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Serve warm with a side of salad or roasted vegetables.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for best texture.
These pies can be frozen (baked or unbaked) and reheated straight from the freezer.
Variations:
Add chopped boiled eggs or peas to the filling for extra richness.
Swap beef for chicken or turkey mince.
Use store-bought pastry for a quicker version.
Add a splash of Worcestershire sauce for depth of flavor.
FAQ:
Q: Can I make the dough in advance?
A: Yes, the dough can be made up to 2 days ahead and kept refrigerated.
Q: Can I make mini versions of these pies?
A: Absolutely. Use smaller molds or a mini muffin tray and adjust the baking time accordingly (15–20 minutes).
Q: Why does my crust shrink or crack?
A: Overworking the dough or not chilling it enough can cause shrinking or cracking. Let the dough rest before rolling and again before baking.
Q: How can I make the crust extra flaky?
A: Use cold butter and chill the dough well. Handle it as little as possible.
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