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This well-loved street food is a thin-crusted pie brushed with tomato sauce and sprinkled with ground meat.
Put the lids on the pies, brush the edges with the egg yolk then crimp the top and bottom together.
Lay top crust on, then fold overhang up to make a thick rim around pie. Brush with milk, sprinkle with coarse sugar, and cut at least six large slits in top crust.
Using a piping nozzle, make a steam hole in the lid of each pie, then brush with beaten egg.
Use scissors to cut a small snip into each hand pie, then brush with egg wash and sprinkle with the demerara sugar.
Give the tops of the pies a brush with a little more of the butter then bake in a preheated oven at 180C fan/gas mark 6 for 20 minutes, turning the tray around halfway to ensure even browning.
The top layers of pastry are then carefully stretched over the pie before being brushed with glaze.
Brush the egg mix over the top of the pie using a pastry brush.
4 Brush each pie lightly with a beaten egg and sprinkle some sugar on top.
Add pears and mix gently to coat. 3. Brush bottom pie crust with milk.
Brush the pie with beaten egg, then firmly indent the rim with the tines of a fork to both secure a seal and to pretty the thing.
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CEO of Professional Science Editing for Scientists @ prosciediting.com