It's what you'll find in the traditional English Melton Mowbray pork pie, which is baked without a supporting tin. This pork and kumara version, which uses the same pastry, can be eaten hot or cold.

Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier ...

For the filling, place half of the pork shoulder ... Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid. Spoon the meat mixture into ...

This pie looks difficult but needs only about 45 ... which I like because making two pies gives you a better crust-to-filling ratio than if you were to make one large square or round pie.