What's on the menu tonight?

[Stooo]

20265047_1498787466844611_1112543200515249039_n.jpg

Number 5.

Number 10, wipe its arse and bring it to the table.

[Vicky]

20265047_1498787466844611_1112543200515249039_n.jpg

Number 5.

Number 10, wipe its arse and bring it to the table.

Of course you need mustard and a few mushrooms Stooo.

[Stooo]

20265047_1498787466844611_1112543200515249039_n.jpg

Number 5.

Number 10, wipe its arse and bring it to the table.

Of course you need mustard and a few mushrooms Stooo.

And a eg

[Vicky]

Number 10, wipe its arse and bring it to the table.

Of course you need mustard and a few mushrooms Stooo.

And a eg

I must try that Stooo.

[Guest]

Cod and chips

[Stooo]

Steak, potato and mushroom pie, mash and some broccoli. I made the filling last night and I'm just rolling out the pastry

[Stooo]

I made four, first two:

[Guest]

If only social media had aroma vision

[Stooo]

Finished item, I'm stuffed

[VR6storm]

Humongous Jacket Potato, topped with chilli, topped with sour cream and guack and sliced spring onions. And a bottle
of Pinot Grigio Blush.

[Guest]

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?

[Keyser]

Home made meat pie and chips for me - Stoo's look delicious as well.

[Guest]

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?

Sorry my typing is shit I meant pastry not pasty

[Stooo]

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

[Guest]

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

Thanks Stooo I've never made one before but yours look so delicious I'm inspired!