I do love a good pie, pretty much any sort, savoury for preference (with the possible exception of apricot, which I adore).
They’re great for using up leftovers too – a case in point, beef curry pies made for dinner last evening.
The filling matched well to the batch of herbed shortcrust pastry I’d made (and frozen) a couple of weeks ago.
With a pie-loving friend coming to visit, these were a good tasty option, made in a comparative trice.
Several seasonal vegetables as accompaniments – main course of dinner sorted.