"Wayne Boatwright" > wrote in message
. ..
> "Graham" > wrote in
> news:tQuzb.552170$pl3.378384@pd7tw3no:
>
> >
> > "Alex Rast" > wrote in message
> > ...
> >> 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.
> >>
> >> Anyway, it's for the kind of big (9" or 10"), round-dish meat pies
> >> you often find. The crust is something like a flaky pie crust, but
> >> made somewhat sturdier with the addition of eggs. Typically, it's
> >> also a little thinner (you can roll it out more because with the
> >> eggs, it's not so fragile). One of its big advantages is that it
> >> doesn't get terribly soggy on the bottom when laden down under piles
> >> of meat and gravy. When baked
> > the
> >> top has a *very* attractive golden-brown sheen to it (it's shiny, not
> >> flat). Can someone give me a reliable recipe for this?
> >> --
> >> Alex Rast
> >>
> >> (remove d., .7, not, and .NOSPAM to reply)
> >
> > Look in the gospel of St. Delia. She has a superb pastry made with
> > beef suet for steak and kidney pies.
> > Graham
> >
> >
>
> Graham,
>
> From Alex's description, my impression is that a raised pastry like that
> used for Melton Mowbray Pork Pie is what he's looking for. Of course, I
> could be wrong, but when I began making substantial meat pies, this was
> the pastry of choice after much experimentation. Delia's pastry is
> wonderful, too, but I think more sited for smaller and/or thinner pies.
>
> Cheers,
> Wayne
Agreed! from his further descriptions above, it is obviously the hot water,
raised pie crust.
Regards
Graham