BBQ Pie Pastry Recipe

Pie Pastry for any BBQ pie 

Enough for 6 single pies. 

  • 100ml ice cold water
  • 1 whole egg
  • 1 egg yolk
  • 650g plain flour
  • 125g butter
  • 125g lard

Add a pinch of salt into the flour, add the butter and lard and rub until thoroughly combined. Add the beaten egg and ice-cold water and mix together until you have a soft dough. Kneed on a lightly floured surface for a few minutes and then tightly wrap in cling film. Transfer to the fridge and leave for at least one hour out until ready to use.

Cut into 6 pieces and roll out on a lightly floured board. Butter the inside of your pie dishes and carefully place the pastry inside, working into the bottom corners. Fill with your pie mixture, leaving 5mm at the top and brush the lip with egg yolk. Place the top on and using a fork, press the two layers of pasty together to seal, roughly making them one layer thick.

Brush the top of the pie with egg yolk and make a cut in the middle to allow for venting. Decorate with thin pieces of pastry or poppy seeds etc. Place into an oven or BBQ at 220C (430f) and cook for 35 to 40 minutes until golden brown.

Rest the pie for a min of 15 minutes before turning out of the dish. Enjoy!