To achieve a crisp pie base rather than a soggy bottom, you need to use a thick, heavy pie tin or dish, as this will absorb more heat and get hotter than a thinner one. Surprisingly, the colour of ...
Season witth salt and pepper. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture ...
A pie that "hides" the Greek tradition and the way of life of another era, is proposed for today by chef Rafail Pateras, in the context of the "World of Flavors" series. Batzina is a traditional ...
This no-fuss traditional fish pie is a weeknight staple. Using a pie bird or egg cup will prevent the pastry top sitting directly on the fish filling and becoming soggy. Infusing the milk adds ...