Stooo wrote:Guest wrote:Stooo wrote:I made four, first two:
Your pies look amazing! I have a couple of questions what sort of pasty is it flaky or shortcrust? what cut of meat do you use? and is there gravy inside?
Shortcrust for the containing bit, wipe the pie dishes with some butter and use the aluminium ones. Flaky for the top but stab it a bit or it will get soggy and roll it well.
Always use a vigorously agitated egg as an adhesive between different pastries and use the excess as a glaze.
Also, post your puds and pies
I love the phrase 'vigorously agitated egg' for some odd reason!