Pie

[rockyracoon]

I'm making some minced beef and onion pies. Should the filling be cold before you put it in the pastry? I usually don't give it a thought and just bung it in hot.

[ummmm]

I would leave to cool.

[EcclesCake]

I would chill down mince so theirselves you are going to have the fats in the pastry melting.

I suppose if you cooking them straightaway you could just about get away with it but if leaving the pies until later to cook I'd def cool the meat.

[EcclesCake]

^^^^^ 'so theirselves' should have read 'as otherwise'......

[mccfluff]

i've been re-reading that, trying to figure out what you meant....

[EcclesCake]

It has to be one of the weirdest iPad autocorrects ever! Even I looked at it and thought Wot the Flip?

[rockyracoon]

Thank you both. I'll make the filling now and finish off later.

[rockyracoon]

Well, the pies turned out lovely, except they wouldn't come out of their bleedin tins.