Here are the beef shank pies, made out Pampas puff pastry. Mini ones here which had 2 pieces of meat, a piece of carrot and 2 pieces of mushrooms inside. I had kept some gravy aside earlier and after the pies were made and cut, poured the hot gravy around it for extra moisture and taste.
And here is the larger one - in an attempt to use up all the pastry cuttings, created this 'decorative' shape.
Nevertheless, a decent pie eaten with lots of hot gravy.
Pampas puff pastry - a non-baker's best friend!
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2 comments:
Hi Eleanor! I have a silent reader for quite some time now. How did you make the gravy? It looked so delicious!
Hello Anonymous - I just made a little extra (check out 3rd Nov's post). I put a little aside and heated it up and poured it around the pies once they are baked. Hope that's clear. Thanks for being here and don't stay anonymous! E.
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