Bad Girl Pies


Preparation info

  • Serves


    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

Pies are a mainstay of our savoury menu and the recipes below are firm favourites. We make them with the Shortcrust Pastry but feel free to use shop-bought instead if you fancy. We use 10cm individual pie tins that are 3cm deep.


  • 4 x 10 cm pie tins (at least 3cm deep)
  • 1 batch of Shortcrust Pastry or 375 g ready-rolled shop-bought shortcrust
  • 1 batch of filling
  • 1 egg
  • splash of water or milk


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

    Lightly flour your surface and roll out the pastry into a rectangle about 50 x 30cm. Cut four circles of pastry, each about 2cm larger than your pie tin. Re-roll the pastry and cut out four slightly smaller circles using the bottom of your pie tin as a template. You’ll need to re-roll the scraps, but go easy on the flour when you re-roll as it can dry out the pastry.

    Gently press the larger circles into the tins and up the sides. Divide your chosen filling between the pastry cases, then place a pastry lid over the top of each. Fold the excess pastry from the sides over, squeezing to seal as you go.

    Brush the top of each pie with egg wash (or plant-based milk if you’re making the vegan Spiced Roast Vegetable Pie). Put the pies on a baking tray on the middle shelf of your oven and bake for 40 to 45 minutes until the top is golden brown and the centre is piping hot. Serve immediately.