Discover ultimate pie perfection this British Pie Week!
NOTHING quite says British like tucking into the much-loved classic – the pie. With new research revealing that 75% of people enjoy a pie at least once a month, it’s no surprise that British Pie Week (6-12 March), has been growing every year with pie-eaters seeking their ultimate pie-perfection.
To join in the festivities, Scottish pâté producer Castle MacLellan has created two classics to try, each with a signature twist. Simple and delicious, these tasty ideas are perfect for impressing guests at a dinner party or enjoying along with a glass of wine in hand.
Scottish pâté specialist Castle MacLellan has been producing meat, fish and vegetarian pâtés from its base in Kirkcudbright for more than 30 years so their delicious pâté flavours have been honed to perfection and are guaranteed to perk up any pie this March.
As if the luxurious flavor wasn’t persuasion enough, did you know Castle MacLellan is owned by the Kavli Trust? This means that their profits go to charity so every time you buy their pâté you’ll know you’re supporting good causes in the UK and abroad. (They taste even better once you’re aware of that!)
Ham & Duck Pie
Caramelised onion chutney or cider and apple compliments this recipe effortlessly. For a more delicate flavour, try ham hock and our Chicken Liver Pâté with a beetroot or caramelised onion chutney. A perfect combination.
Ingredients
- 1 Tub of Castle MacLellan Duck Pâté
- 500g Packet of Short Crust Pastry
- 200g Packet of Ham Hock
- Chutney
Method
Ø Preheat the oven to 200c. Roll out your short crust pastry so it is thinner than a pound coin. Cut out 8x9cm circles of pastry for the base of your pies. Then cut out 8x7cm discs for the tops. You may need to re-roll the pastry to do this.
Ø Brush the tin moulds with a little oil before pushing the base circle into the muffin tray.
Ø Put a table spoon of the ham hock into the base of each pie, you want it to be about ½ full.
Ø On top of the ham hock add a layer of Castle MacLellan Duck Pâté, use about 1 tbsp on each pie. Then spoon the same amount of chutney onto the top. Ideal chutney to use in this pie would be an apple based one. We used apple and cider.
Ø Brush the outer edge with milk/egg and add a pastry lid. Pinch the sides to seal and make a small hole in the top. Cook for 20-25 minutes or until the top is golden brown.
Mini Chicken Pies
These tasty mini chicken pies are best complimented with Caramelised onion or Beetroot chutney.
Ingredients
- 500g Packet Short Crust Pastry
- 200g Packet of ham hock
- 1 Tub Castle MacLellan Chicken Pate with Scottish Heather Honey
- Chutney- Caramelised Onions or Beetroot works really well in this recipe
Method
Ø Preheat the oven to 200oC. Roll out your short crust pastry so it is thinner than a pound coin. Cut out 8x9cm circles of pastry for the base of your pies. Then cut out 8x7cm discs for the tops. You may need to re-roll the pastry to do this.
Ø Brush the tin moulds with a little oil before pushing the base circle into the muffin tray.
Ø Put a table spoon of the ham hock into the base of each pie, you want it to be about ½ full.
Ø On top of the ham hock add a layer of chicken pate, use about 1 tbsp on each pie. Then spoon the same amount of chutney or beetroot onto the top. Ideal chutney to use in this pie would be a caramelised onion flavour.
Ø Brush the outer edge with milk/egg and add a pastry lid. Pinch the sides to seal and make a small hole in the top. Cook for 20-25 minutes or until the top is golden brown.
Throughout 2017 Castle MacLellan will be encouraging people to ‘Pâté Together’ by hosting their very own pâté party – whether its nibbles before a night out, snacks for a cosy night in front of the TV or rustling up a delicious meal for the whole family. Share your #PateParty moments on the Castle MacLellan Facebook or Instagram pages.
Other pies, pates and ingredients are, of course, available. As are purveyors of pie perfection: I’m a Mason’s of Newhaven man myself …
