Pie pastry rolled out in a circle

Pie pastry

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(3 ratings)

Prep: 20 mins Cook: 30 mins - 35 mins plus at least 1 hr chilling

Easy

Makes 6 individual pies

Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal763
  • fat41g
  • saturates20g
  • carbs84g
  • sugars1g
  • fibre4g
  • protein13g
  • salt0.5g
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Ingredients

  • 125g lard, chopped
  • 125g butter, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 650g plain flour, plus extra for dusting
  • 2 eggs, 1 beaten, 1 separated egg yolk for glazing (freeze the white for another recipe)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed. 

  2. Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you’re ready to cook.

  3. Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

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Comments, questions and tips

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Frantic Flapjack
21st Oct, 2019
4.05
I halved the amounts as I was using it to make the spiced lentil and spinach pie and only wanted pastry on the top. I also substituted butter for the lard so used all butter. It was a good pastry and I would make it again.
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