• Shepherds Pie by Barry Horne

    Shepherds Pie by Barry Horne

    (serves 4-6)


    700g lamb mince 

    2 carrots

    3 onions

    2 sticks of celery

    2-3 sprigs of rosemary

    1 tbsp Worcestershire sauce  

    1 tbsp tomato purée

    2 tbsp flour (you can use gluten free flour also) 

    75ml red wine

    500ml beef stock

    250ml veal jus

    Salt and pepper to taste

    For the mash:

    1.5kg potatoes

    100g butter 

    50ml cream

    2 egg yolks 

    Salt and white pepper to taste


    Preheat the oven to 180 deg C.


    Start by finely dicing the onion, carrot and celery. 

    Put a large sauce pan or deep frying pan on a medium heat and add a small amount of oil. 

    Add the lamb mince in and spread out, season with salt and pepper. 

    Turn up the heat and brown the mince all over, stirring occasionally to break it up. 

    When brown add the vegetables and reduce the heat to a low heat, season again and cook out for 10-15 mins until the veg is soft.

    Finely chop the rosemary and add to the pan along with the Worcestershire sauce. Once the veg is soft add the tomato purée and the flour, turn up the heat and cook the purée and flour out for 2 mins.

    Add the red wine and reduce, then add the stock and veal jus and reduce the liquid by at least half. 

    Cook for another 20 mins on a low heat. 

    When cooked and seasoned to your liking add the mince to a baking dish deep enough to take all the mince and mash potato. Add in the mince mixture and allow to cool, this will make it easier to put the mash on top, if your mince mixture is still warm and runny the mash will sink - this is an important step!

    Now onto the mashed potato;

    Peel and chop the potatoes into equal size pieces and add to a pot, cover with water and add a good tsp of salt. 

    Bring to a boil then reduce to a simmer and cook the potatoes until soft. 

    Strain the potatoes and return to the pot with the butter and cream and mash really well. Season well with salt and pepper and then when slightly cooled add the egg yolks, these give the potatoes a lovely rich consistency and also it will help with a slightly crispy top. 

    When your mash is ready, pipe or spoon it over the cooled mince mixture and then it goes straight into the oven. Cook for 25-30 mins until bubbling and it’s good to go. 

    Serve with a generous serving of garden peas. 

    Continue reading
  • Turkey Pastilla (Moroccan pastry pie with Prunes and Almonds) using leftover Christmas turkey by Barry Horne

    Turkey Pastilla (Moroccan pastry pie with Prunes and Almonds) using leftover Christmas turkey by Barry Horne

    Serves 4-6


    6 sheets of Feuille de Brick or Filo Pastry

    50g Melted Butter

    2 onions

    2 cloves of garlic 

    300g-400g leftover Turkey (Breast and Leg)

    1 tbsp Ras-el-hanout

    200ml Chicken Stock    

    50g Prunes (Chopped)

    40g flaked almonds (toasted)

    1 tsp icing sugar


    Dice the onion and slice the garlic, get a large pan on a medium high heat and add a small amount of oil. Add the onion and garlic and cook for 8-10 mins, when soft add the ras el hanout and cook for 1-2 mins.

    Add the turkey to the pan and stir and then add the chicken stock, cook off some of the liquid and then add the prunes and the almonds, stir together and then place on a tray and cool.

    Get a 12” pie dish or tart case and lay down a sheet of pastry, brush with the melted butter and place another sheet on top. Do this one more time and then place the filling in the centre of the pastry, place three more sheets on top layering with the melted butter. 

    When all layered up, place it in a preheated oven @ 180 degrees C for 25-30 mins.

    When cooked and golden take out and place on a board and dust with icing sugar and flaked almonds and serve.

    Continue reading
  • Chicken & Chorizo Filo Pie by Barry Horne

    Chicken & Chorizo Filo Pie by Barry Horne

    Serves 4

    800g chicken breast (diced)

    1⁄2 pack of cooking chorizo (sliced)

    2 red onions (diced)

    500ml chicken stock

    175ml white wine

    50ml double cream

    5g flat leaf parsley

    1 pack shortcrust pastry

    1⁄2 pack filo pastry

    25g butter melted


    Preheat the oven to 180 deg C.

    Put a large pan on a medium high heat, add a small amount of olive oil. Once heated add the diced chicken breast to get some colour. Add the diced onion and chorizo and reduce the hob to a medium heat, season well and cook for 5-6 mins until the onion is soft.
    Turn the heat back up and add the white wine and reduce, add the chicken stock, bring to the boil and simmer for 7-8 mins or until the chicken is cooked.
    Season and add the parsley and cream.
    Line a large baking dish with the shortcrust pastry and add the filling from the pan. 

    Cut the filo into 2 inch wide pieces and scrunch up and place on top of the pie filling. Do this all over the pie until the top is covered and brush with the melted butter. Bake in the oven for 20-25 mins or until the pastry is cooked and crispy on top.

