Savoury Pies

Savoury pies are hearty and versatile, so they pair well with:

• Mashed potatoes – A classic, creamy side.

• Roasted or steamed vegetables – Think carrots, green beans, or Brussels sprouts.

• Simple green salad – A light, refreshing contrast to rich pastry.

• Gravy or sauce – Especially good with meat pies like steak & ale or chicken pot pie.

• Pickles or chutneys – Add a tangy bite to balance flavors.

• Bread or rolls – Useful for soaking up extra filling or sauce.

To keep the crust crisp and filling evenly heated:

• Whole pie:

  • Preheat oven to 350°F (175°C).

  • Cover loosely with foil to prevent over-browning.

  • Heat for 20–30 minutes, or until hot in the centre (use a thermometer if needed—165°F/74°C is safe).

• Individual slices or small pies:

  • Oven: Bake uncovered at 350°F for 10–15 minutes.

  • Avoid microwaving if possible, as it can make the crust soggy. If needed, microwave in short bursts and crisp up in the oven or air fryer afterward.

A thick filling prevents soggy crust and keeps the pie structurally sound:

• Roux (butter + flour): Classic base for creamy or gravy-style fillings (e.g., chicken pot pie).

• Cornstarch or flour slurry: Mix with cold broth or water and stir into hot filling to thicken.

• Mashed potatoes or pureed vegetables: Natural thickeners that add texture and flavor.

• Simmer to reduce: Let the filling cook down on the stovetop before adding it to the crust to remove excess liquid.

• Cool before assembling: A cooled filling thickens further and prevents a soggy bottom.