A great pie is the sum of two equally important parts: the filling and the pastry. There are many filling variations – leftover curry, such as chicken kapitan, works very well – but any braised dish with a good ratio of sauce to meat or vegetables will work. It's important that the sauce is slightly thick, but not gluggy. Be inventive with leftover roast chicken, roast vegetables and gravy.
Begin this meat pie recipe three days ahead, starting the pastry first. The puff pastry makes double what you need, but freeze half and keep it for a future pie.
Tip 1: Refrigerate your beef cheek filling
This allows the filling to cool and thicken overnight.
Tip 2: Add acid to your pastry
Adding vinegar (or lemon juice) to the pastries helps stop the gluten developing, resulting in a shorter, more tender pastry.
Tip 3: Chill your pastry
Pastry should always be chilled before you work it; otherwise it will shrink, lose shape or melt if too warm.
Tip 3: Dust off any excess flour
Be sure to dust off any excess flour during the rolling and folding process, otherwise it toughens the pastry.
Tip 4: Don't cut the resting time short
Don't cut the resting times short; the equal consistency of the base and the butter results in even layers and beautiful flaky pastry.
Tip 5: Use shortcrust pastry for the base, and puff pastry for the lid
Using shortcrust pastry for the base makes it easier to handle, especially when eating individual pies. A base isn't necessary for a large pie, but will add a good ratio of pastry to filling.
The top, meanwhile, is made from buttery puff pastry, which is light and crisp, and will rise in the oven. Err on the side of too dark when baking; the pie will be all the better for it.
Tip 6: Use metal pie tins
The best pie tins are made of metal – they produce a crisp base – but ceramic can also be used. If you're making individual pies, bear in mind the cooking time will vary.
Tip 7: Pierce a hole in the centre of the puff pastry lid
This allows steam to escape during the baking process.