new technique- draining the meat (85%). I was going to try mixing in turkey to get the fat down but I didn't want to risk ruining 4 pies
: ( I use chuck meat for my meat pies and just let it simmer for a few hours. Gives it a nice juicy texture. Not this mince meat shit.
Roommates on a vodka run. I'm about to impregnate this bitch with the flavor town express
i've seen it called for in a lot of meat pies, actually
m8 add ground turkey next time it's almost exactly like veal in texture, the flavor is bland like veal, it's absolutely worth it. I make 1:1 meatballs and meat fillings with beef and turkey that is melt in your mouth. usually throw in a stock cube to help out
>why Knorr of course
actually I use Maggi and Lipton a lot too
Agreed, but personally I would have done yellow, I think the sweetness in a smaller size make it so you don't just get a big bite of sweet. It's pretty traditional in what I've seen of medieval foods
The pie came out so good guys. Get over your raisin thing because they are the truth. The sweet goes so good with the cumin.
Spice mix was-
When it comes to pies I'm a wealthy man
It means (you) should get the fuck back to plebbit
It's to trick ctrl+f fags.
Also, weirdly related captcha