Type what you have

Ingredients

• ✓ cracker
• elbow macaroni
• tomato
• butter
• flour
• half-and-half
• chicken broth
• cheddar cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
3. 3 Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
4. 4 Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
5. 5 Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

By Goodfella

Ingredients

• ✓ cracker
• ground beef
• onion
• green pepper
• egg
• worcestershire sauce
• garlic
• seasoned salt
• black pepper
• spaghetti sauce
• dinner roll
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, onion, bell pepper, crackers, and egg in a large bowl; season with Worcestershire sauce, garlic, seasoned salt, and black pepper. Mix well; shape into 8 meatballs. Place in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, heat spaghetti sauce in a large saucepan over low heat; bring to a simmer. Add meatballs to sauce; simmer until meatballs are fully cooked, about 20 minutes. Do not turn oven off.
5. 5 Place 1 meatball and some sauce in each roll; divide and sprinkle each with mozzarella cheese and Parmesan cheese. Place sandwiches on a baking sheet; bake until cheeses melt, about 7 minutes.

By Karen

Ingredients

• ✓ cracker
• butter
• herb blend
• thyme
• tarragon
• parsley
• parmigiano-reggiano cheese
• cream cheese
• creme fraiche
• sugar
• cayenne pepper
• black pepper
• kosher salt
• all-purpose flour
• egg
• garlic
• salt
• onion
• bell pepper
• olive oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
2. 2 Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
3. 3 While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
4. 4 Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
5. 5 Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
6. 6 Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
7. 7 Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
8. 8 Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

By John Mitzewich

Ingredients

• ✓ cracker
• peach
• black pepper
• salt
• cucumber
• dill weed
• garlic
• apple cider vinegar
• sour cream
• mustard powder
• paprika
• mayonnaise
• egg
• black pepper
• salt
• onion powder
• cayenne pepper
• garlic powder
• jalapeno pepper
• pimento pepper
• mayonnaise
• cream cheese
• cheddar cheese

Instructions

1. 1 Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
3. 3 Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
4. 4 Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
5. 5 Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

By My Hot Southern Mess

Ingredients

• ✓ cracker
• turkey breast
• grape
• toothpick
• tomato
• cucumber
• carrot
• lemon juice
• apple
• green apple
• salt
• mayonnaise
• lemon juice
• cream cheese
• celery
• pimento pepper
• onion
• carrot
• toothpick
• cream cheese
• black olive
• black olive
• carrot

Instructions

1. 1 Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
2. 2 Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
3. 3 Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
4. 4 Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
5. 5 Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
6. 6 Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
7. 7 Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
8. 8 Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

By Lela

Ingredients

• ✓ cracker
• bacon
• brown sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil.
2. 2 Arrange crackers on the prepared cookie sheets in a single layer.
3. 3 Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon.
4. 4 Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.

By Jen

Ingredients

• ✓ cracker
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass.
3. 3 Bake in the oven until golden brown, 7 to 10 minutes. Let cool before adding filling.

By Diana Moutsopoulos

Ingredients

• ✓ cracker
• bittersweet chocolate
• peppermint extract

Instructions

1. 1 Place chocolate in the top of a double boiler over just barely simmering water. Stir frequently, scraping down the sides with a rubber spatula, until chocolate is melted, 15 to 20 minutes. Do not get any water into the chocolate.
2. 2 While the chocolate is melting, line two baking sheets with parchment paper and set in the freezer to chill.
3. 3 Remove melted chocolate from the stove and stir in peppermint extract.
4. 4 Dip crackers into melted chocolate and then place on the cold, prepared baking sheets. Set the baking sheets in the refrigerator until chocolate sets, about 5 minutes.
5. 5 Package cookies in candy cups if desired. Store at room temperature or in a cool, dry place away from any odors.

