Once-A-Week Cooking Plan – 7 Pies in 1 Day!

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MamaBaker Karen says:

“I LOVE this plan!  Having a pie stash in the freezer gives me an odd feeling of security!  Put some lettuce on a plate, a couple of tomatoes, pull the warmed pie from the oven and boom!  Dinner done!  I tend to use one or two of the pies as weeknight dinners and one on the weekend for lunch; keeping the others for rainy days.  We’re a gluten free family and I can easily substitute my favourite gluten free pastry recipe for the regular and any other filling or sauce ingredients containing gluten are simple to replace.  The only recipe I can’t adapt is the Spanakopita, but I make this anyway and share with a friend”

You can prepare this plan and pop the pies in the freezer for the coming weeks if you can’t quite handle eating pie every night of the week.  Pies are fabulous family dinners.  Defrost, bake, and team up with some mash, gravy and lightly steamed greens and gather the family around.

This plan includes a great range of different kinds of pies. Our pies have a variety of different types of pastry and toppings; including short crust, puff, filo, a cornbread-y, mashed potato, and scone/dumpling-like toppings.

If you don’t fancy making your own pastry, simply buy some store bought short crust and puff. Filo is incredibly fiddly so unless you’ve got stacks of time at your disposal, we recommend buying this from the shops!

Serving size: Each pie is approximately enough for a family of 4.

Equipment:

Preparation: Sharp knives, chopping boards suitable for vegetables & fruit, meat and fish, kitchen scales, large 8-hole muffin pan, measuring cups and spoons, vegetable peeler, grater, sieve, large bowls, stand mixer (optional), food processor/blender, paper towels, whisk.

Cooking: 4 glass or ceramic baking dishes, 1 pie dish, 1 deep casserole dish, 1 large deep baking dish, , large heavy bottomed saucepans.

Storage:  Aluminium foil or plastic wrap.

Preparation time: 5 hours

Menu

Beef Pie
Chicken and Mushroom Pot Pie
Chicken Curry Pie
Vegetable and Bean Pie with Polenta Crust
Spinach and Cheese Pie
Individual Puffy Pork Pies
Tomato and Corn Pie

 

Shopping List

 

Meat and Fish Fruit and Veg Dairy and other Can, Jar and Dry Goods Condiments Pantry essentials Spices
800g beef bolar blade

2.4kg chicken breasts

500g beef mince

5 onions

2 heads garlic

8 sprigs rosemary

10 sprigs thyme

Bunch coriander

32 button mushrooms

11 carrots

Bunch celery

1kg ripe tomatoes

3 ears corn

2 parsnips

1 turnip or swede

Bunch English spinach

Bunch basil

Bunch dill

Bunch chives

4 spring onions

8 large potatoes

700g butter

100mls cream

3/4 cup plain yogurt

9 eggs

 

200g Parmesan cheese

300g Tasty cheese

300g feta cheese

150g ricotta cheese

Milk

 

375g filo pastry

 

Freezer

250g puff pastry

3 cups frozen peas

450ml coconut milk

2 x 400g cans cannellini beans

2 x 400g cans crushed tomatoes

100g polenta

3tbs breadcrumbs

1 tbs Sesame seeds (optional)

 

 

Alcohol

1 cup white wine

1 cup red wine

1/3 cup Mayonnaise 500mls beef stock

1250mls chicken stock

500mls veg stock

 

6 tbs Tomato paste

820g flour

2 tablespoons cornflour

1tsp Baking powder

 

1/3 cup Olive oil

 

Salt

Pepper

1 tbs Curry powder

 

Storage and Reheating:

All of these pies are wonderfully freezer friendly and last up to one to two months in the freezer depending on whether they are baked or yet-to-be-baked. They just need to be defrosted the night before you plan to eat them. Don’t panic if you forget to do it the night before and remember in the morning, just defrost them on the counter until dinner time and then reheat fully. Most of the pies will also last a few days or up to a week in the fridge. I like to keep the dishes for the first three nights of the week in the fridge and freeze the rest.

