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I am an exiled Glaswegian living in deep South Texas with absolutely no culinary skills.
I have been spectacularly unsuccessful in being able to purchase a decent steak pie in America and have now decided that the only option is to make it myself !!
The Steak Pies that my mother made (and, also, the pies that we purchased back in Glasgow) had a "doughy" pastry lining the pie dish as well as the puff or flaky pastry topping the pie. How dow you make this doughy pastry for the dish lining ?
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