Get the technique right - see our How to Cook section if you are new to pastry - and you can whiz up any number of pastry confections from pies to tarts, teatime treats and family puddings.
This is a wonderful recipe that transforms the humble haddock, cod or whiting into something really special.
This famous English classic needs a revival. It is supremely light, squashy and fragrant with lemons. Why did we ever forget about it?
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. Nuts can sometimes be added; here there are toasted
In winter, when root vegetables are in season and full of flavour, this easy pie makes a wonderful alternative to meat or fish and will appeal to vegetarians if you replace the lard with other vegetable fat.
Seriously, these are made in minutes, thanks to ready-made pastry and mincemeat. You can even freeze them and pop them in the oven straight from the freezer: perfect when unexpected guests drop in over Christmas!
Adding cheese to the pastry gives this pie an added element of indulgence and, as everyone knows, cheese and apples go together extremely well. So, for a pukka pie with a twist, give it a try!
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