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The cold months make you crave hot, wholesome and filling food, like roasts, gravy, soup and stew. Pies are another winter favorite with adults as well as children; be they sweet or savory. Given below are pie recipes to warm up your appetites and hearts on a cold winter’s day:

Spicy Lamb & Sweet Potato Pie

Ingredients

For the pastry

• 1½ Cup flour, plain
• 125 Grams butter, chilled, cubed
• 2 Tablespoons water, cold
  

For the filling

• 300 Grams minced lamb
• 150 Grams sweet potato, peeled and grated
• 1 Small brown onion, finely chopped
• 1 Small zucchini, grated & squeezed (to remove excess moisture)
• 1 Egg, beaten lightly
• ½ Cup fresh parsley leaves, finely chopped
• 1 Teaspoon paprika
• 1 Teaspoon allspice
• Salt & Pepper to taste
  

Method

• Preheat the oven to 220 Degrees C
• Mix the flour and butter together and keep stirring till they resemble breadcrumbs.
• Add the water & continue stirring so that the mixture just about comes together
• Sprinkle flour on a flat surface. Pour the dough on to it and knead until it is smooth
• Place the dough between 2 baking-paper-sheets
• Roll the dough so that it forms a rectangle, measuring 30cm x 40cm
• Line a baking tray with a sheet of baking paper and place the dough on it
• Cover the dough and refrigerate it for about half an hour
• In a bowl, combine the lamb, sweet potato, onion, zucchini, parsley, paprika & allspice
• Season with some salt and pepper, for taste
• Spoon the mixture on the dough, leaving a 6cm border on each side
• Fold the edges of the pastry over the mince mixture
• Brush the pastry with egg
• Bake the pie for 30 minutes, or till the pastry turns golden brown
  

Cut the pie into squares and serve it while it is still hot

Chicken Pot Pie

Ingredients

• 4 Sheets of puff pastry
• 1½ Kg cooked chicken
• 1½ Cup chicken stock
• 6 Baby corn stems, sliced
• 1 Cup sliced mushrooms
• ½ Cup cream
• ½ Leek, washed and sliced
• 1 Onion, finely chopped
• 1 Garlic clove, crushed
• 2 Tablespoons plain flour
• 3 Tablespoons butter
• 2 Tablespoons olive oil
• 1 Egg, whisked lightly
• Salt and pepper to taste
  

Method

• Preheat the oven to 200 Degrees C
• Cut the chicken into bite-sized pieces and place them in a large bowl.
• Heat the oil in a saucepan; cook the leek, onion, garlic & mushrooms till they are soft
• Add the baby corn & cook for a few minutes, before pouring the mixture into the bowl with the chicken
• In the same saucepan, melt the butter and add the flour
• Let the ingredients cook over a medium heat for three minutes, stirring constantly
• Pour in the stock and let it cook further, till the mixture thickens
• Remove the stock from the heat before adding the cream, salt and pepper
• Gently stir this sauce into the bowl with the chicken mixture
• Fill individual pie dishes with the chicken mixture
• Cover each dish with a layer of pastry. Let the pastry fall a bit over the sides
• Brush the pastry dough with egg and bake the pie for about 20 minutes, or till the pastry turns golden brown.
  

Serve individual pies while they are still hot.

Beef & Tomato Pot Pie

Ingredients

• 2 Sheets frozen, rolled puff pastry (partially thawed)
• 700 Grams chuck steak, trimmed and diced into cubes
• 4 Rashers of bacon, trimmed and chopped
• 1 Cup beef stock
• 2 Carrots, chopped
• 1 Brown onion, finely chopped
• 1 Garlic clove, crushed
• 1 400-Gram can of diced tomatoes
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 2 Sprigs fresh thyme
• 1 Egg, lightly whisked
  

