25 Savory Pie Recipes That’ll Make You Forget About Dessert

I’ve attached a video for every recipe below from my favorite home cooks.

Savory pies are a great way to warm up on chilly nights. They’re packed with tasty fillings and wrapped in flaky crusts. You can make savory pies with meat, veggies, or a mix of both. These pies are perfect for dinner or as a hearty snack.

There are many types of savory pies to try. You might like chicken pot pie, shepherd’s pie, or beef and Guinness pie. Some pies use shortcuts like store-bought crusts or biscuits to make cooking faster. This means you can enjoy a yummy pie even on busy weeknights.

Classic Chicken Pot Pie

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup carrots, chopped
• 1 cup frozen peas
• 1/2 cup celery, chopped
• 1/3 cup butter
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 pie crusts (homemade or store-bought)

Instructions:

1. 
   

   Preheat your oven to 425°F (220°C).

   
   
2. 
   

   Mix chicken, carrots, peas, and celery in a bowl.

   
   
3. 
   

   Melt butter in a saucepan over medium heat. Stir in flour, salt, and pepper until smooth.

   
   
4. 
   

   Slowly add broth and milk, stirring constantly. Cook until thick and bubbly.

   
   
5. 
   

   Pour sauce over the chicken mixture and stir well.

   
   
6. 
   

   Line a pie dish with one crust. Add the filling.

   
   
7. 
   

   Cover with the second crust, seal edges, and cut slits for steam.

   
   
8. 
   

   Bake for 30-35 minutes or until golden brown.

   
   
9. 
   

   Let cool for 10 minutes before serving.

   
   

Shepherd’s Pie

Ingredients:

• 1 lb ground beef or lamb
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste
• 4 cups mashed potatoes

Instructions:

1. 
   

   Brown the meat in a large skillet over medium heat. Drain excess fat.

   
   
2. 
   

   Add onions, carrots, and garlic. Cook until vegetables soften.

   
   
3. 
   

   Stir in peas, broth, tomato paste, thyme, salt, and pepper. Simmer for 10 minutes.

   
   
4. 
   

   Preheat your oven to 375°F (190°C).

   
   
5. 
   

   Transfer the meat mixture to a baking dish.

   
   
6. 
   

   Spread mashed potatoes evenly over the meat.

   
   
7. 
   

   Bake for 25-30 minutes until the top is golden brown.

   
   
8. 
   

   Let cool for 5 minutes before serving.

   
   

Beef and Ale Pie

You’ll need:

• 1 kg chuck steak, cubed
• 500 ml dark ale
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 2 tbsp flour
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 sheet puff pastry
• Salt and pepper to taste

Instructions:

1. 
   

   Brown the beef in a large pot. Remove and set aside.

   
   
2. 
   

   Cook onions, carrots, and celery until soft.

   
   
3. 
   

   Add flour and cook for 1 minute.

   
   
4. 
   

   Pour in ale, stock, and Worcestershire sauce. Bring to a simmer.

   
   
5. 
   

   Return beef to the pot. Cover and cook for 1.5-2 hours until tender.

   
   
6. 
   

   Transfer filling to a pie dish. Top with puff pastry.

   
   
7. 
   

   Bake at 200°C (400°F) for 25-30 minutes until golden brown.

   
   
8. 
   

   Let cool for 5 minutes before serving.

   
   

Chicken and Mushroom Pie

You’ll need:

• 2 cups cooked chicken, diced
• 1 cup mushrooms, sliced
• 1/2 cup frozen mixed veggies
• 1 can cream of chicken soup
• 1 sheet puff pastry
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Mix chicken, mushrooms, veggies, and soup in a bowl. Season with salt and pepper.

   
   
3. 
   

   Pour the mixture into a pie dish.

   
   
4. 
   

   Cover with puff pastry, trim edges, and brush with egg wash.

   
   
5. 
   

   Bake for 25-30 minutes until golden brown.

   
   
6. 
   

   Let cool for 5 minutes before serving. Enjoy your homemade pie!

   
   

Spinach and Feta Spanakopita

Ingredients:

• 1 pound spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 3 eggs, beaten
• 1/4 cup olive oil
• 1 package phyllo dough
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C).

   
   
2. 
   

   Sauté onion and garlic in olive oil until soft.

   
   
3. 
   

   Add spinach and cook until wilted. Let cool.

   
   
4. 
   

