Stickifingers

I was practicing my pastry crimping for the forthcoming “pastie-off” with this pie and realised afterwards that the surplus pastry that is to be crimped must be an even width the whole way around.

I also found the albumin in freshly laid eggs is too strong and coagulative to make a consistently smooth and even golden egg wash, despite mixing in milk. So I shall need to put a couple of eggs aside to ‘age’ for the contest.

Lesson learned.

THE PASTRY

This beautiful butter crust is formed from Pastry by Patersons’ savoury shortcrust favoured by some of Melbourne’s best restaurants and available to the public at Accredited VMFA Farmers Markets and two retailers.

The pastry dough contains tasty, fresh, Victorian grass fed, artisan made cultured butter. Not the large scale commercial fats and grain fed dairy used in pre-made supermarket pastries. And while that may sound a bit high falutin’ it honestly makes a big difference to the flavour and result of your pie.

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