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Fillings
• Fillings should be cooked and cooled before adding
to the pie base. The cooking time for the pies is not
sufficient to cook raw meat fillings or soften fresh
fruit or vegetable fillings.
• Try to use canned or pre-cooked fruit, as fresh fruit
may lose juice when heated.
• If using a filling higher in liquid content, restrict
filling to
1
⁄
3
cup measure of the mixture.
• Pies with insufficient filling will not form a good
shape and brown on top.
• Excess prepared fillings may be stored in a covered
container in the refrigerator for up to 2 days.
• Be careful when biting into hot pies and especially
hot pies containing fillings such as cheese, tomato
or jam as these retain heat and may burn your
mouth if eaten too quickly.
Reheating
• Keep pies hot after baking by placing onto a rack
inserted into an oven-proof dish. Place into a slow
oven preheated to 100-120ºC for up to 20 minutes.
Pies will begin to dry out if kept for longer in
the oven.
• If pies are not being served immediately, place
onto a cooling rack or onto a paper napkin to
absorb condensation.
• Pies should be cooled and kept in an air-tight
container in the refrigerator if not required
immediately after baking. Reheat in a preheated
hot oven 220-230ºC for 10 minutes or until
heated through.
• Do not reheat pies in a microwave oven as the
pastry will soften.