Savoir-faire
What goes into a single pie.
The crust
Flour, cold butter and a little water, worked just enough to hold together. The dough rests overnight before it is rolled.
The filling
Fillings are cooked in our kitchen the day before, so the flavours have time to settle.
The bake
Each pie bakes until the crust is deep gold, then cools on the rack before it goes in its box.