13 of 15 people found the following review helpful
One of the better books on pie production,
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This review is from: Pie (Paperback)
I make hand-made pies filled with curry chicken or lamb on a small commercial level and this book was very useful. It is well laid out, good photographs and with detailed descriptions of methods. I thoroughly enjoyed reading this book; obviously written by a passionate pie enthusiast! It sets out to cover many of the different types of pie - I particularly liked the accompanying text for Football Pies and the Scotch pies. When I made the apple and calvados pies and was delighted although (from habit) I did add an egg to the pastry ingredients. One problem was in not tearing the pastry when lining the muffin moulds. Don't attempt to press the pastry all the way to the bottom - I found that by using a 100mm cutter I was able to line the mould with just the rim pressed on the metal and which then left enough pastry to sink with the weight of the apple filling during baking. In my humble opinion the flavour of the filling might have been a bit stronger - perhaps by caramelizing the apples?
However, may I suggest that the author checks the pastry quantity required for her mini pork and pancetta pies. When I made them I had only sufficient pastry to make 6 pies and the pastry had to be rolled quite thinly for those. When it came to the Scotch Pies I used ramekin bases for moulds. I also chilled the pastry for an hour and it was much easier to work with - (cheating I know).. They must be well greased and chilled prior to forming the pastry around. The fiddliest part (for a man!) was in tying the string around the grease proof paper. I then chilled the tray of pie bases before cooking them upside down for 8 minutes @ 150C then upended them and cooked for another 8 minutes. I let them go cold before sliding the pastry off the ramekin and filling the bases.
I also discovered that if you want twelve pies it's wise to make thirteen pies to allow for the one that bursts! One last point - I obtained my best hot crust pastry using strong bread flour.