"Alex Rast" > wrote in message
...
> I'm looking for a recipe for a specific type of meat pie crust. It's quite
> common in Britain, and I can probably make a guess at the recipe, but it'd
> be nice to get something more definite.
>
> Anyway, it's for the kind of big (9" or 10"), round-dish meat pies you
> often find. The crust is something like a flaky pie crust, but made
> somewhat sturdier with the addition of eggs. Typically, it's also a little
> thinner (you can roll it out more because with the eggs, it's not so
> fragile). One of its big advantages is that it doesn't get terribly soggy
> on the bottom when laden down under piles of meat and gravy. When baked
the
> top has a *very* attractive golden-brown sheen to it (it's shiny, not
> flat). Can someone give me a reliable recipe for this?
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)
Look in the gospel of St. Delia. She has a superb pastry made with beef
suet for steak and kidney pies.
Graham