Hello all, and good wishes.
As mentioned, I've made a pie ready for tomorrow's supper, chicken and leek, in case you were wondering!
Well, for random reasons, I've
bunged carefully placed it in a different dish, different that is from the ones I would usually use.
It measures roughly 8" by 6" ( long and wide) and 3.5" deep.
The pastry at the bottom is thicker than the pastry on the top. (Don't ask why, it just is)
So, how best do it cook it to ensure that it's reasonably edible?
The filling is completely cooked, I have a fan oven (which cooks erractically, as indeed do I), but usually have to turn things round halfway through to enable even browning.
I want to make sure the pastry at the bottom of the pie is properly cooked, we are not at home to partially cooked, let alone soggy bottoms!
phoenix Sun 15-Mar-20 16:45:31
phoenix Sun 15-Mar-20 16:47:02
kittylester Sun 15-Mar-20 16:48:36
JackyB Sun 15-Mar-20 16:49:33
GrannyGravy13 Sun 15-Mar-20 16:57:59
Pudding123 Sun 15-Mar-20 17:05:26
rosenoir Sun 15-Mar-20 17:12:29
phoenix Sun 15-Mar-20 17:29:42
Laughterlines Sun 15-Mar-20 17:36:23
phoenix Sun 15-Mar-20 17:37:23
Daisydoes Sun 15-Mar-20 17:47:55
Laughterlines Sun 15-Mar-20 17:50:37
grannyactivist Sun 15-Mar-20 17:55:26
Callistemon Sun 15-Mar-20 18:11:56
phoenix Sun 15-Mar-20 18:49:34
phoenix Sun 15-Mar-20 18:54:50
Doodle Sun 15-Mar-20 19:12:25
phoenix Sun 15-Mar-20 19:27:11
Doodle Sun 15-Mar-20 19:29:35
Doodle Sun 15-Mar-20 19:30:14
GrannyLaine Sun 15-Mar-20 19:34:18
sodapop Sun 15-Mar-20 19:43:19
sodapop Sun 15-Mar-20 19:47:24
Hetty58 Sun 15-Mar-20 19:52:17
Callistemon Sun 15-Mar-20 20:03:23