Savoury Pie Recipes for Every Occasion

Few things are as inviting as a savoury pie with golden pastry and a rich, flavourful filling. From traditional steak and kidney to creamy chicken, curried mince and vegetable combinations, there are plenty of ways to make a pie worth sitting down for. Whether you're planning a family supper, preparing lunch for the weekend or looking for something to share, these savoury pie recipes offer inspiration for different tastes and occasions.

1. Classic Steak and Kidney Pie

Serves: 4–6
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes

Ingredients
500g beef stewing steak, cubed
250g beef kidney, trimmed and chopped
1 onion, chopped
2 tbsp flour
2 cups beef stock
1 tbsp Worcestershire sauce
1 tsp fresh thyme
1 sheet puff pastry
1 egg, beaten
Salt and black pepper to taste

Method
1. Preheat the oven to 180°C.
2. Toss the beef and kidney in flour, seasoning with salt and black pepper.
3. Brown the meat in a large ovenproof pot, working in batches if necessary.
4. Add the onion and cook until softened.
5. Stir in the beef stock, Worcestershire sauce and thyme.
6. Cover and cook in the oven for approximately two hours, or until the meat is tender and the gravy has thickened.
7. Transfer the filling to a pie dish and allow it to cool slightly.
8. Cover with puff pastry, pressing the edges to seal. Cut a small vent in the centre and brush the pastry with beaten egg.
9. Bake for 25–30 minutes until the pastry is puffed and golden.

2. Creamy Chicken and Mushroom Pie

Serves: 4
Prep Time: 20 minutes
Cook Time: 30–35 minutes

Ingredients
400g cooked chicken, shredded
250g mushrooms, sliced
1 small onion, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
1 cup chicken stock
½ cup cream
1 tsp fresh thyme
1 sheet puff pastry
1 egg, beaten
Salt and black pepper to taste

Method
1. Preheat the oven to 200°C.
2. Melt the butter in a pan and cook the onion and mushrooms until softened and lightly browned.
3. Add the garlic and thyme, then cook for another minute.
4. Stir in the flour and cook briefly before gradually adding the chicken stock.
5. Add the cream and simmer until the sauce thickens.
6. Fold in the cooked chicken and season to taste. Allow the filling to cool slightly.
7. Spoon the mixture into a pie dish and cover with puff pastry.
8. Trim the edges, cut a small vent in the top and brush with beaten egg.
9. Bake for 25–30 minutes until the pastry is golden and crisp.

3. Traditional Steak and Ale Pie

Serves: 4–6
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes

Ingredients
700g beef chuck, cubed
1 onion, chopped
2 carrots, diced
2 tbsp flour
330ml ale
1 cup beef stock
1 tbsp tomato paste
1 tsp dried thyme
1 sheet puff pastry
1 egg, beaten
1 tbsp oil
Salt and black pepper to taste

Method
1. Preheat the oven to 160°C.
2. Heat the oil in an ovenproof pot and brown the beef in batches.
3. Add the onion and carrots, cooking until the onion begins to soften.
4. Stir in the flour and tomato paste, then gradually pour in the ale and beef stock.
5. Add the thyme, salt and black pepper.
6. Cover and cook in the oven for approximately two hours, until the beef is tender and the gravy has reduced.
7. Transfer the filling to a pie dish and allow it to cool.
8. Cover with puff pastry, seal the edges and cut a small vent in the top.
9. Brush with beaten egg and bake at 200°C for 25–30 minutes until golden.

4. Spinach and Feta Pie

Serves: 6
Prep Time: 20 minutes
Cook Time: 35–40 minutes

Ingredients
500g fresh spinach
200g feta cheese, crumbled
3 spring onions, sliced
2 eggs, beaten
2 tbsp fresh parsley, chopped
1 tsp dried dill
6 sheets filo pastry
3 tbsp melted butter
Black pepper to taste

Method
1. Preheat the oven to 180°C.
2. Wilt the spinach in a pan, then allow it to cool and squeeze out as much liquid as possible.
3. Chop the spinach and combine it with the feta, spring onions, eggs, parsley, dill and black pepper.
4. Brush a baking dish with melted butter and layer in three sheets of filo pastry, brushing each lightly with butter.
5. Spread the spinach mixture evenly over the pastry.
6. Layer the remaining filo sheets over the filling, brushing each with butter.
7. Tuck the edges into the dish and score the top lightly into portions.
8. Bake for 35–40 minutes until the pastry is crisp and golden. Allow to rest briefly before slicing.

