Sweet cherries mingle with tart raspberries and plump blueberries for this lovely lattice-topped pie from Chicago pastry chef Paula Haney. Paula Haney made pastries at acclaimed Chicago ...

Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie.

Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, non-stick saucepan over a medium heat. Add the onion and mince and dry-fry for 8-10 minutes, stirring regularly until the mince has browned ...

Mix with the cooled pie filling and add to the pie dish. To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 ...

To achieve a crisp pie base rather than a soggy bottom, you need to use a thick, heavy pie tin or dish, as this will absorb more heat and get hotter than a thinner one. Surprisingly, the colour of ...

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Now roll out the remaining pastry to a similar thickness which will also be generously wide enough to use as a lid to the pie. Cover the base of the pie with half of the onions and then cover with ...

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For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer ...

Roast for 20–25 minutes, or until tender and just charred. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for ...

Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...