I never needed an excuse to eat pie. I’ve loved pie since very young, and I have fond memories of burning my tongue on scalding hot pie filling erupting from freshly made Wrights Pies (a delicacy of my native Stoke on Trent!). My all time favourite dish my Mummy cooks is her incredible mince meat pie and onion gravy….one day I will perfect it!
But in case unlike me you need an excuse, or perhaps the humble pie isn’t something you often opt for (I won’t hold it against you, promise), you may be interested to hear that we are currently in the middle of British Pie Week! Conceived to share the pie love, promote this wonderful British dish and to show people new and wonderful recipes, Pie Week is a perfect time to indulge in something yummy and pastry-encrusted!
Now we have a bit of a tradition in our house…..Friday Pie-day! Whilst we sometimes swap out for Fish Friday, we very often like to scoff a home made pie on a Friday….a sort of ‘you made it through the week!’ treat, and a way to use up whatever ingredients we may have languishing at the back of the fridge to boot!
For me, pie is best served with a creamy mash, but gravy is an absolute MUST (another Potteries, or perhaps Midlands thing I think!). But beyond that, anything goes in my book! I often use up the end of a ham in a pie with cheese sauce and leeks….I adore a fish pie….and anything with a mashed potato topping is a grand idea as far as I’m concerned (cottage pie and shepherds pie feature heavily).
We’ve recently taken up a new organic vegetable box subscription though, from nearby St Helen’s Farm in Tadcaster, and so this week I’ve had some squash that I need to use up. I visited Fodder in Harrogate yesterday and came away with a log of Yellison Goats Cheese which is also made nearby in Skipton. So along with some other things I needed to use up, I made up a tasty pie filling in a rich tomato-based sauce.
It always feels quite rewarding to home-make a pie, but it’s really the easiest thing. I like making pies when we have guests as I can pre-prepare the filling, then clean up before finishing them off in the oven once our guests arrive.
For this pie I simply peeled and cubed the squash, and roasted it in the oven until soft. Then I fried up some onion and garlic, followed by sliced fennel and spring greens. Oh and some chick peas left over from a salad earlier in the week. Next I added a tin of chopped tomatoes (the fresh ones we got in our box are long gone!) to the whole lot, seasoned well and reduced slightly before spooning into pie dishes, crumbling in some of the cheese and topping with puff pastry. Lush!