AND DOLCELATTE TART
3 SERVES 6
5 COOK 1 HRS
1
PREP 25 MINS
PLUS CHILLING
EQUIPMENT
8in (20cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
UP TO
4 FREEZE
1 MONTH
PREP 20 MINS
PLUS COOLING
5 COOK 30 MINS
EQUIPMENT
UP TO
4 FREEZE
1 MONTH
baking sheet
INGREDIENTS
4oz (100g) butternut squash,
peeled, seeded, and nely cubed
1oz (25g) roasted pine nuts
3oz (100g) feta cheese, nely crumbled
freshly ground black pepper
1
2 tsp ground coriander
1
2 tsp ground cumin
1
2 tsp dried chile akes
FOR THE DOUGH
5 COOK 50 MINS
PREP 20 MINS
EQUIPMENT
1 or 2 baking sheets
INGREDIENTS
FOR THE FILLING
MIXED MUSHROOM
AND WALNUT TART
3 SERVES 6
5 COOK 1 HR
PREP 15 MINS
EQUIPMENT
5in x 14in (12cm x 35cm) rectangular,
uted tart pan with removable
bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
4 FREEZE
UP TO 1 MONTH
These tempting little tarts make a great appetizer, being both meatfree and easy to nish at the last minute. For an even faster version,
use a jar of good-quality hollandaise sauce.
CREAMY MUSHROOM
HOLLANDAISE TARTLETS
3 MAKES 6
PREP 40 MINS
PLUS CHILLING
5 COOK 40 MINS
EQUIPMENT
6 tartlet pans with
removable bottoms, baking beans
INGREDIENTS
FOR THE DOUGH
EQUIPMENT
4 x tartlet pans with removable bottoms,
5in (12.5cm) in diameter and
1in (2.5cm) deep, baking beans
INGREDIENTS
FOR THE DOUGH
2 large eggs
3 cup Greek yogurt
2
3 cup milk
2 tbsp chives, chopped
salt and freshly ground black pepper
3oz (85g) goat cheese, crumbled
1
CRUST,
5 COOK 3540 MINS 4 FREEZE
UP TO 1 MONTH
PREP 25 MINS
PLUS CHILLING
A classic Swedish recipe, all the avor comes from the buttery
crisp dough and the strong cheese. Serve with a tossed salad and
a sharp dressing to complement the richness of the tart.
PREP 20 MINS
PLUS CHILLING
55 MINS
5 COOK
1 HR
CRUST,
4 FREEZE
UP TO 2 MONTHS
EQUIPMENT
9in (22cm) uted tart pan wtih
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
4 cup half-and-half
3 cup whole milk
2 large eggs
salt and freshly ground black pepper
9oz (250g) Vsterbotten cheese,
or other sharp cheese such as
aged Cheddar, grated
5 COOK 1 HR
PREP 30 MINS
PLUS COOLING
EQUIPMENT
8in (20cm) round springform pan
INGREDIENTS
FOR THE FILLING
Layering lo sheets
RICOTTA, ROSEMARY,
AND PINE NUT TART
3 SERVES 6
5 COOK 11 HRS
1
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
8in (20cm) round tart pan
INGREDIENTS
FOR THE DOUGH
CRUST,
4 FREEZE
UP TO 1 MONTH
STILTON, APPLE,
AND CELERY TART
3 SERVES 68
PREP 30 MINUTES
PLUS CHILLING
1 HR
5 COOK
1 HR 5 MINS
3
4
CRUST,
4 FREEZE
UP TO 1 MONTH
EQUIPMENT
8in (20cm) loose-bottomed square tart pan
INGREDIENTS
FOR THE DOUGH
2 tbsp butter
4 stalks celery (4oz [115g]), nely chopped
2 red apples, e.g., Gala, quartered,
cored, and each sliced into 16 pieces
5oz (140g) Stilton cheese, coarsely crumbled
2
3 cup whole milk
2 large eggs
freshly ground black pepper
1
4 cup coarsely chopped walnuts
BOREKS
3 MAKES 20
UP TO
5 COOK 1012 MINS 4 FREEZE
1 MONTH
PREP 25 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
2
3
ASPARAGUS CREAM
CHEESE QUICHE
3 SERVES 46
PREP 20 MINS
PLUS CHILLING
5 COOK 35 MINS
Sift the our and salt into a bowl. Add the fat
and rub in with your ngertips until the mixture
resembles ne bread crumbs. Mix with 2 tablespoons
of cold water to form a rm dough. Knead gently on
a lightly oured surface. Roll out and use to line the
tart pan set on a baking sheet. Chill for 30 minutes.
EQUIPMENT
8in (20cm) tart pan,
baking beans
INGREDIENTS
FOR THE DOUGH
1 HR
5 COOK
1 HR 5 MINS
PREP 25 MINS
PLUS CHILLING
EQUIPMENT
8in (20cm) tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
4 FREEZE
UP TO 1 MONTH
For a meat-free feast, try cooking up the best your garden has
to offer in this delicious potato-topped pie. The types of vegetables
used can be varied according to the season. Serve hot.
