Egg wash for the end before oven don’t forget.
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You buttery fucker, get some shortening in there!
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To be fair, the Prototype Meat Pie was built using this product. Felt like cheating; also I promised someone I like that I’d make something when I visit… 
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Cheers; standard practice for most things that need a glazed Surface Treatment. 
Hmmm the pie is a fickle mistress. I’m thinking your over confidence resembles that of Norman Wisdom shortly before falling down an open manhole or walking into a lamp post. 
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In any case, I will post the results here. I do have some experience; more confident with Cakes and Main Meals though.
Could be a complete disaster. Or a total success!
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It won’t ‘mix’ to a pastry. Ultimately you have to keep kneading & compressing it with the heel of your hand. There is enough butter in the mix (in the measures Paul gives) to get it to bind. Just needs some pressure.
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Mince pasty?
Never thought I’d type this. Too much lard.
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Wank.
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I mistakenly bought & used the Jus-rol puff pastry sheets one year. Mince Vol au Vents were a thing. An awful thing.
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It tastes… as you would expect. The mincemeat is the saving grace.
It is fruity with a bit of tang and an alcoholic aftertaste.
The pastry is utterly gash. You can really taste the lack of sugar. Why I didn’t think to put any in I don’t know. But, there are little pockets of shortness but mostly flaky.
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I don’t think the promise of one of these is going to bring Emma out her strop unfortunately.
That might just be recipe related?
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The pate seeks out and will cold weld itself into any cavities you may have in your teeth.
Avoid.
Your Gyozas look rustic.
Thank you. I am 53 after all.
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