savoury pie

Put a savoury twist on apple pie with potato, cheese and onion, as well as mustard and thyme. The sweet and savoury flavours create a stunning pie

Apple, cheese &amp; potato pie

salted butter

vegetable oil

onions,halved and finely sliced

thyme,leaves picked

plain flour

vegetable stock

tbsp wholegrain mustard

tbsp white wine vinegar

potatoes(we used Maris Piper), cut into 2-3cm chunks

apples,peeled,

mature cheddar,grated

plain flour,plus extra for dusting

cheddar,grated

cold butter,cut into cubes

egg,beaten

First, make the pastry. Tip the flour, cheese and a pinch of salt into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.

To make the filling, melt the butter in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.

Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.

Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll out</a> the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.

Bake for 50 mins, keeping an eye on it – you may need to cover the top with foil if it’s starting to brown too quickly. Leave to cool for at least 10 mins before serving.

Pick up a few ingredients from the supermarket, including a barbecued chicken, and then head home to make this easy and hearty pie.

Chicken, leek and potato pie

olive oil

leeks, trimmed, halved, washed, sliced

coliban potatoes, peeled,

Massel chicken style liquid stock

barbecued

Devondale Tasty Cheese Block (500 grams)

ready-rolled puff pastry, partially thawed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834689388001&=domain=taste

5348771529001-5834689388001

Mediterranean Lamb Pie is richly flavoured with olives, chorizo, oregano and red pesto. Serve nestled in crisp golden pastry or under creamy mash. Either way, this pie is delicious.

Mediterranean Lamb Pie

500 g/ 17 1/2 oz Lean minced (ground) lamb (mine was <10% fat)

75 g/ 3 oz Cooking chorizo

Shallots

Celery

Leek (medium)

clove

Red pepper (medium)

Green Olives (de-stoned)

tsp Dried oregano

200 g/ 7 oz Tinned tomatoes (chopped)

tbsp Red pesto

Salt & pepper -

350 g/ 12 ounces Plain (all purpose) flour

Butter

Salt

Water

kg/ 2 lb 3 oz Potatoes (suitable for mashing)

g/ 1 ounces Butter

Milk

Salt & Pepper -

tbsp Breadcrumbs

Finely chop the shallot, celery and leek and fry in 2 tbsp oil until beginning to soften. Mince the garlic, add to the pan and cook for a further 2 minutes. Remove the vegetables from the pan

Add the lamb to the hot pan and cook, stirring frequently, until browned.&nbsp;

Dice the chorizo, add to the lamb and cook for 3 minutes. Drain off any excess fat from the pan

Return the vegetables to the pan, along with the red pepper (chopped small), the green olives (quartered) and the oregano, cook for 5 minutes

Pour in the tomatoes and let everything bubble away for 10-15 minutes until most of the liquid has evaporated

Stir the red pesto through the mixture, season to taste and set aside to cool completely (spoon off any pools of oil as they form (or use a piece of kitchen towel to absorb it)

For the Mediterranean Lamb

Put the flour and salt into a large mixing bowl and stir briefly

Cube the butter and add to the bowl. Rub the butter into the flour, using the tips of your fingers, until the mixture looks like fine breadcrumbs and all large chunks of butter have been broken down

Add half the water and stir with a blunt knife, until the dough just comes together - add more water, little by little, as necessary. Aim for a soft, but not sticky dough

Tip onto a lightly floured work surface, knead very briefly, form into a ball, wrap in clingfilm and chill for 30 minutes

For the Shortcrust Pastry

Preheat (fan) oven to 180C/ 350F/ GM4&nbsp;

When the meat is completely cool, take the pastry out of the fridge and chop in half (with one 'half' being slightly larger than the other 'half')

Roll the pastry out on a floured work surface to 2-3mm thick and use to line the pie tin. Brush the edges with a little beaten egg

Pile the lamb filling into the pastry case

Roll out the remaining pastry and use to top the pie. Press the edge of the pastry to seal the pie and trim the excess pastry with a blunt knife. Use a sharp knife to make slash lines around the edge of the pie for decoration (see images) or, if you are feeling fancy, re-roll any off-cuts of pastry and use to decorate the pie (e.g. leaves, lettering etc...)

Brush the top of the pie with beaten egg, make a slit in the centre of the pie to allow steam to escape and bake for around 40 minutes until the pastry is crisp and golden

Assembling the Pastry Pie

Peel and boil the potatoes in salted water, then mash until smooth, adding the butter and sufficient milk to create a soft &amp; creamy consistency. Season to taste

Divide the lamb between 4 individual pie dishes and top with the potato (pipe it on for a neat finish). Alternatively, use a 20 cm circular pie dish.

Scatter a few breadcrumbs over the potato and bake for 30-40 minutes until golden

Assembling the Potato Pie

This pie is a tempting cross between a classic brekkie combo and the much-loved Aussie meat pie.

Bacon and egg pie

(1 1/2 cups) plain flour

(1 3/4 cups) self-raising flour

butter, chopped

milliliters (1/2 cup) iced water

Olive oil spray

middle cut bacon rashers, excess fat trimmed

eggs

(1/3 cup) finely chopped semi-dried tomatoes

milliliters (1/2 cup) thickened cream

water

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food. 

