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!
Thank you!