The pastry is very short, using Butter rather than the more traditional Lard of a hot-crust pastry. The pies were brushed with a beaten egg from the Rockingham Forest Cider flock. Bless-em.
Thanks to the foresight of nestling them into an Anthony Worral Thompson Silicone Muffin Tray, all the pies turned out beautifully without sticking or breaking. After cooling, each pie received a generous dollop of the excellent Trotter & Cider Jelly. This is where Karen started to lose interest.