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Savoury pie recipes from Arthur David

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Top 5 Savoury Pies For Your Menu – Pie Fillings To Die For          

Shopping Basket – Create These Dishes

In addition to our range of pastries, we have pre-made pie lids available to order for convenience:

  • Oval Pie Tops 6” x 4” – 13005
  • Large Oval Pie Tops 7” x 5” – 13006



  • Chorizo Sausage and Cider
  • Cooking Chorizo Sausages x 12 – 2772
  • Fresh Chicken Stock (2.5kg) – 13159
  • Plain Flour (16kg) – 8016
  • Strong English Mustard – 33064
  • Shortcrust Pastry Block – 9285


  • Butternut Squash and Spinach (v)
  • Butternut Squash – 365
  • Large Onions – 2011
  • Large Carrots – 610 or Carrots – Range
  • Chilli Flakes – 8935
  • Loose Spinach – 2472
  • Double Cream – 897
  • Filo Pastry –  8920



  • Game Pie
  • Large Onions – 2011
  • Garlic Loose Bulbs – 928
  • Bacon – 4131
  • Button Mushrooms – 1822
  • Fresh Beef Stock –13158
  • Plain Flour (16kg) – 8016
  • Redcurrant Jelly – 8501


If you serve pies on your menu, you’ll probably find they are one of the most popular dishes with your customers. Whilst some restaurants use a pie supplier, many strive to make their own but coming up with new and exciting flavours of pies can be a challenge.

To help you escape from steak, vegetable and chicken, here are 5 of our favourite savoury pie fillings for you to add to your menu.

Beef and Guinness

Beef and Guinness are a great combination for your pie filling, it’s warming, rich and intensely flavoursome – to make this filling:

  1. Brown your meat off in a large casserole dish with olive oil, add onions, cornish new potatoes, basil, carrots and fresh rosemary.
  2. Cook for a further 5 minutes then add Guinness and chopped tomatoes until meat is submerged (1 pint Guinness for a large batch).
  3. Simmer the mix for around 2:30hrs or until the meat is tender and starting to flake.
  4. Prepare your pastry and cook for around 45 minutes.

This filling works great in a full puff pastry casing but can also be cooked in a ramekin or small casserole dish and topped with a pastry lid!

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Chorizo Sausage and Cider

Sausage and cider are a classic combination and there are many sausage and cider festivals up and down the country celebrating this delicious pairing. This filling will be delicious in a shortcrust pastry pie:

    1. Chop your chorizo sausage into large chunks and cook, set aside once done.
    2. Gently simmer sliced apple until soft, gradually stir in chicken stock and your choice of cider, gradually add flour once the mixture begins to bubble.
    3. Add a dollop of mustard and stir well until a thick paste forms.
    4. Divide your sausages inbetween pie cases, top each generously with the cider paste and season. Cook for 30 mins then serve with apple sauce.

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Butternut Squash and Spinach (v)

Vegetarian pies rarely get more exciting than cheese and onion, get your guests talking with this delicious butternut squash and spinach pie – this mixture works great with filo pastry. For the filling:

    1. Add chopped squash, onions, carrots and chilli flakes to an ovenproof dish and cook until squash is tender.
    2. Separate filling into individual ramekins.
    3. Pan fry spinach with cream and salt and add to the filling.
    4. Top the ramekins with filo pastry, glaze with oil and oven bake for 15 minutes.

Rosemary Lamb With Feta Mash

Lamb is a beautiful meat in pies when cooked right, and the feta mash will be a delicious accompaniment. To make your filling:

    1. Start by browning off roughly chopped lamb in a large dish.
    2. Add diced onion, red onion and garlic, cook on a medium heat until soft.
    3. Add chopped potatoes, tomato paste and stock –bring to a simmer.
    4. Season well, add rosemary and leave on a low heat for 2 hours stirring occasionally.
    5. Divide lamb mixture between your pie cases, serve with creamy mash topped with crumbled feta.

Game Pie

Game is an ingredient that is so often overlooked as it is not ‘mainstream’ meats, game can be made up of pheasant, boar, hare and more. You can use any combination of game meat to make this filling:

    1. Brown your game meat with olive oil, leave to one side.
    2. Heat onions, garlic, bacon and button mushrooms in a pan for 5 minutes or until the ingredients begin to soften.
    3. Stir in flour and stock, add redcurrant jelly and red wine and bring to the boil.
    4. Simmer gently and add the meat – leave for 40 minutes and separate the mixture between your pie cases.

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Best Accompaniments For Your Pie

When serving pies, it can be all too easy to serve them with chips and gravy. Whilst this classic combination tastes delicious, here are a few alternative sides you can consider serving with your pies:

Cheesy Leeks – Delicious and super easy to make, these cheesy lakes are sure to be very popular with your guests, top with your choice of cheese – we recommend a strong cheddar!

Flavoured Mash – The versatility of mashed potato means it can be infused with a number of different ingredients such as pesto, lemon zest, horseradish, mustards, chives and more.

Roasted Vegetables / Salad – To avoid carb overkill, consider swapping your chips or mash with seasoned roasted vegetables or a salad – here’s 6 quick and delicious salad recipes to get you started.

Perfect Your Pie Menu With Arthur David

If you’re planning on making your own pies to go on your menu, we can help. With a range of fresh ingredients including vegetables and herbs for your fillings in addition to pre-prepared fresh produce to help save you time – all available with next day delivery.

Give us a call on 0330 333 4441 or use the live chat to talk to one of our expert advisors to discuss your requirements.


Rosemary and Lamb pie filling recipe
beef and guinness pie recipe
Game pie filling recipe

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