Sometimes only pie will do. This easy pie recipe allows you to use whatever combination of fillings takes your fancy. The ultimate comfort food, a slice of hot crusty pie oozing with flavoursome filling is pretty much a hug on a plate. Perfect for lazy Saturday afternoons or quick enough to whip up mid-week, it’s guaranteed to please. Pre-made puff pastry is cheap and foolproof and if Jamie Oliver doesn’t make his own, then neither shall we.

You can use pretty much anything you fancy to make the filling, or better still anything you have in the fridge; a classic user-upper.  The brood is fickle when it comes to food. What’s at the top of the charts this week might be off the table – quite literally – the next. This recipe is perfect for such temperamental tastes and can be tweaked accordingly.

Puff pastry may not be the healthiest of choices but man, is it worth the calorie splurge! Some supermarkets do a reduced fat puff-pastry which tastes just as good. If you don’t fancy pastry, mashed potato or breadcrumb topping works too.

Like pie? You'll love this mix and match recipe. Add chicken, ham or bacon, your veggies of choice and top it off with crusty pastry.

Ingredients: Mix and Match 

Consider this a pie pick ‘n’ mix.  Use the same method and core ingredients and mix and match from the list of fillings. Use as many as you like and play around with combinations until you find one that keeps all your ‘customers’ happy.


  1. Preheat oven to 190/375/gas mark 5.
  2. Melt butter or olive oil in a pan.
  3. Add the leeks or onion and fry on a low heat for 10 minutes or until soft.
  4. Add the flour to the pan, followed by the milk and stock. Bring to the boil, stirring all the time until the sauce has thickened.
  5. Add your herb of choice and the mustard.
  6. Add the other fillings and simmer for 4-5 minutes.
  7. Remove from the heat, add the cheese and season.
  8. Pour into a large oven-proof baking dish and set aside to cool.
  9. Roll out the pastry and place over the pie, trimming and tucking the edges. Don’t panic about what it looks like.
  10. Get creative with the trimmings and make fancy shapes to put in the centre, or alternatively, do a simple crisscross design with a knife across the surface of the pastry.
  11. Brush with egg.
  12. Bake in the oven for approx 30 minutes or until golden brown and crispy.

Serve with a big bowl of steamed greens or a salad.

Let me know what you think and feel free to add to the list of fillings!




    • Sinéad Reply

      Oooh excellent, Cathy! Nothing like a few clean plates to make you feel like you’re winning! 🙂

  1. I’m loving pies recently – must be the cold snap! The kids are eating them too most importantly. I like leek and broccoli with quorn pieces. One actually screeched ‘this dinner is DISGUSTING’ when he came into the kitchen and then cleaned his plate. I like how he keeps me guessing…

    • Sinéad Reply

      Lol – only seeing this comment now. My response turnaround needs some work! Mine CONSTANTLY do that. Strop and then polish the plate!

  2. This looks awesome and I love that the ingredients are interchangeable. I’ve been getting into cooking much more recently so I’m trying to compile a list of all the things I want to make! Wish I’d found this recipe while it was still Winter in Australia.

    Julia // The Sunday Mode

    • Sinéad Reply

      I’m a big fan of using up whatever we have so it works great for this! Hope you make it when the weather gets nippier again down there. Pie weather is kicking in nicely in Ireland at the mo! 😉

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