In Britain, we are spoiled for choice when it comes to pies – from pork pies to pot pies, puff pastry pies to pasties!
And, in true British style, we even dedicate a week each year to celebrating all things pie!
This year, British Pie Week runs from 1st – 7th March and is all about making (and eating!) delicious pies.
As you can imagine, at Athleat we do love a good meat pie and we’ve pulled together some great recipes for you to try.
We also know the difficulty that can come with making them, particularly where pastry is involved!
So, make sure you also check out the top tips we’ve included later in this article too.
British Steak and Ale Pie
Starting with a true British classic (and a pub favourite) – the Steak and Ale pie.
This recipe combines braising beef with an amber ale, which are left to slowly simmer away together to create a deliciously fragrant pie.
So, if you’re a lover of beef (or if you’re missing the pub), why not give this pie a try!
Check out this recipe from Proper Foodie.
Chicken and Mushroom Pie
A simple but tasty pie filling, which is another firm favourite, is chicken and mushroom.
This particular recipe actually uses chicken legs, along with pancetta, mushrooms, garlic and white wine to name just a few other ingredients.
But we’re sure you can imagine just how well they work together!
Check out this recipe from Great British Chefs.
Shepherd’s Pie
Shepherd’s Pie is made much the same as its beef counterpart – Cottage Pie.
As its name suggests, lamb (lamb mince) is the key ingredient!
And unlike the other pies included in this article, mashed potato is used as the pie topping.
Check out this recipe from Love Food.
Traditional Hand-Raised Pork Pie
Now for another British classic – the pork pie.
The filling, made with both minced pork shoulder and pork belly, is wrapped in hot water pastry that is raised by hand.
Check out this recipe from The Spruce Eats.
Venison Pie
We also wanted to include venison in this series of recipes, as it can often make a nice change from beef.
This pie includes juniper berries, red wine, chestnuts and thyme, which really complement the flavour of the diced venison.
Check out this recipe from Good Housekeeping.
If you’re giving these recipes a go, you might also like to check out a few of the top tips below to help you with the pastry!
Pie Top Tips
To stop your pie from getting a soggy bottom, there are a couple of things that you can try:
- Blind bake it – this involves partly baking the crust before you add any fillings. To avoid the crust from bubbling up, make sure you weigh it down. Try placing some baking paper over the crust before adding some pie weights or baking beans on top.
- Coat the bottom of the crust – brush slightly beaten egg white onto the bottom of the crust before adding your filling, to form a seal between the crust and the filling.
- Don’t let the filling cool – if the recipe calls for you to add the filling while it’s hot, make sure it doesn’t cool, as this will help to set the crust before it goes into the oven.
To stop your pie dough from falling apart, use your fingers to sprinkle some cold water over the dough before gently working it in.
Then, when it’s time to roll it out, don’t be tempted to go overboard with flour. Roll out your pastry on a lightly floured surface and turn it often to stop the pastry sticking to the surface.
To stop the edges of your pie from burning, you can loosely cover them with foil. The same goes for any other area of the crust that looks like it’s cooking more quickly.
Let us know if you give any of these recipes a go! You can tag or message us on Facebook and Instagram.
And for those of you who are following the Keto or Paleo diets – keep an eye out next week for some great pie recipes that you can try!