    Continue reading
  • Blame Butter x Provenance: Pizza Pie

    Blame Butter x Provenance: Pizza Pie
    Blame Butter x Provenance: Pizza Pie
    We've teamed up with fellow Notting Hill business, Blame Butter, who create the most amazing pies to make a Pizza Pie!
    And, if you want to know more about Blame Butter, please follow them on Insta @blamebutter or head over to their website here.
    Recipe makes 2 pies.
    Pie Crust
    300g flour
    200g very cold butter*
    2g salt
    140g ice cold water
    1 egg (whisked, to egg wash your pie at the end)
    *Butter is the most important ingredient, so use the best quality available. Blame
    Butter uses cultured butter from Ampersand Dairy.
    Pizza Filling
    20g parmesan, grated
    200g Provenance hot Italian sausage, taken out of casing, torn into bitesize pieces, and cook in a pan
    125g pizza sauce (recipe below)
    120g fresh mozzarella, ripped into small pieces
    60g shredded mozzarella
    Pizza Sauce
    400g tin of chopped tomatoes, pureed
    150g smoked streaky bacon (rind removed), chopped into bitesize pieces
    65g onion, chopped very small
    2 garlic cloves, grated or minced very small
    1 teaspoon dried oregano
    Pinch of chilli flakes
    Maldon salt for topping (optional)
    Crust Method
    Get a large bowl and mix flour and salt together. Cube your very cold butter and add it to the flour. Using your fingertips, smoosh the butter into the flour until you have almond and walnut sized pieces (these will be quite large.
    Once your butter is smooshed, make a well in the centre, and pour 140g of water in. Using your hands, gently toss the water with the flour to mix them together. You want the dough to hold together but not be wet.
    Cut into 4 equal pieces and form into discs. Wrap each disc well in clingfilm and let sit in the fridge for at least an hour. It will last 3 days in the fridge. You want the dough to be cold and firm.
    Sauce Method
    In a saucepan, heat bacon over a medium heat until rendered and crispy. Add onion, garlic, oregano and chilli flakes for a few minutes until the onion is softened, stirring regularly. Add pureed tomatoes and let cook on low heat for 30 minutes, stirring occasionally.
    Cool to room temperature, or make in advance and keep in the fridge.
    Pizza Pie Assembly
    Pre-heat oven to 200 degrees C.
    Before you start pie making, make sure you have a clean flat surface to roll your dough on. Take your first slab out, lightly flour your surface, and get rolling.
    Roll the dough until it is 3cm wider than the pie dish. Transfer the dough to the pie dish and repeat with another disc.
    Now begin layering your filling. Each pie starts with 10g of parmesan cheese, followed by 100g hot Italian sausage. Next, spoon 125g of tomato sauce on the sausage and top the sauce with 65g fresh mozzarella. Finish it off with 30g of shredded mozzarella. Put the pies in the fridge while you roll out the top crusts.
    Take a dough disc and roll it out like before. Transfer the top crust to the pie and pinch the top and bottom crusts together all around the edges to help seal it. Using scissors, trim away the excess dough (you want about 1cm extra dough all the way around the pie dish). Tuck the excess dough under itself so the edge of the crust lines up with the rim of the pie dish and press lightly.
    Next, crimp the edges by making a V using your thumb and forefinger and put them at the edge of the pie crust. Take the index finger of your other hand, and push the dough toward the v-shape, creating a crimp, and repeat all the way around the pie.
    Using a small sharp knife, cut an air vent in the top of your pie (any design you like) and paint the top with egg wash. Sprinkle with flakey Maldon salt, place both pies on a baking sheet lined with parchment and bake in the centre of the oven for 40-55 minutes. Remove the pie from the oven and let it cool for 15-20 mins before enjoying!
    Continue reading
  • Beef and Guinness Pie by Barry Horne

    Beef and Guinness Pie by Barry Horne

    You can double the pie filling batch and freeze half for another day. It is just as tasty as a stew with your favourite vegetables.

    Pie Filling
    1kg grass fed beef chuck, ask your butcher (or use 'special notes' box online), to dice the chuck into large cubes
    2 onions diced into large pieces
    2 celery stalks diced into large sections
    4 carrots diced into large pieces
    1 small bunch of thyme 
    2 bay leaves
    1tbsp tomato puree
    440ml Guinness
    500ml beef stock
    2tbsp of flour to thicken the filling (you do not need to use flour at all or cornflour if you would like gluten free filling/stew)
    salt and pepper 
    320g ready made shortcrust pastry or you can make your own
    225g plain flour
    100g butter, cold and cubed
    Pinch of salt
    2-3tbsp cold water
    Pie Filling:
    *Cooking time for filling 1hr, 30mins and cooling time at least 30mins
    Coat each piece of beef with the flour (if using flour), and season generously with salt and pepper. Place a casserole dish on a medium high heat and sear the pieces of beef. Once they are browned remove from the dish and set aside. 
    Place all the vegetables in the casserole dish, season and cook on the same heat for 3-4 minutes to also get some colour. Add the tomato puree and cook for a further minute. Deglaze the pan with the Guinness and then add the beef back into the pot. Add the bay leaves, thyme and beef stock and turn the heat down to a low-medium heat and let it simmer for 1hr and 30min. 
    If you are using the stew in a pie, let the filling mixture cool down before placing in the pastry. 
    Turn oven on to 180C.
    If using ready-made shortcrust pastry, take an enamel pie dish and dust with flour or grease with butter. Line the pie dish with pastry and trim around the edge. Pour in the cooled filling and cover with the pastry top. Glaze the pastry with a beaten egg yolk combined with a little milk and bake in the oven for 35-40 mins.
    If making your own pastry: rub the butter into the flour using your fingertips until blended well, the mixture should look like breadcrumbs. Add the salt and then the water, a tablespoon at a time, until the mixture starts to come together and creates a firm dough. Roll in a ball and place in a bowl and cover with cling film and refrigerate for at least 30 mins before use. Use the rolling pin on a dusted surface and roll to the thickness of a pound coin. Line your pie dish with the pastry and trim around the edges. Take the remaining pastry and roll again to the same thickness for the lid of the pie. Glaze and cook in the oven as per above.
    Continue reading