Make Pies while the sun shines

From Pie-angles and porky buns to Aubergine Strudels & Strawberry swirls, you could picnic on pies all summer with our cookbook. Here are two of our favourite recipies

Courgette & chickpea filo pie

•  2 tbsp olive oil
• 2 red onions, cut into 8 wedges
• 3 garlic cloves, finely sliced
• 3 courgettes, sliced
• a pinch of dried chilli flakes
• a small bunch of rosemary, leaves picked and chopped
• a small bunch of thyme, leaves picked and chopped
• 400g can of chickpeas, drained
• 200g cherry tomatoes, cut in half
• 3 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil
• 10 sheets of filo pastry
• olive oil for brushing

Heat the olive oil in a frying pan, add the onions and cook for 3–4 minutes, until softened. Add the garlic and courgettes and cook until the vegetables are just tender and lightly coloured. Stir in the chilli, rosemary and thyme. Remove from the heat and stir in the chickpeas, cherry tomatoes, balsamic vinegar and extra virgin olive oil. Transfer the mixture to an ovenproof dish.

Heat the oven to 160°C/320°F/gas mark 3. Lay out a sheet of filo pastry on a work surface and brush with olive oil, then scrunch it up loosely so it looks like a rose. Drop it on top of the filling and repeat with the remaining filo to cover the dish. Cover with foil and bake for 15 minutes or until the filling is thoroughly heated through. Remove the foil and bake for about 5 minutes longer, until the pastry is golden. This pie tastes great with houmous.

‘jamaica me love you patties’

Jamaican by name, Indian by flavor! These little babies will have you bumpin’ and grindin’ all over your kitchen. The quantities given are enough for 12 small patties or 6 large ones

•  2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely sliced
• 400g minced lamb
• 2 tbsp curry powder (mild or hot, according to taste)
• 1 tbsp tomato puree
• 150g peas
• 200g plain yoghurt
• A small bunch of coriander, chopped
• 1 free range egg, lightly beaten
• Sea salt and black pepper
• A few fennel, cumin and sesame seeds to decorate

For the almond & saffron pastry

• Juice of 1 lemon
• A good pinch of saffron strands
• 300g plain flour
• 150g ground almonds
• A pinch of salt
• 250g butter, dices
• 2 free range eggs, lightly beaten to glaze

First make the pastry. Pour the lemon juice over the saffron and leave to steep. Put the flour, almonds and salt into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine crumbs. Add the saffron mixture, followed by the eggs, and bring everything together into a dough. Wrap in Clingfilm and chill for at least 30 minutes.

To make the filling, heat the oil in a pan, add the onion and the garlic and cook gently for 5-10 minutes, until soft and lightly golden. Raise the heat, add the minced lamb and cook for 5-8 minutes, until browned. Stir in the curry powder tomato puree, followed by the peas. Cook for 1-2 minutes, then remove from heat and add the yoghurt and chopped coriander. Season with salt and pepper and leave to cool.

Heat the oven to 180°C/350°F/ gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick. Cut out 12 circles 15cm in diameter for small patties, or 6 larger circles about 25cm in diameter. Divide the filling between the pastry circles, putting it slightly to one side. Brush the edges of the pastry with a little beaten egg, then fold over to make semi-circles. Crimp the edges with a fork or your fingers, brush the patties all over with beaten egg and scatter with seeds. Make a couple of small holes in the top of each one to let out steam

Place the patties on a baking sheet and bake until golden brown – 10-20 minutes, depending on size. Serve straight from the oven or leave to cool to room temperature. Excellent served with Encona hot chili pepper sauce and a chilled Red Stripe.