How to Prepare a Meat Pie Fill


  • 200g rich gravy mix
  • 200g cornflour
  • 700mls tap water


  1. Large dice your brown onion. Place a medium heavy bottom cooking pot on high heat on the stove and add the vegetable oil.
  2. Once the oil is hot, add the onions and fry off until brown, then add 1kg of the diced beef or lamb and brown off well. Add the remainder of the diced meat and further cook off for 10 minutes.
  3. Add the hot water, Worcestershire sauce, soy sauce, beef booster, paprika, salt & pepper and stir in until all the ingredients are combined.
  4. Simmer your meat pie mix for 60 minutes.
  5. Mix the gravy mix, cornflour, and 700mls of tap water with a whisk until a smooth paste, then whisk into the simmering meat pie mix.
  6. Cook out the gravy mix and cornflour for 2 minutes then turn off heat and let the meat pie mix sit until cool, then place in coldroom/ refrigerator. 
  7. Preheat your oven to 210-215°C. Place Savoury Pie Shells and Puff Pastry Tops onto a baking tray to thaw to room temperature.
  8. Take pie mixture out of the fridge and bring to room temperature before filling the pie shells. 
  9. Once pie shells have thawed, fill each shell with room temperature pie filling (take care not to over fill the shells or allow any fill in between the pastry and the foil, as this will cause the pastry to stick to the foil, and prevent the pastry from baking evenly). 
  10. Submerge puff tops in a bowl of water briefly to wash away any excess rice flour (this ensures the pie top seals to the pie bottom).
  11. Place puff tops on pie shells and press firmly around the edge of the pie to seal.
  12. Glaze pie top with milk/ egg if desired.
  13. Cut two small air holes into the pie lid using a pair of scissors to release steam during the cooking process.
  14. Bake in pre-heated 210-215°C oven for approximately 18-20 minutes.

*Please note the above oven temperatures and baking times are a guide only.

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