Douze-pointe pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 pies, 4 of each flavour
Skip to ingredients
Showing items 1 to 3 of 6
- a little oilfor greasing
- 500g pack all-butter shortcrust pastry
- a little flourfor dusting
- 1 eggbeaten
For 4 polish pierogi pies
- 85g potatocut into chunks
- 1 tbsp butter
- 85g white or green cabbagefinely shredded, then roughly chopped
- 3 spring onionschopped
- 3g mature cheddargrated
- 1 egg yolkbeaten
For 4 spanish pepper pies
- 1 small red pepperdeseeded and diced
- ½ onionchopped
- 2 garlic clovescrushed
- 1 tsp paprika
- 1 tbsp olive oil
- ½ x 400g can cherry tomatoesor chopped tomatoes
- 2 tsp brown sugar
- 1 tsp vinegar(Sherry, red wine or malt)
- 1 tbsp finely chopped parsley
For 4 greek cheese pies
- 50g feta cheesecrumbled
- 75g ricotta
- 1 egg yolk
- zest 1 lemonplus a squeeze of juice
- 2 garlic clovescrushed
- 75g spring greenroughly chopped
Nutrition: per serving (1 of each pie)
- kcal834
- fat54g
- saturates19g
- carbs69g
- sugars10g
- fibre7g
- protein18g
- salt2.1g
Method
step 1
Grease the holes of a 12-hole muffin tin, then line each row with a long, thin strip of baking parchment (to help you remove the cooked pies). Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 11-12cm circles (you may need to re-roll the trimmings). Press a circle into each hole. Wrap the remaining pastry and any scraps in cling film.
step 2
To make the Polish filling, boil the potatoes in salted water until tender. Drain well, tip back into the pan to steam-dry for 1 min, then mash. Add the butter to a frying pan and gently fry the cabbage until soft. Stir intothe mash with the spring onions, cheese, egg and seasoning. Set aside.
step 3
For the Spanish pies, put the pepper, onion, garlic, paprika and oil in a pan and fry until softened. Add the tomatoes, sugar, vinegar and parsley, and simmer for 10 mins until thickened. Set aside to cool.
step 4
To make the Greek pies, put the feta, ricotta, yolk, lemon zest and juice, and garlic in a food processor. Whizz until smooth. Tip in the greens, pulse for a few secs to chop in, then season well.
step 5
Fill 4 cases with the Polish filling, 4 with the Spanish and 4 with the Greek. Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, pressing the edges together to seal. Re-roll the trimmings and stamp out the numbers ‘1’ and ‘2’ with mini number cutters. Stick a 1 and 2 onto each pie with a little of the beaten egg, then brush the whole lids with more egg. Cover with cling film and chill for up to a day.
step 6
Heat oven to 200C/180C fan/gas 6. Bake the pies for 25-30 mins until golden. Cool in the tin – these are best served just warm. Carefully lift the pies out of the tin using the parchment strips, transfer to a platter and serve.