Method

• Place a heavy-bottom saucepan over a high flame and heat 1 tablespoon of oil
• Cook the beef in turns, for about 5 to 7 minutes, or till it turns brown
• Transfer the cooked beef to a large bowl
• Heat the remaining oil in a pan and add the bacon, carrots and onions
• Let the ingredients cook for 5 minutes, or till the onions become soft
• Add the garlic and thyme and cook for a minute or two
• Pour the vinegar and bring to a boil for a few minutes, so that the liquid reduces a bit
• Return the beef to the saucepan, with the vinegar. Add the stock and tomatoes
• Bring all the ingredients to a boil before reducing the heat to a low simmer
• Allow the beef to simmer for about 90 to 120 minutes, stirring it occasionally
• Season with some salt and pepper to taste
• Preheat the oven to 220 Degrees C
• Place the pastry sheets on a board, one on top of the other and cut rounds
• Spoon the steak mixture into dishes and cover with pastry
• Brush the pastry with beaten egg
• Bake for about 15 minutes, or till the pastry puffs and turns golden brown
  

Serve each pie individually, while it is still hot

Prawn Party Pies

Ingredients

• 3 Sheets of frozen puff pastry, thawed
• 400 Grams green prawns, peeled
• ¾ Cup or 185 ml fish stock
• 300ml Thickened cream
• 60 Grams butter, unsalted
• 1 Leek, finely chopped
• 1 Clove garlic, finely chopped
• 1 Tablespoon chopped dill
• 1 Tablespoon chopped parsley
• 1 Tablespoon plain flour
• 2 Tablespoons lemon juice
• 1 Teaspoon Dijon mustard
• 1 Egg yolk, combined with 1 tablespoon of water
• Salt for seasoning
  

Method

• Preheat the oven to 200 Degrees C
• Place a saucepan on low heat and melt some butter
• Add the leeks and garlic and cook till they soften
• Season the prawns before adding them to the saucepan
• Cook the prawns for about 2 to 3 minutes, remove them and set them aside
• Pour the flour into the same pan and stir it with the leek and garlic for a minute
• Add the fish stock and whisk to avoid lumps
• Let the ingredients cook on a medium flame for 15 minutes, till the liquid reduces  
• Stir in the cream and cook further for 15 minutes, as the mixture thickens and reduces to half its quantity
• Remove the pot from the heat and let the ingredients cool a bit before adding the lemon juice, mustard, dill and parsley
• Return the cooked prawns to the mixture in the pan and stir well
• Using a shell or a shaped ramekin as a guide, cut 12 lids from the pastry, leaving a 5mm border all around
• Make shallow slit on each of the pastry lids
• Spoon the prawn mixture into each ramekin and cover with lids, pressing the edges to seal the pie carefully
• Chill the pies for about 15 minutes
• Brush each of the pastry lids with beaten eggs and bake the pies for about 15 minutes or till the pastry is golden brown
  

Place the prawn pies on a tray and serve them while they are still hot

Pork & Mushroom Pie

Ingredients

• 350 Grams sheet of rolled puff pastry, thawed
• 750 Grams pork loin, cubed
• 100ml Chicken stock
• 100ml double cream
• 250 Grams chestnut mushrooms
• 1 Large onion, finely chopped
• 1 Clove of garlic, crushed
• 1 Tablespoon butter
• 1 Tablespoon plain flour
• 2 Teaspoons olive oil
• 2 Sprigs fresh thyme
• Zest of 1 lemon
• Milk / Egg to brush the pastry
• Salt and pepper
  

Method

• Preheat the oven to 200 degrees C
• Heat 1 teaspoon of olive oil in a pan and fry the onions, for about 5 to 7 minutes
• Add the garlic and the thyme leaves
• Cook the ingredients for a few minutes, before transferring them to a baking dish
• Heat 1 teaspoon oil to the pan and cook the pork cubes till they turn brown
• Add the pork to the baking dish
• Melt the butter in a pan and cook the mushrooms for a bit before transferring them to the pork mixture
• Pour the plain flour into the dish and mix well
• In a jug, mix the chicken stock with the cream and lemon zest.
• Season the stock well before pouring it into the dish
• Cover the top of the baking dish with the puff pastry sheet
• Brush with milk or egg before baking the pie for 30 to 40 minutes.
  

Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid using any of these products if you are allergic to it. The responsibility lies with the reader and not with the site or the writer.