Pies, Puddings and Pottages

Preheat the oven to 160C/32F/gas 2.5.

Heat the oil in the casserole, add the sliced onion and sauté until translucent and just beginning to take on colour.

Add the chopped apples, prunes, spices and seasoning and stir in. Remove from the heat.

Place the frying pan on the hob and heat up. Add the meat and brown on all sides. You will need to do this in batches, so you don’t overcrowd the frying pan. Transfer each batch to the casserole.

Add the flour and stir in.

Add the stock and bring to the boil. Immediately remove from the heat, cover and place in the preheated oven for 2 hours or until the meat is tender.

Remove from the oven. The gravy should have thickened but if it hasn’t, remove the meat, onions and fruit and rapidly boil the liquid until it has done so.

Place the filling with its gravy into the deep pie dish and allow to cool completely.

Raise the oven temperature to 180C/350F/gas 4.

To make the pastry sift the flour and salt into the large mixing bowl.

Add the suet and stir in thoroughly.

Add the water a little at a time and mix to form a soft, elastic dough that leaves the bowl cleanly.

Turn out onto a lightly floured work surface and knead for a few minutes.

Take a piece of the pastry and roll into a thin strip which will fit round the edges of the pie dish. Brush the edge of the pie dish with beaten egg and press the strip of pastry firmly around the edge of the pie dish.

Roll the rest of the dough out to a shape 1cm wider than the top of the pie dish. Dampen the edge of the pastry strip and place the pastry lid on top, pressing well to seal the edges by crimping. Trim the edges with a sharp knife.

Use any remaining pastry to make decorations for the top of the pie which you can stick down onto the pie top with beaten egg. Make a hole in the centre of the pie and brush with the beaten egg.

Place in the oven and bake for 30 minutes or until the pastry is golden brown. Check after 20 minutes and if the top is getting too brown place a piece of kitchen foil over the top.

Remove from the oven and serve immediately with dollops of clotted cream.