You can cut your ingredients into strips and twist them together for a unique presentation or fold your pastry squares into triangles around your deli meat for traditional-style hand pies.

Add the meat to the same ... Pinch the pastry in at the edges of the dish and trim any that hangs over the edge. Cut a slit in the centre of the pie. You can decorate the top of the pie with ...

Pie, pita, torta, tarte. No matter what it’s called, the idea applies across the globe. Everyone loves a piece of filled, ...

Add the potatoes to the pan, along with some salt and pepper, and cook for 30-35 minutes more or until the potatoes are soft and the meat ... of pastry. Dampen the edges of the rim of the pie ...

This Scottish Meat Pie Recipe is the ultimate hot ... but you could easily use an upturned jelly jar. The pastry lid is pressed on top of the pie slightly lower than the rim to create a space ...

then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut. Roll out the reserved one-third of pastry onto a lightly floured work surface.

Puff pastry is essential ... where the English have the French beat when it comes to cuisine. Our range of meat pies is very impressive,” says Szymanski, who originally hails from London.

This family-sized beef pie ticks all the boxes and more. The filling has chunks of tender meat surrounded by hearty veg (with absolutely no pointless fillers in sight). The pastry is flaky and ...