Once-A-Week Cooking Preparation

Prepare the shortcrust pastry for the Beef Pie, Chicken Curry Pie and the Tomato and Corn Pie with butter, flour, water and salt (see recipe in the Beef Pie recipe). Allow to rest in the fridge while other ingredients are prepared.

Fresh Produce

Onions: dice 1 (Beef Pie), dice 1 (Chicken and Mushroom Pot Pie), dice 1 (Chicken Curry Pie), dice 1 (Vegetable and Bean Pie with Polenta Crust)
Total =4 diced onions

Garlic: finely chop 3 cloves (Beef Pie), finely chop 3 cloves (Chicken and Mushroom Pot Pie),  finely chop 4 cloves (Chicken Curry Pie), finely chop 3 cloves (Vegetable and Bean Pie with Polenta Crust)
Total= 13 cloves finely chopped

Carrots: dice 2 (Beef Pie), dice 2 (Chicken Curry Pie), dice 3 (Vegetable and Bean Pie with Polenta Crust), grate 2 (Individual Puffy Pork Pies)
Total = 9 diced carrots

Celery: dice 4 sticks (Beef Pie), dice 4 sticks (Cottage Pie), finely dice 3 sticks (Individual Puffy Pork Pies)
Total = 8 diced celery sticks

Apple: grate 1 (Individual Puffy Pork Pies)

Parsley: ½ bunch finely chopped (Individual Puffy Pork Pies)

Thyme: 6 sprigs stripped and leaves finely chopped (Chicken and Mushroom Pot Pie), 4 sprigs stripped and leaves finely chopped (Vegetable and Bean Pie with Polenta Crust)
Total = 10 sprigs stripped and leaves finely chopped

Rosemary: 4 sprigs stripped and leaves finely chopped (Beef Pie), 4 sprigs stripped and leaves finely chopped (Vegetable and Bean Pie with Polenta Crust)
Total = 8 sprigs stripped and finely chopped

Mushrooms: finely slice 5, finely slice 15  (Chicken and Mushroom Pot Pie), finely slice 12  (Vegetable and Bean Pie with Polenta Crust)
Total = 32 finely sliced mushrooms

Parsnips: dice 2  (Vegetable and Bean Pie with Polenta Crust).

Turnip or Swede: dice 1 (Vegetable and Bean Pie with Polenta Crust).

Tomatoes: thickly slice 1kg, lay on paper towel and sprinkle with salt (Tomato and Corn Pie)

Corn: 3 ears stripped of kernels (Tomato and Corn Pie)

Potatoes: dice 3 (Chicken Curry Pie),

Coriander: finely chop one bunch with stalks and roughly chop leaves (Chicken Curry Pie)

Basil: remove stalks of one bunch, roughly chop leaves (Tomato and Corn Pie)

Dill: remove roots from one bunch and finely chop leaves (Spanakopita)

Chives: finely chop one bunch (Tomato and Corn Pie)

Spring Onions: remove roots of and 4 finely slice (Spanakopita)

English Spinach: remove roots from one bunch, finely chop stems and roughly chop leaves (Spanakopita)

Cheese

Parmesan: grate 100g  (Vegetable and Bean Pie with Polenta Crust), grate 100g  (Spanakopita)
Total= 200g grated

Tasty: grate 100g (Vegetable and Bean Pie with Polenta Crust), grate 200g (Tomato and Corn Pie)

Feta and Ricotta: Combine 300g feta and 150g ricotta with prepared dill, spring onions, 5 eggs, 3 tablespoons bread crumbs, salt and pepper, and quarter cup olive oil (Spanakopita).

