As teen I would take on some casual work as a labourer within the steelworks at Port Talbot. There would be times when processes were down for maintenance and these remedial works would go out to tender.

When lunch came round generally the van driver would collect the food orders and disappear for a while then ferry back our choices. Some days it would the chippy, others the bakery and one place stood out. As memory serves “Ron Evans Pies” was a pie shop in the traditional sense. Located near the old Police station and opposite the rail terminus; from the outside it looked like a chippy. They made the best pies ever.

Scanning the fridge I found a couple off bits of pastry – you know you make too much or the ready block of puff was only half used. I decided on savoury pie, the kind I remember from Ron Evans’s establishment. Rich gravy and plenty of meat. Light pastry and that low moment when you pop the last piece in your mouth, knowing this near Zen like state of culinary delight is ending.

I will just list a few ingredients of the filling because everyone has their own version of mince pie. I did use garlic, carrot, and Oxo; together with a glug of a nice Shiraz. The real magic came in the assembly.

I used individual pie foil dishes and put a thick layer of puff pastry into four trays. Having secured the pastry here came the off the wall thinking; I laced the base with two generous dessert spoon scoops of ‘mushy peas’ then shared the mince filling. Next I added more pastry to make the top crust of two pies, whilst I adorned the latter two with a creamy mashed potato. This was a reminder of a unique pie that Ron Evans produced that was only made on a single day compared to the range of pastry delicacies. A fusion of corned beef & cottage pies.

After a period of standing, all went into the oven; initially for 45mins at 150C (air fryer/fan) and remained there whilst the heat dissipated. Checking them as I was nearing service I decided on a further 10 minutes at a much warmer 175C. Again they were left to cool for approximately 10 minutes whilst the sides were prepped and then transferred to the plate. This time was spent wisely for the pies were at a near perfect temperature to be enjoyed without causing distress.

As the weather is turning milder and the darker nights are drawing, this simple but hearty dish was most welcoming and taste of yesteryear.