Ingredients

• 215 g Water
• 115 g Butter
• 125 g Lard or solid vegetable fat
• 8 g Salt
• 1 Large Egg, for egg wash

Instructions

Step 1

1. Heat water on low and add butter and lard, melt
2. Mix salt and flour, form a well in the middle of the flour
3. Pour in the hot liquid and bring it all together
4. On a non-floured surface, gently knead the dough until it all comes together
5. Cut the pastry onto 2 pieces, 550g for the base, 400g for the lids
6. Cover in plastic wrap or food bags, place in fridge for at least 30 min

Step 2

1. Preheat your oven to 340F
2. Roll out your pastry to approx. 2mm / 1/8" thick, and cut out 4 6½" circles for the bases, and 4 5" circles for lids
3. Place bases in the pie tins
4. Using a small piece of waste pastry, press the down into the corners where the base meets the sides, making sure to leave some pastry sticking over the rim
5. Add the chilled filling, level or just below the top of the tin, the filling does expand some in the oven, do not over-fill
6. Brush egg wash around the edge of the pastry in the tin, and some around the edge of the pie lid
7. Place the lids on the top of the pie bases, and gently press it down and crimp together, try not to get egg wash between the pastry and the tin
8. Trim excess pastry from around the edge of the tin
9. Re-crimp and place on a baking tray
10. Cut 2 or 3 vent slits in the top of each pie, coat with egg wash

Step 3

1. Place the tray on lowest part of the oven and bake for 45 minutes
2. Remove from the oven to a wire rack, allow to cool for 10 minutes
3. While still warm, remove each pie from tin