PREP 20 MINS
5 COOK 1 1 HRS
EQUIPMENT
3 quart ovenproof dish
INGREDIENTS
FOR THE FILLING
5 COOK 35 MINS
PREP 20 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
BROCCOLI AND
MUSHROOM QUICHE
3 SERVES 68
50 MINS
5 COOK
1 HR
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
10in (25cm) uted tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
FLAMICHE
3 SERVES 46
PREP 20 MINS
EQUIPMENT
7in (18cm) cake pan with
removable bottom
INGREDIENTS
FOR THE FILLING
LEEK QUICHE
3 SERVES 68
PREP 30 MINS
PLUS CHILLING
5 COOK 11 HRS
1
PIE
4 FREEZE
CRUST, UP TO
2 MONTH
Remove the tart from the oven and set aside to cool
for at least 15 minutes before eating warm or cold.
This is best eaten the day it is made, but it can be stored
in the refrigerator overnight.
EQUIPMENT
9in (22cm) uted tart pan with removable
bottom and deep sides (114in/3cm)
INGREDIENTS
FOR THE DOUGH
4 tbsp butter
1lb 2oz (500g) leeks, prepared weight,
sliced into 12in (1cm) disks
3
4 cup half-and-half
1
3 cup crme frache
2 large eggs
1
2 tbsp thyme, nely chopped
salt and freshly ground black pepper
PREP 15 MINS
EQUIPMENT
9in (23cm) pie dish
INGREDIENTS
FOR THE FILLING
PREP 1 HR
EQUIPMENT
8in x 13in (23cm x 34cm) baking pan
INGREDIENTS
FOR THE FILLING
These light, delicate mini quiches are lled with the produce of an
early summer harvest. Using cheese in the crust adds a sharpness,
which contrasts nicely with the sweetness of the vegetables.
PREP 15 MINS
PLUS CHILLING
AND COOLING
UP TO
5 COOK 3540 MINS 4 FREEZE
1 MONTH
EQUIPMENT
6 x 4in x 2in (10cm x 4cm) uted tart pans,
baking beans
INGREDIENTS
FOR THE DOUGH
APPLE AND
CAMEMBERT TARTLETS
3 MAKES 4
PREP 10 MINS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE PASTRY
KARELIAN PIES
3 MAKES 8
PREP 40 MINS
PLUS CHILLING
5 COOK 40 MINS
EQUIPMENT
2 baking sheets
INGREDIENTS
3
2 large eggs
8 tbsp butter, softened
salt and freshly ground black pepper
FRUIT PIES
AND TARTS
APPLE PIE
3 SERVES 68
EQUIPMENT
9in (23cm) shallow pie dish
INGREDIENTS
FOR THE DOUGH
UP TO
5 COOK 5055 MINS 4 FREEZE
1 MONTH
APPLE STRUDEL
3 SERVES 1012
PREP 50 MINS
PLUS RESTING
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
Named after the French word for a louvered shutter, the pastry is
slashed to resemble a shutter, revealing the sweet, glistening apple
lling inside. For variety, use pears instead of apples.
APPLE JALOUSIE
3 SERVES 68
UP TO
5 COOK 3040 MINS 4 FREEZE
1 MONTH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE PASTRY
5 COOK 1 HRS
1
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) uted tart pan,
baking beans
INGREDIENTS
FOR THE DOUGH
4 tbsp butter
1lb 10oz (750g) apples,
peeled, cored, and chopped
1
2 cup granulated sugar
nely grated zest and juice of 12 lemon
2 tbsp Calvados or brandy
2 sweet apples
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE PASTRY
EQUIPMENT
910in (2325cm) ovenproof
frying pan or tatin dish
INGREDIENTS
FOR THE DOUGH
For the lling, peel the apples, then halve and core
them. Cut the lemon in half, and rub the apples all
over with it. Melt the butter in the pan. Add the sugar
and stir it together. Cook over medium heat, stirring
occasionally, until caramelized. Set aside to cool to tepid.
OATY BLACKBERRY
AND APPLE CRUMBLE
3 SERVES 68
5 COOK 45 MINS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
2 quart ovenproof dish
INGREDIENTS
FOR THE FILLING
UP TO
5 COOK 3035 MINS 4 FREEZE
2 MONTHS
PREP 20 MINS
EQUIPMENT
8in (20cm) round springform cake pan
INGREDIENTS
7 tbsp unsalted butter,
plus extra for greasing
1
2 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs
1 cup self-rising our
1 tsp ground cinnamon
2 sweet apples, peeled, cored,
and nely sliced
1
4 cup raisins
1
4 cup coarsely chopped walnuts
EQUIPMENT
912in (24cm) pie dish,
pie funnel
INGREDIENTS
FOR THE DOUGH
50 MINS
5 COOK
1 HR
UP TO
4 FREEZE
1 MONTH
To make the dough, sift the our, sugar, and salt into
a bowl. Add the lard and butter, and rub together
with your ngertips until the mixture resembles bread
crumbs. Sprinkle water over the mix, 1 tablespoon at a
time, stopping as soon as clumps form; too much water
toughens the dough. Press the dough lightly into a ball,
wrap in plastic wrap, and chill for 30 minutes.
The classic fall pairing of sweet, soft apples and tart blackberries
is given a twist here with a cobbler topping. Add a hint of ground
cinnamon or apple pie spice for an additional layer of avor.
