For the savoury pies, I peeled and diced a couple of potatoes and parboiled them for a couple of minutes. Sliced 2 small red onions (the last of our home grown ones from last year) and softened them in a little oil, along with the bacon chopped into small pieces. I mixed the drained spuds, bacon and onions in a bowl and left it all to cool, then added a good couple of handfuls of grated mature Cheddar, some sage and plenty of black pepper. Lined 4 individual enamel pie dishes with pastry, filling in, lids on, egg washed and some extra grated cheese sprinkled over.
Chopped 3 long sticks of rhubarb (the sticks are REALLY long this year!) and piled them in a pastry lined glass pie dish. Shook some ground ginger over, added a couple of tablespoons of Demerara sugar and lid on.
Baked both savoury and sweet pies for about 45 mins. We'll have 2 of the individual bacon, cheese & potato pies for lunch tomorrow, the other 2 are being frozen. The rhubarb pie will last us 3 days.
I seem to get my feet in most of the pics I take! You can tell I'm not a photographer can't you?!