Homemade pies are so much better than shop-bought ones and you can bespoke the filling to suit what’s in season. Don’t be put off if you haven’t got a mincer at home - just chop the meat up very finely by hand, or ask a helpful butcher to mince it for you. I used Blenheim orange apples, which I scrumped from Simon Kelner’s back garden right next to Blenheim palace, but you could use any other flavourful seasonal apple. The pastry is easy to prepare.
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