Patreon Pie

by Barry Lewis

Prep time
20 mins
Cook time
50 mins


12 slices pepperoni

8 slices pastrami

150g frozen peas

4 parsnips

2 packs ready made shortcrust pastry

2tbsp parmesan

1tbsp plain flour

Pepper to season

Handful parsley

200ml bottle prosecco

Where to start with this recipe then?! This is a second video in a series called ‘recipe roulette’ you know the one we started recently when I accidentally found a shopping list in a basket and was asked to make a recipe out of it?! Well we are going to push on with it from time to time, in what critics are calling a poor mans version of ‘chopped’ or ‘ready, steady, cook’ and I’ll take that, given that I’ve only seen the latter.

So anyhow I used the bingo machine on this occasion and let patreon supporters suggest ingredients only beginning with the letter ‘P’…. I pulled out prosecco, pepperoni and pastrami to name a few and set off on my cooking journey…. What follows is a recipe for a surprisingly tasty patreon pie with parsnips and a risotto vibe running through.

Start off by chopping up 4 large, washed parsnips into chunks and coating them in vegetable oil and a little pepper. Bake in the oven at 160c fan or equivalent (see conversion chart) turning once until softened, probably 25minutes.

Meanwhile get a large pie tin and roll out shortcrust pastry, enough to cover the bottom and sides, trimming away any excess.

Chop up the slices of pepperoni and pastrami into rough strips and put them in a large saucepan with the peas, handful of fresh parsley, the cooked parsnips and the prosecco bottle. Fill the prosecco bottle back up with water and add to the pan, gently stir over a medium flame.

Add in 1tbsp of plain flour and mix through gently, this will thicken the mixture. Bring the pan to a low simmer, and reduce down until thickened but still a little wet. For the last few minutes add some more pepper and parmesan…. Stir through and remove from the heat.

Add the mixture to the pastry base and level off. Brush beaten egg on the edge of the pie crust and place a lid of pastry over the top, to seal it. Cutting away any excess and crimping the edges with a fork. Prick the top of the pie and give another egg wash!

Bake in the oven for 45minutes or until golden brown and then allow to cool before slicing up and serving – deliciously good!