Quote:
Originally Posted by heero_yuy
Delicious smell of slow cooking steak-in-ale pie filling drifting round the house. Needs another 3-4 hours to make the meat meltingly tender. 
Enough for six #2 size pies. Two for tonight and the rest go in the freezer in their ceramic dishes for another time. I keep the frozen puff pastry separately and unite them after defrosting. |
Lovely. I like to add loads of very small onions, whole, when I'm making a nice steak pie/casserole. Have you tried a pressure cooker for the meat? We have a low pressure version which isn't quite so daunting but works really well and easily cuts cooking times in half. I know that means the house isn't filled with the aroma for as long however...
---------- Post added at 11:40 ---------- Previous post was at 11:39 ----------
Quote:
Originally Posted by heero_yuy
Completed the big general knowledge crossword in my red-top without using any reference materials.  |
Must be a sign of age
I'm well into codeword puzzles and the non cryptic crosswords these days.