Lerato’s curried beef and potato pie
Takes 1 hour 20 mins, plus chilling
plain flour, for dusting
2 x 500g block puff pastry
For the filling
2 tbsp rapeseed or vegetable oil, plus extra for greasing
1 onion, peeled and diced
1 garlic clove, peeled and finely sliced
350g beef steak mince (5% fat)
1 tsp curry powder
½ tsp dried thyme
2 medium potatoes (about 250g), peeled and cut into 1cm cubes
2 medium carrots, scrubbed and cut into 1cm cubes
250ml beef stock
½ tsp freshly ground black pepper
2 tbsp plain flour
2 egg yolks, lightly beaten
buttered green beans and gravy, to serve (optional)
1. Dust a clean surface with flour and roll out 1 block of pastry to about ½cm thick. Place a 20cm cake tin or plate over the top and cut around it to make a circle. Place on a tray lined with baking paper. Cover the pastry with another large piece of baking paper and set aside.
2. Repeat with the second block of pastry, but this time cut into a 25cm circle. Place over the first pastry disc and chill until needed.
3. For the filling, heat the oil in a wide frying pan over a medium heat. Add the onions with a pinch of salt and cook for 5 minutes until softened. Stir in the garlic until fragrant.
4. Add the mince and cook for 5 minutes, breaking apart any clumps with a spoon. Stir in the curry powder and thyme, then add the potatoes, carrots and stock. Season with salt and ½ tsp black pepper, then bring to a simmer.
5. Cover and cook for 15 mins until the liquid has almost evaporated and the potatoes are tender (adding a little more water if needed). Stir in the flour until thickened, then remove from the heat and leave to cool completely before assembling the pie.
6. Preheat the oven to gas 4, 180°C, fan 160°C. Remove the pastry from the fridge and set aside the bigger round. Season the beaten yolk and brush around the edge of the smaller round. Prick a few holes in the surface using a fork.
7. Pack the cooled filling into an oiled bowl slightly smaller than the 20cm pastry, then carefully turn out on the smaller pastry round. Place the larger round on top to conceal the filling, smoothing it out around the sides, then crimp the edges to seal.
8. With a sharp knife, pierce the middle of the pie to let the steam escape, then run the tip from the top to the sides to create a curved carving. Brush all over with the egg yolk and bake for 25-30 minutes until puffed and golden. Serve hot or at room temperature with buttered green beans and gravy, if you like.
Milli’s camembert and chutney puff pastry pie
Takes 50 minutes, plus chilling
1 x 250g Camembert
1 x 375g pack ready-rolled puff pastry
1 egg yolk
For the chutney
1 tsp olive oil
½ red onion, diced
2 garlic cloves, thinly sliced
40g dried cranberries
60g dried apricots, roughly chopped
1 heaped teaspoon chopped rosemary, plus 1-2 extra sprigs to serve (optional)
50g soft brown sugar
70ml cider vinegar
1 fresh baguette, to serve (optional)
fresh green salad, to serve (optional)
1. For the chutney, put a small frying pan over a medium heat. Add the oil and onion with 1 tsp salt and cook for 2-3 minutes. Add the garlic and continue cooking for 2 minutes or until softened.
2. Add the cranberries, apricots, rosemary, sugar and vinegar and cook for 5 minutes or until thickened. Remove from the heat and set aside to cool.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and, while its still on its paper, cut into a square (roughly 10x10 inches).
4. Slice the Camembert in half horizontally, so that you have two equal rounds. Spread half the chutney over the exposed side of one round and sandwich together again. Put the Camembert in the middle of the pastry square.
5. Fold each corner of pastry over the cheese, wrapping the camembert, then tuck it all in to make a round. Trim to remove the excess pastry, patching it up with a little beaten egg yolk, if needed.
6. Turn the parcel over, brush all over with more yolk and pop it in the freezer for 5 minutes to set.
7. Score the pastry in a pattern of your choice to decorate. Alternatively, use the pastry trimmings to create shapes (attach with egg yolk) or plait two long strips to wrap around the base.
8. Place the parcel on a tray lined with nonstick paper and bake for 20-25 minutes, brushing halfway through with more egg yolk. (Don't worry if the cheese leaks a little!) Leave to stand for 5 minutes before serving. Delicious with a fresh, sliced baguette and a green salad, if you like.The chutney makes double the amount you need for this recipe, so enjoy the rest with cheese and cold cuts.