Pies

Pies

By
Adrian Richardson
Contains
14 recipes
Published by
Hardie Grant Books
ISBN
9781740668064
Photographer
Dean Cambray

As any of the chefs in my restaurant kitchen will tell you, I am serious about pies. So serious, that I insisted on having a whole chapter devoted to them.

In my view a pie is the perfect package of meat, vegies and starch all in one compact dish. Even better, you don’t need a knife and fork to eat a pie, so you can use the other hand for holding your beer (or glass of wine); and pies are the ideal meal to have on the run, or when you’re cheering on your team at the footy!

When you think about it, a pie is really nothing more than a casserole with a flaky pastry lid (and sometimes a pastry base, too). Which means you can make them with all sorts of different fillings. You can be as traditional as you like (think beef and burgundy, steak and kidney, chicken and leek) or as inventive as you like (bacon and egg, curried vegetable, pheasant and wild mushroom). And you can breathe new life into yesterday’s stew by crowning it with a golden pastry hat.

Different pies call for different pastries, from light and crispy puff , to crisp shortcrust, tender suet and delicate yoghurt pastry. I’ve included recipes for all these in the pages that follow.

And as well as giving recipes for my favourite pies, I’ve also included some other tasty pastry items, such as sausage rolls and little empanadas, that will be a big hit with the kids. And though it doesn’t have a pastry lid, I couldn’t resist slipping in a recipe for everyone’s home-cooked favourite, a shepherd’s pie.

Featured Recipes in this Chapter

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