Braise until meat is tender and easily falls apart ... an airtight container and store in refrigerator until ready to fill pies. Pork filling must be cooled before filling pies.

On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto ...

The braised mince can be eaten straightaway, served with rice or spaghetti. See the tips sections for other ways to use the mince. To make cottage pie: Spoon half of the mince into a baking dish ...

This is the kind of pie you’ll look forward to tucking ... 30 mins 2 hrs 40 mins 4 Season and lightly dust the meat (800g braising steak, flank, shin or cheek, cut into rough 2cm chunks) with ...

Braise oxtails with peppers, carrots, and potatoes in this flavorful Trinidadian stew spiked with lime and ginger.

Store-bought empanada wrappers make these oxtail, cheese, pepper, and onion-filled cheesesteak empanadas a quick and easy ...

This is a great example of how secondary cuts of meat can produce an amazing end result ... One could serve it as a rustic, deep dish pie, or present it as a more gourmet "deconstructed" version ...