Beef Curry Pie Part 1

Alright, I thought I might as well get started on the blogging instead of leaving it for the last day. Anyways, this week, we are working on savory pies. Mm mm. I’m really feeling like bringing some Asian taste to this class, so I went with a beef curry pie. Surprisingly enough, I learned today that a lot of what people consider “Indian food” originated in Britain. According to Julia, the Scots claim to have created the famous Chicken Tikka Masala.¬†Wikipedia¬†agrees.

I thought I might as well split this into three parts since I made it in three parts. This part’s about the crust.

I just have a couple of thoughts. I decided to use the double crust recipe, which comes from David’s personal copy of Susan Purdy’s The Perfect Pie. I followed the recipe for everything except I replaced the lime juice with vodka. I’m not sure how good of an idea keeping the egg is. I mixed the yolk, water and vodka, which resulted in a strange mixture. The egg sort of settled on the bottom and didn’t really mix in. Never mind that. I used a total of 4 tbsp of vodka and 4 tbsp of water. I probably didn’t add enough water/vodka. My dough was still very dry. I’m sort of sad about that. I hope it roles out well though.

I don’t have any pictures from today so have a comic instead:

piecomic

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