Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut ... with egg yolk. Roll out the remaining pastry to make a lid and place over the pie.

This is a delicious savoury pie that really ... partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like ...

This Old Fashioned Egg Custard Pie is the kind of dessert that never goes out of style. With its silky-smooth texture and ...

Leave the skins on the onions and cut them in half through the ... Crack the remaining eggs into each one. Pour the egg-cheese custard evenly all over the pie and top with a pastry lid; pierce ...

Once cooked, remove from the oven and cool. Roll out the pastry and line a 24cm x 5cm deep pie dish, allow 2cm extra. Cut off any excess then egg the pie dish top and use the excess to line the ...