Curry sauce for a pie anyone?

If this curry sauce recipe has a downside it's the time it takes to produce – I can only say that it's definitely worth it and now you have the time!

It not pretentious - it's a typical chip shop curry sauce, more usually found in a Chinese chippy. If you have stock (or liquid gold as I prefer to call it) in your freezer from a slow cooked chicken with star anise, then it is perfect for this curry sauce and would make an excellent partner for a pie filling.

Chip Shop Curry Sauce

50g unsalted butter

2 large onions, finely sliced and chopped

1 tsp of ginger paste

4 roasted garlic cloves

3 tbsp mild curry powder

3 tbsp malt vinegar

½ tsp star anise powder

500ml of the slow cooked star anise chicken stock

2 tbsp slaked cornflour

2 tbsp lemon juice

160ml coconut cream

Using a large saucepan melt the butter and add the onions, garlic and ginger. Fry gently until soft – about 15 minutes, make sure there's no colour. Add the curry powder, star anise powder and vinegar, fry for another minute. Add the chicken stock, bring to the boil and simmer gently for 25 minutes, stir occasionally, you don't want it to stick.

Add two tbsp of water to the cornflour, mix and pour into the sauce. Simmer for another 5 minutes, stir until you've got a silky, thickened sauce. Blitz with a hand blender until smooth, add the lemon juice.

You will get approximately 630g of thick curry sauce - I'd divide in half - 315g into two boxes and deposit in the treasure chest!

The sauce freezes well and I'd suggest you might want to do so in portions you know will suit you best. Remember, you can always take out more than one box, infinitely better than wasting part of a larger one.

Defrost the sauce in the fridge, then tip into a medium saucepan and warm it through. If you want to loosen the thickness but enrich the sauce add 160ml of coconut cream and stir until thoroughly absorbed.

It's difficult to get the right balance of “heat” and “spice” in a curry sauce and inevitably you can't please everyone. Chip shop curry is not as strong as traditional curries. To give you an idea of “heat” and “spice” I'd say it's not as hot and spicy as a rendang and not as mild as a korma, so middle for diddle, suitable for everyone.

By the way, you don't have to use the anise chicken stock, ordinary chicken stock is fine or vegetable stock if you want a veggie version.

I do love a useful sauce, especially one that can be used in different ways. The purists out there may sneer and would never set foot inside a chippy – it's their loss – I don't care – there's a place for any recipe made with love and care, particularly when it's part of a pie!

Before we continue with the pie fillings here's a sweet treat.

Batch cooking and freezing your own pies

If you've been used to buying ready-made pies for emergencies you may have been disappointed. One thing is for sure they are not cheap so if you finish up with only half a filling and the remainder is fresh air it's not good for your meal or for the money you've wasted. That's why I make my own – it doesn't have to take forever – you don't have to go learn the art of pastry making – cheat, buy the sheets – either puff or shortcrust – like I've said the pastry police are in lockdown too!

If you feel brave you could have a go at batch cooking and freezing your own pies – there's every shape and size of foil pie dishes known to man to suit everyone – single deep dishes, shallow versions and larger too. Equally there's the same choice of enamel pie dishes or ceramic if you prefer.

The world is your lobster – you can spend very little or mega bucks. Personally I find that foil is convenient and doesn't take up too much space in my freezer although I do get that you wouldn't want to serve a glorious pie for a supper/dinner party in a foil tray so may be treat yourself for special occasions.

Have a go – you've nothing to lose and everything to gain. In these miserable times when you're having to produce meals every day just think how great it'll feel when you can pull out your own from the freezer!

There are loads of different pastry recipes and styles but I don't want to drone on ad nauseam so we'll take a break – here's another sauce idea.

Foolproof wholemeal pastry

If you're a newcomer to making your own pastry you could do a lot worse than making a pie lid with wholemeal pastry. I can definitely confirm this recipe is kind and does everything it should and more. It freezes very well too.

Wholemeal pastry doesn't generally get a great reaction – I think it goes way back to when you could use it for crazy paving!

What does make a difference is the quality of the flour – I use Doves Farm Organic – I'm sure there are others out there – it's worth spending a little extra.

