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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Recipe for meat pie crust?
"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 |
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