Why didn’t I write down the cooking time and temperature last time? It’s no good saying it needs more time if you don’t write down the details… The main point of this blog is for me to record what I’m doing, and I failed.
Soph pointed out that most pies you buy are 45mins at 180C fan, so we’re doing 30 mins, then checking, and assuming at least 45mins.
Oh and of course trying actual lattice! I know I ned to press down more. Plus if I’m latticing I don’t need to roll out a huge oversized top — it’s going to get expanded (assuming I get it right…).
So it’s actually much thicker than last time. The roller looks like it can cope, but of course it gets kinda sticky, so it’s really tricky to get all the way through.
Then try and pull it out…
Some bits are better than others! Clearly this needs more practice. Dammit! That mean we’re gong to have to eat more pies…
Anyway: on to the pie and egg glaze.
Well it’s better than last time :)
After 30mins… it clearly needed more, so another 15mins, and it was looking good! 45 mins is the way forward.
We ate it with some baby spinach from the garden: quickly fry garlic in olive oil, throw in spinach, add a splash of red wine vinegar, lid on, heat off, serve after about a minute.