PREP 20 MINS
5 COOK 30 MINS
EQUIPMENT
INGREDIENTS
214lb (1kg) apples, peeled, cored,
and thinly sliced
9oz (250g) blackberries
juice of 12 lemon
2 tbsp granulated sugar
2 tbsp light brown sugar
2 tbsp unsalted butter,
chilled and cubed
FOR THE COBBLER TOPPING
PREP 30 MINS
EQUIPMENT
1 quart baking dish
INGREDIENTS
FOR THE TOPPING
6 tbsp butter
134 cups fresh bread crumbs
FOR THE FILLING
Here the mellow avors of pears contrast with the nuttiness of the
crust. Adding ground nuts such as walnuts, hazelnuts, or almonds to
a sweet pie dough can make an elegant alternative to a simple dessert.
EQUIPMENT
9in (23cm) tart pan with removable bottom,
2in (5cm) cookie cutter
INGREDIENTS
FOR THE DOUGH
UP TO
5 COOK 3545 MINS 4 FREEZE
1 MONTH
EQUIPMENT
910in (2325cm) uted tart pan with
removable bottom
INGREDIENTS
FOR THE DOUGH
EQUIPMENT
2 baking sheets
INGREDIENTS
FOR THE TARTLET BASES
Canned pears are one of the few canned fruits that bake well. Fresh
pears can be unpredictablehard one day, overripe the next. Using a
good-quality canned pear means you will have a soft, yielding lling.
PREP 20 MINS
PLUS CHILLING
AND COOLING
5 COOK 50 MINS
EQUIPMENT
9in (23cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
PREP 30 MINS
PLUS CHILLING
AND COOLING
EQUIPMENT
910in (2325cm) ovenproof pan
or tarte tatin dish
INGREDIENTS
FOR THE DOUGH
If you have any mincemeat left over after Christmas, try making this
easy dessert. Using little more than a good-quality, store-bought puff
pastry, a pear, and a jar of mincemeat, youll have dessert in minutes.
PREP 15 MINS
PLUS SOAKING
UP TO
5 COOK 3040 MINS 4 FREEZE
1 MONTH
2
3
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
5 COOK 1 HR
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
8in (20cm) uted tart pan
with removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
1 HR
5 COOK
10 MINS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
1 quart oval pie dish,
pie funnel (optional)
INGREDIENTS
FOR THE DOUGH
5 COOK 30 MINS
PREP 20 MINS
EQUIPMENT
shallow ovenproof dish
INGREDIENTS
FOR THE FILLING
Using a quick brioche base rather than the more usual pie dough,
this delicious Bavarian specialty rises spectacularly on cooking,
so that the soft doughy base encompasses the sweet, ripe plums.
EQUIPMENT
11in (28cm) quiche dish
INGREDIENTS
FOR THE DOUGH
PLUM CRUMBLE
3 SERVES 4
UP TO
5 COOK 3040 MINS 4 FREEZE
2 MONTHS
PREP 10 MINS
EQUIPMENT
medium ovenproof dish
INGREDIENTS
FOR THE CRUMBLE TOPPING
In France, all types of fruits are used to offset this rich, buttery
crust and frangipane lling. Early summer could bring peaches,
while fall heralds pear or prune variations.
EQUIPMENT
910in (2325cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE FILLING
PEACH COBBLER
3 SERVES 68
EQUIPMENT
shallow ovenproof dish
INGREDIENTS
FOR THE FILLING
1
PREP 20 MINS
PEACH PIE
3 SERVES 8
EQUIPMENT
9in (23cm) round pie pan
INGREDIENTS
FOR THE DOUGH
45 ripe peaches
4 cup all-purpose our
2
3 cup granulated sugar
salt
12 tbsp lemon juice, to taste
1
UP TO
5 COOK 4045 MINS 4 FREEZE
1 MONTH
When peaches are plentiful, this Almond and Peach Tart is a fabulous
dessert for entertaining. Making your own frangipane is easy, and
you can vary the soft fruits you use according to the season.
PREP 20 MINS
5 COOK 30 MINS
EQUIPMENT
INGREDIENTS
5 COOK 35 MINS
PREP 30 MINS
PLUS COOLING
EQUIPMENT
912in (24cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
5 COOK 30 MINS
EQUIPMENT
6 x 4in (10cm) baking dishes
INGREDIENTS
FOR THE DOUGH
This classic French tart is lled with a delicate custard and juicy
apricots. Canned apricots are often more reliable than fresh ones,
but if you have some ripe apricots do use them instead.
APRICOT TART
3 SERVES 68
PREP 30 MINS
PLUS CHILLING
50 MINS
5 COOK
1 HR
CRUST,
4 FREEZE
UP TO 3 MONTHS
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
1 lemon
1lb 2oz (500g) apricots, pitted,
halved, and cut into 45 pieces
3
4 cup granulated sugar
1 tsp ground cinnamon
a pinch of ground nutmeg
a pinch of ground cloves
FOR THE DOUGH
5 COOK 40 MINS
UP TO
4 FREEZE
1 MONTH
For the lling, grate the zest from half of the lemon.
In a medium saucepan, combine the apricots, lemon
zest, 23 cup sugar, cinnamon, nutmeg, and cloves. Add
2 tablespoons water and cook gently for 2025 minutes,
stirring occasionally, until the mixture thickens to the
consistency of jam. Transfer to a bowl and set aside to
cool. Preheat the oven to 400F (200C).
