National Pie Week is going from strength to strength here in the UK. It’s been talked about all over social media and in the traditional media too. Chris Evans and his team have been waxing lyrical about pies they’ve been sent by bakeries from all over the country.
Last year for Pie Week I made a lovely butter pie; this year I wanted to keep with the theme of a vegetarian, rustic, humble pie. I turned to my copy of Pie by Genevieve Taylor that we reviewed last year. I found just the recipe – cheese and celery pies – but with a little twist.
The original recipe is a single pie done in a shallow pie plate. I quite liked the idea of doing little individual hand pulled pies. I used a couple of cling film-wrapped jars in lieu of a pastry dolly.
Pulled pies are usually made using hot water pastry, but I was being lazy and just whizzed up a quick batch of shortcrust pastry. I think it worked just fine, but I’m sure Paul Hollywood wouldn’t approve!
This recipe made 4 small pies but you can easily scale it up. We had one each so I put the other two in the freezer – pre-baked – so that they can be taken out and baked off the next time we fancy a pie.
There was a little bit of pastry left over – isn’t there always? I quite like rolling it out thinly, slicing it into long thin strips, sprinkling over with cheese and baking for 15 minutes. What do you do with yours?
I’ve already started thinking about what pie I’m going to make next year!
- 360g/12½oz plain flour
- pinch of salt
- 180g/6⅓oz cold butter, cubed
- 6-8 tbsp cold water
- 25g/1oz butter
- ½tbsp olive oil
- 1 medium onion, chopped
- ½ head celery, sliced
- 125ml/4 fl oz veg stock (or ½ veg stock cube + 125ml boiling water)
- 30g/1oz mature cheddar cheese, grated
- salt & ground black pepper to taste
- a little beaten egg to glaze