AWESOME... I love me a meat pie.... Dan, on the mini ones did you leave them in the pan to bake or remove them ?... the 25 min. in the oven... is that for the large one or the mini's ?
Hey Keith that 25 min was for the big one, But I meant to mention that my cooking time was different...Not sure if it's my oven but after about 15 minutes it was almost as brown as I wanted so I lowered the temp to 350 and probed it till it was over 165° f internal.Dan, on the mini ones did you leave them in the pan to bake or remove them ?... the 25 min. in the oven... is that for the large one or the mini's ?
If you are using the numbers from Dan I can say that they are right unless he did a typo (I will av a butchers)
None of the numbers seem to work for me.
Using that tiny amount of seasoning per pound of ground pork is insignificant I think. Makes me wonder if it is actually for 170#'s of meat ... a PILE.
Also adding the weights of the flour, lard and water and trying to get (32) 90g bowls & lids seems to be impossible. I'd say that it would make closer to 8-9
Has/can anyone verify these measurements are accurate?
Using Google I see pork pies are all over the place for ingredients.
Thjose look perfect.
If you are using the numbers from Dan I can say that they are right unless he did a typo (I will av a butchers)
I will also scale things down so it will be easier to make small batches -- I normally make between 250 - 500 at a time