Okay so here we go again - Hopw to Make Pies, specifically Lamb Curry pies?
Just so you know I am not totally stupid - yeah I need to use Lamb, Curry and probably some type of Gravy so they aren't dry anddull. HOWEVER; what do I use to make the "pastry, the container if you will"?
The "container for th emeat and curry" is my main concern at this point. Some advice on what sort of Lamb, and Beef, to use might help also
I am geussing that Puff Pastry wont work and the only other pastgry type I know is that phylo (filo?) stuff. Is there another variety aside from making it myself, which wiull be the subject of another thread so stay tuned
Just so you know I am not totally stupid - yeah I need to use Lamb, Curry and probably some type of Gravy so they aren't dry anddull. HOWEVER; what do I use to make the "pastry, the container if you will"?
The "container for th emeat and curry" is my main concern at this point. Some advice on what sort of Lamb, and Beef, to use might help also
I am geussing that Puff Pastry wont work and the only other pastgry type I know is that phylo (filo?) stuff. Is there another variety aside from making it myself, which wiull be the subject of another thread so stay tuned