   Mix spinach mixture with feta, dill, eggs, salt, and pepper.

   
   
5. 
   

   Layer phyllo sheets in a baking dish, brushing each with oil.

   
   
6. 
   

   Spread spinach mixture over phyllo.

   
   
7. 
   

   Top with more phyllo layers, brushing with oil.

   
   
8. 
   

   Cut partway through into squares.

   
   
9. 
   

   Bake for 1 hour or until golden brown.

   
   
10. 
    

    Finish cutting and serve your delicious spanakopita!

    
    

Quiche Lorraine

Ingredients:

• 1 pie crust
• 6 eggs
• 1 cup heavy cream
• 8 oz bacon, cooked and chopped
• 1 cup Gruyère cheese, grated
• 1/4 cup shallots, minced
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• Pinch of nutmeg

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C).

   
   
2. 
   

   Roll out the pie crust and place it in a 9-inch tart pan. Freeze for 30 minutes.

   
   
3. 
   

   Cook the bacon until crispy, then chop it.

   
   
4. 
   

   Whisk eggs, cream, salt, cayenne, and nutmeg in a bowl.

   
   
5. 
   

   Spread shallots in the crust. Add half the bacon and all the cheese.

   
   
6. 
   

   Pour the egg mixture over the fillings. Top with remaining bacon.

   
   
7. 
   

   Bake for 35-40 minutes until golden and set.

   
   
8. 
   

   Let it cool for 10 minutes before serving.

   
   

Tourtière (Meat Pie)

Ingredients:

• 1 lb ground pork
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 potato, mashed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 2 pie crusts

Instructions:

1. 
   

   Cook the meats, onion, and garlic in a large pan until browned. Drain excess fat.

   
   
2. 
   

   Mix in the mashed potato and spices. Let the filling cool.

   
   
3. 
   

   Preheat your oven to 375°F (190°C).

   
   
4. 
   

   Line a 9-inch pie dish with one crust. Add the meat filling.

   
   
5. 
   

   Cover with the second crust. Seal the edges and cut slits for steam to escape.

   
   
6. 
   

   Bake for 45-50 minutes until the crust is golden brown.

   
   
7. 
   

   Let it cool for 10-15 minutes before serving.

   
   

Lamb and Mint Pie

Ingredients:

• 500g minced lamb
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp fresh mint, chopped
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 1 sheet puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. 
   

   Brown the lamb in a pan over medium heat. Add onions and garlic, cooking until soft.

   
   
2. 
   

   Stir in mint, stock, and Worcestershire sauce. Season with salt and pepper. Simmer for 15 minutes.

   
   
3. 
   

   Preheat oven to 200°C (400°F). Pour the lamb mixture into a pie dish.

   
   
4. 
   

   Cover with puff pastry, trimming edges. Brush with beaten egg.

   
   
5. 
   

   Bake for 25-30 minutes until pastry is golden brown. Let cool slightly before serving.

   
   

Vegetable Pot Pie

You’ll need:

• 1 pie crust
• 2 cups mixed vegetables (carrots, peas, onions, celery)
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat oven to 375°F (190°C).

   
   
2. 
   

   Mix vegetables, soup, milk, and seasonings in a bowl.

   
   
3. 
   

   Pour mixture into pie crust.

   
   
4. 
   

   Cover with top crust, seal edges, and cut slits for steam.

   
   
5. 
   

   Bake for 45 minutes or until crust is golden brown.

   
   
6. 
   

   Let cool for 10 minutes before serving.

   
   

Enjoy your homemade veggie pot pie!

Tuna Noodle Casserole Pie

Ingredients:

• 8 oz egg noodles
• 2 cans tuna, drained
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup frozen peas
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 cup shredded cheddar cheese
• 1 cup panko breadcrumbs
• 2 tbsp butter, melted

Instructions:

1. 
   

   Cook noodles in boiling water for 2 minutes less than package directions. Drain and set aside.

   
   
2. 
   

   Mix tuna, soup, sour cream, milk, peas, onion, and celery in a large bowl.

   
   
3. 
   

   Add cooked noodles and 1/2 cup cheese to the tuna mixture. Stir well.

   
   
4. 
   

   Pour into a greased pie dish.

   
   
5. 
   

   Combine breadcrumbs, remaining cheese, and melted butter. Sprinkle over the top.

   
   
6. 
   

