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Celebrating British Pie Week
Posted by Guest Blogger Wednesday, 9th March 2016
This week saw the start of British Pie Week and it’s clear to see Britain has a major obsession with the dish.
Whether its apple, pork or cottage, research has revealed that 75% of people enjoy a pie at least once a month. (Or perhaps more if you live in Melton Mowbray, with temptation all around!)
The Ancient Egyptians are thought to have been the first to make pies, from a pastry of oats or wheat around a honey filling. A humble beginning for such a food stable but now there are no limits to the range of pie options with ever increasing varieties available.
How to get the best results from your Rangemaster
• To avoid the dreaded soggy bottom, you can use the base heat in your Rangemaster multifunction oven. You will need to cook the pie on the lowest shelf for it to benefit from the base heat. Make sure to use the fan function to cook the pie itself, the base heat function just finishes the base off making it beautifully brown.
• Always try and cook pastry in metal tins as the heat is transferred to the pastry better.
• To avoid any mishaps with fiddly loose based tins, but the tin on a baking tray for easier removal.
If we have inspired you to get baking then why not try out these wonderful recipes?
For something a little different try these Lamb Pizza Pies. Ideal for a quick dinner, these pies can also be frozen and then defrosted overnight.
Lamb Pizza Pies
1 tbsp olive oil
1 small onion, chopped
350g minced lamb
1 tsp ground cinnamon
50g walnut pieces, chopped
Large handful mint leaves, roughly chopped
145g sachet pizza base mix
2 tomato, sliced
Prep 5 minutes
Cooking 20 minutes
1. Heat oven to 220C/fan 200C/gas 7. Heat the oil in a large pan then fry the onion, mince and cinnamon over a high heat for 5 mins until the mince is browned. Take off the heat, season, then stir in the walnuts and mint.
2. Prepare the pizza mix according to pack instructions, but ignore the rising stage. Divide into 4 and pat into small circles on a baking sheet. Spoon the mince mixture over one half of each circle, place 2 tomato slices on top, then fold the dough over. Press the edges to seal, slash the top 3 times then bake for 10-15 mins, until the dough is golden and cooked through.
Or for those with a sweet tooth, nothing beats a traditional Lemon Meringue Pie. This recipe is perfect for an afternoon pick-me-up with a nice cup of tea.
Lemon Meringue Pie
Plain flour, for rolling out
1 x 357g pack of sweet shortcrust pastry
For the filling
175g golden caster sugar
3 lemons, zested and juiced (you will need 100ml [3½fl oz] juice)
80g unsalted butter, diced
3 large egg yolks
1 large egg
For the meringue
3 large egg whites
150g golden caster sugar
Prep 20 minutes
Cooking 1 hr to cook, 1 hr to cool
Preheat the oven to gas 6, 200°C, fan 180°C.
1. Dust a work surface with flour, then roll the pastry out large enough to line a 20cm (8in) loose-bottomed tart tin. Leave the excess pastry overhanging and prick the base with a fork. Chill for 20 minutes until firm. Put the tin onto a baking sheet, line the pastry with nonstick baking paper and baking beans, then bake for 15 minutes. Remove the beans and paper then bake for a further 15 minutes or until golden. When cool, trim the edges with a serrated knife.
2. For the filling, combine the cornflour, sugar, lemon zest and juice in a saucepan and whisk until smooth. Add the milk, then cook over a low heat, whisking all the time, until the mixture thickens and boils. (It may look lumpy at first but keep whisking and it will come together.) Remove from the heat, then whisk in the butter, followed by the yolks and the whole egg. Set aside.
3. For the meringue, put the egg whites into a large, clean bowl and mix with an electric hand whisk until stiff peaks form. Add the sugar a third at a time, bringing back to stiff peaks after each addition, until thick and shiny. Whisk in the cornflour until combined.
4. Bring the lemon filling back to the boil and stir until thickened, then pour it into the pastry case and level
the surface. Spoon on the meringue, starting at the edge and working it into the middle. Use a palette knife to make a smooth join with the pastry edge, then swirl the top.
5. Bake for 20 minutes until golden. Allow to cool in the tin for at least 1 hour, then turn out and serve warm or cold.
Pies are sure to be a celebrated dish for years to come and we look forward to eating all the pies this week!