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(Alex Rast) wrote in
:

> at Thu, 04 Dec 2003 04:55:43 GMT in <Xns9446DF115C7B7wayneboatwright@
> 204.127.36.1>, (Wayne Boatwright)
> wrote :
>
>>"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.
>>
>>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.
>
> Definitely not. I'm a big fan of Pork Pies, (unlike my sister who
> always used to slip me her pie at lunchtime during school when our
> mother packed them - a great treat for me, my sister's worst
> nightmare) but this is exactly the kind of crust that I'm specifically
> *not* looking for. My problem, indeed, is that I can think of no
> "hook" - no keyword that would enable me to find one on-line easily
> and quickly. With Melton Mowbray Pork Pie, it's like falling off a log
> to find the recipes because you've got such distinctive keywords to
> "hook" off.
>
> The crust I have in mind also isn't the typical crust for Steak and
> Kidney pie. Rather, it's a kind you find on many of the other meat
> pies, the ones that don't have a distinctive signature "name" attached
> to them. My suspicion is that the recipe for this type of crust is so
> "standard" that everybody takes it as a given - the kind of thing that
> no one bothers writing the recipe for because they assume everybody
> knows how to make it - that would show up in a recipe as "pastry for a
> 2-crust meat pie" or some other such generic.
>

Sorry, Alex. Just my thought. I don't know of another.

Wayne