Meat and Fish
600g pork sausages: split skins and scoop out meat (Individual Puffy Pork Pies)

Chicken Breasts: dice 1.8kg3 breasts into 3cm pieces (Chicken and Mushroom Pot Pie), 1 breast dice600g into 3cm pieces (Chicken Curry Pie)
Total = 4 diced chicken breasts

Beef Bolar Blade: dice 800g into 2cm pieces (Beef Pie)

Process

  1. Preheat oven to 200 degrees Celsius. Put the heavy based dish on heat for the Beef Pie filling, and 3 other pots for other slow cook fillings. Start by preparing the fillings which take the longest to cook. They will also need some cooling time before they can be put into pastry cases.
  2. As the Beef Pie filling takes the longest, start this with the prepared vegetables and diced beef bolar blade. It will need to simmer lid on for 2 hours so get this going so you can prepare everything else.
  3. The Chicken and Mushroom Pot Pie and Chicken Curry Pie fillings should each go on the heat next.
  4. Put on the Vegetable and Bean Pie with Polenta Crust filling.
  5. While these are cooking, prepare the Spanakopita filling and then prepare and fill the filo pastry. Once you have started the filo process it is best you complete the pie, brush it with butter and then chill it. This is so the filo does not dry out.
  6. As each pie filling is cooked, allow it to cool before putting together the pies. If possible decant into ceramic or glass bowls rather than leaving them in the saucepans so they cool faster.
  7. The Vegetable and Bean Pie with Polenta Crust filling also does not need to cool before it is topped. Pour the filling into a glass or ceramic baking dish and prepare the polenta topping. Pour topping over the filling and bake.
  8. Take the puff pastry sheets out of the freezer to defrost.
  9. Roll out the pastry from the Beef Pie, Chicken Curry Pie and Tomato and Corn Pie and fill 3 pie dishes with the base pastry.
  10. Prepare the filling for the Individual Puffy Pork Pies and cut out the pastry circles. Line the muffin tin with pastry, fill, top, glaze and bake or freeze if wanting to bake on the day of serving.
  11. Prepare the Tomato and Corn Pie filling in one of the cases and then top with another layer of pastry and bake. Allow to cool completely before freezing.
  12. Once the Chicken and Mushroom Pot Pie filling has cooled to a minimum of just warm, fill an empty pie dish with the mixture and top with a couple of sheets of puff pastry. Bake or freeze.
  13. The Chicken Curry Pie and Beef Pie fillings can be poured into prepared cases, topped with more pastry and baked or frozen.
  14. Allow cooked pies to cool and release steam before placing in the fridge or freezer.

 

Recipes

Beef Pie
Ingredients

800g beef bolar blade, trimmed and cut in 2cm pieces

5 large button mushrooms, quartered

2 carrots, diced

4 large celery sticks, diced

1 onion, diced

3 garlic cloves, finely chopped

4 sprigs of rosemary, leaves stripped and finely chopped

500mls beef stock

3 tablespoons tomato paste

1.5 teaspoons salt

Black pepper
Shortcrust pastry

680g flour

450g cold butter, diced

225ml very cold water

2 teaspoons salt

1 egg (optional)

Sesame seeds (optional)

Method

  1. In a large heavy bottom pot, heat a couple tablespoons of neutral cooking oil and brown beef all over. Remove beef from pot and set aside but keep the heat on. Sauté vegetables until onions are coloured and translucent.
  2. Add beef back in the pot. Add tomato paste and cook off for a few minutes. Add rosemary to pot.
  3. Add salt and mushrooms to pot. Top with the beef stock.
  4. Bring to a simmer and reduce to low-medium heat for 2 hours until the beef is very tender. Stir occasionally to ensure the pie filling is not catching on the bottom of the pot. The sauce should be reduced to just cover the beef and vegetables. Taste the filling and season again with salt and pepper to taste. Remove filling from pot and place in a large dish to cool in the fridge.
  5. While the filling is cooking make the pastry. If you prefer, you can use your own recipe for shortcrust.
  6. In a large bowl combine flour and salt. Chop cold butter in small pieces.
  7. Add into flour and use your hands to cut the butter into the flour.
  8. Once the largest pieces of butter are no larger than chunky breadcrumbs, make a well and add the cold water. Stir to combine and form into smooth dough. This dough should not be wet or sloppy.
  9. Flour your bench top and knead the dough for 5 minutes until smooth. Wrap in cling film and place in the fridge to chill for at least an hour. Alternatively you can easily make this dough in a stand mixer or food processor.
  10. Once the dough has rested, cut into 6 pieces and reserve 4 of these for recipes to follow. Roll the remaining 2 pieces to a thickness of no more than half a centimetre. Once rolled out, slide your hands under the dough and gently loosen up by moving your fingers. This allows your dough to pre-shrink before you line your pie dish, so that it won’t shrink in the oven. Roll out further if necessary, then line your pie dish with the dough and trim the excess. When re-rolling pastry offcuts, always do this loosening up once rolled because the more that pastry has been handled, the tougher it gets and the more it will shrink, both in and out of the oven.
  11. Fill the pastry with cooled pie filling and top with another rolled piece of pastry. Trim. Cut an X in the centre of the pie top to allow steam to escape. Brush pastry with a beaten egg and sprinkle with sesame seeds if you like. Pie can be frozen at this point. Uncooked pies will last 5 days in the fridge, or 2 months in the freezer.
  12. Bake in a 175 degree oven for 30 minutes or until the pie top is golden and the bottom is cooked through. Allow your pie to cool for at least 5-10 minutes before serving.