5 COOK 50 MINS 1 HR
Sift the our into a bowl. Mix in the spices and nuts,
and make a well. Mix the butter, yolk, 12 cup sugar,
salt, zest, and juice with your ngertips, add to the
well, and work in the our until bread crumbs form.
Shape into a ball, knead, wrap, and chill for 12 hours.
EQUIPMENT
INGREDIENTS
3
RASPBERRY CREAM
CHEESE TART
3 SERVES 8
PREP 25 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
PREP 40 MINS
PLUS CHILLING
CRUST,
5 COOK 2025 MINS 4 FREEZE
UP TO 3 MONTHS
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
For a simple yet tasty alternative to a pie crust, try making these
cookie-based crusts instead. Make a few extra and freeze the rest for
an instant dessert another time.
RASPBERRY TARTLETS
WITH CRME PTISSIRE
3 MAKES 6
PREP 20 MINS
PLUS COOLING
5 COOK 10 MINS
EQUIPMENT
CRUSTS,
4 FREEZE
UP TO 2 MONTHS
INGREDIENTS
CROSTATA DI MARMELLATA
3 SERVES 68
5 COOK 50 MINS
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
4 FREEZE
UP TO 3 MONTHS
PREP 20 MINS
PLUS CHILLING
UP TO
5 COOK 1520 MINS 4 FREEZE
2 MONTHS
EQUIPMENT
4 x 4in (10cm) uted tartlet pans
with removable bottoms
INGREDIENTS
FOR THE DOUGH
STRAWBERRY TART
3 SERVES 68
5 COOK 25 MINS
PREP 40 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
3 cup cornstarch
1 tsp pure vanilla extract
134 cups whole milk
10oz (300g) strawberries, thickly sliced
CRUST,
4 FREEZE
UP TO 3 MONTHS
This is a great recipe for any cook who is lucky enough to grow
both of these in the garden. This homey double-crusted pie is
best served with vanilla ice cream or thick whipped cream.
EQUIPMENT
INGREDIENTS
FOR THE DOUGH
1 HR
5 COOK
35 MINS
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
4 FREEZE
UP TO 3 MONTHS
RHUBARB SMULPAJ
3 SERVES 4
5 COOK 30 MINS
PREP 10 MINS
EQUIPMENT
8in (20cm) round ovenproof dish
INGREDIENTS
FOR THE FILLING
TOPPING,
4 FREEZE
UP TO 1 MONTH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
EQUIPMENT
8 x 4in (10cm) tartlet pans
INGREDIENTS
FOR THE DOUGH
5 COOK 30 MINS
CRUST,
4 FREEZE
UP TO 3 MONTHS
BLUEBERRY COBBLER
3 SERVES 4
PREP 15 MINS
5 COOK 30 MINS
For the topping, sift the our, sugar, and salt into
a bowl. Add the butter and work together with your
ngertips until the mixture resembles bread crumbs.
EQUIPMENT
shallow ovenproof dish
INGREDIENTS
FOR THE FILLING
PREP 25 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CHERRY PIE
3 SERVES 46
EQUIPMENT
8in (20cm) metal pie dish with a lip
INGREDIENTS
FOR THE DOUGH
50 MINS
5 COOK
1 HR
PREP 30 MINS
PLUS CHILLING
UP TO
4 FREEZE
1 MONTH
You can make the dough for these individual tartlets using the
old-fashioned method, or in a food processor. Either way, use
cherries when they are at their juiciest for a truly luscious dessert.
CHERRY TARTLETS
3 MAKES 8
EQUIPMENT
8 x 3in (7.5cm) diameter brioche molds
or tartlet pans, 4in (10cm) round cookie
cutter, piping bag, star nozzle
INGREDIENTS
FOR THE DOUGH
CHERRY CRUMBLE
3 SERVES 6
UP TO
5 COOK 3540 MINS 4 FREEZE
1 MONTH
PREP 15 MINS
EQUIPMENT
2 quart ovenproof dish
INGREDIENTS
FOR THE CRUMBLE TOPPING
CHERRY STRUDEL
3 SERVES 68
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE PASTRY
EQUIPMENT
9in (23cm) pie dish
INGREDIENTS
FOR THE DOUGH
UP TO
5 COOK 4045 MINS 4 FREEZE
1 MONTH
GOOSEBERRY TART
3 SERVES 68
5 COOK 1 HR
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
10in (24cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
PREP 30 MINS
PLUS CHILLING
5 COOK 1 HR
EQUIPMENT
8in (20cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
PREP 30 MINS
EQUIPMENT
9in (23cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
This classic American pie benets from using an easy cookie crust,
rather than a pastry one. Experiment with different cookies, such
as gingersnaps, for a new twist on an old favorite.
2
3
Place the egg yolks into the bowl with the lime zest,
and beat until the egg has thickened. Pour in the
condensed milk and continue beating for 5 minutes, if
using an electric mixer, or for 67 minutes if whisking
by hand. Add the lime juice, and beat again until it is
incorporated. Pour the mixture into the pan and bake
for 2030 minutes until set. The lling will be very
loose, but will rm up as it cools.