5. Curried Mince Pie

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients
500g beef mince
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp curry powder
½ tsp ground cumin
1 tbsp tomato paste
½ cup beef stock
1 tbsp chutney
1 sheet puff pastry
1 egg, beaten
1 tbsp oil
Salt and black pepper to taste

Method
1. Preheat the oven to 200°C.
2. Heat the oil in a pan and cook the onion until softened.
3. Add the garlic, curry powder and cumin, stirring for about a minute until fragrant.
4. Add the mince and cook until browned, breaking up any large clumps.
5. Stir in the tomato paste, beef stock and chutney.
6. Simmer until the liquid has reduced and the filling is thick. Season to taste and allow it to cool.
7. Spoon the mince into a pie dish and cover with puff pastry.
8. Seal the edges, cut a small vent in the top and brush with beaten egg.
9. Bake for 25–30 minutes until the pastry is golden and crisp.

6. Butternut, Caramelised Onion and Goat's Cheese Pie

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 40–45 minutes

Ingredients
500g butternut, peeled and cubed
2 red onions, thinly sliced
150g goat's cheese, crumbled
1 sheet puff pastry
1 tbsp olive oil
1 tsp fresh thyme
1 tbsp balsamic vinegar
Salt and black pepper to taste

Method
1. Preheat the oven to 200°C.
2. Toss the butternut with olive oil, thyme, salt and black pepper. Roast for 20–25 minutes until tender and lightly browned.
3. Meanwhile, cook the onions in a pan over low heat until soft and caramelised, stirring regularly.
4. Stir the balsamic vinegar into the onions and cook for another minute.
5. Place the puff pastry on a lined baking tray and lightly score a border around the edge without cutting all the way through.
6. Spread the onions over the pastry, then arrange the roasted butternut on top.
7. Scatter the goat's cheese over the filling.
8. Bake for 20–25 minutes until the pastry is puffed and golden.

7. Bacon, Leek and Cheddar Pie

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 35–40 minutes

Ingredients
200g bacon, chopped
2 leeks, thinly sliced
1 tbsp butter
2 eggs
½ cup cream
1 cup grated mature cheddar
1 sheet shortcrust pastry
Black pepper to taste

Method
1. Preheat the oven to 180°C.
2. Line a pie dish with the shortcrust pastry and prick the base lightly with a fork.
3. Line the pastry with baking paper and baking beans, then blind-bake for 10 minutes. Remove the paper and beans and bake for another five minutes.
4. Fry the bacon until lightly crisp, then set aside.
5. Melt the butter in the same pan and cook the leeks until soft.
6. Whisk the eggs and cream together, then stir in the cheddar, bacon, leeks and black pepper.
7. Pour the filling into the pastry case.
8. Bake for 25–30 minutes until the filling is set and lightly golden. Leave to rest for a few minutes before slicing.

Tips for Better Savoury Pies

A good filling and well-baked pastry make all the difference. Keep these points in mind when preparing your own savoury pies:

• Cool the filling first: Adding hot filling to pastry can soften the fat and make the crust difficult to handle.
• Reduce excess liquid: Cook mushrooms, spinach and sauces properly so the filling doesn't make the pastry soggy.
• Season as you cook: Taste the filling before assembling the pie and adjust the herbs, spices and seasoning.
• Brush the pastry with egg: This helps create an attractive golden finish.

A Pie for Every Table

Savoury pies can be traditional, rich and hearty or filled with vegetables and cheese. Slow-cooked beef is ideal for a weekend meal, while spinach and feta or roasted butternut make excellent alternatives for lunch. Once you have a filling you enjoy and pastry baked to a golden finish, you can adapt the ingredients to suit the occasion and make the recipe your own.

Browse The Orchard Farmstall's recipe collection for more inspiration, or skip the baking and order one of our delicious pies online today.