Ahead of National Pie Day on January 23, these pie recipes are great for any occasion and it’s the right time to celebrate that puff pastry goodness with these savory dishes.
To make these cake recipes easier, the recipes incorporate ready-made puff pastry. These dishes can also be made throughout the week, ideal for lunch or dinner.
Cake recipes for National Cake Day
Fillet and kidney pie
For the base
- 300 g puff pastry
- 1 egg and 1 additional egg yolk beaten together
- For the filling
- 2 tablespoons of vegetable oil
- 700 g grilled fillet, cut into cubes
- 200 g lamb kidney, diced
- 2 medium onions, diced
- 30 g of plain flour
- 850 ml beef broth
- salt and freshly ground black pepper
- dash of Worcestershire sauce
- Preheat the oven to 220ºC.
- Heat the oil in a large pan and brown the beef. Set it aside and then brown the kidneys in the same pan.
- Add the onions and cook for 3-4 minutes, then return the beef to the pan, sprinkle with flour and coat the meat and onions. Add the broth to the pan, stir well and bring to a boil. Lower the heat and simmer uncovered for 1 hour and a half. If the liquid evaporates, add more stock.
- When the meat is tender, remove from heat and add salt, pepper and Worcestershire sauce, then stir and let cool completely. Once cooled, place the cooked meat mixture into a cake pan.
- Roll out the dough to a thickness of 5 mm and 5 cm larger than the plate you are using. Using the rolling pin, lift the dough and place it on top of the cake, then trim and crimp the edges.
- Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden. Serve immediately.
ALSO TRY: Recipe of the day: Sausage pie with caramelized onions
Chicken and mushroom pie
- 1 tablespoon of olive oil
- 500 g chicken thigh fillets cut into 3 cm cubes
- 500 g boletus mushrooms, cut into thick slices
- 50 g of butter
- 35 g plain flour
- 1½ teaspoons mixed spices
- 500 ml of milk
- 1 cup frozen peas
- 2 sheets of puff pastry, thawed in the fridge
- 1 egg yolk
- Salt and pepper, to season
- Heat the oil in a large skillet over medium-high heat. Season chicken with salt and pepper for 5 minutes until golden, then remove from pan and set aside.
- Add the mushrooms, cook until golden, then remove and set aside. Reduce heat to medium. Melt the butter in the pan, add the flour and mix the spices. Cook for 1 minute before gradually whisking in the milk until slightly thickened.
- Return the chicken and mushrooms to the pan and season to taste. Cook until the sauce thickens (about 2 minutes) and then transfer the mixture to a bowl and leave to cool.
- Preheat the oven to 190°C.
- Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll out the dough to a 4mm thick rectangle that fits the size of a 1.5 to 2 liter rectangular tin.
- Stir the frozen peas through the pie filling mixture to combine, then transfer to the baking dish. Place the pasta on top to cover, pressing the edges with a fork to seal the filling.
- Make a small cross cut in the center of the cake to allow steam to escape.
- Brush the egg yolk over the surface of the cake and bake for 35-40 minutes or until the cake is golden brown.
- Serve immediately.
- 1 package of phyllo dough cut in half
- 3 large chicken thighs, sliced
- 2 large diced onions
- 5 tablespoons of melted butter
- 3 cloves of minced garlic
- 1 cinnamon stick
- 2 teaspoons of ground cinnamon
- 1 teaspoon ground ginger
- P teaspoon of turmeric
- ¼ teaspoon saffron
- P teaspoon coriander
- 1 cup chopped parsley
- 2 cups sliced almonds
- 6 beaten eggs
- Salt and pepper to taste
- ¼ cup icing sugar
- Preheat the oven to 200ºC. Saute onions and garlic in a large bowl over medium heat in olive oil until golden.
- Add chicken thighs, cinnamon stick, saffron, turmeric, coriander, ginger and salt and pepper. Stir it all up. Add water to cover, then lower the heat and simmer over medium heat, covered, for about 45 minutes or until the chicken is cooked through.
- Lightly toast the almond slices in a pan and add to a food processor with ¼ cup of the topping and 2 teaspoons of the cinnamon. Press until it looks like coarse sand and set aside.
- When the chicken is cooked out of the pot, mash, add another ½ teaspoon of turmeric and set aside. Let the rest of the ingredients in the pot cook over medium heat, uncovered, until they are reduced by about half.
- Add the beaten eggs and cook, stirring often, until it forms a thick paste. Melt the butter in a small bowl in the microwave.
- Now bring all the ingredients to the counter (melted butter, shredded chicken, egg/onion mixture, sugar-cinnamon almond mixture, and filo sheets).
- Place about 8 phyllo half sheets in a small ovenproof bowl, brush lightly with butter between every 2 layers, allowing the layers to protrude from the bowl.
- Add a small layer of chicken to the phyllo covered bowl, then fold 2 of the phyllo sheets over to cover the chicken. Brush lightly with butter.
- Add a layer of onion/egg mixture, fold over 2 more sheets and brush with oil.
- Add a layer of almonds, brush on some butter and wrap the remaining sheets of phyllo to cover and fold tightly, brushing on a small final layer of butter.
- Repeat these steps with the rest of the ingredients depending on how many lozenges you want to make.
- Bake the pasties for 15 minutes, then carefully remove them from their containers, return them to the bowls upside down, brush with butter and return to the oven for a further 10-15 minutes until the phyllo is crispy on top.
- When they are cooked, remove them from the oven, remove them from their containers and sprinkle the top with icing sugar before serving.
*These recipes are courtesy of Capsicum Culinary Studio.