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4
PiesMedium
By Gary Rhodes
Published 1997
This is an introduction to a combination of flavours that has unlimited variations and could become a complete book on its own. Making individual pies is a lovely bonus for the eater, who breaks through the crisp pastry to find a delicious filling. But they don’t have to be individual at all; one large pie (approximately 25 cm/10 in diameter) presented at the table is also very exciting. Cooking the fillings in pie dishes with just a pastry topping will also work, so feel free to adapt thes
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