Soon after they created their first pieminister pie in June 2003, old friends Tristan Hogg and Jon Simon realised they might have a hit on their hands.

Their pies went on to be sold at music festivals, delicatessens and farmers’ markets across the country. Now the pair are sharing their magic with the world, in their first book, Pieminister: A Pie For All Seasons.

Whether you’re a traditionalist, veggie lover or adore spicy food, there’s a pie out there for you, they believe.

Here are four recipes to whet your appetite…

Butter ‘nut nut’ pie

(Serves 6)

For the shortcrust pastry:

200g plain flour

A pinch of salt

100g butter, cut into small cubes

2tbsp cold water

For the topping:

100g blanched almonds

100g skinned hazelnuts

100g pecan nuts

40g pumpkin seeds

4tbsp maple syrup, plus extra for drizzling

For the pie:

500g butternut squash (peeled weight), diced

200ml double cream

2 free-range eggs

80g light soft brown sugar

1tsp grated nutmeg

Preheat the oven to 180C/Gas mark 4.

You can choose to buy ready-made shortcrust pastry (you’ll need 330g), or make your own by sifting the flour into a bowl and adding the salt.

Add the cubes of butter and rub them into the flour with your fingertips until the mixture looks like breadcrumbs. Gradually stir in enough cold water to make a pliable but fairly firm dough. Knead lightly for 30 seconds or so until smooth, then wrap in clingfilm and chill for at least 30 minutes before use.

Roll out the chilled pastry on a lightly floured surface to about 3mm thick and use to line a 25cm loose-bottomed tart tin, trimming off the excess pastry.

Cover with baking parchment, fill with baking beans or rice and bake blind for 15-20 minutes, until the pastry is cooked and lightly coloured. Remove from the oven, take out the paper and beans or rice and leave to cool.

Cook the butternut squash in a large pan of boiling water until tender to the point of a knife. Drain thoroughly.

Transfer to a blender or food processor, add the cream, eggs, sugar and nutmeg and blitz until smooth. Leave to cool.

For the topping, pulse the nuts in a food processor until roughly crumbled. Tip into a bowl and stir in the pumpkin seeds and maple syrup. Set aside.

Pour the butternut puree into the pastry case and bake at 180C/Gas mark 4 for about 20 minutes, until the filling is just firm to the touch. Sprinkle over the nuts and return the pie to the oven for about 10 minutes, until the topping is golden brown. Drizzle with extra maple syrup.

Serve warm with ice cream, or at room temperature.

Love bunny pie

(Serves 8-10)

3tbsp olive oil

25g butter

800g rabbit meat, diced

200g pancetta, diced

½ head of celeriac, peeled and diced

2 carrots, diced

4 shallots, diced

2 heaped tbsp plain flour

500ml dry cider

300ml chicken stock

25g dried porcini mushrooms, soaked in a little hot water for 10 minutes

200ml double cream

2tbsp wholegrain mustard

A small bunch of tarragon, chopped

A small bunch of rosemary, leaves picked and chopped

Sea salt and black pepper

For the topping:

375g puff pastry

1 free-range egg, lightly beaten, to glaze

Heat the oil and butter in a large pan, add the rabbit and pancetta and fry until lightly browned. Remove with a slotted spoon and set aside. Add the vegetables to the pan and fry until lightly coloured.

Stir in the flour, return the rabbit and pancetta to the pan and mix well. Pour in the cider and stock, add the porcini and their soaking liquid, then bring to a simmer. Cook gently, uncovered, for about 25 minutes, until the vegetables are just tender. Add the cream, mustard, tarragon and rosemary and season to taste.

Spoon the mixture into a large pie dish and leave to cool.

Preheat the oven to 180C/Gas mark 4 and roll out the pastry on a lightly floured surface to about 3mm thick. Brush the edges of the pie dish with beaten egg and lay the pastry over the top, pressing the edges down to seal.

Brush with beaten egg and make a small hole in the centre for the steam to escape. Bake for 35-40 minutes, until golden brown.

Romany’s lucky ducky pies

(Serves 4)

50g butter

3 shallots, sliced

2 garlic cloves, chopped

¼ small red cabbage (about 150g) shredded

2tbsp cider vinegar

150ml dry cider

2tbsp demerara sugar

2 star anise

½tsp ground cinnamon

2 Williams pears, peeled, cored and roughly chopped

2 confit duck legs

Sea salt and black pepper

For the topping:

500g floury potatoes, peeled and cut into chunks

50g butter

100ml double cream

Melt the butter in a pan, add the shallots and cook gently for four to five minutes, until lightly coloured. Stir in the garlic and red cabbage, then add the vinegar, cider, sugar, star anise and cinnamon.

Bring to a simmer and cook over a medium heat for 20-25 minutes, until the butter and sugar start to caramelize the cabbage and the liquid reduces to a glaze. Season with salt and pepper, add the pears and cook for about five minutes, until they are just tender but still holding their shape.

Remove the skin from the confit duck legs – but don’t throw it away! If you put it in the oven to crisp up while the pie is baking, it makes a delicious nibble. Shred the duck meat into the cabbage and then transfer the mixture to four individual pie dishes.

Preheat the oven to 180C/Gas mark 4. For the topping, cook the potatoes in boiling salted water until tender, then drain well. Mash with the butter and cream and season to taste. Top the pies with the mash, place in the oven and bake for 20-25 minutes, until golden.

Cheese and potato pie

(Serves 4)

1.5kg floury potatoes, peeled and sliced

500g mixed mushrooms (field, oyster, chestnut)

50g butter

5 shallots, thinly sliced

5 garlic cloves, finely chopped

100ml double cream

2tbsp finely chopped parsley

200g fontina, taleggio or Gruyere cheese, cut into lumps

Sea salt and black pepper

For the topping:

500g puff pastry

1 free-range egg, lightly beaten, to glaze

Preheat the oven to 180C/Gas mark 4.

Cook the potatoes in boiling salted water until tender. Meanwhile, cut the mushrooms into big pieces (field mushrooms into quarters, oysters and chestnuts into halves).

Melt the butter in a large frying pan, add the shallots and cook gently until softened. Add the mushrooms, followed by the garlic and fry over a medium heat until golden and sweet. Add the cream and simmer gently for a minute.

Toss in the parsley and season with salt and pepper. Add the sliced potatoes and the cheese, and give everything a good stir. Taste and adjust the seasoning if necessary. Spoon into a large shallow dish.

Roll out the pastry on a lightly floured surface to about 3mm thick and lay it over the top of the pie. Trim the pastry to the edge of the dish and crimp firmly against it. Brush with the beaten egg. Make a small hole in the centre of the pie to let out the steam and bake for 25-30 minutes, until the pastry is golden brown.

• Pieminister: A Pie For All Seasons by Tristan Hogg and Jon Simon is published by Transworld, priced £17.99.