At Elina’s request, and because it sounded like a fun challenge, I have recently turned my hand to pie baking. It is an interesting journey, though they take a long time to make. If I have stuff to do after work, they don’t always go in the oven until 10pm! They do provide plenty of food though.
I am not a fan of shortcrust. Too crumbly. Good to sweet pies, but I think I am going to stay away for savories. I have fallen in love with ruff puff. In a very many, working-class way of course. Hot water crust is nice to work with, and produces a good result if you do not want flaking.
Neatness is something I definitely need to work on. They usually look like the recipe, if the pie in the recipe had been beaten up. Which is not really a problem as it is recognisable and tasty, but won’t be winning me any prizes on Bake Off.
Corned beef pie with a shortcrust pastry.
Pork, apple and cider pie, might have been ruff puff.
Sausage plait. It was supposed to be made with full puff. However, when I came to make it, the first step was make the puff pastry and chill for 7 hours. So I did ruff puff instead.
Raised game pie with a hot water crust pastry.
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This entry was posted on Saturday, October 31st, 2015 at 10:45 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.