|
|
Post by hoddo on Jan 2, 2015 16:43:36 GMT 10
I usually use the frozen sheets but would like to try making something better, if anyone has a good technique or recipe to share I'd be most appreciative. Do you use two different recipe for the base and the top?
|
|
|
|
Post by chrisg on Jan 2, 2015 16:59:16 GMT 10
Well, for the classic meat pie it's just shortcrust mate, numerous recipes all much the same, I like this one myself: www.bestrecipes.com.au/recipe/meat-pie-pastry-L7476.html?ref=recipe_collection_view%2Cpastry-recipesThe only real difference to the basic recipe is the sour cream but it does make it more interesting. Like any from scratch pastry (apart from hot water) the trick is to keep everything as cool as possible and not to over handle the dough. As a general rule yes, same pastry for base, which I assume you would blind bake, and top, although you can always use mashed potato as a topping to create Shepherd's pie or an interesting variation is to use hot water pastry for the base, shortcrust for the top. Not really any hard and fast rules in the end  Cheers |
|
|
|
Post by hoddo on Jan 2, 2015 19:32:00 GMT 10
Thanks Chrisg, daughter told me to get out of the kitchen she's using sheets, but will try that, I like the idea of using sour cream
|
|
|
|
Post by chrisg on Jan 2, 2015 19:48:49 GMT 10
Pastry making is more about therapy sometimes than much else. I honestly cannot be bothered with making flaky pastry any more, the frozen stuff is fine, but shortcrust homemade is still better and unfortunately so is that fiddly thing called filo. (I do cheat with that one for a quick batch of baklava ) I've never seen nor ever expect to see convenience hot-water pastry but as Smoky found it's so damned easy to make that it really would be a bit of a crime Cheers |
|
|
|
Post by smokey on Jan 2, 2015 20:40:34 GMT 10
Amen If I have left over hock tomorrow I know what to do with it. |
|
