Yotam Ottolenghi's fall pie recipes

Pies feel good this time of year. Not only are they all wrapped up, so perfectly dressed for fall, but they're also the perfect weekend project for when you're hunkering down at home. So satisfying, so long-lasting, so seasonal.

Spinach, celeriac and Gouda cheese pie (top photo)

The suet makes this flaky and very special pastry (j uses vegetable tallow to preserve it's vegetarian). If desired, prepare the dough up to two days in advance; wrap tightly and refrigerate. This pie is even better the next day.

Preparation 20 minRefrigeration 1 hourCooking 1 hour 40 minFor 6 to 8 people

For dough 280g self-rising flour, plus extra for dusting 150g grated vegetable suet (I use Trex) Fine sea salt and black pepper 1 egg yolk 1 tbsp. and cut into 1 cm cubes (1 kg net weight) 3 onions, peeled and minced 4 garlic cloves, peeled and coarsely chopped 1½ tsp. rosemary leaves, finely chopped 2¼ tsp. cumin seeds 2¼ tsp. , stems removed, leaves coarsely shredded (120g) 20g coarsely chopped chives 20g coarsely chopped dill 2 eggs 150g sour cream 300ml crème fraîche⅓ finely grated whole nutmeg 40g finely grated parmesan cheese 1 lemon finely grated zest to get 1½ tsp. to make 1 tbsp 100g thinly sliced ​​gouda cheese90g pickles, for serving

Add the lour, suet and a quarter of teaspoon of salt in a large bowl, make a well in the middle and pour 170 ml of cold water into it. Mix and knead to obtain a smooth dough. Wrap in a clean kitchen towel and refrigerate for one hour.

Heat oven to 210C (190C fan)/410F/gas 6½. Put the celeriac, onions, garlic, rosemary, two teaspoons of cumin and caraway seeds, three tablespoons of oil and three-quarters of a teaspoon of salt in a large roasting pan . Toss to coat, then roast for 45 minutes, turning two or three times, until the celery is browned and cooked through and the onions are translucent.

Meanwhile, put a large saucepan over high heat. Add the remaining tablespoon of oil and the spinach and cook, stirring often, for 12 minutes, until softened. Reduce the heat to medium, add the grated cavolo nero and a quarter teaspoon of salt and cook, stirring often so the greens don't stick, for another five minutes. Off the heat, stir in the chives and dill and let cool for 20 minutes. Once cooled, stir into the roasted celeriac platter.

In a medium bowl, whisk the eggs, both creams, nutmeg, parmesan, zest and lemon juice, half a teaspoon of salt and a good grain of pepper, then stir in the sliced ​​Gouda cheese and stir into the cooled vegetable mixture.

Turn on the oven at 200C (180C fan)/390F/Gas 6 and grease a 24cm springform pan with the extra olive oil. Cut a third of the dough and lightly flour a work surface. Roll the largest piece of dough into a circle approximately 3mm thick x 35cm in diameter. Carefully use the rolling pin to lift it into the pan, then press it into the bottom and sides - you should have an overhang of about 2cm. Roll out the smaller piece of dough into a 26cm circle and cut a 2cm wide slit in the center.

Spoon the filling mixture into the pie shell. Mix the egg yolk and the tablespoon of cream in a small bowl, then use to brush the overhang. Lay the second circle of dough on top of the filling and press and crimp all around the edges to seal. Brush with remaining egg yolk mixture and sprinkle remaining ¼ teaspoon cumin and caraway seeds on top.

Bake for 50 minutes, until golden brown, then remove and let sit for five minutes. Remove from the pan, let rest for another five minutes, then transfer to a platter and serve with the pickles on the side.

Bork à l'eau with lamb and feta