INGREDIENTS

Serves 4 (of our Pie Dishes)

•​​ 250g skinless salmon fillets, cut into 3cm pieces
•​​ Rock salt for salting
•​​ Small bunch fresh parsley, roughly chopped
•​​ 500g béchamel sauce
•​​ 225g skinless smoked haddock, cut into 3cm pieces
•​​ 200g large sustainable raw prawns, peeled
•​​ 1 garlic clove, crushed
•​​ Pinch ground nutmeg
•​​ 450g mashed potato
•​​ 50g mature cheddar, grated

Heat the oven to 200°C/180°C fan/gas 6. Put the salmon on a plate and sprinkle with rock salt, then cover and chill for 20 minutes. Rinse the fish under running cold water and pat dry with kitchen paper.

In a large mixing bowl, gently mix all the ingredients, apart from the mashed potato and cheese, with a generous pinch of black pepper until well combined. Spoon the mixture evenly into the pie dishes, then cover each one with a quarter of the mashed potato and scatter the cheese over the top.

Bake for 25 minutes or until the filling is bubbling and the potato is lightly golden and crisp.

INGREDIENTS

Served in our largest Pie dish from our Pie Set)

•​​ ½ cup flour, plus extra for dusting
•​​ ¾ cup spelt flour
•​​ 1 tbsp sugar
•​​ ¼ tsp sea salt
•​​ 1 tsp ground cinnamon
•​​ ½ tsp ground ginger
•​​ ½ tsp ground cardamom
•​​ ¼ tsp freshly ground pepper
•​​ 1 stick very cold unsalted butter, cut into ½-inch pieces
•​​ 1/2 cup water very cold

For the filling

•​​ 6 cups peaches, peeled, sliced (you can also used tinned peaches)
•​​ 1 vanilla bean, seeds scraped, or 1 tsp vanilla extract
•​​ 2 T. cornstarch
•​​ ⅓ cup sugar
•​​ Pinch of salt
•​​ 1 ½ tsp lemon juice

To finish

•​​ Egg wash made with 1 egg yolk mixed with 2 tablespoons water
•​​ 3 tbs turbinado or granulated sugar

Place both flours, sugar, salt, and remaining spices in a large bowl and whisk together to combine. Add the cubed butter to the bowl and using either your hands, or a pastry cutter, work the butter into the flour until it resembles the size of small peas. Sprinkle 2 tablespoons of the cold water over the mixture, and begin to fluff using two forks. Continue this process, one tablespoon at a time, until 3 tablespoons have been added.

If the dough seems a bit dry, sprinkle a 1/2 teaspoon of water at a time until the dough resembles shaggy crumbs. Turn the dough onto a work surface and gently knead a few times until it comes together. Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour, and up to 2 days.

For the filling: Cut the peaches into slices that are about 3/4-inch thick. Add the sliced peaches to a large bowl, then add the vanilla bean seeds, cornstarch, sugar, salt, and lemon juice; tossing to coat the peaches.

Set oven to 375°F. Remove the dough from the refrigerator and let sit for 5-8 minutes before rolling it out. Dust your work surface generously with flour and roll out the dough until it’s about 1/8-inch thick. Using a dough cutter that's about 2-inches wide, begin to cut out 36 discs; re-rolling the dough once to make enough dough rounds.

Pour the peach filling into a 9-inch pie pan, 8 x 8 baking pan, or divided between 3 Falcon Enamelware pie dishes. Arrange the pie dough pieces over the top of each pie; should be 12 rounds per pie dish.

Brush the tops of the crust with a bit of egg wash, and a light sprinkling of sugar. Place into the oven and bake for 30-35 minutes, or until the crust is golden brown, and the pie is bubbling.

Remove from the oven, and allow to cool slightly before serving with a giant scoop of ice cream!

Enjoy!

We’re thrilled to have chatted with Meera Sodha, the author of three best-selling cookbooks including Made in India, Fresh India and East. She shares inspiration that has helped her these...