Good English meat pie recipes include recipes for Cornish pasties, British meat pies, and steak and kidney pie. British pies typically contain pastry on both the bottom and the top of the dish.
To make a Cornish pasty, a type of baked pastry, combine 18 ounces of strong white flour with 4 ounces of grated lard, and then work in 3/4 ounce of margarine or butter and 1 teaspoon of salt until the mixture turns crumbly. Add just enough cold water to form a smooth dough. Wrap the dough in plastic wrap, and chill it for two hours. Roll it out onto a floured surface, and cut out large circles.
Divide 7 ounces of diced beef skirt, 6 ounces of peeled and diced potatoes, 4 1/2 ounces of diced rutabaga and 2 diced onions among the pastry circles, and top the meat and vegetables with a little clotted cream. Fold the pastry circles in half, creating semicircles, and pinch the edges together. Cut a small hole in the tops of the pies, and brush the dough with an egg wash made from 1 egg mixed with a little water. Bake the pasties at 392 degrees Fahrenheit for 20 minutes, reduce the temperature to 320 F, and bake them for 20 more minutes.