Remove the pie from the oven and set aside to cool
completely. Serve the pie decorated with the lime
slices and whipped cream.
EQUIPMENT
9in (23cm) tart pan with removable bottom
INGREDIENTS
FOR THE COOKIE CRUST
TARTE AU CITRON
3 SERVES 8
PREP 35 MINS
PLUS CHILLING
5 COOK 45 MINS
EQUIPMENT
10in (24cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
5 large eggs
3
4 cup granulated sugar
zest and juice of 4 lemons
1 cup heavy cream
confectioners sugar, for dusting
lemon zest, to sprinkle
BANOFFEE PIE
3 SERVES 68
5 510 MINS
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) round springform pan or
tart pan with removable bottom
INGREDIENTS
FOR THE COOKIE CRUST
UP TO
4 FREEZE
2 MONTHS
BANANA SHUTTLES
3 MAKES 6
EQUIPMENT
baking sheet
INGREDIENTS
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) deep pie plate
with a at rim, baking beans
INGREDIENTS
FOR THE DOUGH
variations
NA CREAM PIE
CHOCOLATE BANA
the egg
s cocoa powder to
Add 2 tablespoon
d add
an
the cornstarch,
yolk mixture with
with
am
powder to the cre
2 teaspoons cocoa
st
du
te,
sugar. To decora
the confectioners
e,
lat
oco
le with grated ch
with cocoa, sprink
.
top
dark chocolate on
or drizzle melted
PREP 15 MINS
EQUIPMENT
8in (20cm) tart dish or pan
(not with a removable bottom)
INGREDIENTS
FOR THE FILLING
5 tbsp butter
2
3 cup corn syrup
4 medium bananas, peeled
and sliced 12in (1cm) thick
FOR THE PASTRY
5 COOK 10 MINS
PREP 35 MINS
PLUS CHILLING
EQUIPMENT
medium, heavy-bottomed saucepan
INGREDIENTS
FOR THE DOUGH
1 large banana
2 tbsp brown sugar
1 tsp ground cinnamon
vegetable oil, for deep frying
confectioners sugar, for dusting
2
3
Divide the dough into 2 equal pieces. On a welloured surface, roll out one piece of the dough
to form a rectangle 7in x 12in (18cm x 30cm). Cut
the dough into 5 rectangles measuring 212in x 7in
(6cm x 18cm). Put a little lling on one half of each
rectangle, brush the edges with water, fold, and press
rmly together, to seal, using the tines of a fork.
Repeat to use up the remaining dough and lling.
EQUIPMENT
9in (22cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
5 COOK 4555 MINS 4 FREEZE
UP TO 3 MONTHS
PREP 30 MINS
PLUS CHILLING
PREP 20 MINS
PLUS CHILLING
5 COOK 50 MINS
EQUIPMENT
9in (23cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
UP TO
5 COOK 3040 MINS 4 FREEZE
1 MONTH
A twist on the classic British Mince Pie, here the lling is kept extra
moist with the addition of nely chopped banana. Freeze pies in their
pans, uncooked, to bake at the last minute during the holiday season.
MINCE PIES
3 MAKES 18
PREP 20 MINS
PLUS CHILLING
UP TO
5 COOK 1012 MINS 4 FREEZE
1 MONTH
EQUIPMENT
mufn pans, 3in (7.5cm) and 212in (6cm)
round cookie cutters
INGREDIENTS
FOR THE FILLING
1 small apple
2 tbsp butter, melted
1
2 cup golden raisins
1
2 cup raisins
1
4 cup currants
1
4 cup mixed peel, chopped
1
3 cup chopped almonds
or hazelnuts
nely grated zest of 1 lemon
1 tsp apple pie spice
1 tbsp brandy or whiskey
2 tbsp dark brown sugar
1 small banana
FOR THE DOUGH
CHOCOLATE PIES
AND TARTS
CHOCOLATE TART
3 SERVES 810
CRUST,
5 COOK 3540 MINS 4 FREEZE
UP TO 3 MONTHS
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
This recipe will have your children begging for more, and most
likely the adults, too. This delicious pie is best if it is served still
warm, with vanilla ice cream or a spoonful of whipped cream.
PREP 20 MINS
PLUS CHILLING
1 HRS
5 COOK
1 HR 20 MINS
CRUST,
4 FREEZE
UP TO 1 MONTH
EQUIPMENT
8in (20cm) straight-sided tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
2 large eggs
1
4 cup all-purpose our
1
3 cup granulated sugar
1
3 cup dark brown sugar
8 tbsp butter, chilled and cubed
2oz (50g) milk chocolate chips
2oz (50g) white chocolate chips
DOUBLE CHOCOLATE
RASPBERRY TART
3 SERVES 68
PREP 20 MINS
PLUS COOLING
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE FILLING
CRUST,
4 FREEZE
UP TO 3 MONTHS
EQUIPMENT
3 x 4in (8 x 10cm) tartlet pans
INGREDIENTS
FOR THE DOUGH
The sweet Italian pasta frolla dough is used here to contain a rich,
trufed chocolate lling. Roasting the walnuts rst intensies their
avor and gives them added texture. Serve at room temperature.
