Monday, 18 November 2013

Pie failure no. 2

So I had a crack at pork pies again, this time using St Delia's recipe. She advised using a deep muffin tin, which sounded like a good idea since it gave me a chance to get used to the recipe/techniques before going to a full hand-raised pie. I dutifully cubed the pork shoulder by hand and mixed with the salt, pepper and spices. Before they went into the oven they looked like this:

Mmmm, pie

But, when they came out of the oven they looked like this (despite heavy greasing of the tin and putting a pre-heated baking sheet underneath):

The dreaded soggy bottom
So it looks like further work is required. Perhaps putting semolina in the bottom of the pie to soak up the excess juice?


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