Cookbook Giveaway: Pieminister Live & Eat Pie!
April 18, 2023 by JennyEnter our US/CA giveaway to win one of three copies of Pieminister: Live & Eat Pie!: Ethical & Sustainable Pie-Making by Tristan Hogg and Jon Simon.
Pieminister Time for A Pie: 100 Ethical, Sustainable Sweet & Savoury Pies by Tristan Hogg and Jon Simon is the second cookbook from the Pieminister folks. Pieminister: A Pie for All Seasons was published in 2011. The authors are back with more pastry recipes, tips and tricks for sweet, meat, fish, vegan and plant-based pies. Traybakes, cobblers, pot pies and more are included in this vibrant ode to all things pie.
Loaded with photographs and fun illustrations this book is pure pie inspiration. Special thanks to the publisher for sharing the following recipes:
Rough puff pastry aka flaky pastry
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It still has all the lip-smacking qualities of ‘proper’ puff pastry but is far easier to make. Just stick to the rules; keep your butter cold and don’t over work it – little lumps of butter in the dough is a good thing here.
Makes about 650g (1lb 7oz)
Takes 30 minutes
Rest 1½ hours
- 250g (9oz) plain flour, plus extra for dusting
- a pinch of salt
- 250g (9oz) cold butter or plant-based butter, cut into 1cm (½in) cubes
- 150ml (5fl oz) ice-cold water
- 1 teaspoon lemon juice
Sift the flour into a bowl and add the salt and fat. Mix the water with the lemon juice and add three-quarters of it to the flour mixture. Stir briefly until everything comes together into a rough, shaggy dough. Add the remaining water if necessary.
Turn the dough out on to a floured work surface and press out into a square, then roll out into a long rectangle about 8mm (3/8in) thick. Don’t turn the pastry as you roll it but be sure to lift it and flour underneath if it begins to stick.
With the short edge of the pastry closest to you, fold the bottom third up and the top third over that, folding like a business letter. Give it a quarter turn and roll out again. It’s best to work quickly so the fat doesn’t warm up too much.
Fold in thirds again, wrap in reusable wrap and rest in the fridge for about 20 minutes. Repeat the rolling, folding and chilling twice more, chilling for 20 minutes between each roll and fold, then wrap again and chill for 30 minutes before use. It will keep in the fridge in an airtight container or wrap for up to a day and also freezes well.
Mushroom Wwwellington
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2 hours – VG, V – Serves 4
Take a moment to marvel at the superbly named Wood Wide Web, a wondrous 500-million-year-old social network of roots, fungi and bacteria, which lives under every forest floor, helping trees, plants (and therefore, us) flourish every day. This recipe is a respectful shout-out to all those mycorrhizal networks out there.
1 portion of rough puff pastry (page 26/above)
plain flour, for dusting
For the filling:
- 1 garlic bulb
- 4 tablespoons olive oil
- 300g (10½oz) spinach
- 2 shallots, very finely diced
- 6 garlic cloves, crushed
- 20g (¾oz) pine nuts
- 50g (1¾oz) panko breadcrumbs
- 2 tablespoons plant-based butter
- zest and juice of 1 lemon
- 20g (¾oz) flat-leaf parsley, finely chopped
- 4 portobello mushrooms, sliced into thirds
- 100g (3½oz) garlic and herb plant-based cream cheese
- 2 tablespoons plant-based milk, plus extra for glazing
- salt and freshly ground black pepper
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Cut the top off the bulb of garlic, just exposing the tips of the cloves inside. Place the bulb in a small square of foil, drizzle with 1 tablespoon of the olive oil, season with salt and pepper, wrap up tightly and roast in the oven for 40 minutes. Remove from the oven and allow to cool.
Meanwhile, wash the spinach and place in a dry frying pan over a medium heat. Cook until wilted and then remove to a colander. Once cool enough to handle, transfer to a clean tea towel and squeeze out all the excess moisture. Roughly chop the spinach and set aside.
