As British Pie Week rolls in, Hannah Twiggs speaks to Roberta Hall McCarron – the chef behind The Little Chartroom, Eleanore ...

The great pastry debate – shortcut vs puff vs filo Every pie-lover ... to chill for at least 3 hours. 2. The pie filling is simple: just mix the lamb mince with the pork fat, salt, mace, nutmeg ...

Puff, golden and flakey ... and put in the fridge to chill for at least 3 hours. 2. The pie filling is simple: just mix the lamb mince with the pork fat, salt, mace, nutmeg and white pepper.

In an entry for Mary Berry Everyday, the telly legend says she swaps out the meat for an effortless “makeover.” ...

Mary cooks off the mince with some bacon for a salty ... while Jamie Oliver uses venison for his “old-school” puff pastry pie. Of course, the most eco-friendly diet is veganism or vegetarianism.

Down a little alleyway in central Wellington the subtle whiff of buttery pastry leads the way to Salut Pies. While the bakery is new to the capital, opening in August last year, owners Joe and Carey ...

Cut the dough however you like to whip up flaky snacks and desserts — pinwheels, cheesy twists, turnovers with veggies or ...

Add the pork mince to the pan, cook until browned ... Seal the edges by pressing with a fork. Transfer the pies to a lined baking tray. Brush the tops with beaten egg and sprinkle with sesame ...

The British Pie Awards has celebrated the best pie-makers in the UK Scottish butchers Boghall Butchers of Bathgate won the Supreme Champion title Award categories included Steak and Wine ...