[Sca-cooks] "Correct" pies - making outdoors

Johnna Holloway johnnae at mac.com
Sun Dec 13 17:04:05 PST 2009

Unless you are doing the pie cases in advance, baking them
empty ahead of time, and using them as a container for a precooked  
filling (like an
earthenware container), I would think you'd need an oven and probably
a fairly good sized one in order to make enough for an event.


On Dec 13, 2009, at 1:25 PM, Ian Kusz wrote:

> Okay, so a quick question.  These look event-friendly.  How easy  
> would they
> be to make (meat pies of this variety) on an outdoor stove/fireplace,
> cookery what-have-you?
> On Fri, Dec 11, 2009 at 7:49 AM, Johnna Holloway <johnnae at mac.com>  
> wrote:
>> See also
>> Ivan Day's website which can be found at
>> http://www.historicfood.com/portal.htm
>> The pie photos and recipes are scattered throughout the recipe  
>> section.
>> See also photos for his pastry classes.
>> Johnnae

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