Father’s Day Pie

Makes 1 x 23cm pie

INGREDIENTS

2 tbsp rapeseed oil

1 medium red onion, finely chopped

400g button mushrooms, finely chopped 

2 garlic cloves, crushed

3 courgettes, sliced longwise into strips

3 red peppers

3 yellow peppers

2 tsp fresh thyme leaves

700g all-butter puff pastry

375g English goats’ cheese

1 free-range egg

Sea salt and freshly ground black pepper

METHOD 

• Preheat the oven to 200C.
• Heat 1 tablespoon oil in a frying pan over a medium.  Cook onion, stirring for 5 minutes.  Increase heat to medium-high, add the mushrooms and garlic and cook stirring for 7-8 minutes or until all the liquid has evaporated, set aside to cool.
• Place the prepared peppers and courgettes in a single layer on a baking sheet and toss in the remaining oil, sprinkle with thyme, season with salt and pepper and place in the oven.  Roast for 12 – 15 or until tender but not overcooked.  Remove from the oven and allow to cool.  Once cold drain the vegetables on some kitchen paper to absorb the cooking oil.
• To build the pie; roll out the pastry to the thickness of a £1 coin and cut out two discs, 1 x 23cm and 1 x 25cm..  Line a baking sheet with parchment paper and place one of the smaller disc on it, carefully score a 21cm circle inside, leaving a 2cm ring around the edge. Spread a third of the mushroom mix into this ring.  Next, add a layer of courgette, then one of red pepper.  Crumble the goats’ cheese over the red pepper layer and then add a second layer of mushroom mix, followed by a layer of yellow pepper and a final layer of mushrooms.
• Brush the outer ring with beaten egg and place the second pastry disc on top, bring the edges down to seal the pie.  Take care to achieve a good seal and crimp to finish.  Place in the fridge and rest of at least an hour.  Remove from fridge and brush with egg wash to glaze and place back in the fridge for 15 minutes.
• Use a small knife or toothpick to make a small hole in the centre of the pastry and to score curved lines radiating from the centre to the edge of the pie.
• Put the finished pie in the oven to cook for ten minutes, then turn the temperature to 180°C and bake for a further 30–40 minutes or until it is golden brown and crisp. Serve immediately.

Homemade ‘Daddie’s sauce’

INGREDIENTS

Makes 3 bottles

1 tsp cayenne pepper

0.5 tsp cinnamon

1 tsp sweet paprika

800g canned plum tomatoes

1 onion, finely chopped

125g dried dates, chopped

2 Granny Smith apples, peeled and cored

75g dark muscovado sugar

3 tbsp treacle

175ml malt vinegar

2 tbsp tamarind pulp

2 tsp Worcester sauce

2 tsp mustard powder

1 pinch sea salt

1 tbsp rapeseed oil, for frying

METHOD 

• Soak the tamarind in enough boiling water to cover it for half an hour. Mash it with a fork and then strain through a sieve. Reserve the water.
• Heat the oil over medium heat, add the finely chopped onion and fry for five minutes until softening but not brown.
• Add the remaining ingredients, except the sea salt, and allow to cook gently for one hour.
• Blend the sauce, either in a liquidiser or with a stick blender and season to taste with sea salt.
• If you want your sauce to be super smooth, pass it through a sieve, otherwise, it will be delicious as it is.
• Sterilise your bottles by putting them through a hot dishwasher cycle or by heating them through in a 180°C (250°F) oven for 20 minutes.
• Let the sauce cool down and using a funnel add cold sauce to cold bottles. Cover and store in the fridge for up to a month.

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