Homemade Pies

I didn’t enjoy pies until I was in my 30s and I finally tried quality, homemade pies (thank you, Queenstown, New Zealand!). It got me thinking about all the interesting possibilities when it came to fillings – but first I had to master the pie base and process. This recipe is everything I’ve learned about making a foolproof pie base, with links to my favourite pie fillings.

Servings

4 Servings

PREP TIME

60 mins

COOK TIME

60 mins

TOTAL TIME

2 hours

Difficulty

Intermediate

Wine pairing

Cabernet blend, Chardonnay, Merlot

Ingredients
 3 sheets frozen shortcrust pastry/pie crust (thawed)
 2 sheets frozen puff pastry (thawed)
 1 egg, whisked
 2 tbsp sesame seeds (optional)
 3 cups pie filling (see options linked below)
Ingredients
 3 sheets frozen shortcrust pastry/pie crust (thawed)
 2 sheets frozen puff pastry (thawed)
 1 egg, whisked
 2 tbsp sesame seeds (optional)
 3 cups pie filling (see options linked below)

Important: If you are using a pie filling that has been frozen, the condensation from freezing usually turns into excess liquid once defrosted. Liquid fillings and pies don’t go together! The best way to remove all excess liquid is to place the filling in a colander.

  • You can thaw the pastry in the fridge overnight so it’s ready to go when you are (make sure the sheets are separated by cling wrap, freezer or ziplock bags, and cover it all with a tea towel. Alternatively, if using from frozen, allow an extra 30 minutes before starting for pastry to thaw on the bench.
  • Sesame seeds are optional to add on top of the pies. You can also use poppy seeds or finely grated parmesan, depending on your preference and the filling you’re using.

This recipe is for making individual pies, but you can use the same method and principles for one larger pie as well.

This recipe cooks the pies in the oven, therefore you’ll need pie dishes or tins. You might be able to use a deep muffin tray… I haven’t tried that, but I think it would work! If you have a pie maker, I’ve found that the pies cook much faster but they tend to explode and fall apart (so I don’t recommend it).

Jump to Directions

Fillings

Duck ragu

My personal favourite! Whenever I make duck ragu, I always freeze a few cups’ worth to make pies with later.

Tip: For a cheesy twist, add some grated gruyere or grana padano to the top of the filling before encasing it with the puff pastry top.

Seafood chowder

This is another favourite, BUT be conscious that the chowder requires a little extra thickening to be a suitable pie filing.

  • If you’re making the chowder specifically as a pie filling, and assuming you don’t adjust the quantity, add an extra 2 tablespoons of flour in step 1.
  • If you have leftovers (about 1/3 to 1/2 of the original quantity) that you need to thicken:
    • Bring back to a gentle simmer and scoop about 1/2 a cup of the chowder out in a measuring jug or mug.
    • Add 1 tablespoon of cornflour or cornstarch, and mix vigorously with a spoon.
    • Once the mixture is thick and gluggly, but with no obvious lumps from the cornflour/cornstarch, scoop it all into the remaining chowder and continue simmering until it’s incorporated.

Note: Seafood chowder pies are best made with fresh chowder (not frozen), due to the presence of seafood.

Bolognese

A classic pie filling! Make sure you scoop out the thicker/less watery leftovers for pie filling; use a slotted spoon or sieve to get the best outcome. 

Another tip is to smother the bolognese filling with tasty cheese or parmesan before adding the puff pastry top.

Beef ragu

If bolognese is good, beef ragu is better! Cheese topping is optional, but encouraged.

Beef stroganoff

There’s rarely leftovers when I make stroganoff in my house, but on the odd chance there is, it’s delicious as a pie filling!

If you like your stroganoff topped with a dollop of sour cream, smear a teaspoon or two on top of the filling before you add the puff pastry top. It’ll give the whole pie an extra hint of creaminess.

Beef cheeks in red wine

Beef cheeks and pie is a match made in heaven! But, you will want to thicken the red wine sauce so it doesn’t run straight out of your pie after you take a bite!

  • If you’re making the beef cheeks specifically as a pie filling:
    • Firstly, you’ll most likely want to reduce the quantity by half (so 2 servings).
    • Add 2 tablespoons of flour after adding the mushrooms, and stir through before continuing with the recipe.
  • If you have leftovers (about 1/3 to 1/2 of the original quantity) that you need to thicken:
    • Bring back to a gentle simmer and scoop about 1/2 a cup of the red wine sauce out in a measuring jug or mug.
    • Add 2 tablespoons of cornflour or cornstarch, and mix vigorously with a spoon.
    • Once the mixture is thick and gluggly, but with no obvious lumps from the cornflour/cornstarch, scoop it all into the remaining sauce and continue simmering until it’s incorporated.

