Posts by senyatta

Hi Ed Yes, I think you are correct on the high temp issue so I did adjust on the next batch, I also used beaten egg (is egg white better?) this worked well, moisture in the main was retained although this batch was mince and onion and...

HI, thanks for your comments, much appreciated, at the moment I am making steak, mince, chicken & mushroom or with leek or sweetcorn, haggis, roast pork & apple with pepper sauce. In the main the steak pies are the most...

sma wurld for sure but I wouldne like to hoover it..................... scary though, are you still Edinburgh

HI Mezzaluna Thanks for your welcome, the site looks great and I am certain I will gain a lot of knowledge and tips from it, thanks again for your welcome

Hi Ishbel, Bonnie Scotland !!!!!! A fellow scot, I am from Stirling originally but for the last six years I have been based in Malta, although I have always cooked from an early age, pastry based products I avoided until about a month...

Hi thanks for that, another piece of good advice, how do you stabilise the gravy though ?

Hi Suzanne, Thanks for that, I cook the pies in aluminium tin foils, reheating is taking place in the oven or microwave, I did think that the gravy was being absorbed by the pastry but there is no visible signs on the pastry to...

Hi Folks, I have just started out in the catering business, an opportunity came along to buy a licensed kitchen, there is a gap in the market for traditional british style pies overseas I have always enjoyed cooking so why not give it...

Hi folks, First and foremost, hello to everyone, This is my first post and could really do with some help, I am making traditional british pies and plan on retailing to large ex pat community, my problem is that I half bake the pie...