x
CALL US: +44 (0)1642 309431
FREE UK DELIVERY
Loading...

7 Pies for 7 Days – British Pie Week

Savisto specialises in homeware, home essentials and kitchen accessories – everything you need to turn a house into your dream home.

7 Pies for 7 Days – British Pie Week

There’s no better week in the food calendar than British Pie Week. From March 6-12, there’s a full on pie love in – non-stop pies all day, every day.

We’ve taken a look at Britain’s favourite pies and picked out seven of the best – four savoury and three sweet – for to you enjoy on each day of this most brilliant of weeks.

Turkey Shepherd’s Pie

A great alternative to the traditional shepherd’s pie recipe, the use of turkey mince trims back on a few precious calories. Of course, if beef is your thing, simply replace the turkey. Including prep time, this pie should be ready to serve up in about an hour.


Serves 4

What you need:

For pie

500g minced turkey

400g chopped tomatoes

100g frozen peas

25g butter

1 onion

1 carrot

1 leek

1 tbsp tomato puree

1 tsp fresh thyme leaves

1 tsp Worcestershire sauce

For mash

1kg potatoes, peeled and chopped

50g cheddar cheese

25g butter

Milk

Pinch salt and black pepper

What you need to do:

1. Wash, peel and cut the potatoes into small chunks. Place the potatoes in a pan and cover with salted water. Boil on medium heat for 20 minutes until soft.

2. Meanwhile, place a frying pan over medium-high heat and melt the butter. Finely chop the onion and leek and add to frying pan. Peel and finely chop the carrot and add to pan. Fry the vegetables for 10 minutes until tender and set aside.

3. With the vegetables removed, use the same frying pan to fry the turkey mince. Do so for 5 minutes on high heat. Add the vegetable mixture, tomatoes, peas, thyme and tomato puree to the mince and stir well. Simmer for 20 minutes.

4. Place the now soft potatoes into a bowl. Add the butter, salt and pepper and a dash of milk and mix until the potatoes begin turning to mash. Stir in 25g of the cheese. Add a touch more milk and mix until a creamy consistency is achieved.

5. Preheat your oven to 200°C/400°F/gas 6.

6. Spoon the mince and vegetables into an ovenproof dish and top with mash.  Sprinkle on the remaining cheese and cook for 30 minutes until golden brown. Serve hot.

Pork and Apple Pie

A traditional pub favourite, this recipe relies on the affinity between pork and apple to deliver a flavoursome pie that takes pride of place on any Sunday dinner plate. The almost two hours it takes to make are well worth the five minutes it takes to eat!


Serves 6

What you need:

For filling

225g minced pork

225g lean pork chop

225g streaky bacon

1 dessert apple

1 onion

1 tbsp olive oil

Pinch dried sage

Pinch dried thyme

For pastry

450g plain flour, plus extra for dusting

100g lard

70g butter

1 tbsp milk

1 tbsp water

1 egg

What you need to do:

1. Sift the flour and salt into a bowl. Add the lard, butter and water and mix with your fingertips until the ingredients combine.

2. Lightly flour your worktop. Turn the dough onto the surface and knead until smooth. Place the dough in a bowl and cover with a cloth. Set aside for 30 minutes.

3. Peel, core and finely chop the apple. Chop up the mince, pork chop, onion and bacon rashers. Place ingredients into a bowl.

4. Add the olive oil, dried sage, thyme, salt and pepper to the mixer bowl and mix until the ingredients combine.

5. Preheat your oven to 200°C/400°F/gas 6.

6. Take the dough and separate it in half. Roll out half of the pastry and line a greased pastry case.

7. Spoon the pork mixture into the pastry case. Pack tightly and spread evenly.

8. Cover the filling with the remaining pastry. Dampen the edges and press together.

9. With a sharp knife, make several cross incisions across the top of the pie.

10. Beat the egg and whisk with a tablespoon of milk to make an egg wash. Use this to glaze the top of the pastry.

11. Bake for 20 minutes. Reduce the temperature of the oven to 180°C/350°F/gas 4 and cook for a further 40 minutes until golden brown. Serve hot or cold.

Chicken and Mushroom Pie

It’s hard to resist the lure of a wholesome chicken and mushroom pie. The addition of thyme sprigs to the traditional recipe makes this dish especially tasty and comforting. Set aside 45 minutes for the prep and 30 minutes to cook, plus two hours for preparing the pastry.