Directions

1Cook the pie bases

1. Remove your shortcrust pastry/pie crust from the fridge and set aside (covered with a tea towel) for about 15 minutes so it warms a little.

2. Pre-heat the oven to 180°C / 350°F fan-forced (200°C / 375°F conventional), and lightly grease or spray oil your pie dishes/tins.

3. Cut the pie bases from the pastry: place something about 1 inch larger than than the pie dishes on top of the pastry (for example, I use a cereal bowl). Run a knife around the bowl to cut your bases.

Tip: You may need to press sheets of the pastry together to form a larger sheet, or use the off-cuts so you have enough to cut all the bases. When the pastry is at room temperature, you can simply overlap the sheets slightly and press them together with your fingertips until they seal.

4. Set the leftover pastry aside and cover it with a tea towel (it’s needed later on).

5. Place the pastry bases in the pie dishes: this gets easier with practice! 

  • Hold the circular pastry sheet on opposite sides, and hold it over the pie dish.
  • Slowly lower it into the pie dish while bring your hands slightly closer together, as such ‘folding’ the pastry a little so it caves in at the bottom.
  • Very gently, use your fingertips or knuckles (if you have long nails) to press the pastry down into the base.
  • There’ll be several folds of the pastry at the top – press them down/together to make a consistently flat side all the way around the pie.

Tip: Don’t worry about appearance or evenness at this stage; the pastry is going to shrink during cooking, and this is just the first step.

6. Place a small sheet of baking paper or foil in the centre of each pie dish, and fill each at least halfway with pie weights, or rice.

7. Place the pie dishes on a lined baking tray, and place in the oven for 10-15 minutes. Meanwhile, whisk the egg in a small bowl and set aside.

8. Remove the tray from the oven, and remove the pie weights or rice and the baking paper or foil. If there are any holes or thin parts of the pie base, use the leftover pastry to patch them.

9. Brush the pastry bases with the whisked egg (set the remaining egg aside for the next step).

Tip: This helps to create a liquid-proof base for the pie filling, so the pies hold their shape and don’t break apart while you’re eating them. Depending on the filling, you can also add a thin layer of breadcrumbs over the bottom or a thin layer of cheese to create an additional barrier (both optional).

10. Return the tray to the oven for a further 5 minutes.

2Add the filling and tops

1. While the pies are in the oven, cut the pie tops from the puff pastry. 

Tip: Use another pie tin as a guide to cut the tops the exact right size. Alternatively, a little bigger is better than a little smaller, since pastry shrinks in the oven.

2. Remove the pies from the oven, and fill with your chosen filling (it can be cold or at room temperature, but I wouldn’t recommend super hot since it’s going to cook further in the oven). 

Tips:

  • Make sure the filling is not too watery (the best way to remove excess liquid is to place the filling in a colander).
  • The puff pastry top will balloon slightly during cooking so you want to fill the pie bases up flush to the very top.

3. Brush the whisked egg on the side of the pastry base, one pie at a time (because it dries fast). Then, place a puff pastry top on top and use a fork to push down all around the sides.

Tip: It may not feel like the fork is sealing the top properly, but they will stick during cooking.

4. Repeat until all pies have tops. Then, cut at least 4 vents into the tops of the pies to release air during cooking (otherwise the pies may burst).

5. Brush the egg over the top of the pastry, then sprinkle with sesame seeds.

6. Return the pies to the oven for 1 hour, or until the tops are deep golden brown.

Tip: You want the tops to be a deep brown, not just slightly golden.

7. Remove the pies from the oven and allow to cool in the pie dishes for 5-10 minutes.

8. Remove the pies from the pie dishes (they should release easily with a butter knife or fork), and set aside for another 5-10 minutes before eating, because they’ll be hot!

Tip: These actually reheat surprisingly well; store cooked pies in the refrigerator, and place them back inside the pie dish to re-heat in the oven. They don’t overcook from reheating, either! So I make a batch of pies on the weekend to re-heat throughout the week.

Wine pairing

I suggest pairing the wine based on the pie filling you choose. However, I’ve suggested a few staples that should be good with any filling. That includes Chardonnay, Merlot or Cabernet Sauvignon.