Battle of the pies: Two recipes for British Pie Week 2026

Makes roughly 4-5 portions

 

Ingredients

• 50g unsalted butter
• 1 medium white onion
• 4 medium garlic cloves (finely copped)
• 2g table salt
• 12g mild curry powder
• 1 pod star anise
• 2g cayenne pepper
• 36g dried raisins
• 24g malt vinegar
• 200ml pork stock
• 11g cornflour (mixed with 20ml water to a slurry)
• 200g pork shoulder (pre-roasted and pulled)
• 100g pork mince
• 100g black pudding (diced and pan fried)
• 100g cauliflower florets (chopped)
• 320g pre-rolled puff pastry 

 

Method

 

In a large, heavy-based pan over a high heat, roast the pork mince until well browned. Strain off the excess fat, keeping the cooked pork and discarding the oil.

 

In the same pan over a medium heat, add the butter, onion and garlic with the salt. Sweat gently until softened and translucent.

 

Add the curry powder, star anise, cayenne pepper, raisins and cauliflower. Cook for a further 5 minutes, allowing the spices to toast and the cauliflower to soften slightly.

 

Deglaze the pan with the malt vinegar, then add the pork stock. Reduce to a low heat and simmer gently for 10 minutes.

 

Stir in the cornflour slurry and cook for a further 3 minutes, stirring continuously, until the mixture thickens.

 

Remove from the heat and discard the star anise. Fold through the pulled pork shoulder and the crisp black pudding. Check the seasoning, adjusting with table salt and cracked white pepper as needed. Leave to the side.

 

Preheat a fan oven to 190°C

 

Divide the hot filling evenly between 4–5 individual ovenproof pie dishes, filling each about three-quarters full. Alternatively, transfer all of the filling to one larger ovenproof dish.

 

Cut puff pastry lids slightly larger than the tops of the dishes. Lightly brush the rims with water, place the pastry over the top and press gently to seal. Trim any excess and cut a small steam hole in the centre of each lid.

 

Bake for 13–15 minutes, or until the pastry is golden brown and crisp. Serve with a curry gravy, buttery mashed potatoes and seasonal greens.

 

Braised brisket and onion pie with horseradish mash and parsley liquor recipe

 

Makes roughly 4-5 portions

 

Ingredients

• 125g beef shin (braised)
• ½ tsp table salt
• 125g Lyonnaise onions (recipe below)
• 20g beef fat
• 1 tsp soy sauce
• 10g Colman’s horseradish
• 50ml beef stock 
• 900g shortcrust pastry 
• 2 whole eggs, beaten (for glazing)

 

Lyonnaise onions (makes roughly 4-5 portions)

 

• 3 medium white onions, thinly sliced
• 5g table salt
• 2.5g white peppercorns (tied in muslin) or ¼ tsp cracked white pepper
• 15g Neutral oil (about 1 tbs)

 

Method

 

Lyonnaise onions

 

Place a heavy-based pan over a medium heat and add the oil. Add the sliced onions and salt, stirring to coat evenly.

 

Add the white peppercorns (in muslin if using whole).

 

Cook gently over a medium to low heat, stirring regularly. The onions should soften slowly and take on a light golden colour - avoid browning too quickly. 

 

Continue cooking for around 45–60 minutes, until reduced, sweet and soft.

 

Remove the muslin bag before using.

 

Pie mix

Place a heavy-based pan over a medium heat and add the beef fat. Allow it to melt gently.

 

Add the braised beef shin and warm through, breaking it up slightly with a spoon so it distributes evenly.

 

Stir in the Lyonnaise onions and cook together for 3–4 minutes until evenly combined and heated through.

 

Add the soy sauce and horseradish, stirring well so they are fully incorporated into the mixture.

 

Pour in the beef stock and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, allowing the filling to reduce properly and become rich and cohesive. Season with salt to taste, adjusting if needed.

 

Transfer the filling to a tray and allow to cool completely in the fridge before assembling the pies. The mixture must be fully cold before it goes into the pastry.

 

Preheat a fan oven to 190°C. Line individual pie moulds with shortcrust pastry, ensuring an even thickness throughout. Chill for 15 minutes.

 

Fill each case firmly with the cold beef and onion mixture, pressing down gently to remove air pockets.

 

Brush the rim with beaten egg, place a pastry lid over the top and press firmly to seal. Trim and crimp neatly.

 

Cut a small steam hole in the centre of each pie and brush the top evenly with egg wash. Bake for 30–35 minutes, or until deeply golden and crisp. 

 

Allow the pies to rest for at least 10 minutes before serving to allow the filling to settle. Serve with a horseradish mash and parsley liquor.