Adobo Pie: A Filipino Favourite Wrapped in Pastry

Adobo pie takes everything you love about the iconic Filipino dish and wraps it in a flaky, golden crust. Think of it as a hearty, portable version of adobo, perfect for dinners, gatherings, or just treating yourself to something extraordinary. It’s rich, tangy, and savoury, with the perfect balance of crispy pastry and tender filling.

What is Adobo Pie?

Adobo pie is a brilliant fusion of Filipino and Western comfort foods. At its heart is the classic adobo filling, a flavourful mix of meat, soy sauce, vinegar, garlic, and spices, simmered to tender perfection. This filling is then encased in buttery shortcrust pastry and baked until golden. It’s a dish that celebrates bold flavours and brings them to the table in a beautifully flaky package.

The Star: Filipino Adobo

Adobo is often hailed as the unofficial national dish of the Philippines. Its hallmark is a balance of tangy, salty, and savoury flavours achieved through the combination of vinegar, soy sauce, and garlic. The meat, typically chicken or pork, is simmered in this sauce until tender and infused with the rich flavours. For adobo pie, the filling is made slightly thicker, ensuring it holds together well within the crust.

The Crust: Buttery and Flaky

A good crust is the foundation of any great pie, and adobo pie is no exception. Shortcrust pastry is the ideal choice, providing a rich, buttery base that complements the tangy adobo filling. Making it from scratch is worth the effort, but if you’re short on time, a high-quality store-bought crust works just as well. The goal is a pastry that’s sturdy enough to hold the filling yet tender enough to crumble beautifully with each bite.

Building the Perfect Filling

The filling is where the magic happens. Start with a traditional adobo base—a mix of soy sauce, vinegar, garlic, bay leaves, and black peppercorns—and cook it with chicken or pork until the meat is tender. The sauce is then thickened slightly with a cornstarch slurry or reduced to concentrate its flavours. Onions and a touch of sugar add sweetness to balance the tang, and a hint of chilli can provide gentle heat if you’re feeling adventurous.

Assembling the Pie

Assembling adobo pie is straightforward but satisfying. Roll out your shortcrust pastry and line a pie dish, ensuring there’s enough overhang to seal the top crust. Fill it generously with the cooled adobo mixture, then cover with another layer of pastry. Crimp the edges to seal, cut a few steam vents in the top, and brush with beaten egg for a glossy finish.

Baking to Perfection

Bake the pie in a preheated oven at 200°C (180°C fan) until the crust is golden brown and crisp, and the filling is bubbling. The smell alone will have everyone lining up for a slice. Let it cool slightly before serving to allow the filling to set and make slicing easier.

Serving Suggestions

Adobo pie is a meal on its own, but it pairs beautifully with simple sides. A crisp green salad or a serving of steamed rice makes a great accompaniment. For drinks, a cold beer or a glass of white wine works wonders to balance the rich, tangy flavours. If you’re entertaining, consider serving smaller, individual pies for an impressive touch.

Can You Make It Ahead?

Absolutely. Adobo pie is a fantastic make-ahead dish. The filling can be prepared a day or two in advance and stored in the fridge. You can also assemble the entire pie and refrigerate it until you’re ready to bake. Leftovers reheat beautifully, making this a dish that’s as practical as it is delicious.

The Recipe: Adobo Pie

For the crust:

• 250g plain flour
• 125g cold unsalted butter, diced
• A pinch of salt
• 3-4 tbsp cold water

For the filling:

• 500g chicken thighs or pork shoulder, diced
• 4 garlic cloves, minced
• 60ml soy sauce
• 60ml vinegar (white or cane vinegar)
• 1 tsp whole black peppercorns
• 1 bay leaf
• 1 onion, finely chopped
• 1 tbsp sugar (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water
• Optional: a pinch of chilli flakes

For assembly:

• 1 egg, beaten (for brushing)

To make the crust, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Wrap in cling film and chill for at least 30 minutes.

For the filling, heat a little oil in a pan and brown the meat. Remove and set aside. In the same pan, sauté the garlic and onions until fragrant. Add the soy sauce, vinegar, peppercorns, bay leaf, and browned meat. Simmer until the meat is tender and the sauce has reduced. Stir in the cornstarch slurry to thicken, and add sugar and chilli flakes if desired. Let the filling cool before assembling the pie.

Preheat your oven to 200°C (180°C fan). Roll out half the pastry and line a pie dish. Fill with the cooled adobo mixture, then cover with the remaining pastry. Seal the edges, cut steam vents, and brush with beaten egg.

Bake for 25-30 minutes, or until the crust is golden brown. Let it cool slightly before serving. Adobo pie is hearty, flaky, and bursting with flavour—a true comfort food classic with a Filipino twist.