You’re big on pies on your Insta. What’s your go-to pastry recipe and, briefly, your favourite filling – savoury and sweet? TopTramp
Well, as much as I can make it, I like to have a little block of shop-bought shortcrust or flaky pastry in the fridge. It’s so much easier to just roll it out and stick it on top. The pies have to be double crust. The one I make the most is slow braised, tiny chunks of steak with minced beef and roasted shallots, like a minced beef and onion pie. The kids love that with chips for Saturday night dinner. I like making chicken and mushroom with leek, although my partner’s a veggie, so she would probably say fish pie, with boiled eggs, which is a real labour of love, so I tend to save that for special occasions. I like a nice apple and cinnamon pie with a Demerara sugar crust, and cherry pie made with that really shit fake filling.
