LAMB, FENNEL & SPINACH PIE
GINNY GRANT CELEBRATES THE ULTIMATE WINTER COMFORT FOOD.
IN THE SAME WAY that no road trip is complete, in my opinion, without a pie at some point during the journey, nor should winter be faced without the comfort of a pie. There is something about the buttery crust that makes everything seem right in the world. Pies are the ultimate in using up leftovers – chilli beans, mince or a curry are all stellar stuffed into an envelope of pastry. Here I’ve given a couple of recipes for different pastry types and where I have used bought pastry, I’ve chosen Paneton’s excellent range, which are all made with butter (see paneton.co.nz for stockists). If you are using other brands of pastry, you may need to roll a couple of sheets out to get the desired size. If you want a recipe for a shortcrust pastry, head to cuisine.co.nz and check out the Chop Chop video for my favourite – it’s a good one to make ahead and store in the fridge for a day or so, or in the freezer. It’s worth noting that I often let the pastry rest between rolling out and cutting, and again after I’ve lined the tins – it helps to prevent it from shrinking too much during cooking.