The best recipes for British Pie Week, from lobster to chicken and leek turnover ...Middle East

Lancashire butter pie with brown sauce

For pie filling:

250g potatoes, sliced  250g water   5g salt  45g butter   5g melted butter (for the potato coating)

For the confit onion:

240g diced onion (25mm) 160g butter 2 sprig of thyme, picked 10g garlic Salt and white ground pepper to taste

For the pastry:

25g beaten egg 30g ice cold water 250g plain flour 15g grated parmesan 5g fine salt 110g butter (chilled and diced into 2cm cubes)

For the filling:

40g Bomber cheese, torn

Strain off your liquid, then carefully place the potatoes into a bowl and pour over your melted butter. Season with salt and pepper.

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For the pastry, in a medium sized bowl add the beaten eggs and the ice cold water. Keep refrigerated until needed.

Make a well in the middle of the mixture and pour in the chilled egg mixture. Continue to mix in the mixer until the dough starts to come together.

Once rested, pin your dough out to roughly 1-2mm thick. Line your pie moulds (70mm Vogue Rings) and leave in the fridge to firm up slightly

Finally, to build the pie, in your lined pie mould, start off by placing 100g sliced potato, followed by 100g confit onion, then 20g bomber cheese.

Once your filling is completed top with your 70mm pastry ring.

Chicken and leek turnover

Serves: 2

For the turnover:

1 x chicken breast 200g rolled puff pastry 2 slices of parma ham

For Leek & Onion Stuffing:

100g white leeks 30g finely diced onion 1 clove crushed garlic 10g butter 60g cream 4g chopped chives

Place the butter into a hot medium sized pan and melt. Once melted add the leeks and diced onion, sweat them for 3-4 minutes until the leek and onions are soft.

Remove from the pan and leave to cool. Once cooled mix in the chives and reserve ready for the turnover.

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Wrap each piece with Parma ham.

Place the chicken in the middle of each square and brush the sides with egg wash.

Make three small slashes on top of each turnover, place the turnovers onto a baking tray lined with greaseproof paper, cover with clingfilm and refrigerate for 30 minutes.

Remove from the oven and leave to rest for 5 minutes.

Native lobster pie and thermidor sauce

For the lobster pie mix:

100g grated potato 50g confit onion 100g béchamel 22g crème fraiche 10g whole grain mustard 5g lemon juice 2g lemon zest 140g diced lobster 2g salt

For the confit onions:

100g finely diced shallots 100g olive oil 5g grated garlic

For the béchamel:

50g butter 50g flour 200g milk 15g egg yolk 20g roast garlic puree 10g rapeseed oil 10g crème fraiche 10g lemon juice Good pinch smoked Maldon salt

For the pastry:

400g puff pastry

For the thermidor Sauce:

50g olive oil 150g finely sliced shallots 10g peeled chopped garlic 50g white wine 50g perno 500g fish stock 10g savora mustard 65g crème fraiche 10g parmesan cheese

In bowl add the grated potato, confit onions, béchamel, whole grain mustard, lemon juice, zest and salt. Mix well.

Fill the blue semi-circle moulds with the mix until full and flat, then semi freeze.

Place all the ingredients into a pan. Place on a low heat and cook for 5-10 minutes, until the onions are tender.

In a heavy based pan melt the butter, add the flour and cook on a medium heat, stirring continuously for 2-3 minutes.

Remove from the heat add the egg yolk, garlic puree, smoked rapeseed and crème fraiche. Mix well until it is all incorporated.

To prepare the pastry:

Place your strips on top of your rolled out pastry with the layers facing up. With a rolling pin, pin out your pastry to 0.5cm thick.

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Once your pastry is pinned out cut it out with a 12cm cutter. Take one circle with the open layers on the bottom and egg wash the side facing you, then place your lobster puck on top.

Repeat until all your lobster domes are done. Store in the freezer.

Sweat the shallots and garlic in the olive oil under a lid for 3-4 minutes until soft, no color

Add the fish stock, bring to the boil. Once boiled remove from the stove pour in to a blender add the mustard, crème fraiche and parmesan cheese, blend until smooth

To serve:

Recipes from Libertine London X Lisa Goodwin-Allen collaboration: libertinelondon.co.uk

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