Pies
Paul Merrett
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Please, sir, can I have some more?
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From Little Jack Horner to the vegetable slice, pies, tarts and pasties have been a British staple for 100s of years.
Why were pie crusts discarded uneaten in medieval times? How did the pasty became the staple diet of Cornish miners, engineers, blacksmiths, farmers and fishermen? And how did the British manufacturers of Jus-Roll develop a ready-made frozen pastry?
In the kitchen, Alan Coxon makes caramelised bacon and goat’s cheese tart and Kathy Sykes explains the science behind short crust and puff pastry.
Why were pie crusts discarded uneaten in medieval times? How did the pasty became the staple diet of Cornish miners, engineers, blacksmiths, farmers and fishermen? And how did the British manufacturers of Jus-Roll develop a ready-made frozen pastry?
In the kitchen, Alan Coxon makes caramelised bacon and goat’s cheese tart and Kathy Sykes explains the science behind short crust and puff pastry.
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