Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
10g dried porcini pieces
200g small shallots
50g plain flour
2 x 300g packs diced venison
2 tbsp olive oil
1 x 160g pack Taste the Difference smoked bacon lardons
1 tbsp chopped thyme leaves
2 bay leaves
4 juniper berries, lightly crushed (optional)
375ml red wine
1 beef stock cube, crumbled
1 tbsp light brown sugar
1 x 300g pack mini portabella mushrooms, halved
For the suet crust
1 medium egg, beaten, to glaze
300g self-raising flour, plus extra to dust
150g beef suet
1 tsp chopped thyme leaves
½ tsp fine sea salt
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Make the filling to the end of step 5 and chill (or freeze). When ready to cook, make the pastry and top the pie; allow an extra 10-15 minutes cooking time from chilled.
Start by putting the porcini in a small bowl and covering them with 150ml boiling water. Set aside to soak. Put the shallots in another bowl, cover with boiling water and leave to stand for a while, as this will loosen the skins and make peeling easier. Preheat the oven to 140°C, fan 120°C, gas 1.
Mix the flour with a good amount of seasoning, and toss the venison in it to coat. Heat 1 tablespoon olive oil in a large frying pan, add half the venison and brown well over a high heat, about 5 minutes. Transfer to an ovenproof casserole. Repeat with the rest of the oil and venison (keeping any flour that remains in the bowl). Meanwhile, drain the shallots, trim away the root end and peel off the skins.
Once the venison is all browned, add the bacon lardons to the frying pan; cook over a medium heat until the fat starts to render out and the bacon starts to crisp, about 4-5 minutes. Lift into the casserole using a draining spoon. Brown the shallots in the bacon fat, over a medium heat, about 5 minutes. Tip everything into the casserole and mix in any remaining flour. Cook for 1 minute.
Add the thyme, bay, juniper, if using, and the porcini plus their soaking liquid (don’t tip in the dregs, as they may contain grit). Pour in the red wine, crumble in the stock cube and add the sugar; season. Bring to a simmer, cover with the lid and cook in the oven for 1 hour.
Stir in the mushrooms, replace the lid and cook for a further 30 minutes. Remove and discard the bay leaves and then leave to cool to room temperature. This is your pie filling. You can either continue from this point, or cool and chill the filling to bake as a pie later.
Set the oven to 200°C, fan 180°C, gas 6. Tip the cooled filling into a 1.5-2 litre pie dish and brush the rim with some beaten egg.
For the suet pastry, mix the flour, suet, thyme, the salt and 1/2 teaspoon freshly ground pepper together in a mixing bowl. Add enough cold water to bind as soft but sticky pastry - about 200ml. Pinch off some bits of pastry, roll into thin sausages and press onto the rim of the pie dish (this will help the pastry lid hold on). Roll out the rest of the suet pastry on a floured surface to roughly the shape of the pie dish - it will be much thicker than shortcrust, about 1cm. Lift on top of the pie dish, press down the edges to seal and trim off any excess if you wish, or simply leave it overhanging. Brush the top with more beaten egg, cut a steam hole, the bake on a tray for 35-40 minutes until golden brown, crisp and piping hot.
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The term Pie is used loosely, 'Custard Pie' is custard with a pastry base, sides and no lid. Some eateries advertise pie, but it is a bowl of filling with just a lid. A Pie has pastry base, sides and most importantly - a lid. Without a lid it is a 'Flan' or a 'Tart' depending on the content being savoury or sweet.
I would then spend another day within the next week making the filling. Then I would chill the filling in the fridge, assemble pie with frozen crusts, into disposable foil 9 inch pie tins, double wrap and freeze the entire pies. Then when it's time to eat, you would bake from frozen.
With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
Deep-dish pies do not have a bottom crust—just a single crust on the top. They're often called pot pies when made with savory fillings. 5. Hand pies are pastry pockets baked on a baking sheet rather than in a pie dish.
Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.
In current usage, the term venison is used to describe the meat of a deer or antelope. Venison comes from animals such as our native whitetail deer, reindeer, moose, elk, and several non-native animals such as red deer, axis deer, fallow deer, sika deer, blackbuck antelope, and nilgai antelope.
Pecan Pie (About 503 calories per 1/8 of a standard pie)
And sadly, one healthy ingredient doesn't transform a decadent dessert into a health food. Pecan pie is particularly offensive because it contains lots of butter and is loaded with sugars from brown sugar, corn syrup, and molasses.
A quarter-pound of venison contains about 1 gram of fat, compared to over 8 grams of fat in a quarter-pound beef tenderloin. The calories, too, are significantly lower, about 150 in the venison compared to around 200 in the beef.
Most cream, custard and meringue pies do not hold up well to freezing. People are on both sides of the fence when it comes to whether you can freeze pumpkin pie.
A baked pie can be frozen for 6 months, a longer freezing time than an unbaked pie. Loss of quality increases with the length of time in the freezer. Pies can be frozen longer than recommended here but the quality greatly deteriorates with the extended freezer time.
Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.
According to Matthew O'Callaghan, chairman of the British Pie Awards, being held on 22 April, a true pie has to have a filling completely enclosed in pastry. Anything not fitting this strict description is not eligible to enter.
A pie is a sweet or savory dish with a crust and a filling, like a classic apple pie recipe. The sides of a pie dish or pan are slopedIt can have a just a bottom, just a top, or both a bottom and a top crust.
pie, dish made by lining a shallow container with pastry and filling the container with a sweet or savoury mixture. A top crust may be added; the pie is baked until the crust is crisp and the filling is cooked through.
There are a few instances, actually. You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
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Prep time: 30 mins
