11/18/2025
At Cacio Pepe, we always want to have our cake (or pie) and eat it too, and that is why we keep pushing in the kitchen to put our spin on classic dishes.
As we roll out our new pot pies, we were wanting to get back to classic puff pastry dough, flaky and delicious. The problem with the classic “pot pies” is with only a top layer of puff pastry, once you get past the top layer, you are left with only filling, and if you try and put a bottom layer of puff pastry, you can’t put enough sauce in the pie, or it will become soggy and the dough will end up raw, and mushy.
To combat this, you can par bake the bottoms, but this leads to uneven cooking, and the pie never ends up tasting like it’s fresh out of the oven…
We took a page out of our Wellington production this year to help come out with a moist pie, with perfectly cooked puff pastry, surrounding the entire filling. We have used our signature herb crêpe to contain the beef filling and act as a buffer zone to the filling, and to hold that extra Demi glacé sauce, we then have our puff pastry surrounding the crepe.
The results are, pies that come out of the oven, like they were just baked off fresh to order.
If you’re looking for something to warm you up, on these colder days and nights, this is sure to be a comfort meal winner. 🏅 🥧
