As nationwide steak pie champions three times over, this is a properly meaty pudding of a pie and uses the same signature dry aged, grass fed Scotch beef as in their famous steaks, topped with a suet pastry lid. The Guinea is a warm, convivial pub and dining room that it is all too ...
but I always think of Dorothy Hartley’s illustration and description in her wonderful bookFood in England. Hers has a double crustanda layer of suet dumpling dough inside, but it was the interior of the pie that I was interested in here. ...
It is a portable, handheld meat pie originally from Cornwall. But over the decades it has become known as the signature dish of the UP, simply called the Michigan pasty, as iconic as the area’s famous natural beauty and its equally renowned Hem...