Serves 4-6

What you need:

For pastry

215g plain flour

30g cornflour

250g butter

120ml water

½ tsp salt

1 egg

For filling

8 chicken thighs, skinless and boneless

250g button mushrooms

1 onion, finely chopped

400ml chicken stock

200ml milk

Handful thyme sprigs

2 tbsp plain flour

1 tbsp vegetable oil

1 egg

What you need:

1. To make pastry, pour the flour, salt, cornflour and butter into a bowl. Cover with cling film and freeze for 1 hour. When an hour has passed, uncover the dough and work the ingredients through with your hands. Add the water and mix until the ingredients combine to form dough.

2. Lightly flour your worktop. Turn the dough onto your work surface and shape into a rectangle of 20x10cm. Turn in the dough three times in the same way you would fold a letter. Using a rolling pin, roll the dough out into another 20cm x 10cm rectangle. Fold into thirds again and set it aside to chill for 30 minutes. Repeat this process after 30 minutes.

3. Roll the dough into a tight cylinder, wrap in cling film and chill for a further 30 minutes.

4. Put a pan over medium-high heat and warm up the oil. Add the chicken thighs to the pan and fry for around 8 minutes, turning occasionally until golden brown. Set the chicken aside.

5. Set the pan to high heat and add the onion, mushrooms and thyme. Fry for 3 minutes.

6. Add the flour to the pan. Cook and stir for 1 minute. Remove the pan from the heat and stir in the milk and chicken stock. Place the chicken thighs back in the pan, bring to the boil and simmer for 25 minutes. Place the contents of the pan in a bowl and set aside to cool.

7. Take the dough and cut into two strips, each as wide as your pie dish. Roll the pasta out to a thickness of around 3mm.

8.  Preheat your oven to 220°C/425°F/gas 7.

9.  Take one sheet of pastry and lay it across the bottom of the pie dish. Beat the egg and glaze the end of the pastry so that it fixes to the edges of the dish.

10.  Spoon in the chicken thighs and mushroom filling and cover with the remaining pastry. Use a sharp knife trim off any excess. Brush with the beaten egg to glaze.

4.  Cook for 30 minutes until pastry is golden brown and risen. Serve warm.

Corned Beef Pie

We’re all in agreement that corned beef pie is the best buffet food around, right? Rather than wait around for the next family engagement party, make your own. Trust us when we say the results of following this recipe are well worth the two hours spent making it. Just make sure you use good quality tinned corned beef!

Serves 4-6

What you need:

For pastry

300g plain flour

75g unsalted butter

75g lard

1 egg

For filling

340g tinned corned beef

250ml beef stock

1 onion

1 carrot

2 celery sticks

1 potato

1 tbsp chopped parsley

1 tbsp vegetable oil

1 tsp Worcestershire sauce

Salt and pepper

What you need to do:

1. Pour the flour and salt into a bowl. And the lard and butter and work it through with your fingertips until breadcrumbs are formed.

2. Add about 4 tablespoons of water, one at a time, to the flour and knead it with your hands so that the pastry begins to stick together to form a dough. Once a dough is formed, wrap it in cling film and pop into the fridge to rest.

3. Chop up the onion and celery. Peel and chop the carrot and potato. Pop a frying pan over medium heat and cook the carrot, celery and onion together for about 5 minutes. Now, add the potato and cook for a further 5 minutes.

6. Break up the tinned corned beef into chunks and add them to the frying pan. Pour in the beef stock and Worcestershire sauce and bring the mixture to a boil, before lowering the heat and allowing the ingredients to simmer. Leave the pan to simmer for 20-25 minutes, until the vegetables are tender.

7. Lightly flour your worktop. Take the pastry out of the fridge and break off about a third, this will be used to line the bottom of your pie plate. Roll out the third of the pastry into a large round about 2-inches larger than your pie dish and 2mm in thickness. Rollout the larger piece of pastry to the same thickness to use for the lid.

8. Chop up the parsley and add it to the corned beef filling. Give the filling a good stir and spoon it into the lined pie plate.

9. Beat the egg and use it to brush the edges of the pastry base. Pop on the lid and use a fork to crimp the edges. Cut away the excess pastry and brush with the egg. Make 2 holes in the centre of the lid.

10. Preheat your oven to 200°C/ 400°F/Gas 6 and cook the pie for 30 minutes, until the pastry turns golden brown. Leave to cool for 20 minutes before serving.

Apple Pie

Apple pie is Britain’s favourite dessert pie. It’s too difficult a decision for us make one pie a clear favourite, but apple is definitely up there. This classic recipe reminds us of the apple pies we used to love as kids after a Sunday dinner. Set aside 45 mins-1 hour to make this one, and have plenty of custard at the ready.


Serves 4-6

What you need:

For pastry

400g plain flour

250g butter

1 lemon

2 eggs

For filling

600g cooking apples

140g caster sugar plus extra for dusting

2 tbsp ground cinnamon

1 tsp cornflour

What you need to do:

1. Zest the lemon and pop it into a bowl with the flour and sugar. Add the butter and work the mixture through with your fingertips until breadcrumbs are formed. Beat in 1 of the eggs and pour in 2 tablespoons of water. Knead the mixture until a dough is formed.

