Passport
Baker
Amanda
Location
Madison, WI
Baking Challenge
Curry Puff
Give your pie a clever name – and tell us about your crust and filling.
Steak & Ale Pasty: I made my own take on two British classics; steak and ale pie and a Cornish pasty. I adapted the filling recipe from former "Bake Off" contestant, Richard, that was a mix of beef chuck roast, onions, carrots, mushrooms and beer. The crust is a hot water crust shaped like a traditional Cornish pasty…kind of.
Was your pie underbaked, overbaked or just right? What was your favorite part of the process?
A touch overbaked on the top. The recipe made 4 "hand pies" and I had never worked with hot water crust pastry before so I had no idea how it would react in the oven. Looking back I would have covered the pies with foil halfway through the bake to prevent the excess browning I experienced. Though I enjoyed that I didn’t have to worry about keeping all the dough ingredients chilled in a hot kitchen!
How did you add a Wisconsin touch to your flavors or decoration?
When I saw the mini savory pie challenge my first thought was of the Madison institution, Teddywedgers. I tried to create something that I might see at that classic State Street stop. My shaping definitely needs work, though! Not quite up to snuff on that one.
How did you do?
Pleasantly satisfied.
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