Tips + tricks
+ HOT WATER PASTRY makes the ideal crust for a savoury pie. It’s thicker, malleable and easy to work with. Plus, it doesn’t shrink and is more tolerant than other pastries, such as shortcrust. + IT’S IMPORTANT to let the pie + CUTTING A ROUND from the centre of the pie allows the steam + FOR A VARIATION on this pie, you can substitute the beef for lamb shoulder and the ale for red wine, or use pork neck and apple cider instead of beer.