By Kim

Ingredients

• ✓ cracker
• peanut butter
• chocolate almond bark
• candy sprinkle

Instructions

1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Ingredients

• ✓ cracker
• asparagus
• cream of mushroom soup
• egg
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Layer 1 ½ cans of asparagus in the prepared casserole dish. Top with 1 can mushroom soup, ½ of the sliced hard-boiled eggs, and 1 cup of crushed crackers. Repeat layers with remaining asparagus, soup, sliced eggs, and crackers.
3. 3 Cover and bake in preheated oven for 25 minutes. Remove cover and top with shredded cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

By Peggy

Ingredients

• ✓ cracker
• butter
• poppy seed
• chicken breast
• cream of chicken soup
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9x13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture.
3. 3 Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.

By Ladybug

Ingredients

• ✓ cracker
• garlic powder
• seafood seasoning
• butter
• sea scallop
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the air fryer to 390 degrees F (198 degrees C).
3. 3 Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl.
4. 4 Dip each scallop in melted butter, then roll in the breading until completely coated. Set on a plate and repeat with remaining scallops.
5. 5 Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches.
6. 6 Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.

By Kim's Cooking Now

Ingredients

• ✓ cracker
• chicken
• cream of chicken soup
• sour cream
• butter
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Combine condensed soup and sour cream in a medium bowl; pour over chicken.
3. 3 Stir crushed crackers, melted butter, and poppy seeds together in a separate bowl; sprinkle over chicken and sauce.
4. 4 Bake in the preheated oven until top is browned and sauce is bubbly, about 30 minutes.

By SHONDA93

Ingredients

• ✓ cracker
• onion
• green olive
• garlic
• jalapeno pepper
• pickle relish
• mayonnaise
• saltine cracker
• curry powder

Instructions

1. 1 Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.

By REDIRG

Ingredients

• ✓ cracker
• yellow summer squash
• yellow onion
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3. 3 Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork.
4. 4 Cover the squash mixture with remaining Cheddar cheese and crackers.
5. 5 Bake in the preheated oven until hot and bubbly and topping is golden brown, about 30 minutes.

By Northerngirl

Ingredients

• ✓ cracker
• shoepeg corn
• cream of celery soup
• sour cream
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place drained corn in a shallow 2-quart casserole dish. Combine soup, sour cream, and Cheddar in a bowl; spread evenly over the corn.
3. 3 Melt butter in a saucepan over medium-low heat. Add crackers; stir to combine. Spread over corn.
4. 4 Bake in the preheated oven until casserole is hot and topping is golden brown, about 25 to 30 minutes.

By Vandale Gentry

Ingredients

• ✓ cracker
• zucchini
• egg
• olive oil
• salt
• black pepper

Instructions

1. 1 Cut zucchini crosswise into 1/2-inch slices.
2. 2 Dip each zucchini slice into beaten egg, then press into cracker crumbs until both sides are coated. Shake off excess and place in a single layer on a plate; do not stack.
3. 3 Heat olive oil in a large skillet over medium heat. Pan-fry zucchini in the hot oil until crust browns and zucchini softens, about 3 minutes per side.
4. 4 Season with salt and pepper.

By Stephsteph

Ingredients

• ✓ cracker
• butter
• mustard
• garlic powder
• cooking spray
• tilapia

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add Dijon mustard and garlic; whisk well.
3. 3 Spray a baking dish with cooking spray; add tilapia. Brush fillet with most of the butter mixture. Top with crumbled crackers. Brush more sauce on top. Pour the dregs of the sauce over the fish if desired.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.

By LaDeeVah

Ingredients

• ✓ cracker
• chicken breast
• butter
• poppy seed
• cream of chicken soup
• sour cream
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts into a large pot; cover with water and bring to a boil over high heat. Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center, about 20 minutes. Drain; shred chicken with two forks.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Mix crackers, melted butter, and poppy seeds together in a large bowl until combined; set aside.
4. 4 Stir condensed soup and sour cream together in a medium bowl; pour 1/2 of the mixture into a 9-inch square baking dish.
5. 5 Add shredded chicken in an even layer.
6. 6 Top with remaining soup mixture. Sprinkle with Cheddar cheese.
7. 7 Top with cracker mixture.
8. 8 Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

