I've entered the Savoury Bake-off at work

[User]

 

[XmisterIS]

bacon and cheese twists. Delicious!

 

[TVC]

Pies clearly, I'm sure Vernon will be along to advise in more detail.

 

[vernon]

Steak and kidney pie.

I modified Delia's recipe for the filling to suit my personal taste.

My pie was judged to be the best out of eleven at a pie-in the other month.

The recipe can be found here

The only potential fault with the recipe is that you will need to increase the quantities for the pastry ingredients by 50% to give yourself room to manoeuvre if you roll your pastry a tad on the thick side.

Here's one that I prepared earlier.

 

[vernon]

Pies clearly, I'm sure Vernon will be along to advise in more detail.

How did you know?

 

[mcshroom]

My suggestion, PM User10119 about her cheese flapjack

 

[vernon]

There's pork pies but the hot water pastry is difficult to master...

Use Delia's recipe for the pastry - it really works well oh...you will need to use a bit more water than she recommends.

The filling - if folk object to offal modify the recipe to omit the kidney.

I augmented the filling recipe with finely chopped and fried open cup mushrooms and very finely chopped celery. I didn't bother with beef dripping and used olive oil.

You could research alternative fillings like

Savoury mince
Meat and potato
Meat and veg

Make sure that the fillings aren't runny when you make the pies as they can boil and bubble up through the upper crust's vents and spoil the presentation.

In summing up I'd say experiment with the fillings - you can rely on the crust recipe working if you take on board the need for a little more water.

Get the filling right - nothing too fancy, herby or spicy and you'll have a winner.

 

[Archie_tect]

I like your reasoning Vernon.... sound research required.... yum.

 

[biggs682]

cheese and bacon quiche

 

[vernon]

cheese and bacon quiche

Real men don't make quiche.

 

[Piemaster]

There's pork pies but the hot water pastry is difficult to master...

Use Delia's recipe for the pastry - it really works well oh...you will need to use a bit more water than she recommends.

The filling - if folk object to offal modify the recipe to omit the kidney.

I augmented the filling recipe with finely chopped and fried open cup mushrooms and very finely chopped celery. I didn't bother with beef dripping and used olive oil.

You could research alternative fillings like

Savoury mince
Meat and potato
Meat and veg

Make sure that the fillings aren't runny when you make the pies as they can boil and bubble up through the upper crust's vents and spoil the presentation.

In summing up I'd say experiment with the fillings - you can rely on the crust recipe working if you take on board the need for a little more water.

Get the filling right - nothing too fancy, herby or spicy and you'll have a winner.

I want Vernon as my BFF.

 

[Garnerboy]

Got to go with the pie!

 

[Arch]

My suggestion, PM User10119 about her cheese flapjack

Mmmm.

Although, I wonder if it's a touch controversial. I made some for a party at St Nicks, and it provoked a lot of discussion, including 10 minutes in the pub afterwards (I wasn't there). It was all eaten, but I think it took folk a while to get used to the idea. In a competition, that might be a downside.

 

[Gareth]

Why not surprise them all and go for one of my favourites: Spicy sour dough crackers with a fruit vinegar and baked cheese topping.... ask nicely and I'll send a small bottle of fruit vinegar to you in the post.



Recipe and photos, etc. here (pages 3 & 4). http://overthegate.m...94-0-asc-30.php

 

[vernon]

[QUOTE 1529445"]
Gareth - fruit vinegar....cheers....let me think it through.
[/quote]

Better still, get him to send you the crackers through the post.....