CHOCOLATE WALNUT
TRUFFLE TART
3 SERVES 68
EQUIPMENT
9in (23cm) springform cake pan
INGREDIENTS
FOR THE DOUGH
EQUIPMENT
9in (23cm) tart pan with removable bottom
INGREDIENTS
FOR THE COOKIE CRUST
variations
NUT CHIFFON PIE
CHOCOLATE COCO
5 COOK 15 MINS
PREP 30 MINS
PLUS CHILLING
ut
rsnaps with cocon
Replace the ginge
ginger syrup with
cookies, and the
ut extract. Sprinkle
1 teaspoon cocon
ened coconut
1 cup toasted, unsweet
4
pie, instead of the
over the nished
ger.
chocolate and gin
DOUBLE CHOCOLATE
AND GINGER TRUFFLE TART
3 SERVES 46
PREP 40 MINS
PLUS CHILLING
AND SETTING
5 COOK 30 MINS
EQUIPMENT
9in (23cm) tart pan with removable bottom,
baking beans, piping bag and small
round nozzle (optional)
INGREDIENTS
FOR THE DOUGH
variations
CHOCOLATE AND
PEANUT BUTTER
TART
th
dark chocolate wi
Replace half the
anut
pe
nchy or smooth
5 tablespoons cru
anut butter to the
butter. Add the pe
dark
p and remaining
ru
bowl with the sy
d
stem ginger an
chocolate. Omit the
.
am
cre
syrup from the
PREP 20 MINS
PLUS CHILLING
5 COOK 35 MINS
CRUST,
4 FREEZE
UP TO 2 MONTHS
EQUIPMENT
6 x 4in (10cm) uted tart pans with
removable bottoms, baking beans
INGREDIENTS
FOR THE DOUGH
EQUIPMENT
10in (25cm) tart pan with removable bottom
INGREDIENTS
FOR THE CRUST
1
Piled high with luscious summer fruits, these delicate little creamy
tartlets are perfect for a special afternoon tea or garden party. Use
the best-quality white chocolate that you can nd.
PREP 10 MINS
PLUS CHILLING
EQUIPMENT
6 x 4in (10cm) tart pans with
removable bottoms, baking beans
INGREDIENTS
FOR THE DOUGH
5 COOK 15 MINS
PREP 25 MINS
PLUS CHILLING
EQUIPMENT
9in (23cm) springform pan
INGREDIENTS
FOR THE FILLING
CHOCOLATE MILLEFEUILLES
3 SERVES 8
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
HAZELNUT, CHOCOLATE,
AND ORANGE TART
3 SERVES 68
EQUIPMENT
9in (23cm) springform pan
INGREDIENTS
FOR THE DOUGH
55 MINS
5 COOK
1 HR 10 MINS
PREP 20 MINS
PLUS CHILLING
1 HR
5 COOK
1 HR 10 MINS
3
4
EQUIPMENT
9in (23cm) tart pan, baking beans
INGREDIENTS
FOR THE DOUGH
OTHER SWEET
PIES AND TARTS
5 COOK 10 MINS
PREP 20 MINS
PLUS FREEZING,
CHILLING,
AND COOLING
EQUIPMENT
9in (22cm) uted tart pan with
removable bottom
INGREDIENTS
FOR THE COOKIE CRUST
UP TO
4 FREEZE
2 MONTHS
Pour the cookie mixture into the tart pan, and press
it rmly into the bottom and sides of the pan. Make
sure the mixture is as packed as possible, and that
there is a good side to the crust (it should go at least
114in [3cm] up the sides of the pan). Bake the tart crust
for 10 minutes, then set aside to cool. Once cold, store
the tart crust in the refrigerator until needed.
For the lling, take the ice cream out of the freezer
at least 15 minutes before needed, to allow it to
soften in the refrigerator. Scoop the ice cream into
a food processor with a large spoon. Dont just tip the
whole block in as it will be too difcult to break down
quickly. Process the ice cream until it is thick and
creamy, but entirely smooth. Quickly scrape it into
a large bowl, and fold in the mini marshmallows and
chopped nuts. Pour the mixture into the prepared
crust and freeze for 1 hour, or until rm.
BAKEWELL TART
3 SERVES 68
1 HR
5 COOK
1 HR 10 MINS
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) tart pan with removable
bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
4 FREEZE
UP TO 3 MONTHS
There are only a few ingredients in this simple dessert, so make sure
they are of the best quality. The pastry slices can be made in advance
and stored for up to 2 days, to be lled at the last minute.
EQUIPMENT
baking sheet, small piping bag
with thin nozzle
INGREDIENTS
FOR THE FILLING
CROSTATA DI RICOTTA
3 SERVES 810
EQUIPMENT
910in (2325cm) round
springform cake pan
INGREDIENTS
FOR THE DOUGH
5 COOK 11 HRS
1
Using ground hazelnuts in the dough for this tart makes it quite
delicate and hard to handle. However, the results are worth it, and
the rich avors of this dessert make it a decidedly adult affair.
