There's nothing like the wafting smell of freshly baked pastry and pies make the perfect warming meal.
The gorgeous smell of pastry baking is one of my favourites. A promise of a delicious crusty pie capturing a tender, flavoursome filling is a pleasure worth looking hard for.
While there are a few bakers dedicated to the art of making a good pie, unfortunately there are many more who turn out a mediocre product filled with substandard ingredients, which only lead to disappointment.
A good pie is not difficult to make. Ideally you'd make your own pastry, so I have included recipes for a shortcrust which is straightforward, and a puff - which is or isn't, depending on your perspective.
Making your own puff pastry is a bit of a labour of love but if you are short of time there are increasingly more suppliers producing a handmade, butter-based product that tastes very good. Check out your local deli or gourmet foodstore.
Once you have the pastry sussed, it is time to make a tasty filling. Allow plenty of time, beef and chicken fillings need to cook slowly but they also need time to cool before going into the pastry shell. Putting a hot filling in cold pastry will result in a soggy-bottomed pie, which no one needs.
The mozzarella pie recipe is very simple and relies on the best quality ingredients available, showing a tasty pie can be made without much fuss.
Brush the best tomatoes you can find with garlic oil, then layer on top of flaky pastry with mozzarella and kale leaves. Season well and bake. With the enormous health benefits of the kale, you could almost be convinced that you have a healthy supper.
Mince and cheese is a bit of a Kiwi classic. Use good quality mince and cook it slowly with garlic, herbs, a dash of chilli and some tomato paste. Spoon into the pastry and top with an aged cheddar or experiment with a cheese that takes your fancy. Strong flavours work well with the mince and the pastry to make a hearty pie.
Not all pies need pastry though, and one of the best is a version of a fish pie which is cooked in a ramekin.
Today I have used salmon, gently simmered in a wine, lemon and caper sauce then topped with creamy mashed kumara and baked until golden.
Chef's tip
Grease the pie tins well with a little buttered paper or use an oil spray. Use a shortcrust pastry on the bottom and flaky pastry for the top. Don't forget to brush the pastry with an egg wash to give delicious gloss and add a sprinkle of sesame seeds or a grind of black pepper.
