Twelfth Night, Epiphany and Spices!
Curried Beef & Apricot Pie with a Salt Glaze Crust Recipe
Today, the 5th January, is Twelfth Night, not to be confused with Epiphany, which is tomorrow on the 6th January. Traditionally, it’s the day that all the decorations and cards come down, lest you bring bad luck into your home for the new year, as superstition dictates, and I am not one to flout superstition if and when bad luck is mentioned. So, in my house, all of the decorations, the tree and the cards are taken down and packed away for another year……..or in the case of the “real” tree, it is planted back into the garden. However sad it may be to pack away the sparkle and tinsel, it’s always been a day of merriment and fun, where tricks and charades are played and the last vestiges of all the rich festive food are enjoyed; and indeed we always indulge in any cake, chocolates or other treats that are still around, in an attempt the soften the “taking down the decorations” blow……
…….I always serve a special Twelfth Night supper, and use the last of the Christmas crackers too. Past years have seen me cooking Hunting Beef, a highly spiced beef dish that is great cold as well as hot. Last year I made a magnificent King Cake: Rosca de Reyes, studded with nuts and jewelled candied fruits.
It’s also time to enjoy a Galette des Rois, if we are in France, and if you venture into any major supermarket or small patisserie, you will be met with a huge array of these delectable pastries, complete with a paper or cardboard crown too. I have made one of these flaky pastry delights at home in the past, but really there seems little point when there are so many on offer, and in different flavours too……frangipane, apple, chocolate and lemon.
This year I have decided that our Twelfth Night pastry will be savoury and spicy – so, I have made a lovely Curried Beef & Apricot Pie with a Salt Glaze Crust, using some leftover brisket and vegetables I cooked for our New Year’s Day dinner and that I popped into the freezer. (I also make a version of this pie with leftover turkey too) I added some apricots and a dollop of mango chutney for a fruity burst of flavour and after all of the rich food I have been enjoying lately, I wanted some spices to cut through our jaded palates, so I curried the pie filling, and then added a crispy sea salt glaze crust. The pie was enjoyed with saffron and honey basted roast parsnips, some fluffy mashed potatoes and some crunchy curly kale for the green element.
It seems only appropriate that a pie be served this Twelfth Night, and although we may not be indulging in any Shakespearean frolics, such as Viola dressing as a man, and the servant Malvolio imagining that he can become a nobleman, as in the play Twelfth Night, we will be enjoying the last bottles of our festive fizz, chocolates as well as a slice or two of Christmas cake. I hope all of my readers have a “jolly old time” this Twelfth Night and that the New Year will be kind to all of you, see you tomorrow for Epiphany! Karen
PS: Do try this recipe if you have a surfeit of leftovers too – beef or turkey work exceptionally well……………
About Twelfth Night:
Twelfth Night is the festival marking the coming of the Epiphany and concluding the Twelve Days of Christmas. In mediaeval and Tudor England, the Twelfth Night marked the end of a winter festival that started on All Hallows Eve — now more commonly known as Halloween. The Lord of Misrule symbolises the world turning upside down. On this day the King and all those who were high would become the peasants and vice versa. At the beginning of the Twelfth Night festival, a cake that contained a bean was eaten, and the person who found the bean would rule the feast. Midnight signalled the end of his rule and the world would return to normal. The common theme was that the normal order of things was reversed. This Lord of Misrule tradition dates back to pre-Christian European festivals such as the Celtic festival of Samhain and the Ancient Roman festival of Saturnalia.
Curried Beef & Apricot Pie with a Salt Glaze Crust
|Serves||6 to 8 slices|
|Prep time||15 minutes|
|Cook time||40 minutes|
|Total time||55 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Lunch, Main Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving|
|By author||Karen S Burns-Booth|
- 2 x 320g ready rolled puff pastry (or homemade butter puff pastry)
- 500g cooked beef, cut into small chunks (I used brisket)
- cooked vegetables, about 250g, cut into small pieces (I used potatoes and swede)
- 20 soft ready-to-eat dried apricots
- 2 tablespoons mango chutney
- 1 tablespoon tomato puree
- 1 teaspoon curry powder (of your choice)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- a little gravy or stock (about 1 to 2 tablespoons)
- 1 egg, beaten with a little milk
- sea salt (I used Malden sea salt)
- 500g cooked turkey, shredded or cut into small pieces (in place of beef, turkey can be used too)
A truly delectable spicy pie that is made with meat and vegetable leftovers with a little bit of exotic fruit and spices added, and a crunchy salt glaze crust. Use ready-made and ready-rolled pastry for ease, or your own butter puff pastry, as I did with the pie in the photos. Adjust the pie filling ingredients and spices to taste. This pie is great when leftover beef or turkey is used.