By Callie Wilson Wolfe

Ingredients

• ✓ cracker
• chicken breast
• cream of chicken soup
• sour cream
• onion
• mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with water; bring to a boil. Cook chicken in boiling water until no longer pink inside, 20 to 30 minutes. Chop chicken into bite-sized pieces and place in a 9x13-inch baking dish.
3. 3 Combine condensed soup, sour cream, onion, and mushrooms in a bowl. Pour mixture over chicken and top with crumbled crackers.
4. 4 Cover and bake in the preheated oven until top is lightly browned, about 30 minutes.

By Amy

Ingredients

• ✓ cracker
• bacon
• cream cheese
• mayonnaise
• swiss cheese
• green onion

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

By KAMRYN

Ingredients

• ✓ cracker
• black pepper
• garlic powder
• sea scallop
• butter
• white wine
• lemon
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
3. 3 In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
4. 4 Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

By Dinah

Ingredients

• ✓ cracker
• pineapple chunk
• pineapple
• cheddar cheese
• white sugar
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use.
4. 4 Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine.
5. 5 Pour into a 1 ½-quart casserole dish.
6. 6 Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.
7. 7 Bake in the preheated oven until golden brown, about 30 minutes.

By bex

Ingredients

• ✓ cracker
• green bean
• corn
• sour cream
• cream of mushroom soup
• butter
• colby-jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the green beans and corn into a 2 quart casserole dish, and spread evenly. In a medium bowl, stir together the sour cream and cream of mushroom soup. Spread on top of the corn and beans. Sprinkle shredded cheese over the soup. Stir together the melted butter and cracker crumbs; sprinkle over the top.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through.

By PattyCakes

Ingredients

• ✓ cracker
• pineapple tidbit
• pineapple
• white sugar
• all-purpose flour
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix pineapple tidbits and crushed pineapple together in a bowl and layer into the bottom of a 9x13-inch glass baking dish. Mix sugar and flour together in a bowl and sprinkle mixture over pineapple. Spread cheese on top. Cover everything with crushed crackers. Drizzle with melted butter.
3. 3 Bake in the preheated oven until bubbly, 30 to 40 minutes. Serve hot, warm, or at room temperature.

By THECINAS

Ingredients

• ✓ cracker
• chicken breast
• sour cream
• worcestershire sauce
• paprika
• garlic powder
• white pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13-inch baking dish. In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.
3. 3 Bake in the preheated oven uncovered for 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Kathy

Ingredients

• ✓ cracker
• butter
• cod loin
• lemon
• white wine
• parsley
• green onion
• lemon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
3. 3 Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish.
4. 4 Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Return to the oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
5. 5 Garnish with parsley and green onion and serve with lemon wedges.

By Pam

Ingredients

• ✓ cracker
• california blend vegetable
• mayonnaise
• sour cream
• onion
• cheddar cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
3. 3 Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
4. 4 Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

By TERILY

Ingredients

• ✓ cracker
• cabbage
• butter
• all-purpose flour
• salt
• milk
• american cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
3. 3 Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, salt, and milk. Cook and stir until slightly thickened, then fold in cheese.
4. 4 Transfer cabbage to the prepared casserole dish; stir in cheese sauce. Sprinkle cracker crumbs on top.
5. 5 Bake in the preheated oven until top is browned, 25 to 30 minutes.

By Andrea

Ingredients

• ✓ cracker
• pie pastry
• water
• white sugar
• cream of tartar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (225 degrees C).
2. 2 Roll out pastry, place bottom pastry into a pie pan, and set aside.
3. 3 Bring water to a boil in a large saucepan.
4. 4 Mix together sugar and cream of tartar in a small bowl. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
5. 5 Pour cracker mixture into the pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter. Cover with top pastry. Seal edges and cut steam vents in the top.
6. 6 Bake in the preheated oven until crust is golden brown, about 30 minutes. You may need to cover the top pastry partway through baking to prevent burning.

By John Pile