To make individual hot water pastry raised pies, use jam jars and cling film the outside to shape your pastry case. Knead your pastry until it is smooth and elastic then leave for a few minutes to cool. Save a third for your lid and shape the remaining amount around the jam jar, moulding into shape with your fingers. It is important to have a consistent thickness around the jar. Chill for 30 minutes until set. You can release the pastry from round the jam jar by filling the jar with warm (not hot water) Fill the pastry case, add the lid and bake.