MASTERCLASS
3 TOP TIP Parsley, chives, tarragon and thyme are great choices for the herbs.
Add the remaining oil to the pan, then the mushrooms, onion, celery, leeks and carrot; season. Cover and cook over a medium heat for 15 minutes, stirring regularly. Add the peas and garlic and cook, uncovered, for 3 minutes. Add all the vegetables to the pie dish.
RECIPES JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING HANNAH YEADON PROP STYLING JULIE PATMORE
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Lay half the pastry strips vertically across the dish, without pressing down. Weave the remaining strips horizontally to make a lattice. Press the pastry to the rim to secure. Brush with the egg-water mix. Bake for 20-25 minutes, until golden. Rest for 5 minutes; serve.
Expert tips For the best quality pastry, handle it as little as possible. Work quickly and make sure the butter, eggs and water you use are cold. If you don’t have a pie dish, you could make this in a cast-iron skillet or a sturdy, ovenproof frying pan.
Don’t worry if your pastry tears. Wet your fingers and pinch the torn edges together, then gently press the seam to smooth over. If your pan isn’t large enough, fry the vegetables in two batches. Be careful not to stretch the strips of pastry when weaving them across the pie dish, as they may just shrink back.
This type of pastry and the woven effect also works well with sweet pie fillings. Scatter with Demerara sugar for a tasty crunch. You can easily substitute the flour and stock for gluten-free versions. Pies are a great way to use up your freezer contents. Replace the carrots and peas with 250g frozen veg.
Pie and mighty You can never have enough pie, so find great ideas for 10 more at tes.co/10bestpies
For more mouthwatering pies, visit tesco.com/realfood
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