Ovens on!!

[Skylace]

Cooler weather means I can put my oven back on. I plan on working on perfecting my pasty skills (any tips on crust or filling will be taken). Also any great fall recipes. Love me some hot cooking!'

[faceless]

Make cakes!

[Skylace]

I will be baking those as well. But gotta love the pasties. I have the crust down pretty good but my filling for it is lacking something.

[eefanincan]

I don't have any tips, so I'll be watching for ideas too! I'm sooooo glad the cooler weather is here and the oven can be on again --- bring on the casseroles and roasts !

[Skylace]

I've got a pretty good crust going. I use part vegetable shorting and part butter. That has seemed to give it a really nice texture as well as not leaving it too dry. I'm going to try filling it with some mash, instead of potato chunks and I'm going to see about using ground beef that I season with tarragon and possibly thyme (haven't decided yet) and plenty of onion and maybe a bit of leek. Let you know how that goes.

[faceless]

Is it right to put mash in a pie? All that carbohydrate with the crust as well might overload it.

[Skylace]

Carbs be damned. Not to mention it's no different then putting the potatoes in unmashed. It's still a carb, it's just become a mushy carb.

[faceless]

I just don't agree with potatoes in pies. I'd campaign against it if I could!

[Skylace]

Then don't eat potatoes in pies or pasties. More for me!

[faceless]

hold up, pasties aren't pies!

[Skylace]

I'm talking about making pasties. That's what I've been taking about the whole time. I've got the crust (pastry) part of it down and am now working on the filing. Crust doesn't refer to just pies. And there are many types of crust, from your basic pastry crust to graham cracker. You're the one who started with pies I think you are just thinking I meant pies because of the word "crust". But as you can see from my previous posts the entire time I am talking about pasty/pastie