Five comforting baking recipes perfect for autumn from Sally Wise's new cookbook

Sally Wise has never been a fussy cook. Her recipes embody the best of country cooking: simple, comforting and requiring only the barest of ingredients and equipment.

The Tasmanian cookbook author has shared her passion for baking widely over the decades – with her six children, students at her Derwent Valley cooking school, and community groups across the isle – empowering people to feed themselves and others.

"As my home responsibilities lessened, I began teaching in community centres, and very soon realised how beneficial no-fuss, no-fail cooking can be – empowering even," Wise writes in her latest collection of recipes, The Comfort Bake.

"From my perspective, the greatest thing about baking is the capacity to brighten someone's day."

Here are five of Wise's sweet and savoury recipes to try at home.

Chicken stroganoff double-crust pie

In this warming dish, a luxurious creamy mushroom sauce blends with oven-baked chicken. Baking the chicken first seals in its juices and enhances the flavour.

INGREDIENTS

• 1 egg yolk whisked with 20ml water, for glaze

For the pastry

• 250g plain flour
• ½ tsp sea salt
• ½ tsp baking powder
• 125g cold salted butter

For the filling

• 20ml extra virgin olive oil
• 10g salted butter
• ½ tsp sea salt
• ½ tsp paprika
• ½ tsp dried thyme
• ½ tsp mustard powder
• 500g skinless chicken breast fillet
• 300g mushrooms, cut into 1cm slices
• 1 small onion, diced
• 1 leek, white part only, cut into 8mm slices
• 2 garlic cloves, crushed
• 1 tsp chopped thyme
• 300ml chicken stock
• 3 tsp cornflour mixed to a paste with 30ml cold water
• 125ml pouring cream, whisked together with 1 egg yolk
• 3 tsp lemon juice
• sea salt, to taste

METHOD

To make the pastry

1. Place the dry ingredients and butter in a food processor and process until the mixture resembles breadcrumbs. (Alternatively, this can be achieved by rubbing the ingredients together with your fingers.)
2. Transfer to a large bowl, make a well in the centre and drizzle in enough cold water – about 125ml – to make a soft dough. Don't add more water than is necessary or it will become too wet. Wrap in plastic wrap and place in the fridge for at least 30 minutes to firm up before using.

To make the filling

1. Preheat the oven to 200C fan-forced (220C conventional). Heat the oil and butter in an 18 x 28cm flameproof baking dish, 5cm deep, for 5 minutes.
2. Meanwhile, combine the salt, paprika, thyme and mustard powder in a small bowl, then rub all over the chicken breast. Add the chicken to the hot dish and bake for 5 minutes, then turn and bake for 5 minutes more, or until just cooked through. Remove from the oven, cut the chicken into 1cm pieces and set aside to cool.
3. Add the mushrooms, onion, leek, garlic and chopped thyme to the dish and stir to coat with the chicken juices. Heat over medium heat and saute until the onion is soft, about 3 minutes. Stir in the chicken stock and bring to the boil. Thicken with the cornflour paste, boiling for 1 minute more. Remove from the heat and stir in the cream mixture and the lemon juice, then add the chicken pieces. Add sea salt, to taste, and set aside to cool.

To assemble for baking

1. Preheat the oven to 200C fan-forced (220 conventional). Grease a 20cm round pie dish, 6cm deep.
2. Cut one-third from the pastry, cover and set aside. Roll the remaining pastry out on a lightly floured surface until large enough to fit the base and side of the dish. Press into place, spoon in the cool filling, then brush the upper pastry edge with a little cold water. Roll out the reserved pastry to make a circle large enough to cover the top. Lay the pastry top over the filling and crimp the edges together with your fingers or a fork to firmly seal. If desired, make small leaves from the scraps of pastry. Brush with the egg glaze. If using, place the pastry leaves on top and glaze. Prick the top in several places with a fork.
3. Bake for 10 minutes, then reduce the oven temperature to 170C fan-forced (190C conventional) and bake for 20-25 minutes more, or until the pastry is golden and the filling is piping hot.

Serves 6-8

Note The filling can be made up to 2 days ahead and stored in the fridge.

Stout cottage pie

In this homely, comforting pie, a rich, stout-infused beef filling is topped with creamy mashed potatoes and finished with a golden butter seal. The richness of the beef is complemented with the dusky tones of fresh sage.

INGREDIENTS

For the filling

• 3 tsp extra virgin olive oil
• 10g salted butter, plus 40g extra, melted
• 500g blade or chuck steak, cut into 1cm cubes
• 600g beef mince
• 300g finely diced onion
• 3 garlic cloves, crushed
• 1 leek, white part only, finely sliced (optional)
• 3 tsp tomato paste (concentrated puree)
• 1½ tbsp chopped sage
• 2 tsp tomato chutney
• 2 tsp barbecue sauce
• 2 tsp worcestershire sauce
• ½ tsp sea salt
• 375ml stout
• 3 tsp cornflour mixed to a paste with 40ml cold water

For the topping

• 800g potatoes
• 50g softened salted butter, diced
• 30g sour cream or softened cream cheese
• ½ tsp sea salt, or to taste
• 140ml milk

METHOD

To make the filling

1. Preheat the oven to 160C fan-forced (180C conventional).
2. Heat the oil and the butter in a large, heavy-based saucepan over medium-high heat and saute the diced beef for 5-8 minutes, or until well-coloured. Add the mince and saute for 10 minutes, or until it changes colour. Add the onion, garlic, leek (if using) and tomato paste and cook for 2 minutes more. Add the sage and cook for a few seconds longer. Stir in the chutney, sauces, salt, stout and 150ml water.
3. Bring to the boil, stirring. Remove from the heat and transfer to a 20-23cm square baking dish, 10cm deep. Cover with foil and bake for 2 hours, or until the meat is tender. (Check during the cooking time in case the liquid is getting low. If it is, replenish with a little boiling water to just cover the meat.)

