One of the things I love most about living in the Northwest of England is this region's obsession with meat pies and pasties. While, in America, we tend to refer to pies typically as desserts, with the exceptions, of course, of pot pies and Shepherd's pies, in England, you can find almost anything in a pie.
So, here we are. This recipe yields 4 rather large pies.
For the pastry:
350 grams of self-rising flour
2.5 ml teaspoon of salt
25 grams of lard
25 grams of margarine
100 ml cold water
beaten egg, to glaze
For the filling:
4 chicken breasts, diced
25 grams of chopped walnuts
25 grams of spring onions, sliced
50 grams of Double Gloucester cheese (or any strong cheese)
2.5 ml of rosemary
2.5 ml of oregano
salt and black pepper as you wish
Preheat your oven to 200C/400F. Mix the flour and salt in a bowl and Cut in your lard and butter until the mixture resembles breadcrumbs. Mix in the cold water to form a stiff, pliable dough.
Turn out onto a work surface and knead lightly until smooth. Divide into four and roll out each piece until desired thickness. Cut into a 20cm/8in circle.
Voila! I served it with a really nice butternut squash rice. Very filling.