So this week is British Pie Week! I Hope you've all got our delicious Eat Square pies on the dinner menu over the next few days! Now everyone loves a good pie, but sometimes it's difficult to think of what to serve with it- other than the usual mash and mushy peas, or chips and gravy. Here is a delicious side dish recipe with a difference- a classic dauphinoise recipe with a layer of caramelised onions and leeks in the centre, YUM! Goes very well with our Roast Vegetable Pies (so the meal would be fully gluten free! Although not calorie free unfortunately, but that can stay our little secret ey?)
Potato and Leek Dauphinoise (Serves 6 as a side dish)
1 kg potatoes (I use red rooster), sliced thinly (about 4mm)
Knob of butter
2 tbsp extra virgin olive oil
1 white onion, sliced thinly
1 leek, sliced thinly
2 garlic cloves, crushed
Salt, pepper and sugar
2-3 tbsp fresh thyme
100ml vegetable stock
200ml double cream
60g gruyere, grated
60g cheddar, grated
15g grated parmesan
1. Heat the oven to 200C. Boil the potatoes for about 5 minutes, or until the slices are soft but not falling apart, drain, cool and set aside.
2. Meanwhile sauté the onion, leek and garlic in the butter and oil, with a pinch of salt, sugar and pepper, and cook down for about 5-10 minutes, or until wilted and soft.
3. In a casserole dish, first use half the potatoes and layer on the bottom of the dish, and season. Add the leek mixture, and spread evenly. Top with the other half of the potato mixture.
4. Pour over the cream and vegetable stock. Sprinkle over the thyme, some black pepper, and top with the grated cheese. Place in the oven with the lid on for 30 minutes.
5. Remove the lid, and place the dish under a hot grill for about 5 minutes to make the cheese on the top go golden. Serve on the side of some scrummy pies!!!
Hello Everyone! Chef Mel here, and every week I will be bringing you delicious pie, tart, quiche, pasty and pie-side dish recipes for you all to savour! This is a truly scrumptious recipe, very easy to make, and can be made with plenty of things you can keep in the kitchen cupboards- great for when you have unexpected guests and you need to whip up something quick and delicious! It only takes about 10 minutes to prepare and 22 minutes to cook, so it's also a great mid-week meal:
Red Onion and goats cheese tart (serves 3)
A sheet (rectangle) of ready rolled puff pastry
5tbsp red onion chutney
100g roasted red peppers (the ones you get in jars), sliced
100g soft goats cheese
15g pine nuts
Sprinkling of fresh thyme leaves
1 egg (for egg wash)
1. Heat oven to 200C. Place pastry onto a baking sheet. Score (with a knife) a little border around the edges, and prick the middle to prevent it from rising.
2. Spread the chutney evenly over the middle. Top with all the other ingredients, brush egg round the sides, and put in the oven for 20 minutes. Remove from the oven and serve with a nice green side salad, or new potatoes.
A light, crumbly and rich pastry recipe
This is a wonderful pastry for quiches, pies and anything that needs a tasty pastry.
Richer than the standard short crust pastry this recipe uses all butter and a couple of egg yolks to achieve the full richness.
You can make this by hand or in a blender. The less you handle pastry the better. My grandmother always made a good pastry and she claimed it was because she had cold hands.
Green, yellow, red lentils or a mixture work equally well for this classic starter, dip or breakfast food.
This is a rich, creamy Indian chicken dish (although it has no cream)
A great starter, snack or picnic food - and a vegetarian favourite
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Recipe's are provided for you to see what we put in our dishes and so that you can recreate them at home.