To make the topping

1. Meanwhile, peel the potatoes and cut into 4cm pieces. Place in a large saucepan and barely cover with cold water. Bring to the boil over medium-high heat, then reduce the heat to low and cook until the potato is very tender. Drain well. Mash with a potato masher.
2. Whisk the diced butter, sour cream or cream cheese, salt and half the milk into the mashed potato, adding enough remaining milk (and perhaps even a little more) until the mash reaches a creamy consistency.

To assemble for final baking

1. Once the filling is cooked, remove from the oven and immediately stir in enough cornflour paste to thicken. Increase the oven temperature to 210C fan-forced (230C conventional).
2. Using a large metal spoon, carefully place the warm potato mash on the beef mixture. Spread the top out evenly with the back of the spoon, then drizzle with the extra melted butter. With the tines of a fork, make a decorative pattern on top.
3. Bake for 20-30 minutes, or until the topping is golden brown and crisp.
4. Leave to stand for 5 minutes before serving.

Serves 6-8

Greek lemon syrup cake

The tang of the lemon and the delightful creaminess of Greek-style yoghurt in this cake is very pronounced and totally delicious. The syrup that is drizzled over the cake after baking lifts the cake's flavour even further. This is extra special served with creme fraiche or vanilla ice-cream.

INGREDIENTS

For the cake

• 2 eggs
• 190g white sugar
• 220g self-raising flour
• 70g Greek-style yoghurt
• 60ml lemon juice
• 3 tsp finely grated lemon zest
• 125g salted
• butter, melted

For the syrup

• 180g white sugar
• 70ml lemon juice

METHOD

To make the cake

1. Preheat the oven to 160C fan-forced (180 conventional). Liberally grease a 20cm bundt tin. Dust the tin with a thin layer of flour, then turn it over and tap away any excess flour.
2. Using hand-held beaters or a stand mixer, beat all the cake ingredients for 2 minutes.
3. Transfer to the tin.
4. Bake for 30-40 minutes, or until a metal skewer inserted into the cake comes out clean.
5. Leave to stand in the tin for 5 minutes. During this time, place the tin on a damp tea towel (this helps to release the cake from the tin).

To make the syrup

1. Place the syrup ingredients and 60ml cold water into a small saucepan and bring to the boil over medium heat, stirring. Once boiling, turn the heat to medium-low and cook for 3-5 minutes without stirring, to thicken slightly.

To serve

1. Invert the cake onto a serving platter and prick all over with a skewer at 1cm intervals.
2. Pour the hot syrup over the warm cake.
3. Serve warm or cold.

Serves 6-8

Honey caramel topsy-turvy pear cake

The autumnal flavour of pears in a rich butter caramel, topped with a drizzle of honey, makes this a most delicious cake. Fresh, tinned or preserved pears can be used in this recipe.

INGREDIENTS

• 825g pear halves, drained if tinned

For the honey caramel

• 125g salted butter
• 125g soft brown sugar
• 20g honey, plus 20g extra, for glazing

For the cake

• 2 eggs
• 200g white (granulated) sugar
• 125ml milk
• 230g self-raising flour
• finely grated zest of 1 lemon
• 125g salted butter, melted and cooled slightly

METHOD

1. Preheat the oven to 160C fan-forced (180 conventional). Grease a 23 x 30cm slab tin, 6cm deep. Line the base with baking paper and then grease again.

To make the honey caramel

1. Melt the butter, brown sugar and honey together. Bring to the boil and simmer for 1 minute, whisking.
2. Pour into the base of the tin.
3. Cut each pear half into four slices, and place them decoratively over the caramel.

To make the cake

1. Using hand-held beaters or a stand mixer, beat all the cake ingredients for 2 minutes.
2. Spoon the batter over the pears, then carefully level the mixture with a spatula, leaving it just slightly concave in the middle.
3. Bake for 30-40 minutes, or until a metal skewer inserted into the centre comes out clean.
4. Allow to stand for 5 minutes before turning the cake out onto a wire rack; the pears will be on top. Position a plate underneath the rack so that it sits under the cake. (This way any spilled caramel can be retrieved by spooning it up and over the cake.)
5. Heat the extra honey in a small saucepan until warmed through and runny, then spoon over the cake.
6. Cool the cake for 15 minutes before cutting into squares to serve.

Serves 8-12

Whisky and orange chocolate self-saucing pudding

While a chocolate self-saucing pudding is always a favourite, this recipe takes the concept to a whole new, supremely delicious level.

INGREDIENTS

For the sponge

• 150g self-raising flour
• pinch of sea salt
• 100g white (granulated) sugar
• 25g cocoa
• 2 tsp finely grated orange zest
• 60g salted butter, melted
• 125ml milk
• 1 tsp vanilla extract

For the sauce

• 100g soft brown sugar
• 20g cocoa
• 300ml boiling water
• 60ml whisky
• 40ml orange juice

METHOD

To make the sponge

1. Preheat the oven to 170C conventional (190C conventional). Grease an 18-20cm round baking dish, 10cm deep.
2. Whisk together all the sponge ingredients until smooth.
3. Spoon this batter evenly into the dish.

To make the sauce

1. Sprinkle the combined brown sugar and cocoa over the sponge mixture.
2. In a separate bowl, mix together the boiling water, whisky and orange juice and pour carefully over the sponge mixture.
3. Bake for 30 minutes until the sponge has risen and is firm to the touch.

Serves 4-6

This is an edited extract from The Comfort Bake by Sally Wise, Murdoch Books RRP $39.99. Photography by Samuel Shelley. Buy now