|Step 1||Pre-heat oven to 200C/400F/Gas 6 and grease a shallow pie dish, such as an enamel one. Place a baking sheet into the oven to heat up.|
|Step 2||Place one sheet of ready-rolled pastry on the greased pie plate and trim the edges, saving any excess pastry for the pastry shapes.|
|Step 3||Mix all of the pie filling ingredients together, except the beaten egg and sea salt. Pile all of the filling ingredients into the middle of the lined pie dish, leaving a border of about 1cm and pat it down carefully.|
|Step 4||Place the other rolled pastry sheet on top of the filling and crimp the edges with your fingers or a fork to seal the top and bottom pasty crusts together. Trim the excess pastry off.|
|Step 5||Stamp or cut out several pastry shapes from the excess pastry trimmings and set to one side.|
|Step 6||Make three of four cuts in the top of the pastry crust, to allow the steam to escape and then brush the beaten egg and milk over the top, before sprinkling over the sea salt.|
|Step 7||Arrange the pasty shapes all over the tip of the pastry lid and then brush them with some beaten egg before scattering some sea salt over them.|
|Step 8||Place the pie dish on the hot pre-heated baking sheet on the oven and place it on the bottom of the oven, to crisp up the base of the pie. Bake for 35 to 45 minutes, until the pastry is well risen and golden brown, moving the pie to the top shelf half way through.|
|Step 9||Remove from the oven and allow to cool for 2 to 3 minutes before cutting in slices and serving.|
|Step 10||Freezes well, but only if the filling ingredients have not been frozen before. Use any meat or vegetables you have to hand.|
As there is an egg used in this recipe, and it is OUR Twelfth Night Tea Time Treat today, I am entering this into this months Tea Time Treats, which is being hosted by my NEW co-host Janie, over at The Hedgecombers, and the theme is EGGS!
Maureen | Orgasmic Chef says
Sadly, I have no leftovers but I MUST have this pie. It looks incredibly delicious.
Thanks Maureen, you can of course cook some beef for the pie, maybe a slow braise?
Rachel Cotterill says
Epiphany is my birthday, so I tend to prefer to get my Christmas celebrations over in plenty of time so as to be ready for a nice meal out tomorrow 😉
Happy Birthday for tomorrow Rachel and I agree about the celebrations too – I hope you have a fabulous meal tomorrow, Karen
ursula hunt says
Looks and sounds delicious, definitely one to try, Happy New Year !
Thanks Ursula, and a Happy New Year to you too!
George Worboys Wright says
Your pie looks amazing, I just wish the other half liked apricots!
Thanks George! You can of course omit the apricots, or add them to half the pie and mark with pastry shapes accordingly? Karen
I love the tradition of celebrating twelfth night – my friends and I always have a party to mark the occasion; it’s so nice to have something to look forward to at the start of January!
I agree Kathryn, plus it’s a way to extend the holiday season and follow an ancient British tradition too!
Karen, can I marry you? Or at the very least come and live you?! That pie looks to die for.
Loving the sound of this curried beef pie and that King Cake. Brother and Grandaughter celebrate birthdays on the Feast of the Epiphany so there is always much celebration and dare I say more food and cake – with not a Christmas decoration in sight.
Gail Bennett says
I love the sound of the Curried Beef & Apricot Pie … that’s definitely going on my list of must try recipes! 🙂
Gina M says
That looks and sounds delicious!
I’ve never actually heard of the twelfth night tradition (I had heard of the Shakespeare play but thought nothing of it!) but I might have to start celebrating it myself next year! Love the look of that gorgeously golden, flaky pastry with the spiced beef and apricot filling… yum. I have no leftovers either but I think I’ll have to buy some ingredients particularly to make your pie. Thanks as always for the beautiful inspiration Karen! x
Jenny @ The Brick Castle says
I love the idea of adding salt to the glaze on the pastry. I’ve never done so, but I can see it really working with quite a lot of savoury pies 🙂
debbie creasey says
im gonna get my hubby to make me this it looks so scrummy, he loves baking 😀
Tracy Nixon says
Looks fabulous Karen! Shared via G+
lorraine stone says
This looks wonderful. I am going to make this at the weekend. As it turns out I have all the ingredients in already, it was so meant to be!
Louise Hutchings says
This looks yummy, festive and hearty xx
claire wilkinson says
brilliant ideas sounds delish
Such a great way to use up leftovers and I love the addition of the spices. Great info on twelfth night too.
caroline tokes says
this sounds so yummy
Having just started to eat beef (long story) I don’t think I’d be ready to team it with apricots just yet, although that crust looks lovely!
ursula hunt says
It might be past epiphany but that’s tea tonight sorted, thank you
ursula hunt says
Great pie have made it a couple of times now
Tracy Nixon says
Shared on G+ as I think it is tasty for any time during the Winter!
Jane Willis says
The pie looks gorgeous. I never think of using a curry in a pie – I don’t know why because I love things like samosas and Jamaican patties
Hazel Rea says
Sounds delicious. I quite fancy the filling served with rice.
Ruth Davies says
This looks amazing !
rebecca nisbet says
these genuinely sounds amazing! my mouth was watering just from the pictures
Vicky Williams says
Mmm his looks yummy
christy beckett says
I’m always on the look out for new pie recipes as its my fellas favourite dish. Thanks I shall give it a go
Natalie White says
This sounds amazing! I love apricot in savoury dishes.
Jessica Edmunds says
This looks amazing xxx
EJ Dunn says
I will definitely have to make this for my dad the next time I’m back home. He will love this!
jessica newman says
what a lovely recipe, i would like to give it a try myself
Rachel B says
This sounds lovely. Beef and apricots is certainly a new taste combination for me and will have to try this one out.
ROBERT MCINTOSH says
Love the thought of this one
Katie Walden Hall says
This looks yummy
Jeremy Andrews says
This looks so tasty. I like the idea of the flavours in this pie and I will try this very soon.
Christina Cooke says
The pie looks delicious – it may be well past Christmas now but I’m still tempted to give this a whirl!
Dawn Henson says
This pie looks really tasty!!