PIE HIGH

Cosy up with our winter pies – rich, flaky and heartwarming delights

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CHEESY CHORIZO & PUMPKIN PIES

MAKES 8 PREP & COOK 1 HOUR 20 MINS

• 750g diced pumpkin

• 2½ tbsp olive oil

• 2 chorizo, cut into 1cm cubes

• 1 red onion, thinly sliced

• 4 garlic cloves, skin on

• 1 cup grated cheese

• 1 lemon, zested

• 1 tsp chilli flakes (optional)

• ½ cup parsley leaves, roughly chopped

• 8 sheets shortcrust pastry

• 1 egg, beaten

1 Line two large oven trays with baking paper. Place pumpkin on one tray. Drizzle with 1½ tbsp oil, toss to coat and season with salt and pepper. Cook in a 180°C preheated oven 30 mins or until golden and tender.

2 Meanwhile, combine chorizo, onion and garlic on the second oven tray. Drizzle with remaining oil and toss to coat. Cook 20 mins or until golden. Cool slightly.

3 Squeeze garlic from skins into a large bowl. Mash with the back of a fork. Add pumpkin to bowl. Roughly mash. Stir in chorizo and onion. Cool to room temperature. Stir in cheese, lemon zest, chilli flakes (if using) and parsley. Season.

4 Line an oven tray with baking paper. Using a side plate as a guide, cut a 16cm (approx) circle from each sheet of pastry. Brush rim with water. Add ½ cup filling to centre. Fold in half. Pinch to seal. Place seam-side up on baking tray. Using your thumb or forefinger, pinch rim to create a zigzag pattern. Repeat with remaining pastry and filling to make 8 pies.

5 Brush pies with beaten egg. Cook for 30 mins or until golden brown.

6 Serve warm.

HAM, MUSTARD & CIDER PIE

SERVES 4-6 PREP & COOK 50 MINS

• 20g butter