Meat pie - crust recipe and weights
My first post in this wonderful forum.. I hope you can help me.
I'm looking to make meat pies in some bulk and I'd love if the experienced pie makers out there can confirm if my crust expectations are OK or if I need to adjust some ingredients.
Using individual pie tins is it reasonable to expect following ingredients for the crust of an individual meat pie?
Shortcrust pastry (pie body)
All purpose flour 90g
Puff pastry (bought) 45g
I'll do plenty of trial and error, but if you can advise if these look reasonable, it's be much appreciated!