When it comes to the ultimate all-in-one meal, nothing beats a savoury pie. Whether it’s cauli-cheese encased in puff pastry or an impressive beef Wellington for Sunday lunch, Abigail Donnelly offers inspiration.


Serves: 6

Preparation: 15 minutes

Cooking: 40 minutes



milk 3 cups

onion ½

cloves 3

ground nutmeg 1 t

bay leaf 1

butter 60 g

flour 60 g

Gruyère 200 g, finely grated

English mustard 2 t sea

salt and freshly ground black pepper, to taste

cauliflower 1 head, broken into small chunks

extra virgin olive oil 1 T

Woolworths all-butter puff pastry 250 g, thawed and cut into strips

free-range egg 1, beaten



1. Preheat the oven to 200°C. Heat the milk, onion, cloves, nutmeg and bay leaf in a saucepan over a medium heat, then simmer for 5 minutes. Remove from the heat and allow to infuse for 10 minutes, then strain the milk and discard the onion, cloves and bay leaf.

2. Melt the butter in a large saucepan over a medium heat, then add the flour and cook, whisking for 2 minutes.

3. Gradually add the infused milk, stirring to prevent lumps from forming. Cook for a further 5 minutes, stirring, until thickened.

4. Remove the white sauce from the heat and add the cheese and mustard. Fold through until the cheese has melted, then season to taste.

5. Sauté the cauliflower in the olive oil over a medium to high heat for 5 minutes, or until golden brown. Add the cauliflower to the cheese mixture, then pour into a baking dish.

6. Twist the puff pastry strips, then place over the pie filling, securing the edges with some beaten egg.

7. Brush the top of the pastry with egg, then bake for 20–25 minutes, or until golden.



Serves: 4

Preparation: 30 minutes

Cooking: 1 hour 40 minutes



free-range lamb knuckles or cubes 2 kg

flour 6 T

ghee 6 T large

onion 1, finely chopped

garlic 6 cloves, crushed

whole chillies 2

fresh turmeric 1 x 5 cm piece, grated

fresh ginger 1 x 10 cm piece, grated

curry leaves 12

Woolworths curry powder 4 T

tomato paste 2 T

Woolworths organic beef stock 1 cup

butter beans 1 x 400 g can, drained

fresh coriander 30 g, chopped

pastry 750 g

free-range egg 1, beaten

water 1 T

Woolworths jalapeño atchar, for serving

bananas, sliced, for serving

plain yoghurt, for serving



1. Dust the lamb with flour. Heat half the ghee in a heavy-based pan over a high heat. Brown the lamb in batches, then set aside. Add the remaining ghee to the pan and gently fry the onion until soft.

2. Add the garlic, chillies, turmeric, ginger, curry leaves and curry powder. Cook over a gentle heat for 2 minutes.

3. Add the tomato paste, stock and meat. Cover tightly with baking paper and a lid. Simmer for 1 hour, checking occasionally to make sure the meat doesn’t stick. Add the butter beans halfway through cooking time.

4. Allow to cool, then stir through the coriander. Preheat the oven to 180°C. Spoon the curry into a pie dish. Cover with rolled-out pastry, trim any excess and use to decorate the pie. Beat the egg with the water and brush lightly onto the pastry.

5. Bake for 40 minutes or until golden brown. Serve with the atchar and bananas mixed with the yoghurt.



Serves: 4

Preparation: 40 minutes, plus 1½ hours’ chilling time

Cooking: 30 minutes



beef fillet 400 g

sea salt and freshly ground black pepper, to taste

olive oil 2 T

brown mushrooms 250 g, finely chopped

thyme 1 sprig, leaves only

Woolworths all-butter puff pastry 250 g, thawed flour, for dusting

Woolworths prosciutto crudo 70 g

Woolworths onion marmalade 2 T

free-range egg 1, beaten

cold water 2 T

hot English mustard, for serving



1. Tightly wrap the beef fillet in clingwrap and chill for 1 hour. Remove from the fridge and allow to come to room temperature.

2. Remove the clingwrap and season the meat. Heat 1 T olive oil in a cast-iron pan over a high heat until smoking hot, then quickly sear the meat on all sides. Allow to cool completely.

3. Fry the mushrooms and thyme in the remaining oil for 10 minutes, or until any liquid has completely evaporated. Season to taste and allow to cool.

4. Preheat the oven to 200°C. Place the pastry on a lightly floured surface, then roll out into a rectangle large enough to encase the beef fillet.

5. Place a layer of prosciutto in the middle of the pastry, overlapping the slices slightly, then spread the onion marmalade over the prosciutto. Leave a border of pastry around the edges.

6. Spread a layer of cooled mushrooms over the marmalade, then place the cold fillet on top of the mushrooms.

7. Mix the egg and water and lightly brush the edges of the pastry, then wrap the pastry around the fillet and place on a baking tray lined with baking paper, making sure that the seal is on the bottom of the parcel.

8. Trim the excess pastry and use the offcuts to decorate the top of the pie, securing with more beaten egg-and-water mixture.

9. Chill the pie for 30 minutes, then brush all over with the egg and water and bake for 15–20 minutes, until golden brown and puffed.

10. Remove from the oven and rest for 10 minutes before carving. Serve with mustard.



Serves: 6

Preparation: 15 minutes

Cooking: 40 minutes



butter 3 T

olive oil 2 T

leeks 3, washed and finely chopped

thyme 6 sprigs

garlic 4 cloves, crushed

creamed corn 1 x 415 g can

rotisserie chicken 1, shredded

Woolworths puff pastry 2 x 500 g boxes, thawed

free-range egg 1, beaten



1. Preheat the oven to 200°C. Grease a large 6-hole muffin pan. Heat the butter and oil in a pan.

2. Add the leeks, thyme and garlic and cook over a gentle heat for 5 minutes, or until the leeks are soft.

3. Add the creamed corn and chicken and mix. Cool.

4. Using a large glass or cookie cutter, cut out rounds of pastry large enough to fit the muffin pan. Fill to the top with the mixture.

5. Cut out more pastry rounds and place on top of the filling. Seal the edges using a fork, or pinch closed.