I had some of the Flaky Pastry left in the freezer along with Suet Pastry I made the other week so I thought I’d get these out & try making some Mini Pies in my Cupcake 12 hole tin. I used my same Pie and Mash Recipe that I have already written about but this time I used Lamb Mince as I also had some of that leftover. I couldn’t taste any difference so I think the moral of the story is use Beef as its cheaper and under all the Vinegar who is going to know what animal is in the pie!
Oh and I thought ‘I’ll just leave those for a few more minutes’ and wandered off, forgot about them & came back to find them a bit burnt, still I suppose they are more authentic that way!
And the Bain Marie is a must in future, I didn’t use a tray filled with water like last time and the suet pastry doesn’t stay as soft as last time..