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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The filling is easy enough to make, as is the pie dough, but it for sure seems like something you’d spend three hours the night before prepping all the materials for and then cooking in big batches the next day.
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En réponse à @ChrisWarcraft
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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En réponse à @kindlejo_jo
Those all sound filling and delicious
20:53 - 22 nov. 2020
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Le chargement semble prendre du temps.
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