[Sca-cooks] Favorite insides for hand held pies
Daniel Phelps
phelpsd at gate.net
Sat May 13 16:23:33 PDT 2006
There is an apple fig raisin filling in"Early French Cookery" that should
fit the bill. I use it for the fillings of double crust pies. I've always
used dried figs, fresh should be better. I've sub dried apricots for the
raisins to good effect.
What about a filling using ground lamb, onions and carrots? I've done such
meat pies with potatoes added in as well.
Daniel
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