You almost sound surprised that anything in a McDonald’s is shit.
Pastry chilling dans le frigo, mincemeat awaiting spooning and oven heating.
Put some ‘hosting’ rum in along with satsumas, lemon and a smear of vanilla paste.
Oh, and a slug of gin with a little bit of chopped apple.
12 Likes
Highly promising (y)
Don’t speak to soon. My pastrycraft is somewhere between moccasin making and bad taxidermy.
They’re in now anyway. T minus 20 minutes.
You missed one.
Getting the lids right is tricky, my last attempt looked similar - too small or baggy prolapse. In both cases seepage was an issue.
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Don’t you have a star cutter? 
Yes… but too small for the bases.
Giving them an extra 5 minuets
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Hmmmm, musical 
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Yes. Plus I panicked whilst cutting them. My wife phoned to ask how the chicken was doing.
The chicken I was supposed to put in at 3 instead of dicking around with piemanship.
Hasn’t gone down well.
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Your opinion aint worth spit since you upped the paste ante. 
4 Likes
Poor show
I’ve put the heat from the top of the oven in the hope a little more colour can be added.
Checking every 15 sec lest I go full Wayward.
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brushed with egg/milk?
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Spillage is indeed an issue.
I think the pastry was too thick for the bases and a bit more heat. I’ve chucked a couple back in for an extra blast
2 Likes
I used milk but I thing egg would have been better.
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