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Expert Guide > Expert guide to savoury pies
Expert guide to savoury pies
It's hard to beat a freshly baked pie and making your own is easy
when you know how. Just follow food editor Michelle Southan's guide
- it's full of top tips and handy step-by-step techniques. Pick up a copy of June Good Taste for some tasty pie recipes.
Whether you regard it as a national treasure or not, there's no doubt that Aussies love meat pies - we currently buy about 260 million
a year! While the classic beef variety is still popular, meat pies have
changed quite a lot from ones our early settlers crafted from mutton. These days you'll find flavours as diverse as Moroccan lamb and Thai green chicken curry.
Baking your own pies at home has never been easier and it's so rewarding. All you need are a few kitchen essentials, some ready-rolled puff or shortcrust pastry and this handy guide - it has everything from helpful hints to tricks and easy step-by-step techniques.
How to make individual pies
Individual pies are made in small metal pie tins, using shortcrust pastry on the base and puff pastry on top. Here's how to do it.
1. Line round pie tins with shortcrust pastry, allowing sides to overhang. Brush the edges of the pastry with egg. The egg seals the top and bottom layers
read on below advertisement
of pastry so the filling doesn't escape.
2. Divide cooled filling evenly among pastry cases. If the filling is hot, the pastry will go soggy. Top the pies with puff pastry and trim excess. Use a fork to press the edges to seal.
3. Brush the pies with egg. Cut a small cross in the top of each pie. This allows steam to escape and helps the pies rise evenly. If the steam is trapped inside, the pastry will go soggy.
How to make a family pie
Family-sized pies are easy to make, because you don't have to line the base of the dish with pastry. Here's how to get the best results.
1. Roll out pastry to 2cm larger than the top of a round pie dish. Place pie dish, top-side down, on the pastry. Use it as a guide to cut a 1cm-wide strip from edge of the pastry. Reserve pastry strip.
2. Spoon cooled filling into the dish. Place a pie funnel in the centre, if desired. Brush edge with egg to help the pastry stick to the dish. Line edge of dish with the pastry strip. Brush with egg.
3. Cut a cross in the centre of the disc. Place on top of the dish. Press the edges to seal. Use a knife to create ridges around the edge at 1cm intervals. This helps the pastry rise evenly.
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when you know how. Just follow food editor Michelle Southan's guide
- it's full of top tips and handy step-by-step techniques. Pick up a copy of June Good Taste for some tasty pie recipes.
Whether you regard it as a national treasure or not, there's no doubt that Aussies love meat pies - we currently buy about 260 million
a year! While the classic beef variety is still popular, meat pies have
changed quite a lot from ones our early settlers crafted from mutton. These days you'll find flavours as diverse as Moroccan lamb and Thai green chicken curry.
Baking your own pies at home has never been easier and it's so rewarding. All you need are a few kitchen essentials, some ready-rolled puff or shortcrust pastry and this handy guide - it has everything from helpful hints to tricks and easy step-by-step techniques.
How to make individual pies
Individual pies are made in small metal pie tins, using shortcrust pastry on the base and puff pastry on top. Here's how to do it.
1. Line round pie tins with shortcrust pastry, allowing sides to overhang. Brush the edges of the pastry with egg. The egg seals the top and bottom layers
read on below advertisement
of pastry so the filling doesn't escape.
2. Divide cooled filling evenly among pastry cases. If the filling is hot, the pastry will go soggy. Top the pies with puff pastry and trim excess. Use a fork to press the edges to seal.
3. Brush the pies with egg. Cut a small cross in the top of each pie. This allows steam to escape and helps the pies rise evenly. If the steam is trapped inside, the pastry will go soggy.
How to make a family pie
Family-sized pies are easy to make, because you don't have to line the base of the dish with pastry. Here's how to get the best results.
1. Roll out pastry to 2cm larger than the top of a round pie dish. Place pie dish, top-side down, on the pastry. Use it as a guide to cut a 1cm-wide strip from edge of the pastry. Reserve pastry strip.
2. Spoon cooled filling into the dish. Place a pie funnel in the centre, if desired. Brush edge with egg to help the pastry stick to the dish. Line edge of dish with the pastry strip. Brush with egg.
3. Cut a cross in the centre of the disc. Place on top of the dish. Press the edges to seal. Use a knife to create ridges around the edge at 1cm intervals. This helps the pastry rise evenly.
next page »
