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Digital Subscriptions > Delicious Magazine > Apr-17 > NATHAN OUTLAW’S OUTRAGEOUSLY GOOD PIES

NATHAN OUTLAW’S OUTRAGEOUSLY GOOD PIES

The Cornwall-based chef is famed for his artful ways with seafood, but that isn’t all he cooks. These recipes from Nathan’s latest book prove crowdpleasers are always welcome – especially if they involve a crisp crust or cloud of buttery mash

Book of the month

Steak pie

MEET THE CHEF

A protégé of Rick Stein, Kent-born Nathan Outlaw now calls Cornwall home. He runs a mini empire of restaurants including his flagship, the two Michelin-starred Restaurant Nathan Outlaw in Port Isaac, three more casual eateries in Cornwall, and an outpost at the Capital Hotel in London. The smiley bear of a chef is a regular on Saturday Kitchen and has written several books.

PHOTOGRAPHS DAVID LOFTUS FOOD STYLING NATHAN OUTLAW

Steak pie

SERVES 6. HANDS-ON TIME 1 HOUR, SIMMERING TIME 2 HOURS, OVEN TIME 40 MIN, PLUS COOLING AND CHILLING

MAKE AHEAD

Make the pastry up to 12 hours in advance or freeze for up to 3 months. The steak filling can be made up to 48 hours in advance. Cool, then store in a sealed container in the fridge. The cooked meat filling can be frozen for 3 months in a sealed container. Defrost fully before continuing with the recipe from step 4.

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About Delicious Magazine

The April issue of delicious. is packed full of Easter fun: a prep-ahead feast with timeplan, Nathan Outlaw’s outrageously good pies, Mary Berry’s perfect scones, seasonal bakes and a family quiz. And what would Easter be without chocolate? Try our dreamy choc puddings and make your own designer eggs. After all the fun, relax with one-pan midweek suppers and ideas for leftovers and money-saving meals. Plus all the tips and techniques to make you a better cook and a free egg recipe supplement.