One thing I can say about this recipe, “Brilliant! Brilliant! Brilliant!” Unfortunately in the States there are no meat pies, so I have resorted to making my own. I found that the puff pastry on the bottom would go soggy unless I poked holes in the pie tin. This recipe creates the PERFECT pie base.

Make a few pies at once and put into the freezer for those nights you don’t want to cook.

This is for those people who love to cook from scratch. The consistency was the same as store bought and it probably cost about the same to make, but its handy to have this recipe for those days I dont have puff pastry in the freezer. It is relatively easy to make but the time consuming part is the constant refridgerating to roll out, which had me swearing out loud every now and then. I discovered that it is IMPOSSIBLE to contain the butter and once I had resolved myself to this it went a little smoother. Try sieving flour onto any escaping butter so it doesnt stick to your rolling pin.

Good luck.