Pies

Pies

By
Matt Wilkinson, Sharlee Gibb
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781743792896
Photographer
Patricia Niven

MRS: I reckon we have a pie most weeks; it’s a good weeknight option. Some of them require the filling to be cooked on the stove, which I sometimes do in the morning if I wake up early – we are in the kitchen hanging out at breakfast and making lunchboxes anyway. That way I can store the pie in the fridge during the day and pop it in the oven close to dinner time. It greatly reduces my time in the kitchen during the evening, which is great. Speaking of saving time, one of our freezer essentials is a packet of butter puff pastry sheets. They are so versatile. You can of course go hardcore and make your own puff, but who has time? I put that on the list with peeling sticky labels off bottles and sifting flour – life is too short, right? Pies are another really good way of getting lots of vegetables into our meals, as well as using up le overs and surplus eggs. I made my silverbeet and feta pie the other day and put some left-over orzo salad in it as I didn’t have many greens to hand. I was unsure how it was going to turn out but the end result was fab as it gave the pie an extra thickness it doesn’t usually have. Put that down in the happy accidents pile.

Recipes in this Chapter

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