These veggie pot pie pasties are the perfect picnic-friendly alternative to the traditional veggie pot pie - pick them up and eat them with your hands!

This beef pot pie features a hearty, slow-simmered beef stew filling topped with a flaky puff pastry crust, making for an extra cozy meal!

The Cornish pasty is a pocket meal that combines beef and vegetables in a shortcrust dough that's baked until golden brown. This traditional British recipe is as authentic as it gets.

A basic and easy recipe for homemade pasties. These are happily eaten by my kids cold in their lunch box too!

Inspired by Cornish Pasties, this savory herbed beef pasty recipe features meat and vegetables in a flaky, buttery crust. It's the perfect hand-held portable meal, and is surprisingly easy to make!

Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!

This butter chicken pot pie with buttery puff pastry is going to be your new favorite cozy, comforting dinner recipe.

This wonderful smokey, rich and creamy beef stroganoff recipe is a spectacular dinner when served over steamed rice or fresh pasta. The quantities in this recipe will easily serve four as a main meal and leave enough for four ten-centimetre pies for lunch the next day.

A traditional Cornish Pasty is what Americans know as a hand pie, filled with very simple ingredients it is hard to believe just how much flavour these beef pies have!

As seen on Rick Stein's Cornwall - try Rick's proper Cornish pastry recipe at home. Great if you haven't visited Cornwall for a while and miss the delights of a pasty. Happy cooking.

If you can’t be bothered pre-baking pastry cases, you can just cut circles of puff pastry and place some of the filling on one half. Fold over and press the edges together, then bake at 200°C for 25 minutes.

Not all pies are for your sweet tooth.

I am very excited to announce a delicious new series starting on the blog today! If you follow me on Twitter or Facebook then you probably would have seen the teaser I posted last week. In the seri…

Recipe video above. Aussies love a good meat pie. We love the hand-held ones because we get the whole thing to ourselves. But when you've got sharing vibes, this Family-size Meat Pie is the one you pull out. Shortcrust base, slow cooked fall-apart chunks of beef smothered in a rich gravy with a golden puff pastry lid.It's knee-shatteringly good comfort food!Workflow - I usually make the filling the day before, then refrigerate overnight. Then I do everything else on the day of serving.

Two of my favorite comfort foods combined into one irresistible dish— traditional pot pie meets chicken coconut curry. I have rarely been as excited about any dish as I was about this coconut curry chicken

This post is dedicated to the crust lovers of the world.

Skip the corner bakery and make your own perfect pies at home. Whether you prefer a classic mince meat pie or an upper crust variety – perhaps shepherd’s pie, chicken and leek or creamy fish, we have a recipe for your cravings. Make...

My Creamy Chicken Pie recipe with buttery pastry, a rich and tender chicken filling and creamy sauce makes a fantastic family meal. Make in advance and reheat for a super simple dinner. One of my favourite easy dinners, this is pure comfort food.

You can't beat these delicious chicken and sweetcorn pies, you can make them individually or as one big family sized pie.

Erica, Todd and I have our allegiances– I adamantly believe that Los Angeles has far superior Mexican food and ramen than in San Francisco and Erica and Todd could go on and on about the Bay Area’s great bakeries and Berkeley Bowl. Even though we can sometimes get into that LA vs. SF rivalry, there’s one thing we […]

Rich, meaty steak and mushroom stew topped with golden, flaky pastry. This steak and mushroom pot pie is the quintessential comfort food.

I love making pie, I somehow feel that I am connecting with my mom and my gran who made pies on a weekly basis. It is like a labor of love for your husband and children and let’s face it spending a whole morning in the kitchen making pastry while the meat is slowly cooking […]

A comforting family dish to get in the freezer, ready for when you fancy a day off from cooking over the holidays. Or, if you’d rather, make it between Christmas and New Year using leftover roast turkey instead

Sadly, petrol stations and corner shops haven’t done this humble pie’s reputation any good at all. Real pork pies are wonderful things and well worth the effort that goes into making them. A few prunes are a good pork pie additional – they complement the meat beautifully, giving it a subtle sweetness.

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Is there anything more delicious and satisfying than a tasty homemade pie with rich, meltingly tender beef and crispy puff pastry? I just love them. The cooking time may seem a little long, but after 15 minutes you walk away and let the oven (or slow cooker) do the rest of the work. The filling keeps for a week in the fridge, so you can make it in advance then all you need to do it put it in a pie dish, pop pastry on the top and you have a fabulous meal in under an hour! For a healthier option, add fluffy mashed potato on top instead of pastry. Ingredients Steak filling 600g Quality Mark stewing steak or gravy beef, cut into bite sized chunks Sea salt and freshly ground pepper 3 tablespoons plain flour Extra virgin olive oil, for frying 1 onion, finely chopped 4 cloves garlic, finely chopped 2 tablespoons tomato paste 500ml beef stock (I prefer the stock in pouches from the meat/fridge section of the supermarket) 250g button mushrooms, chopped 2 teaspoons brown sugar 1 ½ cups grated carrot 1 celery stick, including leaves 2 tablespoon chopped fresh thyme 1 bay leaf 1 teaspoon paprika To assemble Sliced cheddar cheese 1-2 sheets frozen flaky puff pastry 1 egg, lightly beaten with ¼ cup milk Method Preheat oven to 150C. Season the beef and shake in a bag with the flour to coat. Heat 1 tablespoon of olive oil over a high heat in a large deep ovenproof pan. Brown the beef in batches, transfer to a plate and set aside. You may need to add a little more oil for each batch. Add another tablespoon of olive oil to the pan over medium heat and add the onion and garlic. Cook for 4-5 minutes to soften. Turn up the heat; add tomato paste and cook, stirring, for another few minutes. Add the stock, mushrooms, sugar, carrot, celery, thyme, bay leaf, paprika and the seared beef. Mix gently to combine. Cover the pan tightly with foil or a lid (or transfer to an ovenproof casserole dish if your pan isn’t ovenproof) and cook in the oven for 2 ½-3 hours (or transfer to a slow cooker and cook on low for 6-8 hours). Taste and season with salt and pepper if needed. Leave the mixture to cool slightly then remove the celery stick. Increase the oven to 190C. Fill 4-6 ramekins (or one large pie dish lined with pastry) with the beef filling, then place a couple of cheese slices on top of each. Top with a circle of pastry, seal and crimp the edges. Brush the top of the pies with the egg wash and prick a couple of steam holes in the pastry. Bake for about 20 minutes or until the pastry is cooked and golden brown. Cool for 5-10 minutes before serving as they will be very hot. Serve the pies with tomato relish/tomato sauce and a fresh seasonal green salad.

Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!

Bringing together two of Britain’s favourite dishes – pasties and curry! Cornish pasties are a proper classic. Add in some wicked spices and less traditional veg for the filling and you've got a real treat.

Chicken & camembert pot pies: A winning dinner for busy cooks: looks flash, tastes wonderful, little effort

Delicate, spiced pastry packed with curried chicken thighs and vegetables.

Chicken & Leek Pasties…YUM! The origins of the pasty (pronounced pass-tee) are unclear, but it is most usually associated with Cornwall, England not Ireland. However, I ate my first pasty…

A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day.

This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.

Simple Simon met a pieman going to the fair. Said Simple Simon to the pieman, "Let me taste your ware!" My Todd is a real "Pie" ma...