(Only at selected stores)

Puff Pastry Recipes:

Traditional Pie
Caramel Slices
Cranberry Meringue Pie
Honey Apple Pie
Sausage Roll


Scone Mix: Flour (gluten), water, pastry fat ((vegetable fat (palm kernel/palm fruit)) emulsifier, preservatives (sodium benzoate/potassium sorbate), BHA, salt, cream of tartar, flour improver

Traditional Pies

Shopping List:

1 x Roll King Pie Puff Pastry
1 x egg


1 Tin   Nestle Caramel Treat (1 tin)
125 g   Moir’s Instant Custard Powder (1 Packet)
300 ml   Water  


50 g   Hullets Icing Sugar
100 g   Hullets White Sugar
125 g   Water

Making the Filling:

1. Select one of our pie fillings or use your favorite pie fillings.

Making the Pies:

  1. Preheat the oven to 190°C
  2. Unroll the defrosted pastry.
  3. Do not roll pastry out or press down with hands.
  4. Cut each pastry sheet into 15cm squares – keep the off-cuts.
  5. Brush the edges of the pastry with water.
  6. Spoon filling into the centre of each square.
  7. Bring the edges up over the filling and pinch them together.
  8. From the off-cuts, cut out 4 leaves for each square and score veins on them.
  9. Carefully place a leaves over each seam.
  10. Lightly brush with beaten egg.
  11. Bake for 20 to 25 minutes until golden brown
  12. Remove from oven and allow to cool.