Easy as pie

The following recipes are all from the newly published book Pie by Angela Boggiano (Cassell £20)

Meat and Potato Pie

This has got to be the definitive pie. When made with good-quality minced steak and the right mixture of flavourings and pastry, it is delicious and one of the truly great pies. It requires a large amount of pastry as it is a double crusted pie. This recipe is in the tray-baked family tradition; serve it with extra gravy, peas and mashed potato. Serves 6.

For the pastry

500g/1 lb shortcrust pastry (see separate recipe below)

2 tbsp milk, to glaze

For the filling

1 tbsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

700g/1 1/2 lb good-quality coarse-minced beef

2 tbsp plain flour

200ml / 7fl oz beef stock

2 tbsp tomato purée

2 tbsp HP brown sauce

2 large potatoes, peeled and cubed

salt and ground black pepper

Preheat the oven to 200C/400F/Gas 6. Place a baking tray in the oven to heat.

Heat the oil in a large saucepan. Add the onion and cook gently for a few minutes until beginning to soften. Add the garlic and minced beef and cook for about 5 minutes until the meat is browned all over. Stir in the flour, with the beef and cook for a couple of minutes.

Add the beef stock, tomato purée, HP brown sauce and cubed potatoes and simmer gently for about 10 minutes until thickened slightly. Season well to taste and leave to cool.

Roll out half the pastry and use to line a roasting tin or dish measuring 35 x 25cm/14 x 10in. Spoon the cooled filling mixture on to the pastry. Roll out remaining pastry and place on top, pressing the edges together to seal.

Crimp the edges using your fingertips and brush the top with a little milk to glaze. Place on the baking tray and bake for 35-40 minutes until golden.

Lemon curd and jam pies

We all remember these pies from childhood - simple pastry cases filled with your favourite jam or creamy lemon curd. Makes 12.

For the pastry

300g/10oz sweet shortcrust pastry (see separate recipe below)

For the filling

2 eggs, beaten

200g/7oz caster sugar

150g/5oz unsalted butter

grated zest and juice 2 lemons

red jam

To make the lemon curd filling, place the beaten eggs in a saucepan, add the sugar, butter, lemon zest and juice and stir over a gentle heat until the butter and sugar have melted.

Continue to cook, stirring all the time, until the mixture thickens - this will take about 20 minutes. Make sure the mixture doesn't boil during this time as the eggs will curdle. Set aside to cool.

Pour the cooled lemon curd into clean, sterilised jam jars and store in the refrigerator until required. It will keep for up to 3 weeks. Preheat the oven to 200C/400F /Gas 6.

To make the pies, roll out the pastry on a lightly floured surface until it is about 3mm/1/8 in thick. Cut out 12 discs of 8cm/3in diameter and place them on a baking tray. Cut out a further 12 discs of the same size (you may have to reroll the pastry for this) and then use a heart-or star-shaped cutter (or whatever takes your fancy) to cut out a shape from the centre of these discs. Place these on a baking tray.

Place both trays in the oven and bake for 8-12 minutes until the pastry is pale golden. Leave to cool on the tray for a few minutes then remove using a palette knife and place on a rack to cool completely.

Spread half the discs with the lemon curd and top with a lid with, for example, a star cut-out. Spread the other half with your favourite red jam and top with the remaining lids. Serve dusted with icing sugar.