Molly Weasley's Savory Pies

Winter, summer, autumn, or spring, no matter the season, we can't say no to a hearty pie!

A big thank you to Mrs. Molly Weasley for cooking up a storm in the Weasley kitchen and kindly sharing two of her family’s favorite savory pie recipes!

We'll let her tell us what she's got in store. Take it away, Molly!

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Whatever you’ve got to do, don’t do it on an empty stomach - that’s what I always say! 

And what’s better than a hearty, hot pie to keep the family energized for a packed day ahead?
Today, I’m going to let you in on two of my family pie recipes. They’re favorites of Arthur, Ron, Ginny, Harry, and the whole Weasley clan! 

They’re fit for everyone and do not harm any magical or non-magical creatures in the process. I’d recommend packing them with seasonal ingredients if you can - they’re best when they’re picked right from the garden! 

More than once, these pies have gone missing from the dinner table. It’s a complete mystery where these pastries Apparate off to, I tell you! 

I’d keep them guarded, or a certain pair of twins might just Accio them right out from under your nose…

Anyhow,  let’s get to it, shall we?

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Spinach & "Feta" Pies Recipe
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Ingredients:
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• 3-4 Puff pastry sheets
• 400g (14oz) Fresh or frozen Spinach
• 200g (7oz) Almond or cashew feta “cheese” 
• Lemon juice (to taste)
• Optional: Vegan butter 

Muggle-friendly instructions:
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1. If using frozen spinach, put it in a saucepan over medium-low heat to defrost, then drain excess water. (Skip this step if you’re using fresh spinach.)
2. Once it's as cool and dry as possible, add as much lemon juice as you'd like. (I do one good squeeze. Though George once added the juice of four whole lemons - you can imagine our surprise when we tasted those!)
3. Add dairy-free feta, crumbling it through the spinach. Mix well.
4. Preheat the oven to 200°C (390°F).
5. Cut out the pastry into enough circular pieces to line a muffin tin, then add the filling to each one.
6. Cut more pastry for the pie lids and seal them up.
7. Brush pie tops with melted dairy-free butter for extra crispiness.
8. Bake for 20-30 minutes until the crust is risen and a flakey golden brown.

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Traditional "Meat" Pies Recipe

Ingredients: 

• 1 Puff pastry sheet
• 2 Shortcrust pastry sheets
• 200g (7oz) of your preferred mock meat
• 100g (3.5oz) Mushrooms
• 1 Vegan "beef" stock cube (or 2 cups of vegetable/vegan beef stock)
• 1 Garlic clove
• 1 Onion, diced
• 1 tsp olive oil
• 1.5 tbsp tomato paste
• Salt & pepper to taste
• Vegan butter (to brush pie tops)
• Optional: Bay leaf (for those with sensitive stomachs!)

Muggle-friendly instructions:
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1. Sauté chopped onions, garlic, and mushrooms in olive oil on medium heat until soft, about 7 minutes.
2. Dissolve vegan beef stock cube in a saucepan with 2 cups cold water and whisk out the lumps.
3. Add the sautéed mushroom, onion, and garlic mixture to the stock.
4. In a saucepan, cook chunks of your preferred mock meat in a frying pan until brown on each side, about 3 to 5 minutes.
5. Add mock meat, tomato paste, and salt and pepper to the stock mixture. Add the bayleaf here if you're sensitive to the acidity of the tomato!
6. Simmer for 20 minutes, then remove from heat and let cool.
7. While cooling your mixture, preheat the oven to 200°C (390°F).
8. Cut out the shortcrust pastry into enough circular pieces to line a muffin tin, then add cooled filling to each one. If you added the bay leaf, remove it before filling the pies!
9. Cut puff pastry for the pie lids and seal them up.
10. Brush pie tops with melted dairy-free butter for extra crispiness.
11. Bake for 15 minutes or until they’re flakey and a crisp golden brown.

Enjoy them on their own or with some traditional tomato sauce!

Have a go at making these two Weasley favorites and let us know how they are! 

If your house is anything like the Burrow, they'll be gone before you can say, “Babbity Rabbity!”

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Written by Ruby Schoefield.

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