With British Pie Week (1st – 8th March) just around the corner, there’s no better time to fill the home with the delicious smell of homemade pastry – and with over 6 million #pie posts on Instagram, inspiration for mouth-watering savoury and sweet recipes isn’t running short!
Perfect for an indulgent lunch, Miele’s cheese and potato pie recipe is delicious served with a green salad and chutney of choice. For dessert, Miele’s vegan yuzu and lemon meringue Pie recipe is a sure winner with its zesty, refreshing flavour.
Cheese and potato pie
For the pastry
400g plain flour
200g cold butter
1 tsp salt
4 egg yolks
4 tbsp very cold water
For the pie
200g mature cheddar (Grated)
200g Red Leicester (small dice)
125g Brie (small dice)
200ml crème fraiche
500g shortcrust pastry
750g Desiree potatoes
2 x medium white onions
1 x bunch spring onion
1 egg beaten
*Optional truffle salt
For the pastry
1. To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs.
2. Add the egg yolks and continue to pulse. Gradually add the water a drop at a time and pulse until the dough just comes together and cut into two.
3. Wrap in cling film and flatten slightly to make it easier to roll later on. Leave to rest in the fridge for at least half an hour.
For the pie
1. Preheat the oven to 180°c.
2. Finely slice onions and sauté with a little vegetable oil in a frying pan until caramelised. Set onions aside to cool.
3. Lightly grease a metal 23cm pie dish or shallow cake tin. Roll out 2/3 of your pastry to 1cm thick and line the bottom of the pie dish with a little over hang. Place in the fridge to rest.
4. Finely slice the spring onions and add to a small bowl together with crème fraiche and grated cheddar. Season with truffle salt and coarse black pepper.
5. Peel and thinly slice your potatoes and place a layer in the bottom of the tart dish. Scatter with diced red Leicester, brie and the caramelised onions. Season with truffle salt and pepper.
6. Repeat the above step, pushing down on each layer. Place a layer of potato on top and then add half the crème fraiche mix, spreading evenly. Place a layer of potato and then repeat with diced cheese and caramelised onions and seasoning. Place a layer of potato on top and then finish with the rest of the crème fraiche mix. The filling will come above the pastry line.
7. Top with a pastry lid from the 1/3 of pastry left and squeeze the edges together, trim and then crimp. Brush generously with a beaten egg.
8. Place the pie on a baking sheet and bake for 30 minutes. After 30 minutes, reduce the oven temperature to 160°c for 1 hour and 15 minutes.
9. Once golden, leave the pie to rest for 10 to 15 minutes on the side before serving with tomato chutney and a green salad.
Vegan yuzu and lemon meringue pie
For the pastry
250g plain flour
105g vegetable baking fat
Pinch of salt
50g cold water
For the lemon and yuzu curd
100ml yuzu + 2tbsp
2 tbsp. cornflour
50ml lemon juice
2 tbsp. lemon zest
80g coconut cream
6 tbsp. maple syrup
Large pinch turmeric
For the meringue
120ml chilled Aquafaba (chickpea water)
125g + 2tbsp caster sugar
½ tsp cream of tartar
1 vanilla pod
1. For the pastry, place the flour, salt and baking fat in a food processor and blend into fine crumbs. Add the water and blend to a dough. Allow 30 minutes to rest the pastry.
2. Roll out the pastry and line a greased, loose bottomed tart tin. Line the pastry with cling film, and fill with baking beans. Chill for 30 minutes.
3. Preheat the oven at 170°C on the fan setting and blind bake for 40 – 50 minutes. Allow to cool.
4. To make the lemon and yuzu curd, place the lemon juice, zest, 100ml yuzu, coconut cream and maple syrup in a saucepan on a hob. Heat to a simmer, continuing to stir with a wooden spoon.
5. Mix the cornflour and 2tbsp of yuzu together in a small bowl, and add to the saucepan, cook to a thick sauce, and add turmeric for a pale yellow colour. Allow to cool and spoon the lemon and yuzu curd into a cooked pastry case, then level the top with a palette knife.
6. For the meringue, whisk the aquafaba and cream of tartar until stiff peaks form. Halve the vanilla pod and scrape out the vanilla seeds into the meringue. Add the sugar a tablespoon at a time, while still whisking the meringue.
7. Spoon the meringue into a piping bag with a star nozzle and pipe onto the curd filled pastry case.
8. Pre-heat an oven on a fan grill setting. Place the pie onto a universal tray and grill on shelf position 4 at 250°C until browned on top. The fan grill ensures the air circulates and cooks the meringue instead of a direct heat.