Storage and Reheating:

If freezing unbaked, see instructions at point 12. If freezing after baking, cool thoroughly before chilling. Will last up to one week in the fridge or 2 months in the freezer.

To serve:

To cook unbaked pie:  Cook from frozen.  Preheat the oven to 180 degrees Celsius.  Brush the top of the frozen pie with a little milk or lightly beaten egg and cook for around 40 minutes or until hot all the way through.  Cover with foil if the pastry is browning too quickly.

To heat an already baked pie: Defrost the pie in the fridge overnight.  Preheat the oven to 180 degrees Celsius and cover the pie with foil.  Bake until heated through evenly.

Chicken and Mushroom Pot Pie

 

Ingredients
1.8kg chicken breasts, cut into 3cm pieces

1 onion, finely diced

3 garlic cloves, finely chopped

15 button mushrooms, finely sliced

6 sprigs thyme, leaves stripped and finely chopped, stalks discarded

55g butter

1 tablespoon olive oil

4 tablespoons plain flour

1 cup white wine

300ml chicken stock

100mls cream

250g puff pastry (2 sheets)

1 egg

Method

  1. Preheat oven to 200 degrees Celsius.
  2. Toss chicken in the flour.
  3. In a large pot, add the oil and place on medium heat. Add the onion and garlic and cook until softened, about 7-8 minutes. Add the mushrooms and thyme and cook for 5 minutes.
  4. Add the chicken and brown.
  5. Push the mixture to one side to leave space for the butter. Put the butter in the pot and turn up the heat slightly. Allow the butter to foam before stirring through the mixture.
  6. Add the wine and turn the heat up further to simmer for a couple of minutes.
  7. Add the chicken stock and cream and simmer 5-7 minutes or until the mixture has thickened.
  8. Season to taste.
  9. Pour the mixture into a greased ceramic or glass pie dish.
  10. Place one sheet of puff pastry over the top and cut the excess corners. Place the other sheet on top, covering any gaps that were missed by the first sheet.
  11. Brush the pastry with beaten egg and cut a small cross in the centre of the pastry to release steam. If you wish to freeze the pie unbaked, allow the mixture to cool before putting the pastry on top. Then you can freeze the pie for up to 3 months.
  12. Bake for 20-30 minutes or until the pastry is puffed and golden.

Storage and reheating:

If freezing unbaked see instructions on point 12.  If freezing or refrigerating the pie after baking, allow the pie to cool completely before placing in the fridge or freezer. The pie will keep in the fridge for up to one week or one month in the freezer.

To Serve:

To cook unbaked pie:  Cook from frozen.  Preheat the oven to 180 degrees Celsius.  Brush the top of the frozen pie with a little milk or lightly beaten egg and cook for around 40 minutes or until hot all the way through.  Cover with foil if the pastry is browning too quickly.

To heat an already baked pie: Defrost the pie in the fridge overnight.  Preheat the oven to 180 degrees Celsius and cover the pie with foil.  Bake until heated through evenly.