   Bake at 375°F for 25-30 minutes until golden and bubbly.

   
   
7. 
   

   Let cool for 5 minutes before serving.

   
   

Southern Tomato Pie

Ingredients:

• 1 unbaked pie crust
• 4-5 ripe tomatoes, sliced
• 1/2 cup chopped onion
• 1/4 cup fresh basil, chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup mayonnaise
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Place sliced tomatoes on paper towels and sprinkle with salt. Let sit for 10 minutes, then pat dry.

   
   
3. 
   

   Bake the pie crust for 10 minutes.

   
   
4. 
   

   Mix cheeses, mayonnaise, and pepper in a bowl.

   
   
5. 
   

   Layer tomatoes, onion, and basil in the crust.

   
   
6. 
   

   Spread cheese mixture on top.

   
   
7. 
   

   Bake for 30-35 minutes until golden brown.

   
   
8. 
   

   Let cool for 10 minutes before serving.

   
   

Enjoy your homemade Southern Tomato Pie!

Beef Wellington

You’ll need:

• 1 beef tenderloin (about 2 lbs)
• 8 oz mushrooms, finely chopped
• 4 slices prosciutto
• 1 sheet puff pastry
• 2 tbsp Dijon mustard
• 1 egg, beaten
• Salt and pepper

Instructions:

1. 
   

   Season the beef and sear in a hot pan. Let it cool.

   
   
2. 
   

   Cook mushrooms until moisture evaporates. Cool.

   
   
3. 
   

   Spread mustard on the cooled beef.

   
   
4. 
   

   Lay out prosciutto slices, top with mushrooms, then place beef on top.

   
   
5. 
   

   Roll tightly in plastic wrap. Chill for 15 minutes.

   
   
6. 
   

   Roll out puff pastry and wrap the beef. Brush with egg.

   
   
7. 
   

   Bake at 425°F for 40-45 minutes until golden and beef is medium-rare.

   
   
8. 
   

   Rest for 10 minutes before slicing and serving.

   
   

Ham and Cheese Quiche

Ingredients:

• 1 pie crust
• 6 eggs
• 1 cup half-and-half
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 1/4 cup shredded Swiss cheese
• 1/4 cup chopped shallots
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Place the pie crust in a 9-inch pie plate and crimp the edges.

   
   
3. 
   

   In a large bowl, whisk together eggs, half-and-half, parsley, mustard, salt, and pepper.

   
   
4. 
   

   Sprinkle ham, cheeses, and shallots in the bottom of the pie crust.

   
   
5. 
   

   Pour the egg mixture over the ham and cheese.

   
   
6. 
   

   Bake for 40-45 minutes until the quiche is puffed and golden.

   
   
7. 
   

   Let it cool for a few minutes before slicing and serving.

   
   

Enjoy your homemade ham and cheese quiche!

Frito Pie

You’ll need:

• 1 bag Fritos corn chips
• 1 lb ground beef
• 1 can chili beans
• 1 can diced tomatoes with green chilies
• 1 packet taco seasoning
• 2 cups shredded cheddar cheese
• Optional toppings: sour cream, green onions

Instructions:

1. 
   

   Preheat your oven to 350°F.

   
   
2. 
   

   Brown the ground beef in a skillet. Drain excess fat.

   
   
3. 
   

   Add taco seasoning, chili beans, and diced tomatoes. Stir and cook for 5 minutes.

   
   
4. 
   

   Layer Fritos in a 9×13 baking dish.

   
   
5. 
   

   Spread the beef mixture over the chips.

   
   
6. 
   

   Top with shredded cheese.

   
   
7. 
   

   Bake for 15-20 minutes until cheese melts.

   
   
8. 
   

   Serve hot with your favorite toppings.

   
   

Chicken Tamale Pie

Ingredients:

• 1 box corn muffin mix
• 1 egg
• 1/3 cup milk
• 1 can cream-style corn
• 2 cups shredded cooked chicken
• 1 can diced green chilies
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, cilantro, lime wedges

Instructions:

1. 
   

   Preheat your oven to 400°F. Grease a 9-inch pie dish.

   
   
2. 
   

   Mix corn muffin mix, egg, milk, and cream corn in a bowl. Pour into the dish.

   
   
3. 
   

   Bake for 15 minutes until golden.

   
   
4. 
   

   Mix chicken, chilies, and enchilada sauce. Spread over the cornbread.

