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BANGKOK 21 July 2019 14:06

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OK so next week I will be going to Ubon and whilst there I will pop into Makro for as much steak as I can buy. I intend to to make proper cornish pasties, something which I love dearly. The issue being that I live in an Isaan village house with no oven, so will be cooking these in one of the oil-drum type barbeques. Has anyone done this before? I suspect that the temperature might be too low to bake the pasties.

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Are you paying the Pasty Tax :tongue:

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Thank you BritMan, think I will pick one of those up at Makro, hopefully they will have them.

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On 7/12/2019 at 1:07 PM, BritManToo said:

I just use one of those 'Otto' Pyrex ovens.

Works perfectly well for pies and pasties, costs less than 1,000bht from Tesco et al.

Mine's worked well for nearly 8 years. Some I made earlier.

otto.jpg

pasties.jpg

They look exceedingly good, while your pastry looks like short crust, I use bought in puff pastry for mince n onion pasties, but often still have a soggy bottom and never thought to use my similar Otto oven.

 

Do you use the same temperature in your Otto as you would in a normal oven and position them top or bottom?. Is that the tin you put in the oven also?

 

Thanks and apologies for the many question.

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The ovens are 790 on Lazada. Your shepherd's pie looks a bit anemic, is that pork mince by any chance?

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How do you season pork mince for a shepherds pie? Lea and perrins and a stock cube?

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3 minutes ago, SteveK said:

How do you season pork mince for a shepherds pie? Lea and perrins and a stock cube?

Half a cup of Tesco onion gravy (from the big Tesco Lotus).

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25 minutes ago, BritManToo said:

Yep, I only eat pork and chicken in Thailand these days.

The colour balance on the photo is a bit off, it looked and tasted fine in real life.

How about a Key Lime pie.

 

pie 3.jpg

Not really Shepherds pie then. I've never known a shepherd to take care of pigs. 555

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48 minutes ago, puchooay said:

Not really Shepherds pie then. I've never known a shepherd to take care of pigs. 555

If you can't get lamb then substitute with pork or beef. The name doesn't matter as long as you enjoy the final result.

 

BTW, How many real life working shepherds do you know?

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Beef is the best, with worcestershire sauce, a bit of red wine and fresh thyme.

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Posted (edited)
1 hour ago, billd766 said:

If you can't get lamb then substitute with pork or beef. The name doesn't matter as long as you enjoy the final result.

 

BTW, How many real life working shepherds do you know?

Doesn't really matter how many shepherds there are. Tradition says that shepherds pie is made from lamb.

 

When ever I make such a dish with pork I would call it Pork Cottage Pie. Still not totally accurate, although even if I used beef for a cottage pie I would add pork for fat and tenderness.

 

My original comment was tongue in cheek anyway.

Edited by puchooay
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We need an adjudicator for this. I nominate CornishCarlos.

 

He will have to taste all pies, natch, so send them to me and I'll make sure he gets them.

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