Chicken Curry Pie

 

Ingredients

(This recipe uses 2 pieces of reserved pastry from the Beef Pie Recipe, if you wish to make this pie on its own please do a 1/3 quantity of the pastry recipe. Otherwise you could use 2 sheets of store bought shortcrust pastry )

600g chicken breast, cut into 3cm pieces

1 onion, diced

3 large potatoes, diced

2 carrots, diced

4 garlic cloves, finely chopped

1 bunch coriander, roughly chop leaves, finely chop stalks

1 cup frozen peas

3 tablespoons butter

3 tablespoons tomato paste

1 tablespoon curry powder

2 tablespoons flour

450ml can of coconut milk

250mls chicken stock

 

Method

  1. Take a large and deep pan or pot and place on medium heat. Melt one tablespoon of butter in the pan.
  2. Add the chicken to the pan and brown in batches. Remove from the pan and set aside.
  3. Add the onions, coriander stalks and carrot to the pan and cook until the onion is translucent. Add the garlic. Add the tomato paste and allow to cook out for a couple of minutes.
  4. Stir through the curry powder and flour and allow to cook out for a few minutes.
  5. Add the coconut milk and chicken stock, stirring constantly for about 8 minutes until the sauce has thickened. Add the chicken and potatoes and cook for a further 5 minutes.
  6. Add the peas and the coriander leaves. Season to taste.
  7. Preheat the oven to 200 degrees Celsius.
  8. Roll the 2 pieces of dough to a thickness of no more than half a centimetre. Once rolled out, slide your hands under the dough and gently loosen it up by moving your fingers. This allows your dough to pre-shrink before you line your pie dish, so that it won’t shrink in the oven. Roll out further if necessary, then line your pie dish with the dough and trim the excess. When re-rollling pastry offcuts, always do this loosening up once rolled because the more that pastry has been handled, the tougher it gets and the more it will shrink, both in and out of the oven.
  9. Fill the pastry with cooled pie filling and top with another rolled piece of pastry. Trim. Cut an X in the centre of the pie top to allow steam to escape. Brush pastry with a beaten egg. Pie can be frozen at this point. Uncooked pie will keep for up to 5 days in the fridge or 2 months in the freezer.
  10. Bake in a 175 degree Celsius oven for 30 minutes or until the pie top is golden and the bottom is cooked through. Allow your pie to cool for at least 5-10 minutes before serving.

Storage and Reheating:

If freezing unbaked see instructions on point 11.  If freezing or refrigerating the pie after baking, allow the pie to cool completely before placing in the fridge or freezer. The pie will keep in the fridge for up to one week or one month in the freezer.

To Serve:

To cook unbaked pie:  Cook from frozen.  Preheat the oven to 180 degrees Celsius.  Brush the top of the frozen pie with a little milk or lightly beaten egg and cook for around 40 minutes or until hot all the way through.  Cover with foil if the pastry is browning too quickly.

To heat an already baked pie: Defrost the pie in the fridge overnight.  Preheat the oven to 180 degrees Celsius and cover the pie with foil.  Bake until heated through evenly.

Vegetable and Bean Pie with Polenta Crust

 

Ingredients

 

