"Graham" > wrote in
news:tQuzb.552170$pl3.378384@pd7tw3no:

>
> "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
>
>

Graham,

From Alex's description, my impression is that a raised pastry like that
used for Melton Mowbray Pork Pie is what he's looking for. Of course, I
could be wrong, but when I began making substantial meat pies, this was
the pastry of choice after much experimentation. Delia's pastry is
wonderful, too, but I think more sited for smaller and/or thinner pies.

Cheers,
Wayne