I am always looking for good english style paste crust meat pies.

Not the shite meat pies filled with gravy served in the USA but substantial crust ones that can be held in the hand. I actually call the ones I make hand warmer meat pies. I use 50 50 mixture of pork and beef, little onion, black pepper, sage, thyme and just enough ice water to make a slight juice. I food process the meat just short of total emusification.

Perhaps someone out there has a favorite set of ingredients. This sort of pie is very very hard to find if actually impossible to find here in the USA.

I developed a taste for them while at the Grapes Vaults in Newcastle England in the 70s. A little chutney and you'r on your way!

Put those recipes here. Maybe we can get a revival going!

Conrad