I love all things winter — from the chill breeze to the layering of outfits. But when the classic post-sunset depression hits, we all want something to soothe our souls. Enter these delicious warm pies for winter.
Don’t get me wrong! We can have pies throughout the year. But there’s something magical about warm pies when the world outside is a tad cold. Baking a pie at home can easily win the title of being one of the favourite things to do in winter. Here are a couple of recipes to light up your kitchen and make your house smell warm.
Wiltshire’s Cheesy Salmon & Potato Pie
Recipe serves 6 and photography by Melissa Darr
• 2 large potatoes, diced into 3 cm pieces, parboiled until soft
• 50g butter
• 2 leeks, washed & thinly sliced
• 2 celery sticks, finely diced
• 4 tbsp plain flour
• 2 cups chicken stock
• ½ cup cream
• 700g salmon fillets, skin & bones removed, cut into 3 cm pieces
• ¾ cup frozen peas
• 1 cup grated cheese
• 2 tsp fresh dill, roughly chopped
• 1 tsp lemon zest
• 2-4 pieces puff pastry (depending on the size of your tin)
• 1 egg, lightly beaten
- Preheat oven to 200C fan bake.
- In a large saucepan over medium heat, add the butter. Cook leek and celery, occasionally stirring for 10 minutes until soft. Sprinkle flour over the cooked vegetables and stir for 1 minute. Stir in chicken stock and cream until smooth. Add the salmon, peas, cheese, dill and lemon zest and stir to combine and slightly thicken.
- Spoon mixture into Wiltshire 2.5L Oblong Baking Dish. Place the puff pastry over the pie dish overlapping if necessary to cover the top and press the sides down with a fork. Decorate the top with leftover pastry if you would like.
- Brush the top with egg and place into the oven and bake for 30 minutes or until pastry is golden brown.
- Serve with sautéed asparagus, bacon & almonds & roasted cherry tomatoes.
Wiltshire’s Vegan Shepherd’s Pie with Roast Sweet Potato Top
Recipe serves 6 and photography by Kate Flowers
• 3 tbsp olive oil
• 3 tbsp of semolina
• 1 large onion, finely diced
• 1 large carrot, peeled and finely diced
• 1 medium red capsicum, diced
• 3 cloves of garlic, minced
• 2 sticks of celery, diced
• 2 bay leaves
• 3 tbsp fresh rosemary, finely chopped
• 2 cups cauliflower rice
• 4 tbsp tomato paste
• 2 tablespoons balsamic vinegar
• 2 cups beef style Masel vegetable stock (vegan)
• 2 cups of water
• 1 x 400 g tin of lentils, rinsed and drained
• 1 x 400 g tin of chickpeas, rinsed and drained
Sweet potato top
• 2 large sweet potatoes, skin on
• Olive oil
• Lemon zest
- Preheat the oven to 200°C.
- Place sweet potato on a tray and place in the oven for about 30 minutes or until fork-tender to the centre.
- Remove and set aside to cool. Lower oven temperature to 180°C. Meanwhile, heat a large pan to high heat, add oil, onion, carrot, red pepper and celery and cook stirring for around 5 minutes or until the vegetables are beginning to caramelise.
- Add the garlic, rosemary and bay and cook, stirring for 1 minute. Add tomato paste, cauliflower rice and vinegar and stir through. Continue to cook stirring for another few minutes before adding stock, water, lentils and beans.
- Bring the pan to a simmer and allow the liquid to evaporate until there is around a cup left.
- Scatter the top with semolina and stir through to thicken, season to taste then turn off the heat.
- Pour the filling into your Wiltshire Enamel Pie Dish 1.5ltrs and set aside.
- To make the top, peel the sweet potato and place the flesh in a bowl. Add oil, salt and mash roughly with a fork.
- Place the topping on your pie filling and gently manipulate the sweet potato to evenly cover the filling. Use a spoon to create an organic pattern on top then sprinkle the remaining ingredients across the top and place the pie back in the oven.
- Cook for around 25 minutes, or until the top is starting to brown at the tips and the filling is bubbling.