I was given this beautiful pie mould by a Quirky sister. It is modelled on a Victorian mould. These moulds were originally copper or tinned iron and were often highly decorative.
The pastry is easy to insert into the tin, the pastry case holds the filling well, and the pie unmoulds well once cooked.
I have used the same recipe as in the post I wrote for Beef and Red Wine Pasties:
Winter Pies: Beef and red wine pasties + Ham, leek and mushroom baby pies.
I lined the mould with rough puff pastry and filled the pie with beef in red wine, adding a lid to the pie.
I eggwashed the pastry before putting the filling in and then eggwashed the lid. Don’t forget to cut a slit in the lid to let the steam escape.
On this particular occasion I served the pie with a lovely bacon, cabbage and pea side dish.