Christmas may be over, but who says you can’t make some scrummy winter pies in your wood fired oven? We’ve got something for everyone, from the ultimate steak and ale pie to a winterberry classic with a spicy cinnamon twist. What’s even better is that pies cooked in a wood fired oven collect flavours that you just can’t get from a conventional oven. Pie inspiration at its finest!
Classic Pie
Stone Bake’s Wood Fired Creamy Chicken, Ham and Leek Pie
This pie has been a hit ever since we featured it on our website a few months ago. The creamy chicken and leek combined with the smoky ham flavours make this dish a family favourite. Not only that, it’s also super easy to throw together. You can find the recipe here.
Dessert Pie
We couldn’t complete this winter pie post without including a dashing winterberry pie. We’re talking light but crispy pastry with a hint of cinnamon, tender apples and juicy berries. It’s everything you could want in a dessert and more!
You’ll Need
- 23cm round pie dish
For the crust
- 275g plain flour
- A pinch of salt
- 2tbsp of caster sugar
- 230g of butter
- 185ml ice water
- 2tbsp apple cider vinegar
- 1 egg beaten
- Demerara sugar, for sprinkling
For the filling
- 3 granny smith apples
- 500g blackberries
- 110g caster sugar
- 55g brown sugar
- 1tsp cinnamon
- 2tsp vanilla
- 2tbsp plain flour
Method
Firstly, you will need to make your pastry. Place the flour, sugar and salt into a large bowl. Then cut your butter into small cubes, adding it into the flour mixture then combine with your fingertips.
STONEBAKE TIP: To spice up the pastry add ½tsp ground cinnamon.
Slowly pour in the water and cider vinegar into the flour mixture. Once there is enough moisture to hold the dough together, separate the dough into two balls. Press each dough ball into two flat disks, then wrap in some cling film and place in the fridge for 30 minutes.
Whilst your dough is resting in the fridge, peel and slice your apples. When ready, place them into a mixing bowl, adding in all the other ingredients for the filling. Mix until everything is well combined.
Now you will need to fire up your wood fired oven to its optimum temperature, then allow time to cool, maintaining the temp at 180°c.
Next remove your pastry from the fridge, rolling out both of the dough balls into a large circle that’s around 10inches in diameter. Carefully line your pastry into your high heat pie dish, pour in your filling and level it so it forms an even layer.
Now you will need to take the other piece of rolled out pastry and place as a lid on top of your pie. Trim off any excess pastry and seal the edges with your fingertips. Brush the top of your pie with the beaten egg and sprinkle some Demerara sugar.
Cook in your wood fired oven for 50 to 55 minutes. When your pie is a golden brown, leave it to cool. Serve with ice cream for a delicious after dinner treat.
The ultimate pie
Wood Fired Steak and Ale Pie
Steak and ale pie is the ultimate wood fired pie. Full to the brim of chunky tender beef, mushrooms and dark ale, this pie is sure to be a favourite in the last of the winter months.
You’ll Need
- 10 inch heat proof pie dish
- 900kg of chunky steak
- 35g flour
- 3tbsp vegetable oil
- 115g diced onion
- 115g pancetta, diced
- 1 garlic clove
- 360ml of dark ale beer or stout
- 4tbsp Worcester sauce
- 2tbsp tomato paste
- 1tbsp sugar
- 1tbsp chopped rosemary
- 1tbsp chopped sage
- 240ml beef stock
- ½tsp kosher salt
- ¼tsp black pepper
- 200g mushrooms
- 1tbsp cornflour
- 1tbsp water
- 1 egg, beaten
- 1 sheet of puff pastry (Please note that you can use this recipe if you want to make your own pastry!)
Method
Firstly get your wood fired oven fired up to its optimum temperature. A great way to tell that your oven has reached its highest temp is looking out for when a clear patch appears in the top of the dome. Next, allow your oven to cool maintaining the temperature around 160- 180°c.
