Press the pastry to the edges of the tin. Evenly fill each pie with the meat and potatoes ... then cook for 40-50 minutes ...

This Scottish Meat Pie Recipe ... to bake all your pies at once, you can freeze them uncooked and simply defrost and bake when desired. The pastry gets its name from the hot water which is added ...

Even within the flour-butter-liquid genre, you have everything from ultra-flaky puff pastry to crumbly-crisp shortcrust, sturdy hot-water crust ... those found in meat pies or mince pies.

You can also make smaller, individual pies and bake them for about 50 minutes instead. The hot-water pastry is lovely and ... Place lamb mixture and potato in a bowl with 1 tablespoon of salt ...

Sometimes it's just too hot ... potato salad is even better the next day, so don’t worry about leftovers. All you need is a big salad with lots of Creole tomatoes to complete this meal. The ...

Place the potatoes in a saucepan, cover with cold water ... pastry, then sprinkle on the sesame seeds. Use the tip of a knife to pierce the centre of the pastry lid. Place the pie on the hot ...

I hail from a UK town called Wigan, home of the World Pie Eating Championship, where hungry competitors from around the world gather to wolf down as many chunks of meat, potato and pastry as possible.

The Englishman in New York found he missed British pub fare like meat pies and Scotch eggs ... with traditional recipes for hot-water crust and short-crust pastry. He came up with his own sausage ...

Match your pie ... pastry — made by melting fat into hot water then stirring in flour — makes for an ultra-sturdy crust, ideal for girdling hefty savory fillings, especially those found in ...