Hot Water Pastry Pies

Hot Water Pastry Pies
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This is an excellent way to use up cooked chicken etc and, depending what you put in the filling, each pie is unique. If short of filling put in a few hard boiled eggs and make your own Gala pie.

Hot Water Pastry Pies

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium


  • 240g plain flour
  • 110g marge
  • 100ml boiling water
  • 1 tsp salt
  • 454g sausagemeat
  • 2 tbsp of chilli jam of chutney
  • 100g of cooked chicken or other meat (optional)


  1. Heat the oven to 190C. In a large bowl mix the sausagemeat with the chilli jam and any cooked meats you are using.

  2. Put the marge and water in a pan and heat until the marge has melted. Pour in the flour and salt and mix briskly with a wooden spoon until well combined.  Take a 1lb lined loaf tin and press 2/3 of the warm pastry along the bottom and sides trying to keep the pastry thickness as even as possible. Spread the meat mix evenly in the pastry casing and use the remaining 1/3 of pastry to make a lid for the pie, crimp the edges and brush the top with beaten egg to glaze. Cook in the oven for about 1 hour 10 minutes. Leave to cool in the tin for about 30 minutes and then remove from the tin. Can be eaten hot or cold.


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