The Best British Pie Recipes

By on 5th March 2014 (updated: 10th March 2020) in Cooking

A Freshly Baked Pie

Ah the pie; a true staple of classic British cuisine in all its glory. And what better way to celebrate this succulent dish than dedicating an entire week to cooking, eating and promoting the best pies around with British Pie Week?

Starting back in 2007, the festivities begin on the first Monday of March and last for a full 7 days. If you fancy cooking up something a little different at home over the next few days, there’s no better time to get involved than 2014’s British Pie Week.

Here at Ovenu we do love a good pie, that’s why we thought we’d share four of our most favourite and delicious recipes to whip up this year. There’s a little something in here that’s sure to tickle almost everyone’s fancy.

Tarragon Chicken Pie

Preparation & cooking time: 1 hour


  • Puff pastry
  • A few pinches of salt & pepper
  • A small bunch of chopped tarragon leaves
  • 1 can of sweetcorn
  • 1 pack of diced chicken breast
  • 800ml milk
  • 5 ½ tbsps. of plain flour
  • 2 tbsps. of butter
  • 5 sliced onion shallots



To begin, preheat the oven to 200°C (gas mark 5) and introduce your butter to a heated saucepan until melted. Add your sliced onions and cook for 10 minutes until they soften. Then tip in 5 ½ tbsps. of flour and mix thoroughly.

Slowly pour in the milk while continuously stirring to avoid any lumps forming. Once a mix has formed, bring it to boil until the sauce thickens.

Place your diced chicken in pan and simmer for 5 minutes until it’s cooked all the way through. Remember to check if poultry has been cooked correctly by cutting into it and looking for any pink colouring in the middle. Bring the pan away from the heat.

Now that your sauce is ready, add the tarragon leaves and sweetcorn while dusting with a few pinches of seasoning for a great flavour. Pour the contents into medium-sized dishes and leave to cool down.

Take your puff pastry and roll over a flour-dusted board. Once rolled, lay your pastry over the top of the dishes, making sure that every side is neatly tucked to contain the filling. Gently nick the surface for steam to escape and glaze with a lick of milk and another pinch of salt for good measure.

It’s now time to get your pie in the oven. Bake for around 20-25 minutes until the pastry is golden brown. Remove from the oven and allow to cool down before serving.

Steak and Kidney Pie

Preparation & cooking time: 2 hours (approx.)


  • 500kg chopped kidneys
  • 1kg diced beef
  • 1 chopped onion
  • 1 mashed garlic clove
  • 1 tbsp. olive oil
  • Mixed herbs, including rosemary
  • 100ml milk mixed with 1 egg
  • 1 glass red wine
  • A few pinches of salt & pepper
  • Puff pastry



Fry your chopped onion, garlic clove and herb mix. Add your beef strips and stir continuously until brown. Remove ingredients from the heat and place in a separate pot with 250ml water and your red wine.

Bring your mix to the boil to remove any excess fat and allow your casserole to simmer for around 1hr 20 until you have a thick sauce. If need be you can always add a little flour to speed things up.

Once your sauce is ready, set the oven to preheat at 190°C while you prepare the rest of your filling.

Next, fry up your chopped kidney beans using the olive oil, and allow to cool for around 10 – 15 minutes. Then bring your entire pie filling together into 2 medium-sized dishes.

Roll out 2 separate sheets of puff pastry to cover your dishes and then softly coat the top with your milk and egg mix. Make a tiny incision in the top for any hot steam to escape.
Bake for around 35 minutes until your pastry comes to a golden crisp.

Quorn Vegetarian Pie

Preparation & cooking time: 1 hour


  • Puff pastry
  • 300g Quorn mince
  • 1 chopped onion
  • 2 chopped carrots
  • 1 tbsp. vegetable oil
  • 80g peas
  • 350 ml vegetable stock
  • 1tbsp tomato puree
  • A few dashes of salt & pepper
  • 50ml milk



Fry all of your vegetables, except the peas, for a few minutes in an oiled saucepan until softened.

Then, add all your mince, peas, stock, tomato puree and seasoning and allow it to simmer for around 5-10 minutes to create a thick sauce.

Tip your mix into an oven proof dish and cover with a sheet of puff pastry. Using a brush, gently stroke the top of your pastry with milk for a great glaze.

Place the pie in a preheated oven at around 180°C (gas mark 4) and bake for 35 minutes until the topping is crisp and flaky.

Apple Pie

Preparation & cooking time: 1 hour


  • Pastry
  • 200g plain flour
  • 120g
  • 650g of chopped and peeled cooking apples
  • A dash of lemon juice
  • 100g white sugar
  • 1 tspn. ground cinnamon



Put your flour, butter and a pinch of sugar into a large bowl and rub together until the mixture begins to crumble.

Add a splash of cold water and mix together until your dough bonds together. Then you will need to wrap up the dough in cling film and chill in your refrigerator for 25 minutes.

Whilst the dough is cooling off, simmer your apples; combined with lemon juice, cinnamon sugar and water in a large pan until they become soft.

Empty all of your contents into a large dish and cover with your rolled dough pastry topping.

To finish, coat the top of your pie with a splash of milk and sprinkle over a generous dash of sugar for an even sweeter flavour.

Place the dessert in an already heated oven at 220°C (gas mark 7), cook for 25 minutes and voila, there you have it, a delicious apple pie.

Upon serving, why not add a little cream or custard for an even more delectable taste?


We hope you have found this post useful. If you have any fantastic recipes, then please feel free to head over to the Ovenu Facebook page and share them with us.

Image Credits:

Pie image courtesy of Bigstock

Rik Hellewell is the Founder & Managing Director of Ovenu and a member of the Approved Franchise Association. He established Ovenu in 1993, cleaning 4,000 ovens and proving his concept over five years before starting the franchise business. Since then he has helped over 200 franchisees achieve their dreams of running successful businesses of their own. Established for over 25 years, the Ovenu concept has proven successful across the UK, New Zealand, Australia and the USA.