Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 167

The proportion of flour to fat is slightly more than double the weight. The fat is butter and lard in equal quantities. The dough is made like any other hot-water paste. To shape the cases the dough is rolled out thinly and cut in circles of 160mm diameter. These are hand-raised by pleating the sides 4 or 5 times. They are filled with small gooseberries and soft brown sugar. A pastry lid is nipped with the case to give the pointed effect; a small hole is cut in the centre. At this stage, the pies are sometimes left to stand overnight, allowing the pastry to firm. They are baked at about 200°C for 25-30 minutes.