It’s a bit late for Pie Month, but I did make this during February, but it’s taken me this long to write it up because [insert flimsy excuse here]. It’s from Good Things in England and has no definite date, though, given when GTIE was published, it was before 1931.
As with many of the recipes in GTIE it is fairly vague. It’s certainly a resource that with repeated use hones your skills in the kitchen. Or at least that’s what I tell myself when things come out edible.
- The plate I greased was a large, shallow-sided dish.
- Cheddar was used
- The onion made me cry
- The dice of bacon were actually chopped rashers.
- It cooked for about 40 minutes, at around GM6
The resulting pie was like a huge, uncomplex pasty. It felt a bit dirty eating it, the sort of thing you might enjoy if you also enjoy getting drunk and shambling into fast food joints at 1am. Ahem.
It was also way too salty. The extra seasoning step was unnecessary.