   
   
5. 
   

   Top with cheese. Bake for 15 more minutes.

   
   
6. 
   

   Let cool for 5 minutes. Serve with your favorite toppings.

   
   

Broccoli Cheddar Quiche

Ingredients:

• 1 pie crust
• 2 cups chopped broccoli florets
• 1 cup shredded cheddar cheese
• 4 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon butter
• 1/4 cup diced onion

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Line a 9-inch pie dish with the crust. Poke holes in the bottom with a fork.

   
   
3. 
   

   Microwave broccoli for 2-3 minutes until slightly tender.

   
   
4. 
   

   In a bowl, whisk eggs, milk, salt, and pepper.

   
   
5. 
   

   Melt butter in a pan. Sauté onions until soft.

   
   
6. 
   

   Spread broccoli and onions in the crust. Pour egg mixture over top.

   
   
7. 
   

   Sprinkle cheese evenly over the filling.

   
   
8. 
   

   Bake for 35-40 minutes until the center is set.

   
   
9. 
   

   Let cool for 10 minutes before slicing and serving.

   
   

Mushroom and Leek Pie

Ingredients:

• 2 cups sliced mushrooms
• 2 leeks, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp flour
• 1 cup vegetable stock
• 1/4 cup cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry

Instructions:

1. 
   

   Preheat your oven to 400°F (200°C).

   
   
2. 
   

   Heat butter and oil in a large skillet. Add leeks and cook until soft.

   
   
3. 
   

   Add mushrooms and cook until tender and liquid evaporates.

   
   
4. 
   

   Sprinkle flour over the vegetables and stir well.

   
   
5. 
   

   Pour in stock and cream. Simmer until sauce thickens.

   
   
6. 
   

   Add thyme, salt, and pepper. Let cool slightly.

   
   
7. 
   

   Pour filling into a pie dish. Cover with puff pastry.

   
   
8. 
   

   Bake for 20-25 minutes until pastry is golden brown.

   
   
9. 
   

   Let cool for a few minutes before serving. Enjoy your homemade pie!

   
   

Fish Pie

Ingredients:

• 1 lb mixed fish fillets (cod, salmon, haddock)
• 1/2 cup milk
• 1 bay leaf
• 1 onion, diced
• 2 tbsp butter
• 2 tbsp flour
• 1 cup frozen peas
• 4 large potatoes, peeled and cubed
• 1/4 cup cream
• Salt and pepper to taste

Instructions:

1. 
   

   Boil potatoes until tender. Mash with cream and set aside.

   
   
2. 
   

   Simmer fish in milk with bay leaf for 5 minutes. Remove fish and flake.

   
   
3. 
   

   Fry onion in butter until soft. Add flour and cook for 1 minute.

   
   
4. 
   

   Gradually stir in fish poaching milk to make a sauce.

   
   
5. 
   

   Mix flaked fish and peas into the sauce.

   
   
6. 
   

   Pour mixture into a baking dish. Top with mashed potatoes.

   
   
7. 
   

   Bake at 375°F for 25-30 minutes until golden and bubbling.

   
   

Cauliflower Shepherd’s Pie

Ingredients:

• 1 head cauliflower, cut into florets
• 1 lb ground beef or turkey
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 2 tbsp butter
• 1/4 cup sour cream
• 1/2 cup grated cheese

Instructions:

1. 
   

   Boil cauliflower until tender. Drain and mash with butter, sour cream, and half the cheese.

   
   
2. 
   

   Brown meat in a skillet. Add onion, carrots, celery, and garlic. Cook until veggies soften.

   
   
3. 
   

   Stir in peas, broth, and Worcestershire sauce. Simmer for 5 minutes.

   
   
4. 
   

   Spread meat mixture in a baking dish. Top with mashed cauliflower.

   
   
5. 
   

   Sprinkle remaining cheese on top.

   
   
6. 
   

   Bake at 400°F for 20-25 minutes until golden and bubbly.

   
   

Prawn and Chickpea Filo Pie

Ingredients:

• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp oil
• 1 tbsp harissa paste
• 1 tbsp tomato purée
• 1 can chickpeas, drained
• 300g raw prawns
• 1 red pepper, diced
• 200ml chicken stock
• 6 sheets filo pastry
• Olive oil for brushing

Instructions:

1. 
   

   Preheat your oven to 200°C (180°C fan).

