Fish pie gets a tropical reboot, or try a cold-busting filo chicken pie or a wholesome supergreens and cheese pie
W
hen the temperature takes a nosedive, few things compete with a just-baked pie. Don’t be daunted by social media images of perfect, artistic ones; a pie will taste just as good whether it’s rustically homespun or exactingly decorated and carved. Ultimately, what is more important is the integrity of the ingredients (both the casing and the filling). As pastry or potatoes are such a large part of the equation, invest in the best, and make sure puff pastry is all butter and filo is generously lubricated with melted butter. And, if you’re serving your pie with mash, you want it lump-free, properly seasoned and enriched with butter and cream.
This is packed to the brim with ingredients to make you well: anti-inflammatory ginger, turmeric and nuts, warming spices and cranberries, which are a source of antioxidants and vitamin C.
Prep 15 min
