Douze-pointe pies

In ode to the Eurovision Song Contest, these shortcrust pies contain Spanish pepper, Greek cheese and Polish pierogi fillings

  • Prep:1 hrs
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 834
  • fat 54g
  • saturates 19g
  • carbs 69g
  • sugars 10g
  • fibre 7g
  • protein 18g
  • salt 2.1g


  • a little oil, for greasing
  • 500g pack all-butter shortcrust pastry
  • a little flour, for dusting
  • 1 egg, beaten
  • 85g potatoes, cut into chunks
  • 1 tbsp butter
  • 85g white or green cabbages, finely shredded, then roughly chopped
  • 3 spring onions, chopped
  • 3 25g mature cheddar, grated
  • 1 egg yolk, beaten
  • 1 small red pepper, deseeded and diced
  • ½ onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1 tbsp olive oil
  • ½ x 400g can cherry tomatoes or chopped tomatoes
  • 2 tsp brown sugar
  • 1 tsp vinegar (Sherry, red wine or malt)
  • 1 tbsp finely chopped parsley
  • 50g feta cheese, crumbled
  • 75g ricotta
  • 1 egg yolk
  • zest 1 lemon, plus a squeeze of juice
  • 2 garlic cloves, crushed
  • 75g spring greens, roughly chopped


  1. Grease 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.

  2. To 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.

  3. For 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.

  4. To 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.

  5. Fill 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.

  6. Heat 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.

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