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Recipe for meat pie crust?
at Wed, 03 Dec 2003 09:51:05 GMT in
>, (H. W. Hans
Kuntze) wrote :
>Alex Rast wrote:
>
>>I'm looking for a recipe for a specific type of meat pie crust. It's
>>quite common in Britain, and I can probably make a guess at the recipe,
>>but it'd be nice to get something more definite.
>>
>Standard pate dough is used for bridies or meat pies.
>Need to be started hot 375-400F to set the dough, then reduced after
>10-15 minutes to cook the filling.
>Pate Dough 2, if made properly, can be flakey, but needs to be brushed
>with eggwhite inside, before filling, otherwise it will leak jui
....
Thanks, but I was looking for recipes that use whole eggs, not just yolks.
The crusts I'm thinking of definitely need the egg whites for strength and
structure.
Do you have any recipes like this?
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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