Ground Beef Meat Pie

butter

cup onions, finely chopped

tablespoons garlic, minced

tablespoon parsley, finely chopped

lb. ground beef

2 medium potatoes, peeled and grated

2 carrots, peeled and grated

Worcestershire sauce

soy sauce

salt

black pepper

breadcrumbs

9-inch double crust pie dough

egg wash)

Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.

Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.

Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.

Prepare the Meat Filling:

Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.

Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.

Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).

Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.

Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.

Assemble and Bake the Pie:

Sam, just a quick note to tell you this meat pie was scrumptously delicious.  This last time I didn't have pie crusts, so I used pizza dough and altered the recipe a bit. I added in marinara sauce and made it into a meat pie calzone with some mozzarella.  Oh it turned out delicious...give it a try...loved it!!!!!!!!!
I anxiously await your next recipe.

Hello.  My family has made meat pie (similar to a Welsh Pasty) since the 1800's.  However, we use 2-3 pounds of top round steak cut in 1/2" pieces, 1 large yellow diced and 4 -5 russet potatoes - peeled and also diced in 1/2" pieces, 2-3 tablespoons Worcestershire sauce, salt and pepper, 1 cup water and top and bottom pie crust in a 9 X 13" dish.  Takes about 3-4 hours to bake in a 350 degree F oven.  The one think I really wanted to say about any meat pie is - let it cool on the counter over night.  I can tell you how many times I have put it still a little bit warm into the fridge and the next day, thanks to a chemical change - it was sour as a bottle of lemon juice.  However, will have to try yours for when my grand kids come.  Thank you for sharing it.

I made this meat pie and added some peas and celery to the mix.  I had some pre-baked pie shells in the freezer so used them as the bottom crust.  Instead of using a top crust of pastry I used a combination of Shredded old cheddar with Bread crumbs and Butter.  Wow it was delicious!
Carl H.

I was so looking for a meat pie recipe like this.
This pie is absolutely delicious and my family LOVED it.
This will definitely be a keeper.
The only thing different I did was add a cup of beef gravy and only used 1 tsp salt and 1/4 cup
of the breadcrumbs.
Once again......great recipe!!!!!

Use your fork to break through the crunchy filo crust to reveal the delicious filling hidden underneath.

Chicken, leek and corn pies

chicken

leek, trimmed, halved, washed, thinly sliced

celery sticks, trimmed, finely chopped

(about 200 grams) potato, peeled, cut into 1cm pieces

garlic cloves, crushed

milliliters (1/4 cup) white wine

(1 cup) fresh sweet corn kernels

Massel salt reduced chicken style liquid stock

tsp cornflour

sour cream

tbsp chopped fresh continental parsley

filo pastry

Mixed salad leaves,

Use your spoon to break through the scrunched herb and chilli crust to reveal the delicious filling hidden underneath.

Chicken and corn pot pies

brown onion, coarsely chopped

celery sticks, trimmed, thinly sliced

baby corn spears,

(about 600 grams) chicken thigh fillets, cut into 3cm pieces

tbsp plain flour

milliliters (1 1/2 cups) Massel chicken style liquid stock

(1 cup) frozen peas

oregano leaves

continental parsley

butter, melted

parsley leaves

green chilli (optional), thinly sliced

Made easier with ready-roasted chook, the leek-flavoured filling is the secret inside this picnic-perfect golden pie.

Chicken and tarragon pie

leek, ends trimmed, thinly sliced

milliliters (1/2 cup) pouring cream

tarragon

white pepper

Roast Chicken, skin and bones removed, meat shredded

(2 cups) plain flour, extra, sifted

unsalted butter

milliliters (1/4 cup) milk

egg, lightly whisked

Take a few shortcuts with this tasty chicken pie topped with mashed sweet potato.

Chicken curry pies with sweet potato

sweet potato (kumara), peeled, coarsely chopped

brown onion, finely chopped

carrot, peeled, finely chopped

chicken breast fillets,

tbsp korma curry paste

tsp plain flour

can diced tomatoes

(1 cup) frozen peas, thawed

coriander

lime juice

brown sugar

green round beans, to serve

Lunch-box meals become more exciting with these tasty chicken pasties.

Chicken pasties

onion, chopped

curry powder

carrot, peeled, grated

celery,

button mushrooms, chopped

shredded, barbecued chicken

can corn kernels,

puff pastry, defrosted

Milk or egg yolk, to brush pastry

Serve this delicious family pie with a crisp green salad for a complete mid-week meal.

Chicken, ham and potato pie

leeks (white part only), sliced

waxy potatoes (such as Anya), peeled, chopped

grams) leg ham

thickened cream

(95 grams) wholegrain mustard

tbsp chopped flat-leaf parsley

shortcrust

puff pastry, thawed

egg, beaten

Green salad, to serve

'Plug' into a leek for your next warming winter meal. Mild, sweet and tender, they're a delicious, versatile alternative to onions.

Creamy chicken and leek pies

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Top 22 savoury pie recipes from across the web

The most viewed savoury pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple, cheese &amp; potato pie

Chicken, leek and potato pie

Mediterranean Lamb Pie

Bacon and egg pie

Ground Beef Meat Pie

Chicken, leek and corn pies

Chicken and corn pot pies

Chicken and tarragon pie

Chicken curry pies with sweet potat...

Chicken pasties

Chicken, ham and potato pie

Creamy chicken and leek pies

Family chicken, bacon and leek pie

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Lamb and vegetable pasties

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The most viewed savoury pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Apple, cheese & potato pie