Thursday, 21 August 2014


Now I have to say that I can't take the credit for this first pie, I saw it in the food department of Marks & Spencer and thought it was such a genius idea that I just had to make one.  I thought nothing could beat the invention of the giant yorkshire pudding which essentially becomes your plate and perfectly contains all the ellements of a roast dinner expertly soaking up any meat juices and gravey for the finale.  But I have to say that this fish supper could possibly take the gold.

It got me thinking though, there must be other classic meals that you could shove in a pie.  So this is the start of a small series of recipes of dinners All In One Pie .

I have no idea of the M&S recipe but this is my version.  I've used the same recipe from my fish finger sandwich for the mushy peas in the base and topped it with oven chips as I found they cooked well in a shorter time and the fish won't dry out.  I like to use packs of fish pie mix from the fresh fish section of the suparmarket for the variety of cod, salmon and haddock but you could just stick with cod if you prefer.

390g Fish Pie Mix
Oven Chips

350g Shortcrust Pastry OR
200g Plain Flour
80g Baking Margarine
20g Lard
Cold Water to mix

Mushy Peas
250g Frozen Peas cooked
2 tbsp Sour Cream
1 tsp Mint Sauce
Boil the peas in hot water, drain and pulse them in a processor with the remaining ingredients leaving some texture.

Tartar Sauce:  4 tbsp Mayonnaise,  1 tbsp Capers Chopped, 2 tbsp Tiny Gherkins Chopped, 1 Shallot Chopped,  1 tsp Horseradish, S+P.  Chop everything finely and mix it all together. 

Make the pastry by rubbing the margarine and lard into the flour.  I use a little lard to make a crisper pastry.  When you can no longer see the lumps, use a knife to stir in enough water to form a dough.  Now use your hands to bring it together.  Divide into 4 then roll each one out and line your pie dishes. (I used the 4" foil ones).

Make the mushy peas and divide between each pie case.  Make the tartar sauce and fold the fish into it.  Now fill each pie with the fish mixture making sure each one gets a good variety of fish.  Lastly finish with enough oven chips to cover. Bake for 25 minutes at 180C Fan


Don't forget the vinegar Xxx

Tuesday, 12 August 2014


These are the most delicious melt in the mouth biscuits.  They're so light that it's difficult to understand how they could possibly be bad for you and surely the lemon curd must count towards your 5 a day........ no?

Gently cream together 250g Butter and 50g Icing Sugar then add 250g Plain Flour along with 50g Cornflour and 1tsp Lemon Essence.  The cornflour is what makes them so melty and light.  Carefully combine everything till you have a soft thick mixture.

put your mixture into a piping bag with a large star nozzle and pipe rosettes or fingers onto a baking sheet lined with parchment.

Bake in the oven at 180C for 10-15 minutes till they look golden brown.  Cool for 5 minutes in the tray before transferring them to a cooling rack.  Once cooled spread one biscuit with Buttercream and the other with Lemon Curd.  Dust with icing sugar to finish.


This is basically one of my favourite sandwiches in a pie, where can you go wrong.  Tuna and sweetcorn is such a classic combination and I really love it as a toasty so this is really just the next step up.  We had this one served with baked beans, proper comfort food, yum.

I have used lard in the pastry because I think it makes it a little shorter and crisp but you could just use butter if you wish.

300g Plain Flour
100g Butter
75g Lard
1 Egg beaten
Cold Water
Egg to Glaze

2 x 185g Tuna  in Oil drained
200g Sweetcorn
100g Chedder Cheese grated
1 Red Onion finely chopped
5 large tbsp Mayonnaise
Black Pepper
1 tbsp Fresh Parsley chopped

Preheat the oven to 160C Fan while you make your pastry.  Cut the butter and lard into the flour then rub it in till there are no lumps and it resembles breadcrumbs.  Add the beaten egg and enough water to form a dough.  Use half the dough to line a 23cm pie plate leaving an over hang around the edge. Brush the edge with water.

In a bowl combine the drained tuna, sweetcorn, cheese, onion and mayonnaise and parsley.  Season well with black pepper and fill the pie case.

Roll out the remaining pastry and cover the pie.  Seal the edges together and trimn off the excess.  Brush with egg glaze and cut a cross in the centre.  Bake for 30-35 minutes till colden.