Place the same frying pan back over a medium heat, add 2 tablespoons of the oil and the shallots and cook for 5–10 minutes until beginning to caramelize. Add most of the crushed garlic and the pine nuts, season with salt and pepper and cook for a further 2 minutes until fragrant, then add the panko breadcrumbs, stirring continuously so that the crumbs don’t scorch. Cook the mixture until the pine nuts are toasted and the breadcrumbs are golden – it should sound crunchy when stirred in the pan. Remove from the heat and spread in a thin layer on a plate to cool. Once cooled, mix with the chopped spinach and lemon zest.
Take the cooled garlic bulb, remove from the foil and squeeze out the garlic clove flesh into a small bowl. Add 1–2 teaspoons of lemon juice, season with salt and pepper to taste and set aside.
Place a frying pan over a high heat and add the remaining 2 tablespoons of olive oil, then add the mushrooms and cook until beginning to brown. Add the plant-based butter and the remaining crushed garlic and cook for a further 2–4 minutes, continually basting the mushrooms in the garlic butter. Remove from the heat, stir through the chopped parsley and add 1 teaspoon of lemon juice.
Dust a work surface with flour and roll out the pastry to 3mm (1/8in) thick. Cut out four 12cm (4½in) circles and four 16cm (6¼in) circles. Place these on to two lined baking trays and return to the fridge to chill.
Spoon 1 tablespoon of spinach mixture into the centre of a 12cm (4½in) circle of pastry. Add three slices of mushroom, then spoon over another tablespoon of spinach mixture, plus a quarter of the roast garlic paste and a quarter of the cream cheese, creating a dome shape. Brush the edges of the pastry with plant-based milk and place a larger circle of pastry on top, shaping around the mushrooms to remove any air. Seal the edges by crimping or using a fork dipped in flour. Brush the top of the pie with more plant-based milk and then cut two slits in the top of each pie. Repeat with the remaining pastry circles and filling.
Bake in the oven for 20–25 minutes until golden, turning the tray for the last 5 minutes of cooking.
Pie na colada
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50 Minutes – V – Serves 6-8
A tropical island fantasy full of fruit and sunshine, this is a kitsch’d up tarte Tatin. Coconut, rum and pineapple definitely deliver on the palm-fringed beach vibes, but we recommend dialing things up with cocktail umbrellas, glacé cherries and a can of squirty cream.
320g (11½oz) packet of ready-rolled puff pastry
For the filling
- 1 medium ripe pineapple
- 4 tablespoons brown sugar
- 60g (2¼oz) unsalted butter, softened
- 75ml (2½fl oz) spiced rum
- 2 teaspoons mixed spice
- a small bunch of fresh mint, finely sliced
- a small bunch of basil leaves, finely sliced
- zest of 2 limes
- 2 tablespoons desiccated coconut, toasted
- vanilla ice cream, to serve
Cut the top and bottom off the pineapple and peel off the skin with a serrated knife. Slice into 1cm (½ in) slices, cut each slice in half to make a semicircle, then, with a pastry cutter, remove the core of each slice.
Put the brown sugar, butter, rum, the mixed spice and half the herbs into a heavy-based saucepan and melt together. Bring to the boil for 1–3 minutes or until syrupy, then add the pineapple slices to the pan and cook over a low heat for 5 minutes, turning the pineapple over several times to coat it in the caramel.
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Unroll the puff pastry and cut around a 25cm (9in) ovenproof frying pan to make a large circle of pastry. Spread half the caramel around the bottom of the pan, then arrange the pineapple slices, slightly overlapping so that they all fit in well. Lay the pastry over the top and tuck in the edges, then bake for 20–25 minutes until the pastry is puffed up and golden.
While the tart is cooking, make the topping by combining the lime zest, desiccated coconut and remaining herbs.
Once the Tatin is cooked, allow to stand for 10 minutes, then invert it on to a serving plate. Reheat the remaining caramel and pour over, then top with the coconut mixture. Serve with scoops of vanilla ice cream.
Special thanks to the publisher for providing three copies of this title in our US/CA promotion. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 28th, 2023.
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