The Great Australian Bake Off

This pie recipe is what dreams are made of! Try it for yourself.


  • Pastry

  • 500g premium plain flour

  • 250g salted butter room temp

  • Chilled water with a squeeze of lemon juice

  • 1 lemon

  • 30g salted butter, for greasing

  • Brown Chicken Stock

  • 1 large (size 18+) chicken

  • 1 large onion skin left on and quartered brown

  • 1 large carrot cut into chunks

  • 2 sticks celery cut into chunks

  • Fresh thyme

  • ¼ tsp white peppercorns

  • Sea salt flakes, to season

  • Chicken Sauce Base 

  • Brown chicken stock

  • 3 tbsp cake flour

  • 3 tbsp unsalted butter

  • Freshly grated nutmeg

  • Fine White pepper

  • 1/4 cup cream pouring

  • 1/2 cup white wine

  • Filling

  • Reserved chicken meat, diced

  • 2 rashers streaky bacon finely diced

  • 1 medium carrot peeled and fine diced

  • 1/2 cup frozen peas

  • 1 potato peeled and fine diced

  • 1 cob sweet corn washed and kernels removed

  • A little unsalted butter

  • Egg Wash

  • Whisk 1 egg, a splash of milk and a pinch of salt

  • ¼ cup white sesame seeds

  • Equipment

  • 6 individual non-stick pie tins; 7.5cm base measurement; 11cm top measurement; 3.5cm deep


  • Pastry:

  • 1.

    Grease pie tins well with butter

  • 2.

    Mix flour and butter using stand mixer and beater attachment until butter fully incorporated

  • 3.

    With mixer on low speed, gradually add about a tbsp of acidulated water until mass forms (about 4 or 5)

  • 4.

    Flatten and shape into disc and wrap in plastic

  • 5.

    Refrigerate for at least 30 minutes before using

  • Brown Chicken Stock:

  • 1.

    Joint the chicken

  • 2.

    Remove the meat from the thigh and leg bones reserving the breasts in the fridge

  • 3.

    With the heel of the knife or meat cleaver, break carcase, defleshed bones, and wings into small pieces

  • 4.

    Add skin to a large pot over high heat to render down some of the fat before adding bones

  • 5.

    Stir over high heat to colour then add remaining ingredients

  • 6.

    Continue to cook until well caramelised

  • 7.

    Cover with boiled water and reduce while preparing filling ingredients

  • Chicken Sauce Base:

  • 1.

    Heat a large pot and sweat the onions in the butter and caramelise slightly

  • 2.

    Add the flour and cook out to a caramel/blonde roux is achieved

  • 3.

    Add wine while stirring constantly until smooth paste then gradually add brown chicken stock a cup at a time until a thick, homogenous sauce is achieved

  • 4.

    Add the cream and seasonings

  • 5.

    Reduce further while preparing the veg

  • Filling:

  • 1.

    In a separate pot, heat a little more butter

  • 2.

    Add the bacon and render out the fat

  • 3.

    Add carrots and corn and cook for about 5 minutes to soften

  • 4.

    Add peas and a little stock if required

  • 5.

    Add potato and cook another 5 minutes

  • 6.

    Add chicken sauce base and combine

  • 7.

    Add chicken meat and cook until just done (about 3-4 minutes)

  • 8.

    Quickly cool filling in large gastro pan (over cold water bath if time limited)

  • Assembly:

  • 1.

    Preheat oven to 200C

  • 2.

    Roll out pastry to 3mm thick

  • 3.

    Cut circles just large enough to fit pie tins

  • 4.

    Cut extra circles using top of tin as template to create lids cutting a steam vent in the centre of each

  • 5.

    Line tins leaving a little overhang

  • 6.

    Fill shells with cooled filling to leave a 5 mm band of pastry around the top

  • 7.

    Brush around the lips of pastry shells with egg wash

  • 8.

    Press on lid and crimp edges firmly to seal

  • 9.

    Brush liberally with egg wash

  • 10.

    Sprinkle with sesame seeds

  • 11.

    Bake for 25 minutes

  • 12.

    Cool slightly on racks for a couple of minutes before carefully removing tins. Serve.


This recipe has not been edited or tested by the Bake Off Food Department.

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