[Sca-cooks] Coffyn pan?

[Audrey Bergeron-Morin]

> free-standing pies and tarts are made with what amounts
> to a modern-ish hot-water-and-lard, or equivalent, pastry,

Waitaminute... We have the eternal questions about bread bowls... it 
shouldn't be *bread* bowls, it should be *pastry* bowls! Cook something in a 
coffyn, take off the upper crust... voilà!

I wonder why I never thought of that. Or have I been gone long enough from 
this list that this has been brought up before and I'm just restating old 
ideas?