Pies and tarts, sweet and savoury, are comfort food and so versatile. Pot pies don’t require a pastry base, just a crisp lid and shepherd’s pie don’t need any pastry at all. Pies and tarts are a great way to let your inspiration run free and use up whatever you have on hand to make a deliciously comforting meal.
Orange & Almond Impossible Pie Impossible pie is so named because all the ingredients are mixed together in one bowl and then ‘miraculously’ separate into three layers in the oven, giving a soft pie base, a creamy custard filling and a crunchy coconut topping. Sounds impossible but it works every time! The recipe seems to […]
Apple & Almond Pies These simple apple and almond pies looks impressive because of the plaited pastry (a trick I learnt years ago from an Australian Women’s Weekly cookbook), but are quick and easy and can be assembled up to a day ahead. Butter puff pastry makes a big difference to the flavour and mouth-feel; […]
Pecan Pie with Maple Cream As an Aussie, I’ve never been convinced by putting pumpkin, a vegetable I associate with Sunday roasts, into a sweet pie; but I do love pecan pie, another American classic. Pecans are grown widely throughout the southern USA, where pecan pie is as popular as pumpkin pie on Thanksgiving tables […]
Spanakopita I developed my recipe for this classic dish years ago, in consultation with a Greek friend whose Mum made the best spanakopita I’d ever tasted. I use a 21cm square baking dish to give four chunky serves, but use whatever size you have alternating the pastry sheets in a way to cover all of […]
Pissaladière Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! Pissaladière is a classic dish from the city of Nice and is often referred to as Niçoise pizza. Its thin bread base is similar to focaccia and the sweetness of the caramelised onions contrasts beautifully with the salty anchovies […]
Chicken & VegetablePot Pie There’s something very comforting about a homemade pie. This chicken and vegetable pot pie, which I’ve been making for over 30 years, is one of my favourites. If you’re short on time you can use a barbecued chicken and frozen vegetables; but if you have the time, make it from scratch […]