You will now need to cut your steak into small cubes, and then place it into a bowl with the flour. Mix together until the beef is evenly covered. You will now need to heat approximately half the oil on a high heat. Pop in the beef and sear on each side the edges look brown and crispy. Once you have done this, transfer your meat onto a plate, leaving it to rest.
Once your beef is seared, you will then need to move onto the other part of the filling. In a fresh pan, add the onion, garlic and pancetta, cooking until the onion begins to soften. Then pour in half of your dark ale, simmering for 2 minutes. Once the filling is slowly simmering away, add the Worcestershire sauce, tomato paste, sugar and herbs. After giving your filling a good stir, empty in the remaining ale and beef stock. Season with salt and pepper, then finally pop in the mushrooms and beef. Give it a good old stir!
Once your filling has simmered and mixed together nicely, you can transfer it to your pie dish. Cover with some tin foil and pop it in your wood fired oven for 2 hours. After 2 hours, take off the foil and cook for another half an hour.
Now take your filling out of the oven. Dissolve the cornflour in the water, adding this to your pie filling and stir through. You will now need to raise the temperature of your wood fired oven to 200°c.
Whilst your oven is reaching a higher temperature, unroll your pastry from its package into a large circle that’s slightly bigger than your pie dish. Place the pastry onto the top of the pie, cutting down the edges to fit the dish. Brush the top of the pastry with the beaten egg; score some slits into the top, then pop your pie back in the oven for another 30 minutes. Once the pastry has turned a golden brown colour and has risen slightly you know that your pie is ready to eat and enjoy.
Alternative Pie
Moroccan Shepherds Pie with Sweet Potato
If you’re wanting to cook something slightly different, then our wood fired Moroccan Shepherds pie is just the thing. The spices mixed with the sweet potato and honey creates the perfect flavour combination, guaranteed to satisfy hungry guests. What’s great about this pie is that it has a subtle kick to it, so is ideal if you like a bit of spice to heat you up in the colder months.
You’ll Need
For the filling
- 450g of lamb or beef
- 675g of cooked chickpeas (For Vegetarian Version)
- 1tbsp olive oil
- 1 white onion diced
- 1 red onion diced
- 2 cloves of garlic, crushed
- 1tbsp grated fresh ginger root
- 1tsp salt
- 1tsp cumin
- 1tsp cinnamon
- 1tsp chilli powder
- 1tsp honey
- 500g chopped plum tomatoes (can)
- 120ml of stock
- 65g of raisins
- ½ bunch of coriander, stems removed, chopped finely
For the topping
- 450g sweet potatoes, peeled and cut into chunks
- 1tbsp olive oil
- 1tsp cumin
- 1tsp garlic powder
- 1tsp salt
- 2tbsp milk
Method
For the filling
Firstly you will need to brown off your meat in a large skillet over a medium heat. Once seared, leave aside.
Add in the olive oil along with the onions, garlic ginger, spices and salt and cook for 10 minutes or until the onion has softened. Pop your meat back into the large pan alongside the honey, tomatoes and stock. Bring your filling mixture to the boil and simmer until the sauce has thickened. Add in the raisins and chopped coriander and stir in, then remove from the heat and season with some salt and pepper.
Now you can get on with your mash. Boil your sweet potatoes in some salted water for roughly 15 minutes until they are tender. Drain and then add in the olive oil, cumin garlic powder, salt and milk. Mash together and blend until your mash reaches a creamy consistency.
Next you will need to fire up your oven to its optimum temperature, allowing time for it to cool. Maintain the temperature at around 180°c, then move onto assembling your pie.
Fill a large high heat casserole dish with the filling, generously spreading the mash on the top. Bake in your wood fired oven for 40 minutes or until your mash has started to brown. Now all that’s left is to enjoy your delicious wood fired creation with friend’s, family and dinner guests!
It’s official; there is nothing better than a wood fired winter pie! Sweet, savory or spicy, we hope we’ve inspired you to get creative with cooking in your wood fired oven and try out one of our tasty recipes. Be sure to send us pictures of your wonderful pies and any new recipes you come up with.
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