The Great Australian Bake Off

Not your average humble pie! These flavoursome pastry delights are a must try.


  • Rough Puff

  • 500g plain bakers’ flour

  • Pinch salt

  • 350g butter, diced

  • 2 tsp lemon juice

  • 240ml water

  • Extra flour for rolling

  • Shortcrust

  • 450g plain bakers’ flour

  • Good pinch salt

  • 230g butter

  • 120ml water

  • Extra flour for rolling

  • Egg wash

  • 1 egg yolk

  • ¼ cup milk

  • Chicken Filling

  • 2 tbs olive oil

  • 2 garlic cloves

  • 2 onion ecshallots

  • 1 small birdseye red chilli

  • 2 tbsp lemon thyme leaves

  • 2 tbs thyme leaves

  • 600ml cooking cream

  • 2 tbs brown sugar

  • Juice of 3 lemons

  • 2 tsp salt

  • 900g skinless chicken breast fillets

  • 3 tbs cornflour, wheaten

  • 6 tbs water

  • 6 thyme sprigs to garnish

  • Equipment

  • 6 x pie tins – top 11cm, base 7.5 cm


  • 1.

    Pre heat oven to 220°C

  • Rough Puff:

  • 1.

    Coat butter in flour & salt

  • 2.

    Add lemon juice and water

  • 3.

    Mix together.  Turn onto floured board and knead lightly. Roll into a rectangle. Fold in 3 and wrap in cling wrap.  Freeze for 10 minutes. Repeat rolling process 2 more times.  Wrap in cling wrap and freeze a further 10 -15 minutes.

  • Shortcrust:

  • 1.

    Rub butter into flour & salt until mixture resembles fine breadcrumbs.  Add water and mix until a dough forms.  Turn onto floured board and knead until a smooth ball forms.  Wrap in cling wrap and refrigerate for 30 minutes.

  • For the Filling:

  • 1.

    Dice chicken fillets.

  • 2.

    Heat oil in large saucepan.  Sauté chopped garlic, onion shallots and chilli for a couple of minutes.  Add diced chicken and cook for about 5 minutes. 

  • 3.

    Add chopped thymes, cooking cream, lemon juice, brown sugar and salt.  Simmer for 10 minutes. Combine cornflour and water.  Add to chicken mix and stir for a few minutes allowing flour to cook out and mixture to thicken.  Place mixture in a bowl and put in freezer to speed up cooling process.

  • 4.

    Heat a metal baking tray in oven (will help heat to prevent soggy bottoms).

  • To Assemble:

  • 1.

    Roll out short crust pastry to fit over 6 small pie tins (– top 11cm, base 7.5 cm). Fold over rolling pins and drape over tins.  Using a small amount of dough push dough pastry into tins. Brush edges of pastry with egg wash.  Roll out rough puff to fit over pie tins.  Fill pies with chicken filling (will be some left over to use at a later date).

  • 2.

    Drape puff pastry over rolling pin, drape over filled pies.  Push down to seal. Using a sharp knife, cut around tops of pies.  Using your thumb and finger crimp edges of pastry together.  Brush tops with egg wash.  Sprinkle with thyme leaves.

  • 3.

    Place on pre-heated tray

  • 4.

    Bake at 220°C for 18 minutes. Reduce heat to 180°C and bake a further 15 minutes

  • 5.

    Turn out of tins and garnish with sprigs of Thyme.

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 348kj
  • Fat Total 22g
  • Saturated Fat 13g
  • Protein 10g
  • Carbohydrate 26g
  • Sugar 2g
  • Sodium 179mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99


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