but this was a test run, so that's okay.
I started with this>>>
A while ago, I'd heard that pastry made with lard was good pastry. I'd always used butter, but I bought some lard, put it in the fridge and ignored it for months.
I decided to use it for this.
I began rubbing the lard into the flour and noticed it smelled like pig.
Nothing unusual there, lard is rendered pig fat after all.
But if the finished pie smelled or tasted like pig, I was going to be annoyed.
Another thing, even with resting the dough, this pastry didn't roll out as well as a butter pastry, it cracked up and fell apart easily, especially when it came time to lift a sheet onto the pie dish. If you enlarge the image you'll see where I patched it up.
I brushed on some beaten egg....
Next time I make this I'll be more careful with the pastry.
Make it prettier.
There's a couple of things I'll have to tweak to make it perfect, for instance the pastry could use a touch of salt. It was good without, but I think it will be better if I mix a pinch of salt into the flour.
And the mushrooms weren't quite cooked enough. Next time I'll be starting the filling from scratch since I don't have any hotpot left over, so the mushrooms will be stirfried along with the onion and chicken, before adding the rest of the sauce ingredients.
Little things, no major changes needed here. And the pastry didn't smell like pig anymore once it was thoroughly mixed into dough, there was no pig smell during baking or eating.
Just as well too, I didn't want to have to toss it out as I had no back up dinner planned.
Of course there's always spaghetti....
This pie will definitely get a repeat performance.
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