A step-by-step video course with Dmitrii, a working dough specialist. You master three base doughs from scratch, then build 13 to 19 pies on them, and you learn the why behind every step, so results stop depending on luck.
It is rarely about skill. A savory pie simply has many small places to slip, and one slip is enough.
It crumbles, turns tough or refuses to hold a shape. Most recipes never explain what went wrong or how to fix it.
The flavor is fine, but the texture is not. Juiciness has its own rules, and skipping them always shows.
The pie looks great until the first slice, usually right when everyone is already at the table.
Savory Pies at Home starts where pies actually start, with the dough. You learn rough puff, shortcrust and a yeasted pie dough from scratch, and the reasoning behind every step: why the butter stays cold, why the dough rests, why a filling needs to cool.
Then you apply all of it across the pies, so the technique settles in for good.
Not just recipes watched, but skills that stay in your hands.
You start with the foundations, an intro lesson, a short history of pies, and the three base doughs. Then you work through the pies below. 13 are included in every plan, and the Signature plan adds 6 more.
Tender pink salmon with greens and capers, fresh and lightly briny, and still completely homestyle.
Creamy and gently spiced, with soft salmon on a bed of spinach that never dries out.
Potato, bacon and cheddar, warm and hearty. The one that always disappears first.
Chicken in a creamy sauce with bacon and cheese, rich enough to feel like a celebration dinner.
Chicken with plenty of shallots and herbs under a soft creamy egg topping. Warm and comforting.
A crisp free-form galette with fennel and garlic sausage, cabbage and feta. Bright, savory and moreish.
Beef, potato, leek and mushroom bound in a creamy pesto sauce, with zest and spice for depth.
Beef slow-cooked in dark beer with mushrooms, celery, carrot and bacon. Deep, rich and wintry.
Spiced lamb with tomato, peas and yogurt, finished with a homemade chutney that lifts the whole thing.
Juicy pork with rosemary and parsley, and a honey and mustard balance of sweet, salty and sharp.
Seasoned minced meat and vegetables under creamy mashed potato, baked to a golden crust.
Roasted vegetables with the natural sweetness of the oven. Light, colorful and anything but plain.
Soft yeasted parcels filled with seasoned potato. Easy to hold, and easy to love.
Chicken with sweet potato, sun-dried tomato and olives in a homemade harissa. Bright and Mediterranean.
White fish, prawns, scallops and squid in a creamy seafood sauce. A dish worthy of guests.
Peppers, sujuk, feta, egg and olives with warm spices. Bold, aromatic and a little fiery.
Individual classic quiches with a silky egg custard, cheese and bacon. Neat, rich and party-ready.
Roasted peppers and a homemade chorizo filling, warm and gently smoky, striking at the cut.
Spiced meatballs baked into a pie. Comfort food with a little extra character.
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“The main thing is to understand dough, not to fear it. Once you feel it in your hands, the rest is simple.”
I'm Dmitrii, a dough specialist, and I teach many of the baking courses at LeChefio, from bread and buns to pies and pasta. Dough is the part everyone fears and the part I love explaining: once you understand why the butter stays cold and why the dough rests, it stops acting up and starts working for you. In this course we build the three base doughs from scratch, calmly and clearly, then put them to work across the pies. And when a bake goes sideways, you'll know what happened and how to fix it, because you'll know what the dough was doing.
Every recipe is a clear video you can pause, rewind and rewatch, with a PDF to cook from.
Follow the same steps in your own kitchen, one pie at a time, with everyday ingredients.
On Studio and Signature, send your bake to the team for review and get your questions answered.
Baking for your family? Essentials is the complete course. Want feedback on every bake? That's Studio. Want all 19 pies and the course forever? That's Signature.
Every plan comes with a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your bakes and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I have access?
Essentials and Studio include one year of access from the day you enroll, which is enough to work through the course several times at a calm pace. Signature includes lifetime access, so the course stays with you for good. The added support on Studio and Signature runs for one year.
Can I start as a beginner?
Yes. The course is built so you follow clear steps rather than guess, and the three base doughs are taught separately, which removes most mistakes before they happen.
What equipment and ingredients do I need?
Just a normal home kitchen: an oven, a baking tray or dish, standard cookware, kitchen scales, a mixer and a blender. The ingredients are everyday ones you can find at a regular grocery store.
What is the difference between the plans?
Essentials is the self-paced course: the 3 doughs and the core 13 pies, with video and a PDF for every recipe, and access for one year. Studio adds feedback on your homework, answers to your questions and a certificate of completion. Signature adds 6 more pies for 19 in total, plus lifetime access to the course.
Do I get a certificate?
Yes, on the Studio and Signature plans. Once you finish the lessons and your homework, you receive a certificate of completion.
What if it is not for me?
There is a real 14-day money-back guarantee. If you decide within 14 days that the course is not right for you, contact us and we will refund you.
Start with the three doughs, work through the pies one by one, and cook savory pies that come out right the first time. Every plan is covered by a 14-day money-back guarantee.