To me, chicken pie is comfort food personified. Lifting a big golden pie out of the oven and bringing it to a table of hungry mouths evokes warmth, family and cosiness. Here I have updated the much-loved classic with the addition of buttermilk, which adds a great tanginess that lifts the dish into something more complex. The inclusion of wild garlic (fast becoming a favourite ingredient of mine and increasingly widely available) not only provides a delicate sweet garlic note, but also turns the filling a vibrant, pleasing green.
Recipe Tag: pie
A New Zealand version of the classic pumpkin pie. I like to use a combination of kumara: orange for its brilliant colour and purple for its more robust flavour. I prefer to steam the kumara rather than boil as it gets less waterlogged.
For the sweet crust pastry shell, click here.
Kiwis love pie and this makes enough for four people with a bit left over for a good cold pie the next day.
Mum often made us shepherd’s pie with leftover roast lamb, minced through the old hand mincer. I didn’t love the texture of minced, cooked lamb, but I love slow-cooked lamb that just falls apart. While this recipe takes time to cook slowly it is very simple, has very little hands-on time and you are rewarded with fantastic slow-cooked flavours and texture heightened with a hit of miso.
My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.