Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ HOT WA­TER PAS­TRY makes the ideal crust for a savoury pie. It’s thicker, mal­leable and easy to work with. Plus, it doesn’t shrink and is more tol­er­ant than other pas­tries, such as short­crust. + IT’S IM­POR­TANT to let the pie + CUT­TING A ROUND from the cen­tre of the pie al­lows the steam + FOR A VARIATION on this pie, you can sub­sti­tute the beef for lamb shoul­der and the ale for red wine, or use pork neck and ap­ple cider in­stead of beer.

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