PREP 20 MINS
PLUS CHILLING
5 COOK 40 MINS
CRUST,
4 FREEZE
UP TO 2 MONTHS
EQUIPMENT
9in (22cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
PREP 30 MINS
PLUS CHILLING
OVERNIGHT
EQUIPMENT
9in (22cm) tart pan with
removable bottom
INGREDIENTS
FOR THE CURDS
TREACLE TART
3 SERVES 46
PREP 30 MINS
PLUS CHILLING
5 COOK 1 HR 20 MINS
EQUIPMENT
INGREDIENTS
FOR THE DOUGH
CRUST,
5 COOK 5055 MINS 4 FREEZE
UP TO 3 MONTHS
PREP 20 MINS
PLUS CHILLING
AND COOLING
EQUIPMENT
9in (22cm) tart pan with
loose bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CUSTARD TART
3 SERVES 8
FREEZE CRUST,
5 COOK 4550 MINS 4 UP
TO 3 MONTHS
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
1 cup milk
3 cup heavy cream
2 large eggs
2 tbsp granulated sugar
1
4 tsp freshly grated nutmeg
2
This classic French tart is a deep-dish custard tart, which is best served
chilled. Using a cake pan with a removable bottom gives the requisite
depth, and the low baking temperature helps the custard to set.
FLAN NATURE
3 SERVES 68
PREP 20 MINS
PLUS CHILLING
5 COOK 1 HRS
CRUST,
4 FREEZE
UP TO 3 MONTHS
EQUIPMENT
7in (18cm) cake pan with removable bottom,
112in (4cm) deep, baking beans
INGREDIENTS
FOR THE DOUGH
PASTEIS DE NATA
3 MAKES 16
PREP 30 MINS
EQUIPMENT
16-hole mufn pan
INGREDIENTS
FOR THE PASTRY
2 cups milk
1 cinnamon stick
1 large piece lemon zest
4 large egg yolks
1
2 cup granulated sugar
1
4 cup all-purpose our
1 tbsp cornstarch
PREP 25 MINS
5 COOK 30 MINS
UP TO
4 FREEZE
2 MONTHS
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
1
CARDAMOM CUSTARD
FILO TARTLETS
3 MAKES 6
PREP 15 MINS
EQUIPMENT
6-hole deep (212in[6cm]) mufn pan
INGREDIENTS
FOR THE FILLING
BAKLAVA
3 MAKES 36
EQUIPMENT
12in x 16in (30cm x 40cm) baking sheet with
deep sides, sugar thermometer (optional)
INGREDIENTS
FOR THE FILLING
5 COOK 1 2HRS
1
PECAN PIE
3 SERVES 68
PREP 15 MINS
PLUS CHILLING
5 COOK 1 HRS
CRUST,
4 FREEZE
UP TO 3 MONTHS
EQUIPMENT
INGREDIENTS
FOR THE DOUGH
5 COOK 1 HRS
1
PREP 35 MINS
PLUS COOLING
EQUIPMENT
9in (22cm) uted tart pan
with removable bottom
INGREDIENTS
FOR THE DOUGH
Some walnut tart recipes use halved walnuts to decorate the top, but
try this alternative. Half a walnut can be difcult to tackle with a
fork, so grinding them gives a smooth texture thats easier to handle.
WALNUT TART
3 SERVES 8
PREP 20 MINS
PLUS CHILLING
5 COOK 50 MINS
CRUST,
4 FREEZE
UP TO 2 MONTHS
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CHESTNUT MILLEFEUILLES
3 SERVES 8
EQUIPMENT
baking sheet
INGREDIENTS
FOR THE FILLING
This Baklava has a crisp yet chewy texture. Serve this delicious treat
as a sweet snack or after dinner with a cup of tea or coffee. If you
cant nd Chilean honey, any variety of honey will do.
5 COOK 1 HR
2
3
EQUIPMENT
912in x 912in (24cm x 24cm) baking dish
INGREDIENTS
FOR THE FILLING
Iranian nibbed pistachios are the best type of nuts to use for this tart,
since they give a vivid, bright green color to the nished dish. They
are expensive, so normal shelled and peeled pistachios can be used.
PISTACHIO AND
ORANGE FLOWER TART
3 SERVES 68
PREP 30 MINS
PLUS CHILLING
AND COOLING
CRUST,
5 COOK 5055 MINS 4 FREEZE
UP TO 3 MONTHS
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
CRUST,
5 COOK 1 HR 5 MINS 4 FREEZE
UP TO 1 MONTH
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
8in (20cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
This rich almond tart is lovely served with a glass of dessert wine
at the end of a meal. A sweet and sour mixture of marmalade and
orange juice is used to glaze the tart before baking.
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
10in (25cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
1
5 510 MINS
PREP 20 MINS
PLUS FREEZING
EQUIPMENT
9in (23cm) round springform pan
INGREDIENTS
FOR THE COOKIE CRUST
UP TO
4 FREEZE
1 MONTH
PREP 20 MINS
PLUS CHILLING
5 COOK 50 MINS
CRUST,
4 FREEZE
UP TO 2 MONTHS
EQUIPMENT
9in (22cm) uted tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
5 COOK 20 MINS
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
4 x 5in (12cm) tart pans with
removable bottoms
INGREDIENTS
FOR THE DOUGH
5 COOK 11 HRS
1
PREP 30 MINS
PLUS CHILLING
EQUIPMENT
9in (22cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
FREEZE CRUST,
4 UP
TO 1 MONTH
PREP 15 MINS
PLUS CHILLING
1 HR
5 COOK
25 MINS
Spoon the lling into the crust and level with the
back of a spoon. Bake for 4045 minutes, until the
lling is set. Remove from the oven, set aside to cool
a little, then dust with confectioners sugar to serve.
