Verdict on the meat pies - tasty, but definitely needs some sort of vinegar accompaniment to cut the richness of the bacon fat (the book recommends ketchup or grainy mustard, both of which work). From a cooking perspective, this is a 30-40 person dish, not a 4 person one.
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They’re probably terrible in comparison to CMOT Dibbler’s though. Now there’s a man who knows how to sell a meat pie.
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My Spanish grandmother used to make the best meat pie - she used pimentos, which I normally don't like, but it was great in her recipe.
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Yes. I usually make 4 to 6 dozen twice a year, they freeze very well. We also serve them with brown gravy, though half my family likes both ketchup & gravy on them. Cheese sauce is also good and dresses them up a bit compared to the usual condiments.
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Those all sound filling and delicious
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