The latest home cookery project has to perfect a meat and potato pie. I've experimented with a couple of things so far, involving large pies, mini-pies, beef and Guinness pies and so, but there is still some way to go.
- I am useless at handling pastry
- West African Guinness doesn't make a good pie ingredient. It's 7.5% alcohol and tastes a bit too Guinnessy.
- Despite my usual prejudice, bisto is an essential ingredient.
- Despite my usual prejudice, I may have to resort to Delia.
Anyhow, this post is a call for pie suggestions and recipes, particularly for prater pies. How do I get the pastry right?
More from Vietnam next time.
2 comments:
Well I've never made a large pie, but last time I made mince pies I used Delia's shortcrust pastry recipe and it worked well for me. So if you can overcome your prejudices...!
Jen asked me to comment. I am her little brother. I usually buy ready-made puff pastry, but I guess this may not be a workable solution for you, sorry. For shortcrust pastry I seem to remember keeping it cool was important. Anyway, as far as fillings go, I like chicken and mushroom (where the gravy is just a tin of campbell's mushroom soup), sausage and onion (gravy=bisto), and corned-beef pie. This last one is a classic from our mother - she literally scrapes out a tin of corned beef into a pastry-lined dish, chops it into cubes, covers it up with the top layer of pastry, and bakes the thing. It *shouldn't* work - but it does. Mmmmm pie. Good luck Mr Jiffler!
Post a Comment