On 23 Mar 2008, at 21:11, Terry Waldron wrote: > Beeky wrote: >> Terry, lets have full report on the pie please. I had one on Uncle >> Mort last week which was about 3 years old but still in date. What >> temp, how long did you cook it ? Did you get the pastry to cook fully >> or were you left with the yellow runny goo, which is surprisingly not >> all that inedible > "With some tongue in cheek" the pie was rather recent (only bought 2 > weeks > before in COOP), cooked at 190 for 30 mins until the pastry was > fluffed up > and the nice dark gravy running out from the top of the can. No > yelow gue > and when accompanied with a nice amount of mashed potatoe this was > rather a > nice meal.
Blimey - eating one fresh, that's a novelty. It was probably still in warranty. Mrs B advised me to click up the temp on UM's gas oven to pretty near max in an attempt to cook the pastry through. It progressed very well in the first 15 mins so I throttled back. Eventually the pie was beginning to burn on top and yet the laminated pastry was not cooked near the centre. Still enjoyed it though, with a tin of button mushrooms of similar provenance and vintage. I think the answer is to follow the instructions explicitly and not keep opening opening the oven door for a peek. I'll report, later this century, when I try the chicken pie with curry sauce. A delectable rarity. Beeky
