LAMB, FEN­NEL & SPINACH PIE

GINNY GRANT CEL­E­BRATES THE ULTIMATE WIN­TER COM­FORT FOOD.

Cuisine - - CONTENTS - Recipes & food styling Ginny Grant

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.

Pho­tog­ra­phy Aaron McLean / Styling Fiona Las­celles

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