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
8in (20cm) tart pan with
removable bottom, baking beans
INGREDIENTS
FOR THE DOUGH
BOUREKIA
3 MAKES 2024
5 COOK 10 MINS
PREP 20 MINS
PLUS CHILLING
EQUIPMENT
3in (8cm) round cookie cutter
INGREDIENTS
FOR THE DOUGH
UP TO
4 FREEZE
2 MONTHS
PREP 15 MINS
5 COOK 10 MINS
UP TO
4 FREEZE
1 MONTH
EQUIPMENT
medium-sized heavy saucepan
INGREDIENTS
FOR THE PASTRY
346 Index
INDEX
Entries in italics indicate
pie dough decorating, and
step-by-step illustrations
of recipes and techniques.
artichokes: Mediterranean
jalousie 166
arugula: smoked chicken and
arugula lo parcels 92
asparagus: asparagus cream
cheese quiche 203
frangipane 233
galette des rois 325
pie 33
steak and wild mushroom pie 30
beet tarte tatin 176
blackberries: apple and blackberry
cobbler 229
blackberry and apple pie 228
fall fruit tart 238
oaty blackberry and apple
crumble 225
blueberries: blueberry cobbler 267
blueberry cream cheese tart 268
boeuf en crote 42
boreks 202
bourekia 344
kalakukko 142
bridies, Forfar 41
quiche Lorraine 58
galettes 223
pastels 286
quiche 207
tartlets 303
galettes 206
brown Betty, apple 230
butter, egg 215
butternut squash see squash
C
caramel: apple tarte tatin 224
cobbler 35
pie 61
Chantilly cream 234
cheese: apple and Camembert
beef Wellington 42
boeuf en crote 42
Cornish pasties 38
Auvergne tourte 59
Forfar bridies 41
crumble 225
pork and apple picnic pie 55
tartlets 214
Index 347
boreks 202
chicken pasties 90
chicken pie 76
blueberry 267
chicken 89
galettes 206
cheese and onion pie 178
peach 244
amiche 208
parcels 92
quiche Lorraine 58
tart 188
spicy butternut squash and feta
parcels 191
crust 304
chicken cobbler 89
chicken jalousie 88
spring tart 94
348 Index
sh 143
cobbler 35
plum 242
tart 188
salmon, fennel, and white
wine pie 141
lo pastry: apple strudel 220
G
galettes: apple and almond 223
broccoli, tomato and
custard 322
baklava 328
mozzarella 206
boreks 202
sausage 53
lo pie with spinach, ricotta,
pine nuts, and raisins 183
eggplant: Mediterranean
sh crumble 143
lo pie 171
eggs: egg butter 215
pancetta tart 60
lo parcels 92
amiche 208
an nature 323
raised pie 77
Forfar bridies 41
en crote: boeuf 42
salmon 140
en crote 84
turkey and ham pie 98
squab breasts 69
bourekia 344
Index 349
hotpot, Lancashire 47
O
oats: sh crumble 143
oaty blackberry and apple crumble 225
plum crumble 242
rhubarb smulpaj 264
chicken 88
Mediterranean 166
chocolate 307
kalakukko 142
and sausage 53
turnover 237
double-crust pie 33
P
pancetta: spinach, goat cheese,
and pancetta tart 60
lamb Wellingtons 66
Lancashire hotpot 47
shepherds pie 49
Lancashire hotpot 47
pasties: chicken 90
Cornish 38
chicken pie 76
edges 127
350 Index
ptissire 257
white chocolate and mascarpone
tarts 305
raspberry jam: Bakewell tart 314
Lancashire hotpot 47
shepherds pie 49
quail pastilla 68
sh crumble 143
kalakukko 142
leek 209
quiche Lorraine 58
Index 351
tatin 180
shepherds pie 49
V
vanilla millefeuilles slices 315
vegetables: curried vegetable pies 175
sh crumble 143
cherry 273
W
walnuts: baklava 328
beet 176
pear 236
thyme-roasted squash and
Dolcelatte tart 190
tomatoes: broccoli, tomato, and
shepherds pie 49
pancetta tart 60
whole wheat spinach and
potato pasties 187
Auvergne 59
treacle tart 319
352 Acknowledgments
AUTHOR
Caroline Bretherton is a mother of two who really knows her baking. She has
worked in the food industry for the last 17 years. A love of cooking led her to start
her own catering company, which soon led to the establishment of an eatery in the
heart of Londons Notting HillManna Caf. She has worked extensively in television,
hosting a wide range of food programs, and in print media, contributing to, among
others, Londons The Times newspaper, as its family food writer. She has written two
books published by DKThe Kitchen Garden Cookbook and the gloriously clear and
precise baking tome Illustrated Step-by-Step Baking. Caroline lives in North Carolina
with her husband and two sons.
ACKNOWLEDGMENTS
Caroline Bretherton would like to thank:
Peggy Vance, Dawn Henderson, and Alison Shaw at Dorling Kindersley for all their
help and encouragement. Borra Garson and all at Deborah McKenna for their work on
my behalf. Jane Bamforth for her valued help and recipe contribution and my family,
who again have eaten their way through far too many pies for their own good!