Mrs Crunch keeps her eyes on the pies with great value deals and recipes
British Pie Week runs until Sunday, so now is the perfect opportunity to pile into meat, veg and sweet-stuffed dishes. Pull off a classic pie with these recipes from morrisons.com.
Meat and fish
MORRISONS’ baked in-store Chunky Steak Pie was £1.25, now just 50p.
Buy three for £7 on selected Waitrose classics including Chicken, Spinach & Leek Pie, or £2.75 each.
Save £1 on selected Morrisons family-sized pies including Steak & Ale, 550g, down from £3 to £2 until Sunday.
Save a third on Waitrose 1 Fish Pie, 720g, down from £6.99 to £4.66.
Save 25p on Sainsbury’s four Mini Pork Pies, now £1.50. And Sainsbury’s Steak Family Pie, 700g, is £2.50.
Four Chicken & Bacon pies, 568g, are £2 at Tesco, or buy two for £3.50.
Pick up a Pukka Pie for £1, down from £1.65 at Asda, including the new Steak & Ale flavour.
Morrisons Blackcurrant & Apple Tart, 365g, for £3.
Get two packs of selected Mr Kipling pies for £2 from Morrisons including Mr Kipling Fruit Pie Selection, £1.60.
Aunt Bessie’s Family-Size Bramley Apple Pie, 550g, is down from £1.50 to £1 at Asda.
FOR a taste of the exotic, Waitrose Vegan Cauliflower, Coconut & Chickpea pie, 170g, is £3.
Holland’s four-pack of pies, including Cheese & Onion, are £2.25 at Iceland, or two for £4.
Linda McCartney’s two Cheese, Leek & Red Onion plaits are down from £1.94 to £1.83 at Morrisons.
Buy two Pieminister pies for £6 at Waitrose, including Kevin vegan pie, with mushroom, tomato & red wine, or £3.70 each.
Save 70p on Higgidy Spinach, Feta & Pine Nut pie, 270g, now £3 at Sainsbury’s.
And Sainsbury’s Deliciously Free-From Courgette, Feta & Spinach pie, 170g, is £2.
Buy three selected meat-free products at Tesco for £4 until Sunday, including two vegetarian Mushroom & Camembert pies, 360g, usually £1.50.
Creamy chicken and broccoli pie
THIS deliciously creamy pie makes a fantastic family meal.
- 1 tbsp sunflower oil
- 4 skinless chicken breasts, diced
- 250g shallots, peeled and, if large, halved
- 1 tsp dried tarragon
- 30g sunflower spread
- 30g plain flour, plus extra for dusting
- 400ml chicken stock, made from a cube
- 200ml Elmlea Single Light
- 400g broccoli, divided into small florets
- 300g puff pastry; 1 egg, beaten, to glaze.
Preheat oven to 200C/400F/gas 6. Heat the oil in a large non-stick frying pan, add the chicken and shallots and cook on a high heat until the chicken is sealed and has some colour. Add the tarragon.
Melt the sunflower spread in a pan and stir in the flour. Cook for one minute then gradually whisk in the stock, stirring until you have a smooth, thick sauce.
Add to the chicken along with the Elmlea and stir well. Meanwhile, boil the broccoli for three minutes. Drain and add it to the chicken mixture.
Spoon the filling into a large pie dish with a lip. Roll out the pastry on a lightly floured surface so it is slightly larger than the dish.
Cut a thin strip of pastry from around the edge, dampen and press down on to the lip of the dish.
Moisten the pastry strip with water, place the pastry lid on top and press down well. Trim the edges.
Re-roll any pastry trimmings and cut out leaf shapes to decorate.
Brush the pie with egg or milk to glaze and bake for 35 minutes until piping hot and the pastry is risen and golden. Leave to cool for a few minutes before serving.
Squash, feta and spinach pies
THESE individual pies are real comfort food.
- 2 tbsp olive oil;
- 1 onion, peeled and sliced;
- 2 cloves garlic;
- 200g chestnut mushrooms, quartered;
- 40g pine nuts;
- 500g butternut squash, diced;
- 200g feta cheese; 150g spinach;
- 100ml vegetable stock;
- 500g puff pastry; 1 egg, beaten, to glaze.
Heat the oil in a pan and fry the onion, garlic and mushrooms until soft. Add the pine nuts, cook for two more minutes then take off the heat.
Bring a pan of water to boil and cook the squash for 15 minutes until tender then add to the onion mix with the feta, spinach and stock. Pop the lid on and cook for two minutes.
Divide equally between four individual pie dishes. Heat the oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface to 0.5cm thick.
Cut thin strips wide enough to go all the way round the lips of the dishes, brush the rims with egg and press the strips down.
Lift lids on to each pie from the rolled-out pastry, press the edges well to seal, pinch the edges and use any trimmings to decorate. Brush with beaten egg to glaze and bake for 35 minutes until golden.
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