1 onion, finely diced

3 cloves garlic, finely chopped

3 carrots, finely diced

2 parsnips, finely diced

1 turnip or swede, finely diced

12 button mushrooms, sliced

4 sprigs rosemary, leaves stripped and finely chopped, stalks discarded

4 sprigs thyme, leaves stripped and finely chopped, stalks discarded

2 x 400g tins cannellini beans, drained

2 tablespoons olive oil

500mls vegetable stock

1 cup red wine

3 tablespoons tomato paste

2 x 400g cans crushed tomatoes

2 teaspoons cornflour mixed with 2 teaspoons water

1 teaspoon salt

½ teaspoon pepper

Topping

2 eggs

100g polenta

100g plain flour

1 teaspoon baking powder

100g grated parmesan

100g grated tasty cheese

¾ cup plain yogurt

Method

  1. Place a large pot on medium heat and add the olive oil.
  2. Sauté the garlic and onion for 5 minutes or so until the onion is translucent.
  3. Add the other vegetables and herbs and cook for 15 minutes until becoming tender.
  4. Add the tomato paste and cook out for a couple of minutes.
  5. Add the wine and turn up the heat to high, and allow it to simmer for 5 minutes.
  6. Add the drained beans, stock, crushed tomatoes and cornflour mixture. Bring to the boil and simmer for 20 minutes or until sauce is thick and slightly reduced. Season to taste.
  7. Pour mixture into a glass or ceramic baking dish.
  8. Preheat oven to 200 degrees Celsius.
  9. In a large bowl, whisk the eggs and yogurt together.
  10. Add the grated tasty, flour, baking powder and polenta. Season with a little salt and pepper.
  11. Spread topping over the top of the pie filling and sprinkle with parmesan.
  12. Bake for 20-30 minutes or until top is golden and edges are bubbling.

Storage and reheating:

To freeze or refrigerate the pie after baking, allow the pie to cool completely before placing in the fridge or freezer. The pie will keep in the fridge for up to one week or two months in the freezer.

To Serve:

Preheat oven to 180 degrees Celsius, cover pie with aluminium foil and bake for half an hour or until heated through.

Spanakopita

This is a much loved Greek classic; a rich filling of spinach and cheese, spiked with fragrant dill, layered between sheets of filo pastry.

Ingredients

1 bunch of English spinach, washed, trimmed of roots, finely chopped stems and roughly chopped leaves

Bunch of dill, root removed, tops finely chopped

4 spring onions, root removed, top finely sliced

300g feta cheese

150g ricotta cheese

100g grated parmesan

125g butter, melted

5 eggs

375g pack of fresh filo pastry

3 tablespoons dry breadcrumbs

1 teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. If not already prepared, combine, with your hands, the feta, ricotta, dill, spring onions, eggs, bread crumbs, seasoning, and olive oil in a large bowl.
  3. Add the chopped spinach leaves and stems and mix.
  4. Take a large and deep baking dish of about 20 x 30 cm and grease lightly with some of the melted butter.
  5. Lay out the filo and keep under a tea towel to prevent it drying out as you work.
  6. Line the dish with a sheet of filo so that it overhangs the edge and covers the base. You may need 2 sheets to do this. Brush each sheet with butter and then continue with half of the sheets, brushing butter between them each time.
  7. Press the mixture gently into the pastry base. Top with more filo and butter layers. Butter the top pastry sheet generously with butter.
  8. Score the pastry into a diamond pattern, or square if you prefer. This makes cutting and serving the fragile pastry much easier. Spanakopita can be frozen at this point. It will last up to one week in the fridge or 2 months in the freezer.
  9. Bake for 45-60 minutes or until well browned on top. You can cover it with foil if it is getting too dark.

Storage and Reheating:

If freezing unbaked see instructions on point 8.  If freezing or refrigerating the pie after baking, allow the pie to cool completely before placing in the fridge or freezer. The pie will keep in the fridge for up to one week or two months in the freezer.

 

To Serve:

To cook unbaked pie:  Cook from frozen.  Preheat the oven to 180 degrees Celsius.  Brush the top of the frozen pie with a little milk or lightly beaten egg and cook for around 40 minutes or until hot all the way through.  Cover with foil if the pastry is browning too quickly.

To heat an already baked pie: Defrost the pie in the fridge overnight.  Preheat the oven to 180 degrees Celsius and cover the pie with foil.  Bake until heated through evenly.

