GBBO Pie Week Recipe Inspiration

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Pork & Chicken Pie with Glazed Cranberries

Create this impressive centrepiece for the festive season – it’s as easy as pie to make!


Preparation: 35 minutes  

Baking: 110 minutes

Serves: 10


  • 300g Plain flour
  • 1 tsp Salt
  • 65g TREX
  • 150ml Water
  • 350g Skinless chicken breast, cut into small cubes
  • 225g Pork sausagemeat
  • 1 tbsp Chopped fresh rosemary
  • 1 tbsp Chopped fresh thyme
  • ½ tsp Ground allspice
  • Salt and freshly ground black pepper
  • 150ml Chicken stock
  • 1 sachet Powdered gelatine


  • 150g Redcurrant jelly
  • 225g Fresh or frozen cranberries


  1. Sift the flour and salt into a large mixing bowl and make a well in the middle
  2. Put the TREX and water into a saucepan. Heat gently until the TREX has melted, then bring to the boil. Pour into the well and beat with a wooden spoon to form a soft dough. When cool, knead lightly until smooth. Cover and rest for 20 minutes.
  3. Mix together the chicken, pork, sausagemeat, rosemary, thyme and allspice. Season well.
  4. Preheat the oven to 220°C/fan oven 200°C/Gas Mark 7. Roll out the pastry on a lightly floured surface and use it to line the base and sides of a 20cm (8in) loose-based cake tin, then pack in the filling. Trim the excess pastry to 1 cm (½in) above the meat, then cover the surface with foil. Stand the tin on a baking sheet
  5. Bake for 20 minutes, then reduce the temperature to 180°C/ fan oven 160°C/Gas Mark 4 and bake for one hour 30 minutes. Cool completely.
  6. Heat the stock until almost boiling, then sprinkle in the gelatine, stirring until dissolved. Remove the foil from the pie and pour the stock over and around the filling (you might not need it all). Chill overnight, to set.
  7. For the topping, melt the redcurrant jelly in a saucepan and add the cranberries. Heat gently for two to three minutes, then spoon on top of the pie and leave until cold.


Chicken and Vegetable Pie


A perfect pie to please friends or family



Preparation: 35 minutes  

Baking: 40 minutes

Serves: 6


  • 225g Plain flour
  • ¼ tsp Salt
  • 85g TREX, at room temperature
  • 3-4 tbsp Chilled water


  • 2 Carrots, chopped
  • 1 Medium onion, chopped
  • 1 Large courgette, sliced
  • 100g Broccoli, broken into small florets
  • 1 Chicken or vegetable stock cube, dissolved in 450ml (3⁄4 pint) hot water
  • 400g Skinless cooked chicken, chopped
  • 2 tbsp Fresh parsley, chopped
  • 3 tbsp Cornflour, blended with 5 tbsp cold water
  • Salt and freshly ground black pepper


  • Large egg, beaten with 1 tbsp cold water



  1. Sift the flour and salt into a large mixing bowl. Add the TREX, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball. Wrap in cling film and chill for 10 minutes.


  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Choose a 1.5 litre (2½ pint) deep pie dish.



  1. Sprinkle a little flour over your worktop, then roll out the pastry with a rolling pin dusted with flour. Use short, even strokes, turning the pastry a little after each roll. Roll it out so that it is about 5cm (2 in) bigger than the top of the pie dish. Place the upturned dish onto the pastry and cut around it to form the lid. Cut 2-3 short slashes in the centre of the lid to allow air to escape. Next, cut a strip from the remaining pastry about 1cm (½ in) wide and long enough to top the rim of the pie dish. Chill in the refrigerator whilst you make the filling.


  1. Cook the carrots and onion in boiling water for 10 minutes. Add the courgette and broccoli and cook for 5 minutes more. Drain thoroughly.



  1. Put the stock into a saucepan with the chicken and parsley. Stir in the blended cornflour and heat, stirring gently, until thickened. Season, then add the vegetables. Transfer to the pie dish.


  1. Moisten the pie dish rim. Press the strip of pastry into place, joining it without overlapping. Dampen the strip. Lift the pastry lid into position. Press the edges together well, crimping them with your fingers.



  1. Cut out leaf shapes from the remaining pastry. Brush the top of the pie with the beaten egg glaze, place the leaves on top, then glaze them too. Bake for 35-40 minutes, until the pastry is a rich golden brown.



Asparagus, Potato & Cheese Tart

This very special tart celebrates the arrival of seasonal British asparagus and new potatoes in such a delicious way.

Preparation: 30 minutes  

Baking: 35 minutes

Serves: 6


  • 300g Plain flour
  • Pinch of salt
  • 125g TREX


  • 300g New potatoes, scrubbed
  • 200g Asparagus spears, trimmed
  • 3 Eggs
  • 300ml Pot crème fraiche
  • 50g Parmesan cheese, finely grated
  • Salt and freshly ground black pepper


  1. Sift the flour and salt into a large mixing bowl. Use your fingertips to rub the TREX into the flour until the mixture looks like fine crumbs. Add 4-5 tbsp chilled water and mix it in with a knife until the pastry clings together. Form the dough into a ball, then wrap and chill for 10 minutes.


  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.



  1. Roll out the pastry on a lightly floured surface and use it to line a 20x30cm (8x12in) oblong tart tin. Line with a piece of foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes. Meanwhile, boil the new potatoes in lightly salted water for 15 minutes.


  1. Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.



  1. Drain and cool the potatoes, then slice them and place over the base of the flan. Cook the asparagus in boiling water for 2 minutes, rinse with cold water, then arrange over the top of the potatoes.


  1. Beat together the eggs, crème fraiche and Parmesan cheese. Season. Pour into the flan case, then bake for 30-35 minutes, until set. Best served warm.


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