The secret to simple, delicious pies

Pot pies are fantastic as there are no bases, just lovely crisp pastry on top.

Salmon and prawn pot pies Picture: Guy Bailey

Pot pies are fantastic as there are no bases, just lovely crisp pastry on top. The fillings can be made a day ahead if desired. Make sure the filling is chilled or at room temperature before adding the pastry tops.

Salmon & prawn pot pies

750g salmon fillets, skin and bones removed

600ml milk

4 black peppercorns

1 fresh bay leaf

50g butter

1 small onion, roughly chopped

2 tablespoons plain flour

250g cooked prawns, peeled and deveined

¼ teaspoon cayenne pepper

2 tablespoons roughly chopped flat-leaf parsley

3 sheets ready-rolled puff pastry, thawed if frozen

1 egg, beaten

Preheat oven to 160C (fan). Place salmon, milk, peppercorns and bay leaf in saucepan over medium heat; simmer gently for 5 minutes. Strain mixture, reserving fish and strained milk. Flake fish into bite-sized pieces and place in bowl. Melt butter in clean saucepan over low-medium heat, add onion and cook, stirring frequently, for 7-10 minutes or until soft and translucent. Add flour; stir well and cook for 1 minute. Slowly whisk in reserved milk. Bring mixture to the boil, whisking frequently, until smooth and thickened. Set aside to cool. Add prawns, cayenne pepper and parsley to flaked fish, add sauce and season well. Stir gently to combine. Spoon mixture into six ramekins. Cut out six rounds of pastry that are slightly larger than the ramekins and place on top. Brush the pastry with beaten egg and bake for 30 minutes or until crisp and golden. Serve hot. Makes 6

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Lamb and parsnip pie Picture: Guy Bailey

Lamb and parsnip pie

2 tablespoons olive oil

2 leeks, trimmed and sliced

1 carrot, peeled and diced

1 medium parsnip, peeled and diced

1 stalk celery, sliced

800g lamb shoulder meat, cut into 2cm pieces

3 tablespoons plain flour

¾ cup red wine

1 tablespoon chopped rosemary

2 tablespoons tomato paste

400g canned chopped or crushed tomatoes

2 cups beef stock

2 sheets puff pastry, thawed

1 egg, beaten

To make the filling, heat oil in a large heatproof casserole and add leeks, carrot, parsnip and celery. Cook, stirring occasionally, for 7-8 minutes. Meanwhile, toss lamb in the flour, shaking off any excess. Add flour-coated lamb to vegetables and cook, stirring, for 5 minutes. Add red wine, rosemary, tomato paste, chopped tomatoes and stock and bring to the boil. Reduce heat and simmer for five minutes, stirring occasionally. Cover and cook in oven at 170C (fan) for one hour and 45 minutes or until lamb is tender; set aside to cool. Season to taste with salt and pepper. To assemble the pie, preheat oven to 180C (fan). Transfer the lamb to a large ceramic dish – it should fill the dish almost to the top. Drape the pastry sheets over the pie dish, layering together to join if necessary. Use a fork to prick the top a couple of times. Brush the top with the beaten egg. Bake for 30-40 minutes or until golden and risen. Serves 4

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