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[Food] Amex Sausage Rolls
- Thread starter Cadiz Seagull
- Start date
BensGrandad
New member
It doesnt bcause obviously you do not have proper homemade pastry as your mum used to make. The top crust should be just that a crust and the bottome part in which the meat stands and covers the bottom of the baking tin should be soft and pliable.
Last edited:
BensGrandad
New member
There you go finish cooking but what about the chicken ones, as chicken should NEVER be part cooked and if to be reheated done so very quickly this is as per the EHO.
Then maybe the Amex catering staff are not finishing the process correctly in some stands as the opinion differs here.
I do strongly suggest you try the sausage rolls though, if you like plenty of sausage you will insert this into your mouth.
LamieRobertson
Not awoke
That looks nice..but is it firm and crusty or soft and soggy?
The Large One
Who's Next?
Jesus wept. It's. Absolutely. Incredible. Trying. To. Get. Through.
I'll explain slowly. For someone who spent so long in the catering trade, you are being somewhat obtuse. The filling is cooked for as long as it need to be - in the case of the steak or chili con carne for example, it's as much as five hours. However...
The pastry is part-cooked. THE PASTRY.
A suggestion - call up Piglet's and ask for a tour of the factory. THEN you can comment. Until then...
BensGrandad
New member
I must ask her that has to be obeyed not to make me my usual halftime sandwich provided that I can buy 1 in Lower West. Just to be on the safe side I will need to take a pork pie with me just in case they are not available or sold out.
BensGrandad
New member
Jesus wept. It's. Absolutely. Incredible.
The pastry is part-cooked. THE PASTRY.
A suggestion - call up Piglet's and ask for a tour of the factory. THEN you can comment. Until then...
How do you part cook the pastry and not the meat inside unless of course the meat is added to a part cooked pastry case. They are stil nowhere near as good as Bangers in Baker St IMHO.
The Large One
Who's Next?
FFS.........[emoji23][emoji23][emoji23][emoji23]
BensGrandad
New member
So what you are saying is that they part blind bake the pastry. cook the meat seperately and then add the meat when both are cold. Am I correct?
The Large One
Who's Next?
Nope. Try again.
BensGrandad
New member
Please explain how the pastry is part cooked without the meat and when the meat is added
BensGrandad
New member
The filling is cooked for as long as it need to be - in the case of the steak or chili con carne for example, it's as much as five hours. However...
The pastry is part-cooked. THE PASTRY.
...
When is the meat added? Is it added Hot or cold?
Have you ever bought a cooked/part cooked pie from the supermarket?
How do you think the meat gets in there??
You will be asking next how do they put the hole in a polo.
The Large One
Who's Next?
Have you really never made a pie before?
BensGrandad
New member
Thought he was a chef
I am not a qualified chef but a very competant cook and wife is better. Both of us cook the meat , make the pastry then add the cooked meat to the pastry and cook the pie complete and then eat within a few minutes. Piglets Pies cant do that.