at Thu, 04 Dec 2003 04:55:43 GMT in <Xns9446DF115C7B7wayneboatwright@
204.127.36.1>, (Wayne Boatwright)
wrote :

>"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.
>
>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.

Definitely not. I'm a big fan of Pork Pies, (unlike my sister who always
used to slip me her pie at lunchtime during school when our mother packed
them - a great treat for me, my sister's worst nightmare) but this is
exactly the kind of crust that I'm specifically *not* looking for. My
problem, indeed, is that I can think of no "hook" - no keyword that would
enable me to find one on-line easily and quickly. With Melton Mowbray Pork
Pie, it's like falling off a log to find the recipes because you've got
such distinctive keywords to "hook" off.

The crust I have in mind also isn't the typical crust for Steak and Kidney
pie. Rather, it's a kind you find on many of the other meat pies, the ones
that don't have a distinctive signature "name" attached to them. My
suspicion is that the recipe for this type of crust is so "standard" that
everybody takes it as a given - the kind of thing that no one bothers
writing the recipe for because they assume everybody knows how to make it -
that would show up in a recipe as "pastry for a 2-crust meat pie" or some
other such generic.

--
Alex Rast

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