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Puff Pastry Recipes

Puff pastry is light, crisp, and effortlessly impressive, making it a brilliant base for all kinds of dishes. Explore a variety of recipes that show just how versatile and delicious it can be.

Best Rated Puff Pastry Recipes

Our "Best" recipes are ranked using a weighted methodology that considers recipe ratings, review volume, and overall recipe performance to surface recipes consistently loved by home cooks.
Our "Best" recipes are ranked using a weighted methodology that considers recipe ratings, review volume, and overall recipe performance to surface recipes consistently loved by home cooks.

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The Best Savoury Puff Pastry Ideas

The Best Savoury Puff Pastry Ideas

Puff pastry is a brilliant shortcut for creating rich savoury dishes that look and taste incredible with minimal fuss. Whether you're planning a relaxed weekend lunch, an impressive dinner, or a comforting midweek meal, there's no end to the delicious combinations you can create. From vibrant vegetarian recipes to hearty, meaty pies, these ideas are guaranteed to inspire your next bake.

  • Leek, feta and pesto tart
  • Goat’s cheese, fig and caramelised onion tart
  • Cheesy bacon and potato dauphinoise tart
  • Garlic mushroom and onion marmalade tart
  • Smoked salmon and cream cheese twisted tart
  • Mushroom wellingtons
  • Steak and mushroom pie
  • Chicken pie
  • Fish puff pastry pie
  • Lentil and mushroom pie
  • Chorizo and cheddar parcels
How to Make a Chicken Pie with Puff Pastry

How to Make a Chicken Pie with Puff Pastry

There's nothing more comforting than a homemade chicken pie with golden, flaky puff pastry - and it's easier to make than you might think:

  1. Preheat the oven to 220°C/200°C fan/gas mark 7. Take 1 sheet of ready-rolled puff pastry out of the fridge and let it come to room temperature.
  2. Thinly slice 1 onion and fry in a drizzle of oil over medium-high heat for 4-5 mins until softened.
  3. Dice 2 chicken breasts (about 300g), then add to the pan and cook until browned, 5-6 mins. Grate 1 garlic clove and stir it in, frying for 30 secs.
  4. Stir in 1 tbsp chicken stock paste, 100g crème fraîche, and a splash of water. Simmer for 3-4 mins until slightly thickened and the chicken is cooked through.
  5. Stir through 100g frozen peas and 1 tsp wholegrain mustard. Season to taste, then spoon the filling into an ovenproof dish.
  6. Drape the puff pastry over the top, trimming off any excess, and cut a small hole in the middle to let steam escape. Brush with a little milk if you like.
  7. Bake for 15-20 mins until the pastry is golden and crisp. Let stand for 2 mins before serving.

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