Flaky pastry recipes

Chicken pie

Chicken pie

By Roberta Sawalha / Julia Sawalha

A pastry that is rolled, folded and re-rolled several times to create layers of pastry which will rise into thin leaves in the heat of the oven. Heavier than puff pastry, but easier to make, it’s usually used for savoury pies and is often baked with a roasting pan full of water at the bottom of the oven, because the steam helps the pastry to rise evenly and develop a crisp crust.

Recipes for flaky pastry


See all recipes for flaky pastry (1)

Recipes using flaky pastry

Main course

See all recipes using flaky pastry

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more pastry recipes