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re meat pies


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On 11/28/2018 at 10:48 AM, Aus Traveller said:

But, by the time they are heated through, the pastry is a bit burnt and rather dry. That's why I heat them in the MW first.

 

In that case start them in the MW then finish them in the oven to crisp the pastry but not overcook it.

 

I also use this technique when I want to bake jacket potatoes quickly, MW until almost cooked then finish in oven to crisp up the skin.

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1 minute ago, OzKiwiJJ said:

 

In that case start them in the MW then finish them in the oven to crisp the pastry but not overcook it.

 

I also use this technique when I want to bake jacket potatoes quickly, MW until almost cooked then finish in oven to crisp up the skin.

That is exactly my method.

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12 hours ago, lyndarra said:

In the fifties and sixties there was a bakery in Charlestown, Chesterfields. The owner's nephew was one of my highschool classmates and sometimes, on holidays, we would visit the bakery and have a sampling of their wares. The pies were really good. That didn't stop us from having a similar jingle to the above. Hilarious to young schoolboys.

Chesterfield's pies

are full of flies

with maggots in the middle

and a cupfull of piddle.

 

Eaten a few Chesterfields in my day.

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18 hours ago, GUT2407 said:

My cousin had a pie shop, won pie of the year at The Royal about 5 years running, now he has retired and refuses to make me some.

Now I know why you are a pie addict, runs in the blood.:classic_laugh:

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18 hours ago, GUT2407 said:

Mrs G has presentation night and I had to work till 7:30 so Harry’s, a tiger 😋 and a pastie with cheese sauce,🤪 they were out of apple turnovers🤯

A Harry's at home, do you get them home delivered mate?

3cafe de wheels.jpg

Edited by NSWP
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1 hour ago, NSWP said:

G&T  ? are you a 'Cunarder? :classic_laugh:

 

I would have thought my avatar in fencing gear would have been a subtle nod in that direction.

 

But obviously your professional background has seen through it. 😀😀😀

Edited by Docker123
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