Sweet and savoury pies by Dean Edwards that are perfect for the change in season

Sound the comfort food klaxon for Dean Edwards’ sweet and savoury treats.

Caramel and marshmallow s’mores pie

Serves 10

Prep time 5 minutes

Cooking time 35 minutes, plus 20 minutes chilling

Cals 454

Sat fat 16g

*80g digestive biscuits

*80g rich tea biscuits

*230g unsalted butter, 80g melted

*150g dark chocolate (70% cocoa)

*3 eggs

*135g golden caster sugar

*120g white marshmallows (a mixture of sizes works well)

*50g salted caramel

1 Crush the biscuits into crumbs then place into a bowl along with the 80g melted butter and mix well. Tip the mixture into a greased 25cm-wide fluted loose-bottomed tart tin and push down into the base and up the sides to make a ridge around the edge as this will keep the filling in place. Chill in the fridge for 20 minutes.

2 Preheat your oven to 180°C/160°C fan/gas mark 4. Place a bowl over a pan of simmering water, add the remaining butter and the chocolate and melt. Meanwhile, beat the eggs and sugar until light and fluffy then stir in the chocolate and butter until combined. Pour on top of the biscuit base.

3 Place on to a baking tray and cook for 30-35 minutes. Once cooked, remove from the oven and leave to cool. Top with marshmallows then use a chef’s blowtorch or hot grill to brown the top of the pie. Drizzle the salted caramel over and serve.

Beef rendang pie

Serves 6

Prep time 15 minutes

Cooking time 3 hours, plus 20 minutes chilling

Cals 701

Sat fat 23g

*500g skirt steak, cubed

*3tbsp olive oil

*2 onions, finely sliced

*5 cloves garlic, crushed

*1 thumb-sized piece fresh ginger, grated

*1tbsp garam masala

* 1/2tsp turmeric

*1tsp paprika

*1tsp cinnamon

*1tbsp Thai red curry paste

*1tbsp tomato purée

*500g Maris Piper potatoes, peeled and cubed

*1 x 400g tin coconut milk

*300ml beef stock

*1tbsp brown sugar

*2tbsp coriander, chopped

*Juice 1 lime

For the pastry

*240g plain flour

*1tsp turmeric

*120g butter, chilled and cubed

*1 egg, beaten

1 Fry the steak in batches in a casserole dish with some oil until browned, then set aside. In the same pan, fry the onions over a low-medium heat for 10 minutes, add the garlic and ginger then cook for 5 minutes. Stir in the spices, curry paste and purée, then add the beef with the potatoes, coconut milk and stock. Simmer with the lid on for 2 hours. Season with salt and pepper, sugar, coriander and lime juice. Allow to cool, then tip in to a pie dish.

2 Sift the flour into a bowl then stir in the turmeric and a pinch of salt. Add the butter then use your fingertips to work into a breadcrumb texture. Pour in 4-5tbsp water a little at a time to bring the dough together. Wrap in cling film and chill for 20 minutes.

3 Preheat your oven to 200°C/180°C fan/gas mark 6. Roll out the pastry to the thickness of a £1 coin then cut into a circle a little larger than your pie dish. Wet the edges of the dish with water then lay over the pastry, crimp to the edge of the pie dish then trim away excess pastry. Brush with the beaten egg then cook in the oven for 30-35 minutes.

Drink me!

Taste the Difference Bordeaux Rosé, £8.75, Sainsbury’s