Homemade pies will never be dry or bland if you avoid 'biggest' cooking mistake

Homemade pies will never be dry or bland if you avoid 'biggest' cooking mistake When the weather starts to get colder, comfort food is simply unbeatable. A cosy dinner makes the day feel worthwhile and you really can't get much more comforting than a delicious pie, served with plenty of veggies on the side. As the temperature begins to drop, there's nothing quite like comfort food to warm the soul. A hearty evening meal makes everything feel right with the world, and few things are more satisfying than a gorgeous pie, piled high with vegetables on the side. Baking a pie from scratch can be a time-consuming task, but it's also a wonderfully cosy way to spend an autumn evening. If you're finding it tricky to nail the filling, however, the type of meat you're using could be the culprit. Niall McCusker, an expert at specialist butcher Campbells Prime Meat, says certain cuts of meat are far better suited to pies than others. He said: "I think most people assume that making a pie is a simple, easy meal, which it can be once you have mastered the basics. Learning these simple steps will help you make the ultimate pie this season." According to Niall, the most frequent error when it comes to pies is getting the ratio wrong. Too much pastry and the pie becomes stodgy, occasionally remaining uncooked in the centre, reports the Express. On the other hand, too little pastry means it struggles to contain the filling or deliver that all-important satisfying bite. He said: "Aim for a generous filling with a crust which is around the thickness of a pound coin." Ensure our latest lifestyle stories always appear at the top of your Google Search by making us a Preferred Source. Click here to activate or add us as Preferred Source in your Google search settings Which meat is best to use for pies? Another mistake people frequently make when preparing pies is selecting the wrong cut of meat. Niall explains that you ideally want something with a decent fat content - which may not sound particularly appealing, but actually makes perfect sense. He explained: "The best meats to use are the ones that are good for slow cooking such as beef shin and chuck or chicken thighs. Just make sure to not overcook the meat before you put it in the pie as it will become dry and tough." Relying too heavily on highly processed meats, such as ham or salami, can also have a negative effect. Packed with saturated fat, salt, and sodium nitrites, they can release excessive grease into the pastry — leaving the base soggy while over-salting the filling. You don't even need to make your own pastry to achieve a mouth-watering pie. Ready-made pastry rolls are very convenient, though there are still a few golden rules to follow if you truly want to wow your dinner guests. Niall advises making sure your pastry has been rested so it reaches room temperature before going into the oven, which should prevent it from shrinking. He has also revealed his top tips for achieving a gloriously golden, flaky crust: "To make sure you don't get a soggy bottom, always lightly bake the base, but not fully as you don't want it to burn. Also, make sure to cut a steam vent in the lid of the pie to avoid the filling steaming out of the edges. "The final step is, of course, the egg wash to make sure it's golden and flaky. I like to use good quality eggs with a bright orange yolk to help get a golden colour, and finally season with salt and pepper."