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.
What I have learned so far:
- 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.