Wholemeal pastry

200g plain wholemeal flour

100g unsalted butter, cubed

pinch of baking powder

ice cold water to bind

2 sheets of cling film

Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use and round bladed knife to bring the pastry together.

Alternatively you can use a processor if you prefer. Place the flour, baking powder and cubed butter into your processor and pulse until is at the breadcrumb stage – add a glug of water and pulse again – repeat until you see the pastry coming together. Remember you can't take the water back so go carefully. Tip the pastry onto one of the sheets of cling film. Use the cling film and both hands to bring the pastry together forming a ball. Double wrap the pastry using the remaining sheet of cling film and then fridge it to rest.

After resting the pastry in the fridge for 30 minutes roll out your “lid” to fit the casserole or pie dish you're using – I use a square casserole or a foil dish measuring 24x24 cms – 9” in old money.

This wholemeal pastry works well as a lid or a base for an open tart or pie. If I'm using it for a base after resting it I roll out and line my dish or tin and then fridge it. If I'm baking ahead then I'll freeze it.

There'll be a recipe example of using the wholemeal pastry as a base in the suggested fillings that follow.

Feeling brave?!

More pastry choices …

… and the recipes too.

Next up a fast flaky pastry. Home-made puff pastry is delicious but it's time consuming and so if you want a fast fix and have never tackled flaky pastry before, the following recipe is a great place to start.

Flaky pastry is also known as “rough puff”. In the recipe below the butter (or shortening) is grated into the flour – if you're making puff pastry the butter is cut into rectangles and the dough and butter are rolled and folded repeatedly to form thin sheets of pastry. Like I said puff pastry takes a long time!

Fast Flaky Pastry

Serves 2

75g of unsalted butter – chilled in the freezer

110g plain flour

pinch of salt

4 tablespoons of ice cold water

Plan ahead - before you begin weigh out your butter, wrap it in foil and put it in the freezer – 30-40 minutes. Place the flour and salt in a mixing bowl. You'll need a cheese grater on stand-by. Remove the butter from the freezer and fold back the foil – it's easier to control when you grate the butter into a heap in the middle of the flour and salt. You can dip the butter into the flour to prevent any sticking.

Using a round bladed knife mix the butter into the flour and salt. Sprinkle two tablespoons of water into the pastry and mix well. Add another two tablespoons and continue to mix. Finally use your hand to bring together – you're aiming for a clean bowl so no bits of pastry left in the bowl. Have a sheet of cling film ready – you can now use both hands to mould the pastry into whatever shape you require. Place on the cling film and wrap.

Rest it in the fridge before use or place the cling filmed pastry in a bag and freeze.

This is a quick and easy flaky pastry, perfect for a pie lid.

If you have frozen the pastry, transfer it to the freezer overnight, ready to use the following day.

Then there's wholemeal!

Bring on the recipes – for easy peasy pastry

First up – a cheese shortcrust pastry :

Cheese Shortcrust Pastry

200g/8oz plain (all purpose) flour

pinch of salt

100g/4oz unsalted butter, diced

100g/4oz mature cheddar cheese, finely grated

ice cold water to bind

1 egg, beaten for egg wash

Place the flour and salt into a large mixing bowl, add the diced butter and rub in using your thumb and index finger until you have a texture resembling fine breadcrumbs. Add your grated cheese and mix. Make a well in the centre and add a glug of water. Using a round bladed knife bring the pastry together. Add another glug of water and continue bringing together until the pastry holds together and you have a “clean” mixing bowl. Add your water gradually, your pastry should not be too wet. Wrap the pastry in cling film and fridge it for 20/30 minutes.

If you like the idea of making individual pastry cases – try this. On a lightly floured surface cut your pastry in half and roll out half thinly – 0.5cms/1/8”. I used non stick cases 10cms/4” in diameter. If you turn one upside down and place on the pastry, cut out six circles using a round bladed knife. You'll get twelve cases from the quantity of pastry.

