It’s been three years since I happened upon pictures of these pies online, and it’s taken me that long to work up the courage to make them. Now that they’re here I wish I hadn’t waited so long, as it turns out they’re one of the few savory pies my young daughters will eat! I can understand the appeal. They’re rich and crispy on the outside, satisfyingly meaty on the inside, and on top of it all are just plain fun to have on your plate. As you’ve no doubt surmised, it’s the laminated tops that are the tricky bit. Everything below that pretty much follows standard meat pie rules. Here’s how they go:
Like virtually all meat pies, these can contain just about any mixture of meat scraps or leftovers you have handy: ground or shredded meat, organ meats, sausages, ham, whatever’s around. The crust is a two-part affair. The top is made from roll-laminated dough, the bottom from short crust, puff pastry or puff pastry scraps. Short crust is the most common bottom crust, or so I understand, but do as you wish. Obsessing about ingredients is against the spirit of savory pies, which are all about making do with whatever’s available. Note that if you’re using pre-cooked shredded meat you’ll probably want some sort of a binder to hold the filling together, like a beaten egg.