British Pie Week: Seven pie recipes to try from Jus-Rol

But if you don't fancy eating out or buying a shop one in, why not have a go at baking one yourself?

British Pie Week was launched by pastry brand Jus-Rol - and now the company is going an extra step in helping you honour the tasty dish in the best possible way.

Seven delicious recipes, using Jus-Rol re-prepared pastry, have been published by the brand in a bid to get you baking. And they're definitely something with a twist!

Which one of them will you be trying this week? British Pie Week runs until March 13, so there is plenty of time to enjoy the food before then!

Let us know how you get on with your baking!

Blueberry, lemon and lime pie

Ingredients

500g Jus-Rol Puff Pastry

450ml water

130g cornflour

Eight lemons, zest & juice

Four limes, zest & juice

14 egg yolks, including two for glazing

500g sugar

300g blueberries

Method

Place the Jus-Rol Puff Pastry onto a lightly floured surface and roll out to 1/2cm in thickness.

Line a 12-inch tart case with the pastry, saving some for the lattice cover. Cover with greaseproof paper and baking beans and bake blind for approximately 15 minutes at 180˚C.

Boil 450ml of water. Mix the cornflour with the lemon and lime juice and zest then pour into the boiling water, stirring until thickened.

Whisk the egg yolks with the sugar and stir into the citrus mixture until thickened.

Remove from the heat and cool slightly before pouring into the pastry case.

Place pastry strips over the tart in a lattice effect.

Brush with the remaining two egg yolks, then bake for 10 minutes at 180˚C.

Halfway through baking, take the pie out of the oven and add a blueberry into each space of the pastry lattice. Put back in the oven for the remaining time.

Remove from the oven and serve.

Confit duck and wild cherry pie

Ingredients

500g Jus-Rol Shortcrust Pastry

150g red onion, diced

600g confit duck legs (pre-cooked for 3 hours)

250g wild cherry compote

Cornish sea salt

Milled black pepper

Two egg yolks, for glazing

Method

Place the Jus-Rol Shortcrust Pastry onto a lightly floured surface and roll out to 1/2cm in thickness, then cover with cling film to avoid drying out.

Gently sauté the onion, being careful not to brown.

Shred the duck (pre-cooked for three hours) and add to the onion along with the cherry compote and season well.

Remove from the heat and cool slightly, and then cut eight round pastry bases, approximately 7cm in diameter.

Place the duck mixture into the pastry base and wrap around to create a closed oval ball. This will be the main body of the duck.

Cut two rectangles of pastry per duck to use as wings. Ensure the size of the rectangles is smaller than the length of the duck ovals. Stick to both sides of the oval duck bodies with egg yolk.

Roll the pastry into small balls to use as the duck heads. Mould pastry beaks and stick to the heads using egg yolk, then stick to the main body of each duck.

Brush with the egg yolks, bake for 20 minutes at 180˚C.

Low and slow ox cheek pie

Ingredients

500g Jus-Rol Shortcrust Pastry

150g onion, diced

150g carrot, diced

150g celery, diced

150g leek, diced

600g ox cheeks, braised for 4 hours

Cornish sea salt

Milled black pepper

Two egg yolks, for glazing

Method

Place the Jus-Rol Shortcrust Pastry onto a lightly floured surface and roll out to 1/2cm in thickness.

Cover with cling film to avoid drying out, sauté the onion, carrot, celery and leek until caramelised.

Add the ox cheeks (pre-cooked for four hours) and season well with salt and pepper, and remove from the heat.

Cut 16 circle pastry tops and bottoms for eight individual pies, ensuring a diameter of greater than 8cm.

Cut eight rectangle sides, ensuring they are large enough to wrap around a circle mould of approximate diameter 8cm. Brush with the egg yolks.

Wrap rectangle sides around the circle mould and bake blind for 10 minutes at 180˚C.

Bake circle tops and bottoms for 10 minutes at 180˚C.

Remove from the oven and assemble the sides on top of the circle bottoms. Fill with braised ox cheeks and serve along with the pastry tops.

Oak smoked haddock, spinach and egg pie

Ingredients

500g Jus-Rol Puff Pastry

900g poached smoked haddock, flaked

300ml béchamel sauce

Cornish sea salt

Milled black pepper

Eight soft boiled eggs

500g baby leaf spinach (lightly wilted)

Two egg yolks, for glazing

Method

Place the Jus-Rol Puff Pastry onto a lightly floured surface and roll out to 1/2cm in thickness, then cover with cling film to avoid drying out.

Mix the flaked haddock with the béchamel and season with salt and pepper.

Place into a shallow serving dish and arrange the eggs on top. Eggs may need to be sliced depending on the depth of your dish.

Cover with the wilted spinach, then place the pastry over the top, trim any excess and crimp the edges.

Brush with the egg yolks, then bake for 20 minutes at 180˚C.

Octopus, oyster and seaweed pie

Ingredients

500g Jus-Rol Puff Pastry

100g onion, diced

100g celery, diced

100g leek, diced

500g octopus, sliced into rings

Eight oysters

Cornish sea salt

Milled black pepper

10g mix of dulce, nori, and wakame seaweed

Two egg yolks, for glazing

Method

Place the Jus-Rol Puff Pastry onto a lightly floured surface and roll out to 1/2cm in thickness, and cover with cling film to avoid drying out.

Gently sauté the onion, celery and leek, being careful not to brown.

Add the octopus and oyster and sauté for one minute, seasoning well.

Remove from the heat and add the seaweed, then place into an oven proof dish.

Place the pastry over the top, remove any excess and crimp the edges.

Brush with the egg yolks, then bake for 20 minutes at 180˚C.

Pulled pork and scrumpy pie

Ingredients

500g Jus-Rol Shortcrust Pastry

150g onion, diced

250g apple, diced

500ml cider

600g pulled pork, pre-cooked for two to three hours

Cornish sea salt

Milled black pepper

Two egg yolks, for glazing

Method

Place the Jus-Rol Shortcrust Pastry onto a lightly floured surface and roll out to 1/2cm in thickness, and cover with cling film to avoid drying out.

Sauté the onion and apple until caramelised and add the cider.

Add the pulled pork and season well. Then, remove from the heat.

Line an oven proof dish with the pastry and bake blind for 10 minutes at 180˚C.

Place the pork mix into the pastry base, then place the remaining pastry over the top, trim any excess pastry and crimp the edges.

Brush with the egg yolks, then bake for 20 minutes at 180˚C.

Stilton, apple and almond pie

Ingredients

500g Jus-Rol Shortcrust Pastry

200g onion, diced

200g leek, diced

400g apple, diced

Cornish sea salt

Milled black pepper

250g almonds, chopped

500g stilton, crumbled

Two egg yolks, for glazing

Method

Place the Jus-Rol Shortcrust Pastry onto a lightly floured surface and roll out to 1/2cm in thickness, then cover with cling film to avoid drying out.

Gently sauté the onion and leek, being careful not to brown. Add the apple and cook for one minute, seasoning well.

Remove from the heat and allow to cool slightly, then add the almonds and stilton.

Cut the pastry into rectangles (12” x 8”) and fill with the mixture.

Score the edges and cover in a plaiting style.

Brush with the egg yolks, then bake for 20 minutes at 180˚C.