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Savoury Pie

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 single pies


  • 180 g plain flour
  • 100 g butter
  • 40 ml cold water
  • leftover stew or casserole
  • 1 egg


  • Sieve the flour into a bowl
  • Cube the butter and add to the flour.
  • Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
  • Using a knife, stir in just enough of the cold water to bind the dough together
  • Let the dough to rest in the fridge for 30 minutes.
  • Preheat the oven to 180 C.
  • Grease your individual pie dishes.
  • Remove the pastry from the fridge and roll out.
  • Cut the pastry so that it fits the pie dishes and then lie each pie dish
  • Fill with your leftover stew and then put a pastry lid on top of each dish
  • Seal the pastry lid to the rest of the pastry and brush with a beaten egg to glaze. Make sure you pierce the pastry to allow the steam to release.
  • Bake in an oven for 30 minutes or until the pastry to baked and golden