Waitrose & Partners Weekend Issue 627

27 1 DECEMBER 2022 Food&Drink ‘Frozen prepared ingredients make for no waste – and also free up valuable time to watch the build-up to the game’ Photographs: Sam Folan, Food styling: Jennifer Joyce, Styling: Wei Tang Who doesn’t love a pie at half-time? This recipemakes a good amount of pies – perfect if you have a houseful of food and football fans with you to watch the bigmatch. These pies are also packed full of some of my favourite flavours, and all in a brilliant handheld format too. Frozen prepared ingredients make for no waste – and also free up valuable time to watch the build up to the game (or even an extra groupmatch). So it’s a win-win. I recommend enjoying these at half-time, or freezing them (seemy tip below right), ready for the final. FOOTBALL What I’mcooking for the MARTYN LEE Partner & executive development chef Martyn is an avid football fan, and the coach of Goole Town Tigers under-9s Serves 8 Prepare 30 minutes + cooling Cook 1 hour 40 minutes 2 tbsp oil, plus extra for greasing 300g pack frozen Cooks’ Ingredients Chopped Shallots 2 tbsp frozen Cooks’ Ingredients Chopped Ginger 1 tbsp frozen Cooks’ Ingredients Chopped Garlic 180g jar rogan josh paste 800g pack slow cooked lamb shanks with redcurrant sauce, or lamb kleftico 1 medium potato, peeled and diced ½ x 20g pack coriander, nely chopped 2 x 215g pack Cooks’ Ingredients Shortcrust Pastry Sheet 2 x 215g pack Cooks’ Ingredients Pu Pastry Sheet 2 tbsp Cooks’ Ingredients Spiced Onion Topper 1 Essential Free Range White Egg, beaten Lamb curry pies 1 Warm the oil in a large saucepan over a medium heat. Add the shallots, ginger and garlic, then cook for 15 minutes, stirring often, until caramelised. Add the rogan josh paste (keep the jar), cook for 1 minute, then ll the jar with water, seal with the lid and give it a shake before adding to the pan. 2 Remove the lamb from the pack and add any juices to the pan. Tear the meat from the bones (discard the bones) and add to the pan, together with the potato. Simmer over a low heat for 45 minutes, or until the meat starts to break down and the potatoes are cooked through. Add the coriander and the sachet of redcurrant sauce from the lamb box. Cook for 2 minutes more and season to taste. Remove from the heat and leave to cool. 3 Remove the shortcrust pastry from the fridge 10 minutes before use and lightly grease 2 x 4-hole Yorkshire pudding tins. Unroll the pastry. Cut out 8 circles, slightly larger than the holes in the Yorkshire pudding tins, and re-roll the pastry if needed. Line the tins with the shortcrust pastry and spoon in the cooled lamb curry mixture. 4 Preheat the oven to 200ºC, gas mark 6. Unroll the pu pastry sheet and sprinkle with the onion topper. Using a rolling pin, roll the topper gently into the pastry. Cut into 8 circles, large enough to cover the pies. Pinch together the edges of the pastry, crimp with your ngers, brush with the beaten egg, and put into the oven for 30-40 minutes, until golden brown and piping hot. Serve with leafy greens and mash, if liked. Per pie 3353kJ/804kcals/48g fat/23g saturated fat/ 55g carbs/7.5g sugars/4.9g bre/34g protein/1.9g salt MARTYN’S TIP Fill, top and glaze the pies, then freeze in the tins for up to 1 month. If you need the tins for Yorkshire puds, remove the frozen pies and store in a sealed container. Return to the tins and cook in an oven preheated to 190ºC, gas mark 5. Bake for 50 minutes, until piping hot.