Our favourite week of the year is nearly upon us once again. British Pie Week runs from Monday 5th March until Sunday 11th March. We always like to share a recipe with you to celebrate this joyous occasion, but this year is a little special. We have three delicious recipes for you to enjoy, provided by the wonderful Mal Harradine. Mal has gotten creative with the Judge Deep Pie Maker, discovering that you don't just have to use pastry to make a pie. In fact one of the recipes isn't even for a pie. Read on to find out just what he's cooking!
All about the Judge Deep Pie Maker
The Judge Deep Pie Maker is quick and simple to use. Simply pre-cook your desired filling then cut out lids and bases using the pastry template cutter provided. Next, add the bases to the pie maker and then add your filling. Place the pie lids on then close the lid of the pie maker. Turn the pie maker on and in 10-15 minutes you will have a perfectly cooked pair of pies. Simple and delicious cooking!
All about Mal Harradine
Mal Harradine is a well respected kitchenware expert and product demonstrator. His illustrious career has spanned over 20 years including plenty of TV work for QVC and Ideal World. But these days he devotes his time to travelling the length and breadth of the UK to present product demonstrations at various shows and shops or product testing in his 'lab!'
Great British Breakfast Pie
Ingredients (makes 2 pies)
6 slices of white bread, crusts removed 2 tbsp of vegetable oil 2 tbsp of cooked smoked bacon lardons 1 cooked premium sausage, diced 2 mushrooms sliced 2 tbsp of baked beans Couple of shakes of Worcestershire sauce Salt and freshly ground black pepper
1. Take the pie cutter and cut out three rounds from each of the three slices of bread.
2. Using a pastry brush, brush one side of each of the rounds of bread with vegetable oil.
3. Place the first two rounds into the well of the Judge Deep Pie Maker, with the oiled side against the side of the pie maker. Slightly overlap the two bread slices, making sure that the bread overhangs the top of the well, covering the serrated edge.
4. Place all the ingredients into the well until it is level with the top of the well.
5. Brush the top of the overhang with some oil and then place the third bread slice on top
6. Brush the top with more vegetable oil and close the lid of the pie maker.
7. Plug in the pie maker and allow to cook for 12 minutes.
8. Switch off the pie maker and take out the pie.
9. Serve the pie with a fried egg placed on top.
Pepperoni & Mushroom Pizza Pie
Ingredients (makes 2 pies)
1 ready-made rolled pizza dough 2 tsp of olive oil 12 slices of pepperoni 2 mushrooms thinly sliced into 6 slices 6 basil leaves For the sauce 1/2 tbsp of olive oil 1/2 small onion 1 garlic clove, finely chopped 1/2 can chopped tomatoes, drained 2 tsp of tomato purée 1/4 tsp of dried oregano Pinch sugar Salt and freshly ground pepper to taste
Prepare the topping
1. Heat the olive oil in a small saucepan.
2. Sauté the onions and garlic for 2 minutes until soft but not browned.
3. Stir in the tomatoes, tomato purée, salt and pepper, oregano and a pinch of sugar.
4. Cook, stirring occasionally for 10 minutes until thick.
5. Set aside to cool slightly
To assemble the pizza pie
1. Un-roll the pizza dough and using the pie cutter, first cut out 2 bases and then 2 lids.
2. Make sure that the Judge Deep Pie Maker is un-plugged and cold.
3. Place two of the large rounds of the dough into the bases of the pie maker.
4. With your fingers gently push the dough to the sides of the pie maker to make a well.
5. With a pastry brush, brush a thick layer of the sauce around the insides of the pizza dough.
6. On top of the sauce, line with the pepperoni, slightly overlapping as you go.
7. Lightly brush with more of the sauce, then stick the sliced mushrooms onto the sauce.
8. Tear the basil leaves and mix into the cheese, the add the cheese to fill the cavity.
9. Top with the remaining cheese and brush the lip of the dough with a little olive oil.
10. Place the two smaller pizza dough lids on top and close the pie maker lid and clip to seal.
11. Plug in the pie maker and cook for 10-12 minutes or until golden brown on top
Chocolate Easter chocolate chip Muffins
225g of self raising flour 55g of cocoa powder 1/2 tsp of baking powder Pinch of salt 115g of soft light brown sugar 2 eggs 250ml of buttermilk 85g of butter, melted and cooled 2 tbsp of chocolate chips 12 mini sugar coated chocolate eggs For the icing 85g of butter, softened 175g of icing sugar 1 tbsp of milk
1. Preheat the Judge Deep Pie Maker by plugging it in.
2. Sift the flour, cocoa powder, baking powder and salt together into a large bowl.
3. Stir in the brown sugar.
4. Lightly beat the eggs in a second bowl, then beat in the buttermilk and butter.
5. Make a well in the centre of the dry ingredients and pour in the wet ingredients.
6. Stir gently until just combined but on no account should you over beat the mixture.
7. Spoon the mixture into the Judge Deep Pie Maker to 3/4 full.
8. Close the lid and clip to secure.
9. Bake in the pie maker for 12 minutes until well-risen and firm to the touch.
10. Switch off the pie maker and leave in the pie maker for 5 minutes with the lid open.
11. Transfer to a wire rack to cool completely.
12. To make the icing put the butter in a large bowl and beat until fluffy.
13. Sift in the icing sugar and beat together until smooth and creamy, then beat in the milk.
14. When the muffins are cold, put the icing in a piping bag, fitted with a large star nozzle.
15. Pipe a circle around the top of each muffin to form a nest.
16. Place the chocolate eggs in the centre of each nest to decorate.
There should be enough cake mix to make 4 giant Easter Muffins.