Douze-pointe pies

Ingredientsa little oil, for greasing500g pack all-butter shortcrust pastrya little flour, for dusting1 egg, beatenFor 4 polish pierogi pies85g potato, cut into chunks1 tbsp butter85g white or green cabbage, finely shredded, then roughly chopped3 spring onions, chopped3g mature cheddar, grated1 egg yolk, beatenFor 4 spanish pepper pies1 small red pepper, deseeded and diced½ onion, chopped2 garlic cloves, crushed1 tsp paprika1 tbsp olive oil½ x 400g can cherry tomatoes or chopped tomatoes2 tsp brown sugar1 tsp vinegar (Sherry, red wine or malt)1 tbsp finely chopped parsleyFor 4 greek cheese pies50g feta cheese, crumbled75g ricotta1 egg yolkzest 1 lemon, plus a squeeze of juice2 garlic cloves, crushed75g spring green, roughly choppedMethodSTEP 1Grease the holes of a 12-hole muffin tin, then line each row with a long, thin strip of baking parchment (to help you remove the cooked pies). Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 11-12cm circles (you may need to re-roll the trimmings). Press a circle into each hole. Wrap the remaining pastry and any scraps in cling film.STEP 2To make the Polish filling, boil the potatoes in salted water until tender. Drain well, tip back into the pan to steam-dry for 1 min, then mash. Add the butter to a frying pan and gently fry the cabbage until soft. Stir intothe mash with the spring onions, cheese, egg and seasoning. Set aside.STEP 3For the Spanish pies, put the pepper, onion, garlic, paprika and oil in a pan and fry until softened. Add the tomatoes, sugar, vinegar and parsley, and simmer for 10 mins until thickened. Set aside to cool.STEP 4To make the Greek pies, put the feta, ricotta, yolk, lemon zest and juice, and garlic in a food processor. Whizz until smooth. Tip in the greens, pulse for a few secs to chop in, then season well.STEP 5Fill 4 cases with the Polish filling, 4 with the Spanish and 4 with the Greek. Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, pressing the edges together to seal. Re-roll the trimmings and stamp out the numbers ‘1’ and ‘2’ with mini number cutters. Stick a 1 and 2 onto each pie with a little of the beaten egg, then brush the whole lids with more egg. Cover with cling film and chill for up to a day.STEP 6Heat oven to 200C/180C fan/gas 6. Bake the pies for 25-30 mins until golden. Cool in the tin – these are best served just warm. Carefully lift the pies out of the tin using the parchment strips, transfer to a platter and serve.

Douze-pointe pies