Divide the pastry into four and shape each piece round the bottom of a jam jar, reserving enough for lids. Make one pie at a time and keep the rest warm. (Lining muffin tins with the pastry may not be traditional but it is a lot easier. The pies may be wider and shallower, but the taste is the same.)
Season the flour with salt, pepper and
Fill the pastry cases with the mixture one at a time, dampen the edges and pinch the lids on firmly. Make a hole in the centre of each to let out the steam and
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