17 sweet and savoury ways with pies

By TASTE, 14 July 2017

Ah, pie. It’s the comfort food that ticks all the right boxes. Whether sweet or savoury is your preferred flavour, they’re the obligatory padkos on any roadtrip. They’re flaky and crisp, warm and satisfying – and the ultimate dish to whip on a chilly winter’s evening. Haul out the napkins: it’s going to get messy.

Regardless of whether you’re going sweet or savoury, this easy rough-puff pastry is a good place to start. The layers expand as the butter melts, which makes it light and oh-so airy.

Hot-water pastry is traditionally used for savoury pies as it can shaped by hand – perfect for crafting creative lattice tops. Pro tip: use duck fat for an even more savoury pastry.

Making a quiche or tart? Use a shortcrust pastry: it’s flaky perfection, and doesn’t puff up while cooking.

If making pastry from scratch doesn’t tickle your fancy, we highly recommend keeping a selection of pastry in your freezer. Woolies’ has done all the hard work for you and has a great range phyllo, all butter puff pastry sheets > and ready rolled puff pastry


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Like what you see? Discover 27 delicious reasons to have a roll of puff pastry in the freezer here and 11 ways with phyllo pastry here.

Browse more pie recipes here.


Article by TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.
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