PENKILIN PIES

You and your dad challenged  me to make a pie like the famous Pukka pies, you both gave me a ten out of ten for this. so in honour of the river we live on they are to be known as Penkilin Pies

1st marinate the meat in red wine

then drain off marinade into a glass and place meat in a bag with seasoned flour

Fry off meat and add other ingredients then top up with water till covers about an inch above meat it will look like too much water but dont worry it will reduce

cook slowly for at least 2 hours

roll out pastry and line moulds

 then add filling which has been cooled down this is important dont add hot filling then put pastry on top make sure you seal the edges together well use egg then brush pie with egg to make it look pretty once its cooked 

cook in oven for about 20 to 25 mins at 210

then take out of moulds no parsley garnish needed