You can give a full recipe, or just a few key ingredients; it can be wild and ambitious, a family favourite or something traditional with a twist: “Don’t be afraid to be creative,” says Camilla, founder of Higgidy, “If you have a favourite ingredient, or an idea for an unusual combination, give it a go!” All the ideas will be shortlisted down to a final three in November, and then you’ll get to vote for your favourite.
If you want to enter, be quick! The competition closes on 26th October 2014.
Camilla has also shared a few of her top tips for making fantastic pies…
- Don’t be afraid to be creative – if you have a favourite ingredient, or an idea for an unusual combination, then give it a go.
- Don’t worry if your pie doesn’t look perfect, a higgledy piggledy pie is all part of the home-made charm! The most tasty, well-loved pies are those with wobbly buttery pastry and oozy filling bubbling over the side of the dish.
- Good ingredients make a good pie – we choose ingredients based on their quality and heritage. When making a meat pie, don’t mix cuts of meat as they will all cook at a different pace and end up chewy or stringy.
- For those of us with busy lives, there isn’t always time to make everything from scratch– ingredients like good quality ready roll pastry, or chicken stock cubes will taste great and save you time
I’ve been sent some pie making goodies to help me make a pie, and after much deliberation with myself (I do love a good pie!) I decided to stick to my Greek-Cypriot roots and make a very delicious (if I do say so myself!) Lamb, Spinach & Feta Filo Pie!
The pie is made with filo pastry, which is light and crisp. Life’s way too short to be attempting to make filo, so mine is shop bought! The filling is layers of lamb mince, cooked with cinnamon and mint – two flavours that screams my Cypriot roots at me; wilted spinach leaves and crumbled feta.
Lamb, Spinach & Feta Filo Pie
- 1 tbsp olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, crushed
- 500g lamb mince
- 1 lamb stock cube
- 1½ tsp ground cinnamon
- 3 tsp dried mint
- 1 tbsp tomato purée
- salt and freshly ground black pepper
- 200g fresh spinach, steamed
- 200g feta, crumbled
- 10 sheets of filo pastry, cut in half
- olive oil for brushing
- Pre-heat the oven to 220C / Gas 7 and place a baking sheet in to warm up.
- In a pan, fry the onion and garlic in a little olive oil until translucent.
- Add the lamb mince and brown off.
- Crumble in the stock cube and add the cinnamon and mint. Stir in the tomato purée.
- To assemble the pie, grease the tin with olive oil – base and sides, then layer 4 sheets of filo into the bottom of the tin, brushing with oil between each sheet of pastry.
- Put a third of the meat mixture on top of the pastry, followed by a third of the spinach and a third of crumbled feta. Add another 4 layers of filo, again, brushing with oil between each sheet.
- Repeat the layers another two times, and finish off with the final four sheets of pastry, tucking the excess around the edges. Brush the top of the pie with olive oil, and score cut marks.
- Place the pie in the oven on top of the pre-heated baking sheet, and bake for 20-30 minutes until golden.
When I made this pie for dinner, I only made it with 2 layers of filo between each filling layer – this was not enough, so for the recipe, I’ve doubled it to four, you could try six layers! I also scored eight pieces, thinking we’d have small portions… that didn’t happen! But it would be great to serve this on a knife and fork buffet! You could serve my lamb, spinach and feta filo pie with a traditional Cypriot Village Salad, I really don’t think you need anything else!