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:

For the confit onion:

For the pastry:

For the filling:

For the filling place water, salt and butter into a medium pan and heat until butter has melted. Once melted place your sliced potatoes into your liquid and cook just under a simmer until your potatoes are just cooked.

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

square FOOD AND DRINK

Three epic potato recipes from chef Poppy O'Toole (and one can be dessert)

To make the confit onions, place a medium pan on a medium heat. Add a splash of olive oil and the onions, and gently cook for 2-3 minutes until soft without colour. Add your butter and picked thyme and cook for a further 4-5 minutes until soft and bound. Season with salt and white pepper.

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

Place the flour and salt into the mixing machine bowl, add the salt and butter and using the paddle attachment. Work at a medium speed working the butter into the flour.

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.

Tip the dough out onto a lightly floured surface and knead a little to finish. Flatten the dough into a rectangle and wrap tightly in clingfilm.

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

With your remaining dough cut out 70mm rings.

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.

Repeat this again, your final layers should be confit onion and finally cheese.

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

Cut two slits in the centre of the pastry and crimp the pastry with a fork around the edge. Brush with egg yolk. Bake at 180°C for 16 minutes, then serve.

Chicken and leek turnover

Serves: 2

For the turnover:

For Leek & Onion Stuffing:

To make the leek and onion stuffing, split the leek in half, wash thoroughly in cold water and then with a sharp knife finely shred.

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.

Add the crushed garlic, cream, salt and pepper ,and cook for a further 4 minutes.

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

square POLITICS Big Read

Cheese, olives and foie gras: How a softer Brexit could change your food shop

To make the turnover, cut the chicken breast in half-length ways, season with salt and white pepper, then put a good spoon full of leek and onion stuffing mix on top of the chicken.

Wrap each piece with Parma ham.

Cut the pastry into squares 11cm long by 11cm wide (or big enough to wrap around the chicken.

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

Fold over the pastry and pinch the sides together, being careful you don’t get air pockets, cut away any access pastry, and seal the sides together with the rear side of a fork.

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.

Brush each turnover with egg wash and place in the oven at 200°C for 12 minutes until golden.

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

Native lobster pie and thermidor sauce

For the lobster pie mix:

For the confit onions:

For the béchamel:

For the pastry:

For the thermidor Sauce:

To make the lobster pie mix:

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

Add the lobster and carefully mix until all the meat is mixed though, and check the seasoning.

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

To make the confit onions:

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

To make the béchamel:

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

Add the milk bit by bit, whisking continuously until all the milk is incorporated and thick.

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

Season with lemon juice and salt.

To prepare the pastry:

Cut your pastry in half. With one half roll out on a floured surface to a centimetre thick. With your other half cut strips 0.5cm thick.

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.

square TRAVEL

I've paid the school fine and I'll do it again - family holidays are worth it

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.

Place your other pastry layers facing out on top of your puck, and press down the pastry ensuring air is removed. Finally cut with a 60cm cutter

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

To make the thermidor sauce:

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

Pour in the white wine and perno then reduce by ¾ until the liquid starts to coat the ingredients

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

Season with salt and lemon juice. Pass through a fine sieve and season.

To serve:

Remove from freezer and allow to thaw slightly, Blanch your lobster in a 160C Fryer until lightly golden, once lightly golden remove from the fryer and leave to sit for 5 minutes on a cooling wire. Then to serve, fry at 180C until golden brown and hot inside. Add the thermidor sauce on the side.

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

Read More Details
Finally We wish PressBee provided you with enough information of ( The best recipes for British Pie Week, from lobster to chicken and leek turnover )

Also on site :

• Could 100 Men Really Take on One Gorilla and Win? We Asked ChatGPT
• Everything currently broken in Spain and Portugal’s mass power outage
• Starbucks Fans Are Hoping for Expanded Release of Limited-Edition Menu