Once made, the pastry has to be moulded while it’s still warm, before the fat sets and the pastry becomes flaky and dry. FAQs about BBC Food ...

When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything from ...

With an aromatic meaty filling and a crisp shell made with hot water crust pastry. For this recipe, you will need a 20cm/8in round loose-bottomed cake tin. For the filling, heat the oil in a large ...