2. Lightly flour your worktop. Break off a third of the dough and roll out to a thickness of 2-3mm and a round of 2-inches larger than the pie dish you’ll be using.  Cover the base of your pie dish with the pastry.

3. Mix the cornflour, sugar and cinnamon in a bowl.

4. Peel, core and slice the apples. Add them to the cornflour mixture and stir to incorporate. Spoon the filling into the pie dish.  

5. Beat the egg and glaze the rim of the pastry base.

6. Rollout the rest of the pastry to a thickness of 3mm and use it to cover the pie. Crimp the edges with a fork and trim away any excess. Make 2 holes in the centre of the lid and glaze with the egg.

Top tip: use the excess to make shapes for the top of your pie and pop them on before cooking.

7. Preheat your oven to 200°C/400°F/Gas 6. Sprinkle on a little extra caster sugar and cook the pie for 50 minutes, until the pastry turns golden brown. Leave to cool slightly before serving.

Banoffee Pie

The one pie in this collection of British favourites that doesn’t require the use of an oven. Banoffee is simple recipe that you’ll find yourself returning to whenever an occasion calls for a fuss-free dessert. Two hours chilling time aside, this pie takes little over half an hour to put together.


Serves 6-8

What you need:

For base

250g digestive biscuits

100g butter

For topping

400g (1 tin) condensed milk

300ml double cream

4 bananas

175g butter

75g caster sugar

Cocoa power for dusting

What you need to do:

1. Pop the digestives in a sealable food bag and crush them using a rolling pin. Alternatively, use a blender to speed up the process.

2. Put a large saucepan over medium heat and melt the butter. Pour in the crushed digestives and stir until the two ingredients combine.

3. Grease and line an 8-inch cake tin. Transfer the digestives to the tin and spread them across the base and sides, making sure to pack them in tightly. Pop the tin in the fridge for 30 minutes to chill.

4. Now, make the caramel. Put a pan over low heat and melt and the butter and sugar. Stir until the sugar dissolves and takes on a golden colour. Pour in the condensed milk and bring to the boil for two minutes, stirring continuously until a thick caramel has formed. Remove from heat and set aside to cool.

5. Take the biscuit base from the fridge. Slice the bananas and spread them across the biscuit base. Pour over the cooled caramel and spread it to cover the bananas. Pop it back into the fridge for 1hr 30 mins to chill.

6. Lightly whip the double cream and pour it into a piping bag. Squeeze onto the pie and dust with cocoa powder.

Cherry Pie

The poet Edgar Guest once said: “there's no diet list I'll follow that would rule out cherry pie.” We agree wholeheartedly. This traditional recipe takes just over an hour to make and goes great with custard or cream.


Serves 6-8

What you need:

For pastry

375g plain flour

175g butter

40g caster sugar

For filling

450g cherries

3 tbsp demerara sugar

1 lemon

1 egg

Pinch of ground nutmeg

What you need to do:

1. Sift the flour into a bowl. Add the butter and begin working the two ingredients through with your fingers, rubbing together until fine breadcrumbs are formed. Pour in the caster sugar and add 2-3 tablespoons of water. Knead the mixture together until a smooth dough is formed. Wrap the dough in cling film and pop it into the fridge to chill for 30 mins.

2. Pit and half the cherries. Put a saucepan over medium heat and add the cherries and demerara sugar. Zest and juice the lemon and add both to the pan along with the nutmeg. Stir the ingredients together and bring to a simmer. Cook for 20 minutes, stirring regularly until the cherries have softened.

3. Lightly flour your worktop. Break off a third of the dough and roll out to a thickness of 2-3mm and a round of 2-inches larger than the pie dish you’ll be using.  Cover the base of your pie dish with the pastry.

4. Spoon the cherry filling into the pie dish. Preheat your oven to 200°C/400°F/Gas 6.

5. Beat the egg and glaze the rim of the pastry base. Roll out the remaining pastry to a thickness of 2mm and cut it into 12-14, 1-inch strips long enough to cover the pie dish. Lay 6-7 strips across the pie, and then lay the remaining strips to form a criss-cross pattern Trim off the excess pastry and crimp the edges of the pastry with a fork. Glaze the lid with the egg.

6. Bake the pie for 30-35 minutes, until the pastry is golden brown. Serve hot.  

There’s no better week in the food calendar than British Pie Week. From March 6-12, there’s a full on pie love in – non-stop pies all day, every day. We’ve taken a look at Britain’s favourite pies and picked out seven of the best.