All Recipes
Few things beat the comfort of a golden pastry top fresh from the oven, or a savoury tart sliced neatly onto a plate while it’s still warm. This collection covers weeknight dinners, weekend lunches, picnics, and entertaining. Fairy margarine keeps pastry consistent and flavourful every time, so you can focus on the filling and let the base take care of itself.
Savoury Pies & Tarts and Loaves Recipes
Quick tips for better results
– Keep Fairy margarine chilled and cut it into small cubes before rubbing into flour. Cold fat creates flakier, lighter pastry layers.
– Rest your dough in the fridge for at least 20 minutes before rolling. This relaxes the gluten and helps prevent shrinkage during baking.
– Blind-bake tart shells for custard-style fillings. A pre-baked base stays crisp rather than turning soggy underneath.
– Pre-cook watery vegetables before adding them to your filling, and thicken saucy pie fillings so slices hold their shape.
Once you’ve worked through these savoury bakes, there’s plenty more to explore across our sweet pies and tarts, slices, and biscuit recipes.
Frequently Asked Questions
What's the difference between a savoury pie and a savoury tart?
Pies tend to be deeper with a pastry lid or mash topping, making them ideal for hearty family dinners and generous slices. Tarts are shallower and open-faced with a crisp base, better suited to lighter lunches and entertaining.
How do I stop a soggy bottom on a savoury tart?
Blind-bake the shell and let it cool slightly before adding wet fillings. Brushing the warm base with beaten egg creates a moisture barrier. Drain or sauté watery ingredients beforehand too, especially with tomato-based tarts.
Can I make pies and loaves ahead and freeze them?
Unbaked pastry shells and fully baked pies freeze well. Cool completely, wrap tightly, label, and reheat until piping hot. Pull-apart loaves are best eaten fresh for texture, though they can be warmed in the oven the next day. Custard-based tarts are best baked fresh for the smoothest finish.
Why does my pastry shrink or slump in the tin?
Common causes include skipping the resting step, stretching pastry when lining the tin, or an oven that isn't hot enough. Gently press pastry into corners rather than pulling it, use pie weights for blind baking, and place your tin on a preheated tray for strong bottom heat.