A simple treat I allow myself every now and again. It's not just the light and fluffy pastry, or the gravy or even the fact that it's not necessarily the best pie I've ever devoured, but its interaction with a plate of chips, the way you can serve it from the hot tin with a big spooon and top up your meal. In short, it's a simple and different experience from Holland's steak and kidney pies, where the pastry can be too crispy if not cooked at the right temperature for the right amount of time.
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