Individual Puffy Pork Pies

 

Ingredients

600g pork sausages, skins split and meat scooped out

3 celery sticks, finely diced

2 carrots, grated

1 apple, grated

½ bunch parsley, leaves finely chopped, stalks discarded

2 tablespoons tomato sauce

¼ teaspoon nutmeg

½ teaspoon cumin

½ teaspoon pepper

1 teaspoon salt

1 egg, beaten

250g frozen puff pastry sheets

 

Method

  1. Preheat oven to 200 degrees Celsius. Grease a large 8-hole muffin pan.
  2. Combine the sausage meat with the carrot, apple, celery, parsley, spices and tomato sauce. Season with salt and pepper.
  3. Cut circles of puff pastry large enough to completely line the inside of 8 muffin holes with some overhang.
  4. Spoon the meat mixture into the holes until all used.
  5. Cut circles of puff to make pastry lids, cut a cross in the centre of each.
  6. Brush the edges of the pastry base with beaten egg before pressing the lid on. Press the edges together with the back of a fork to make a decorative and well sealed crust. Brush the tops with more beaten egg. Pies can be frozen at this point.
  7. Bake for 30-40 minutes or until golden.

Storage and Reheating

Unbaked frozen pies should be defrosted for at least 4-6 hours before baking. Unbaked frozen pies will last up to 2 months in the freezer.       Baked pies will last for up to one week in the fridge, or 2 months       in the freezer.

 

To serve:

To serve unbaked pies, preheat oven to 200 degrees and bake for 30-40 minutes or until golden. To reheat already baked pies, defrost for at least 6 hours and bake for 20 minutes in a 200 degree oven.

Tomato and Corn Pie

Ingredients

(This recipe uses 2 pieces of reserved pastry from the Beef Pie Recipe.
If you would like to make this pie on its own you will need to make 1/3 quantity of the pastry recipe – See Beef Pie recipe. Otherwise you could use 2 sheets of store bought shortcrust pastry).

1 lemon, juiced

1kg large ripe red tomatoes, sliced 1cm thick

3 ears of corn, kernels stripped

1 bunch basil, roughly chopped leaves, stalks discarded

1 bunch chives, finely chopped

1 tablespoon butter, melted

¾ cup milk

200g Tasty cheese, grated

1/3 cup mayonnaise

1 teaspoon salt

½ teaspoon black pepper

Method

  1. Lay tomato on paper towels and sprinkle lightly with a little salt. Pulse corn coarsely in a blender or food processor or roughly chop with a knife.
  2. Whisk the lemon juice in a large bowl with the mayonnaise.
  3. Grease a glass or ceramic pie dish
  4. Roll the 2 pieces of dough to a thickness of no more than half a centimetre. Once rolled out, slide your hands under the dough and gently loosen it up by moving your fingers. This allows your dough to pre-shrink before you line your pie dish, so that it won’t shrink in the oven. Roll out further if necessary then line your pie dish with the dough and trim the excess. When re-rolling pastry offcuts, always do this loosening up once rolled because the more that pastry has been handled, the tougher it gets and the more it will shrink, both in and out of the oven.
  5. Layer half the tomatoes on the base of the pie, top with half the corn, half the basil and chives and a little salt and pepper. Repeat with the remaining ingredients.
  6. Sprinkle over half the cheese, and then top with the mayonnaise mixture. Sprinkle over remaining cheese.
  7. Top pie with another rolled piece of pastry. Trim and press edges together to seal. Cut an X in the centre of the pie top to allow steam to escape. Brush pastry with melted butter. Pie can be frozen at this point. Uncooked pie will keep for up to 5 days in the fridge or 1 month in the freezer
  8. To cook, preheat oven to 180 degrees Celsius.  Bake for 30-40 minutes or until crust is golden. Allow to cool before serving or chilling.

Storage and Reheating: If freezing unbaked see instructions on point 8.  If freezing or refrigerating the pie after baking, allow the pie to cool completely before placing in the fridge or freezer. The pie will keep in the fridge for up to 5 days or one month in the freezer.

To Serve:

To cook unbaked pie:  Cook from frozen.  Preheat the oven to 180 degrees Celsius.  Brush the top of the frozen pie with a little milk or lightly beaten egg and cook for around 40 minutes or until hot all the way through.  Cover with foil if the pastry is browning too quickly.

To heat an already baked pie: Defrost the pie in the fridge overnight.  Preheat the oven to 180 degrees Celsius and cover the pie with foil.  Bake until heated through evenly.

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