National Pie Week: Don’t leave out the dog!

It’s National Pie Week (6-12th March) and I’ve already posted a couple of articles with recipes and reviews to help you celebrate in style. However, I can’t help but thinking one very important person is being left out.

Anyone who knows me well knows that there is only one thing I love more than food and that is dogs. So, you can only imagine how delighted I was when I was sent a recipe from the Maytime Inn in Burford- a dog friendly pub in the heart of  Asthall in the Costwolds.

Ingredients:

For the pastry

  • 225g plain flour
  • 115g unsalted butter
  • 4 tbsp cold water
  • pinch of salt

For the filling

  • 2 partridge breasts diced (or chicken if you are unable to find partridge)
  • 2 carrots diced
  • 50ml chicken stock

Method:

  1. Mix the filling ingredients together
  2. Rub the fat into the flour until you get a crumbly mixture, gradually add the water and mix with a knife
  3. Knead and roll out the pastry, then use a cake cutter to make 12 pie bases and 12 lids. Grease cupcake tins and place the pie bases inside.
  4. Place a small blob of meat mix in each pie. Place the lids on, seal the edges, and make a small hole on top
  5.  Finally, brush with milk to brown them and cook for 20-25mins at 180c
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