Monday, May 23, 2011

oh my, what a pie

Well 'tis the season. Melbourne is f-f-f-freezing at the moment and there's nothing more warming than a yummy pie. Last week I baked this recipe from (minus the egg wash), and it was pretty good. So I decided to try it again but change it a bit.

The original recipe is a bit dry, so I ended up adding another half cup or so of Massel vegetable stock. I also added two teaspoons of tomato paste and fresh parsley.

I made 5 small pies instead of one big one, and to get the shine on top I baked them for 5 minutes or so then used spray oil on top and baked them for another 10 minutes - or until golden brown. Also, I used double the mushrooms (because I luuurv mushrooms) and a little less potato.

They were so very delicious - I'm drooling just looking at the pics! They're a slow cook but so worth it. My new favourite winter dish.

The recipe is a great base too, you could really add whatever you wanted to it. I'm going to be experimenting more with this little ditty.

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