   
   
2. 
   

   Cook onion and garlic in oil until soft. Add harissa and tomato purée, cook for 3 minutes.

   
   
3. 
   

   Add chickpeas, prawns, pepper, and stock. Simmer for 5 minutes.

   
   
4. 
   

   Layer filo sheets in a baking dish, brushing each with oil.

   
   
5. 
   

   Pour in the filling and fold excess pastry over the top.

   
   
6. 
   

   Brush with oil and bake for 25-30 minutes until golden.

   
   

Let it cool for a few minutes before serving. Enjoy your tasty prawn and chickpea filo pie!

Easy Steak Pie

Ingredients:

• 1 lb beef stew meat, cubed
• 1 onion, diced
• 2 tbsp flour
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 sheet puff pastry
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. 
   

   Brown the beef in a pan. Add onions and cook until soft.

   
   
2. 
   

   Sprinkle flour over meat and stir. Pour in stock and Worcestershire sauce.

   
   
3. 
   

   Simmer for 2 hours until meat is tender. Let cool.

   
   
4. 
   

   Preheat oven to 400°F (200°C). Pour filling into a pie dish.

   
   
5. 
   

   Cover with puff pastry, trim edges, and brush with egg wash.

   
   
6. 
   

   Bake for 30 minutes until golden brown. Enjoy your delicious steak pie!

   
   

Cheese and Onion Pie

Ingredients:

• 2 pie crusts
• 2 large onions, thinly sliced
• 2 cups grated cheddar cheese
• 2 eggs, beaten
• 1/2 cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Melt butter in a pan. Add sliced onions and cook until soft and golden.

   
   
3. 
   

   Line a pie dish with one crust. Spread half the onions on the bottom.

   
   
4. 
   

   Sprinkle half the cheese over the onions.

   
   
5. 
   

   Repeat with remaining onions and cheese.

   
   
6. 
   

   Mix eggs and milk. Pour over the filling.

   
   
7. 
   

   Cover with the second crust. Seal edges and cut slits on top.

   
   
8. 
   

   Bake for 35-40 minutes until golden brown.

   
   
9. 
   

   Let cool for 10 minutes before serving.

   
   

Lentil Pot Pie

Ingredients:

• 1 cup dried lentils
• 2 cups vegetable broth
• 1 cup sliced mushrooms
• 1 diced sweet potato
• 1 chopped onion
• 2 minced garlic cloves
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry

Instructions:

1. 
   

   Cook lentils in broth until tender. Drain and set aside.

   
   
2. 
   

   Sauté onions, garlic, and mushrooms in oil until soft.

   
   
3. 
   

   Add sweet potato, thyme, salt, and pepper. Cook until potato is tender.

   
   
4. 
   

   Mix in cooked lentils.

   
   
5. 
   

   Pour mixture into a pie dish.

   
   
6. 
   

   Cover with puff pastry, trim edges, and cut slits on top.

   
   
7. 
   

   Bake at 400°F (200°C) for 20-25 minutes until golden brown.

   
   
8. 
   

   Let cool for a few minutes before serving.

   
   

Pumpkin and Sage Pie

Ingredients:

• 2 cups canned pumpkin puree
• 1 cup heavy cream
• 3 eggs
• 1/4 cup chopped fresh sage
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pre-made pie crust

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Mix pumpkin, cream, eggs, sage, salt, and pepper in a bowl.

   
   
3. 
   

   Pour the mixture into the pie crust.

   
   
4. 
   

   Bake for 45-50 minutes until the filling is set.

   
   
5. 
   

   Let cool for 10 minutes before serving.

   
   

Potato, Leek, And Gruyère Pie

Ingredients:

• 2 large potatoes, thinly sliced
• 2 leeks, cleaned and sliced
• 1 cup Gruyère cheese, grated
• 1 sheet puff pastry
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Boil potato slices until tender, then drain and set aside.

   
   
3. 
   

   Sauté leeks in olive oil until soft.

   
   
4. 
   

   Roll out puff pastry and place in a pie dish.

   
   
5. 
   

   Layer potatoes, leeks, and Gruyère cheese in the pastry.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Fold pastry edges over the filling.

   
   
8. 
   

   Brush pastry with beaten egg.

   
   
9. 
   

   Bake for 25-30 minutes until golden brown.

   
   
10. 
    

    Let cool for 5 minutes before serving.