Keep your pies on the prize

Here is a nice easy one - make a pie base; add creme fraiche, tuna and a bit of seasoning if you want (I sometimes add mustard) and top with cheese - stick in the oven - it is incredibly yummy, very easy and tastes good cold as well as hot.

The British Pie awards are held her in Melton Mowbray. In The Telegraph on Saturday Matthew O'Callaghan local councillor and Chair of the Pie Awards said in an article that they only allow entry to 'fully encased in pastry pies' as nothing else is a true pie - so no potato topped pies or deep dish pies can be entered. He regards the latter as 'a pastry topped casserole' and open faced pies as 'flans'. What would be your view given the nature of this Gransnet competition?

Roast vegetable pie:

No quantities, because I use what I have, and you can't put in enough cheese!
Roast a good selection of vegetables; I use butternut squash, courgettes, garlic, a few potatoes, lots of red onion.

Cool and blend lightly - leave a few lumps.
Mix in a lot of grated mature cheddar, and a spoonful of Parmesan
Stir in two eggs and one egg yolk
Put mixture into a shortcrust pastry case, and top with a pastry lid
Slits in the lid, of course!
Bake at about 200 for about 40 minutes. Test with a skewer - the filling should be relatively firm.

Will recipes posted on the thread count? Or are the Ts and Cs that they have to be posted on the "store cupboard" link in the OP?

ariadne - do a copy and paste job! That pie sounds delicious.

What category do we choose, Lucy?

I've put mine in Chicken and Poultry.

Oh, thanks, GK!

Done!