Hot water pastry crusts — technically made with boiling water — are the secret behind classic savory British pies that bake up unfathomably tall, stand on their own power and don’t crumble when sliced. Boiling water creates a silky, sturdy dough that is a breeze to roll and form, and also to flavor. This pie from the British author and television host Nadiya Hussain riffs on the lamb samosas she grew up eating with her Bangladeshi family. Here, Ms. Hussain’s turmeric-infused crust turns a brilliant golden brown as the pie bakes. —Rachel Wharton
The Link LonkApril 17, 2021 at 03:53AM
https://ift.tt/3uZrc52
Samosa Pie Recipe - NYT Cooking - The New York Times
https://ift.tt/2CPpHAw
Pie
No comments:
Post a Comment