Linda's recipes

Pumpkin Pie

From: Linda McCartney’s “Home Cooking”, p. 164.

A lovely flavoured Americal pie, giving you all the great tastes of autumn and winter.

The first pumpkin pie I ever tried was when my sister returned from her six months as an exchange student in the States, and brought many American recipes with her. I remember being a little confused as I was not sure if this was supposed to be savoury or sweet.
Linda’s Pumpkin Pie was my second ever pumpkin pie to try- and I loved it! It tastes a little like gingerbread with all the spices. We tried it warm, but when served chilled it can develop all its flavours even better. Top with a little whipped cream and a dusting of cinnamon. Heaven!

Gluten-free: Use my recipe for gluten-free pastry.

Linda's recipes

Beefless Pie

From: Linda McCartney’s Home Cooking, p. 85

A traditional beef pie without the beef 🙂 TVP gives a beefy texture and all meat-eaters around the table loved the pie.

I thought that the recipe relies to heavily on TVP and I was worried that there might not be enough taste in the filling. So I added half a bulb of fennel, 3 sticks celery and one carrot (all finely chopped) to the filling. I also used a glug of red wine for the sauté and flavoured the filling with a dash of Worshestershire Sauce. This gave a wonderful taste and also more filling to be enjoyed.

Vegan: Make sure your pie-crust ist vegan.

Gluten-Free: Use a gluten-free pie crust (e.g. my recipe for shortcrust pastry).

Linda's recipes

Spinach Pie

From: Linda McCartney’s Home Cooking, p. 124

A spinach and sour-cream filled pie, topped with cheddar.

For this pie, I chose to use frozen spinach as this was what was at hand. I also had some leftover blue cheese which was great in the filling. I used 100g of blue cheese and 100g of sour cream and did not add any cheddar. A pie full of flavour and in a lovely deep green. Great hot or cold.