Food What's for breakfast UF?

that's a gorgeous crust for 1hr 15mins at 350+. I would have foil all over it at about the 35 min mark.

Hot water crusts are pretty resilient to burning compared to, for example, shortcrust. I would agree though that it's best to foil early then colour it late on with more egg and removed from the tin. The problem is making sure the meat is cooked fully without overcooking the crust. It's not something I've done before as I have a great source for ready made pies so I will be interested to see how I do.
 
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I don't like sauce on steak.

I cringe when people I'm with order a steak medium well, or perish the thought, well done, and then ask for A1 :wtf:

my brother orders his steak well done. i order rare to spite him. i won't eat steak with him anymore.