Please note that the crust needs time to rest so it’s best made a day ahead of time or the morning of the day you want to make the pies for dinner so it has time to rest.
- In a standing mixer, mix together flour, salt and Kerrygold Unsalted Butter on low-medium speed until the butter starts to combine with the flour. It should appear to have different sized pebble-like chunks.
- Scrape down the sides with a rubber spatula, turn on low speed, and slowly stream in your chilled water a few tablespoons at a time.
- Mix until the dough slightly starts to come together.
- Once the dough starts to come together, turn off your mixer and finish kneading it with your hands, but still in the bowl, until it all comes together to form a scraggly + smooth dough.
- Split the dough into two flat disks (if you’d like to weigh it in to exactness, you’ll get about 490 grams per disk). Cover in plastic wrap and chill for at least an hour or two.
- After dough disks have chilled, let them rest at room temperature until they can roll out comfortably without cracking. Resting time can be anywhere from 20 minutes to an hour.
- Using a rolling pin and extra flour, roll out one disk of dough about 1/8th of an inch in thickness.
- Use your little pie tins to measure out the bottom of each crust piece and cut around each tin with a sharp knife.
- Roll the second disk to a similar thickness, flip over each pie tin and cut about ½ inch outside of the pie tin.
- To store, line two sheet pans with parchment paper and put all of the pie tins lined with the crust bottoms on one sheet, and the rolled out circle pie crust tops to rest on the other sheet pan. Cover with each sheet plastic wrap and chill for at least an hour. This can also be done days ahead of time and kept in the fridge.
You’ll need to cook each veggie separately to ensure they’re all cooked evenly.
- Preheat the oven to 400F / 205C.
- Fill a medium pot with cold water and the potatoes. Add a generous amount of kosher salt and boil the potatoes until just tender. Keep an eye on this as you chop and roast the rest of the veg. When potatoes are done, drain them completely and set aside to cool and dry.
- Chop your veg into bite sized pieces.
- Line sheet pans with parchment paper, and start with one veggie to roast. Spread the broccoli out evenly and generously drizzle with olive oil, toss to coat each piece and sprinkle with kosher salt.
- Roast for 10 mins or until browned on some parts.
- Repeat the same baking process for the cauliflower and carrots, lining a new sheet pan with parchment, olive oil etc. and roast for 10 minutes or until they appear slightly browned.
- In a large heavy bottomed saucepan, melt 1 tablespoon Kerrygold Unsalted Butter over medium heat. Add chopped leeks and pinch of kosher salt and cook until leeks appear soft and soak up the butter, about 10-15 minutes.
- Let all of the veg cool. If making days ahead of time, store all veg in an airtight container and keep in the fridge until needed. You do not need to bring the veg to room temperature before mixing them with the sauce and putting them in the pies.
- Preheat the oven to 450F / 232C and put a pizza stone or sheet pan in there to get really really hot.
- In a heavy bottomed, medium saucepan, melt butter and then whisk in flour over a medium heat. This will be lumpy, but don’t worry.
- Add milk about 2-4 tablespoons at a time (just eyeball this) and whisk constantly as you combine the flour + butter mixture with the milk.
- The key to a smooth sauce is adding the liquid to the flour slowly. You want to add a little liquid, whisk until it’s absorbed, then add a little more liquid, and whisk until absorbed.
- Repeat this process until the milk is completely incorporated with the flour + butter. It will all be lumpy and thick at first, this is normal, just continuously whisk and add liquid, and make sure your heat isn’t too high.
- After the milk is absorbed, repeat this process with the chicken or veggie stock. After adding all of the liquid slowly you should have a thick smooth sauce.
- Whisk in fresh garlic, salt, worcester sauce and freshly cracked black pepper.
- Turn heat to low, add shredded Blarney Castle Cheese and whisk in until melted. Taste sauce to see if it needs more salt and pepper.
- Get a really really large bowl or pot to mix your sauce and all of veg together. Taste, see if it needs any salt or pepper.
- Take your chilled pie and prepared crusts from the fridge. Gently scoop filling into prepared pie tins lined with dough. Eyeball the filling and try to fill each pie evenly. Once all the tins are filled, place the pie disks on top of each pie and crimp and press to the tin.
- Prepare egg wash by beating egg with cream in a little bowl. Brush each pie crust top with the egg wash and cut three tiny slits in the top with a sharp knife and sprinkle with flaky salt.
- Place pies on a cool baking sheet with fresh parchment paper and place on top of the hot pizza stone OR hot baking sheet in your oven. Bake for 30 minutes at 425F / 232C or until crusts are golden brown and the filling is bubbly.
Serve pies immediately. These store well in the fridge, cooled and tightly wrapped for up to a week. If you’d like to enjoy them later than that, they store really well in the freezer for up to 3 months, tightly wrapped.
Recipe by Robyn Holland (@sweetish.co)