Saturday, February 24, 2018

CC#26:Classic mince and onion pie

This recipe has English mustard, Marmite, Worcestershire sauce, with a cube of beef stock for the seasonings.
I made the savory shortcrust pastry the night before. It was easy to switch from sweet crust to savory by replacing the sugar with grated cheddar (I used Parmesan).
Delicious! 
~*~
 Recipe from pages 176-177 from Ministry of Food
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1 comment:

Zosia said...

You've had a very busy month of cooking Emily and everything looks so good! I've often been tempted to buy marmite just to try it - I think using it in a meat pie might be a good introduction to it.