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Savoury pies are rib-sticking comfort food. They're not difficult to prepare when using purchased pastry doughs, as in the first two recipes. For added convenience, the fillings can be made the day before and refrigerated overnight. The pies can then be assembled quickly.
Beef pies (pictured)
This recipe comes from food stylist Rachael Macchiesi.
2 blocks (375 grams each) purchased short-crust dough
4 sheets (20cm x 20cm each) purchased puff pastry
1 egg whisked with 30ml water, for the egg wash
For the filling:
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