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These were originally raised by hand using old-fashioned wooden pie moulds but, in the 21st century, deep muffin tins make everything so much simpler. The most famous English pork pies come from Melton Mowbray and traditionally, a very small amount o
The last thing you want on a picnic is a pie that disintegrates which is why this one - which holds its shape well and is easy to slice - is perfectly portable.
This American classic recipe uses a version of shortcrust pastry that is used for sweet open-faced flans and tarts. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality. Nuts can sometimes be added; here there are toasted
In winter, when root vegetables are in season and full of flavour, this easy pie makes a wonderful alternative to meat or fish and will appeal to vegetarians if you replace the lard with other vegetable fat.
Seriously, these are made in minutes, thanks to ready-made pastry and mincemeat. You can even freeze them and pop them in the oven straight from the freezer: perfect when unexpected guests drop in over Christmas!
Adding cheese to the pastry gives this pie an added element of indulgence and, as everyone knows, cheese and apples go together extremely well. So, for a pukka pie with a twist, give it a try!
These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.
This can be made with a combination of leftover turkey or chicken and pieces of cheese. You could also add some chopped pieces of ham if there is some left over. Having said that, I think this tastes so good that it is worth cooking some chicken spec
These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.
This is without doubt the easiest apple pie in the world. No special pie tins needed, no lids to be cut and fitted, no tiresome fluting of edges. It's also a beginner's dream because, somehow, the more haphazard the whole thing looks, the better.
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