All pies are to the original recipe using my unique cold water mixes in all my pastry, making the pies by hand the way it has been done in some London Pie 'n' Mash shops over the last 200 years. I have however updated the ingredients used, adding spring water and ONLY spring water (Highland Spring) in all my pastry mixes.
I have also maintained salt levels to the mixes as a reduction of salt affects the taste radically. Yes; there are two different types of pastry to the pies, for the pie tops, which I consider a short crust with a hint of puff I use Rank Hovis ' As You Like it' flour, mixed with a top grade part pastry margarine and part unsalted butter. I add lemon juice to the mixes. For the pie bottoms, I use an ADM ' Snowflake' flour; mixed with suet I have made myself giving a pure white pudding look, texture, and flavour.