There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline.
Home-made individual bacon and egg pies, baked in patty tins or as a whole pie, make a very good and easily transportable picnic dish. Alternatively, they are nice served warm after the picnic if the weather wasn’t up to scratch. For a whole pie, use
No one could fail to be delighted with these gorgeous little pies...in summer, they're perfect for picnics or for lunch, served with salads and chutneys.
Cornish pasties often have too much pastry and not enough filling. Make one big pie insead, which is also a lot quicker than making individual pasties
This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special.
This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit for it so much the better.
Don't be put off by the long ingredients list: in fact, it's easy enough to assemble. The pie makes a superb centrepiece for a buffet and - good news - can be made ahead.
These were originally raised by hand using old-fashioned wooden pie moulds but, in the 21st century, deep muffin tins make everything so much simpler. The most famous English pork pies come from Melton Mowbray and traditionally, a very small amount o
The last thing you want on a picnic is a pie that disintegrates which is why this one - which holds its shape well and is easy to slice - is perfectly portable.
This American classic recipe uses a version of shortcrust pastry that is used for sweet open-faced flans and tarts. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality.
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