River Cottage Australia



Try two excellent recipes for pumpkin pie and Jersey beef and stout pie by Paul West from River Cottage Australia.


  • Shortcrust Pastry

  • 100g butter

  • 225g plain flour

  • Pinch of salt

  • 3 tbsp cold water

  • Rough Puff Pastry

  • 250g butter

  • 250g plain flour

  • Pinch of salt

  • ½ cup water

  • Spiced Pumpkin Pies

  • 1 portion shortcrust pastry

  • 1.2kg pumpkin, skin and seeds removed

  • 4 tbsp olive oil

  • 2 fresh bay leaves

  • 3 tsp cumin seed

  • 3 tsp coriander seed

  • 1 tsp ground cinnamon

  • ½ tsp freshly grated nutmeg

  • 1 onion, chopped

  • 1 manzano pepper, deseeded and finely sliced

  • Small bunch of parsley, finely chopped

  • Jersey Beef And Stout Pies

  • 1 portion shortcrust pastry (recipe below)

  • 1kg beef chuck steak, cut into 2cm cubes

  • 1/2 cup plain flour

  • 2 tsp salt

  • freshly ground black pepper

  • 3 tbsp olive oil, plus extra

  • 2 onions, chopped

  • 3 cloves garlic, chopped

  • 3 medium carrots, finely chopped

  • 2 cups beef or vegetable stock

  • 2 cups (500ml) Australian stout

  • 2 tbsp milk

  • 2 tbsp poppy seeds

  • 2 tbsp milk

  • 2 tbsp sesame seeds


  • Shortcrust Pastry:

  • 1.

    Finely dice butter and add to the sieved flour in a medium bowl with salt.

  • 2.

    Rub the butter and flour together with fingertips until you have a consistency like breadcrumbs.

  • 3.

    Drizzle with the water and gently bring the whole lot together until you have a smooth dough.

  • 4.

    Shape the dough into a disc and rest for half an hour before use, or wrap it up and freeze it for next time.

  • 5.

    TIP: Instead of making shortcrust by hands it’s easy in a food processor. Add flour, butter and salt to the bowl of food processor and pulse to form breadcrumbs. Very gradually add water to form a dough, then transfer to a floured surface and pull together to form a smooth dough. Shape and chill as per the hand method.

  • Rough Puff Pastry:

  • 1.

    Finely dice the butter. Pour the flour out onto a clean work bench and roughly mix with butter and salt. Cut over the butter a couple of times with a pastry scraper or a knife, then make a well in the centre of the mix.

  • 2.

    Slowly add the water and combine until a dough has just formed.

  • 3.

    Roll out into a rectangular shape, fold both ends into the centre and then fold in half, this is called a book turn.

  • 4.

    Turn ninety degrees and then repeat, if the dough becomes too sticky and soft, let it rest in the fridge for ten minutes or so.

  • 5.

    Keep repeating until the dough looks smooth, five or six times should do the trick, though a couple more won't hurt! Freeze or roll out and use immediately.

  • Spiced Pumpkin Pies:

  • 1.

    Preheat oven to 170C.

  • 2.

    Dice pumpkin into 2cm cubes and then lay out evenly on a sheet of baking paper, drizzle with olive oil and season with salt and pepper. Lay the bay leaves on top then cover with another sheet of baking paper. Roll the edges of the two sheets together to make a parcel.

  • 3.

    Bake the pumpkin until it is just starting to yield under the tip of a knife, 15-20 minutes, then take the top sheet off, remove the bay leaf and place back in the oven at 220C until soft.

  • 4.

    Dry roast cumin and coriander seeds separately then crush together in a mortar and pestle with the ground cinnamon and a generous grate of fresh nutmeg.

  • 5.

    Heat 2 tablespoons olive oil in a medium pan and fry onion and manzano pepper until soft and translucent, add the spice mix and fry until aromatic.

  • 6.

    In a large bowl, combine onion, pumpkin and finely chopped parsley, season with salt and pepper.

  • 7.

    Fill shortcrust pastry shells and top with puff, then run a rolling pin over the top of the pies to remove excess pastry. Brush with milk and sprinkle over sesame seeds. Cook in oven 20-25 minutes, until golden and risen.

  • Jersey Beef And Stout Pies:

  • 1.

    Dust the beef in flour seasoned with salt and pepper to coat. Heat olive oil in a large casserole pan over medium-high heat and sear beef, until golden but still raw in the middle.

  • 2.

    Sear meat in about three batches, being careful not to overcrowd the pan. Remove from pan and set aside.

  • 3.

    Add a little more oil to the same pan, if needed.

  • 4.

    Fry onions and garlic until soft and translucent, about 10 minutes, add carrots to pan then return beef to pan.

  • 5.

    Add stock and stout, place lid on pot and cook over medium-low heat for 1- 1 1/2 hours, until very tender.

  • 6.

    Remove from heat and let cool.

  • 7.

    Roll out shortcrust and fit into pie tins. Roll out puff pastry, set aside.

  • 8.

    Preheat oven to 170C. Fill shortcrust pastry shells and top with puff, then run a rolling pin over the top of the pies to remove excess pastry.

  • 9.

    Brush with milk and sprinkle over poppy seeds. Cook in oven 20-25 minutes, until golden and risen.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 329kj
  • Fat Total 21g
  • Saturated Fat 10g
  • Protein 10g
  • Carbohydrate 23g
  • Sugar 2g
  • Sodium 232mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Shan5Report
How many pies does this recipe make???