You have options too – I placed the uncooked cases in bags and put them straight into the freezer. You can freeze some or all – if you want to use immediately fridge them, then egg wash when you're ready to bake. Pre-heat your oven 180fan/200c/Gas 6 and bake for 20 minutes until golden brown. Set them aside to cool, ready for filling.

Alternatively you have your pie lid, rolled out to fit your pie dish.

The general rule for making shortcrust is half fat to flour and then water to create your pastry. I'm old fashioned and was taught not to add milk to bind pastry – why, you may ask.

You have to remember that I was in school many moons ago, before the advent of home freezers, consequently what you baked and served had a limited life span – two to three days in your fridge with any leftovers, depending of course on the filling. Milk will deteriorate and affect your efforts. I used to sit and watch my Nana bake when I could – she was a brilliant pastry cook – I learnt by watching and only once did I ever comment – she was a lovely lady and listened to what I had to say – she never used milk in her pastry again!

More pastry recipes …

Pastry making hints and tips

Here are some “pastry making” hints, tips and a rule I hope you'll find helpful :

The colder your kitchen the better your results and

the same applies to your ingredients – it will help keep

your pastry light so first thing in the morning is a good time!

The less you work your pastry the better – flour contains

gluten – the more you work it the more you develop

the gluten and if you want a pastry suitable for

laying a patio that's how to achieve it!

When rolling out try not to use too much flour – you're

adding more flour to your pastry and distorting the recipe

If you have to work on a warm day in a warm kitchen

then roll your pastry between two sheets of baking

parchment – wear suitable kitchen gloves (not

Marigolds!) and try to keep your hands as cool

as you can – dip into iced water and pat dry

before starting work

Rest your pastry for 30 minutes in the fridge before rolling

out - it will also prevent shrinkage when baking

Rest your pastry again, covered, when rolled out and in its tin

There is one golden rule that should always be observed – baking is a science – be accurate with your weighing out. There's nothing wrong with using a food processor to make your pastry but I think you get a better result from using what comes naturally – your own hands.

I weigh out ingredients the day before I intend to use them – I can then get on with what I enjoy doing – making the pastry! It's personal choice of course, I just like to set my stall out.

Bring on the recipes ...

Then there's your choice of lid …

Your “lid” does not have to be pastry.

Here's an alternative “deliberate” cooking suggestion. I'm fond of saying, “if your oven is in use, fill it!” I bake six jacket potatoes at a time, wrapped in foil – they take up very little space in the oven when I'm cooking other stuff. The baked jackets have so many uses and the best bit – no washing up!

The baked jacket potato could be your new best friend – slice them and use as a potato “pie lid” and sprinkle with grated cheese – just add extra veggies!

If however you prefer pastry it doesn't matter whether you make your own or buy a ready-made sheet - the pastry police are in lockdown too! If you fancy having a go at making your own, there are easy peasy recipes coming up.

The guidance that follows is based on a pie to serve 4 generous portions and so your first decision is to choose your serving dish. I normally use square foil trays ( you can use a casserole dish if you prefer) – measurements for your tray or casserole dish are 24x24x6 cms – 9½x9½x2¼” approximately.

Dealing first of all with a ready-made puff pastry sheet, they normally weigh 320g, more than ample to cover the pie filling as mentioned above. The same applies to the shortcrust ready-made version too.

The ready-made sheets should be taken out of the fridge for 10 minutes before use, to allow to reach room temperature - the pastry will be easier to work with and won't crack when you unroll. The sheets are not designed to be rolled and should be cooked in accordance with your pie recipe. The Jus-Rol brand can be frozen for a month and is also suitable for vegans.

A small tip - if you have leftover offcuts of pastry you can create small bite size miniature pasties, fill with onion, grated cheese – leftover cooked chicken or gammon - have a trawl through the fridge for bits and pieces!

Here's another thought – you could make “pot” pies – you can decant the filling into your pots, cover and freeze. Make your pastry when you have time. You don't have to make lids that are an exact fit for your pots – cut out pastry circles, or hearts or whatever design your cutter collection inspires. Bake the pastry tops on a baking sheet and place on top of your pie filling.

Before we get to the easy peasy pastry recipes a few hints and tips that I hope you'll find useful.