Set it to one side to cool - you can make the pie filling the day before you plan to bake the pie, and keep it in the fridge overnight. Hot Water Crust Pastry. Add the water and lard (or vegetable fat/suet) to a saucepan and bring to the boil. Season the flour with the salt...
The outside of the lamb had a burnished, golden crust, but was incredibly moist and succulent beneath the skin, breaking apart at the touch. Do try this if you get a chance, and let me know how it goes, because I want to see if this recipe is actually foolproof or if it depends ...
but I always think of Dorothy Hartley’s illustration and description in her wonderful bookFood in England. Hers has a double crustanda layer of suet dumpling dough inside, but it was the interior of the pie that I was interested in here. ...
It is a portable, handheld meat pie originally from Cornwall. But over the decades it has become known as the signature dish of the UP, simply called the Michigan pasty, as iconic as the area’s famous natural beauty and its equally renowned Hem...