Frances
BBC Good Food Member since 01 November 2006
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Last comments I've made
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05 December 2011
"I made these last year, and I've just made 48 mini pies as per the recipe. As frequently commented they are more time consuming to make than traditional recipes but the taste is indeed worth it. I found it easier to roll the necessary amount of balls then mould them in the tins, and quicker to roll the pastry and cut out the lids. The white plastic wrap sheets that come with the ready to roll marzipan and icing are good for preventing the pastry sticking to everything. Ideally I'd like to freeze the pies before baking and I'd hate to have to dig them out after moulding them into the tins, has anyone found an ideal method of doing this? I imagine they'd have to be frozen in the tins, or does anyone know if they freeze well after baking? "
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25 November 2010
"It's in the oven now and I'm looking forward to tasting it but I found the mixture to be very stiff once the flour had been added and therefore difficult to 'stir' in the apple. I certainly couldn't 'pour' it in to the tin, more like tip it in and smooth it out. Has anyone else had the same experience or have I missed something?"
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03 July 2010
"I made this today and was very disappointed. I followed the recipe to the letter but it still wasn't cooked after an extra 1/2 an hour in the oven. It rose beautifully within 1/2 an hour then I covered it with foil to stop it browning any further. After I took it out it sank. The top was golden and crispy but the bottom doesn't appear to be cooked properly and is very greasy. I'd be grateful to know if anyone else had the same result or has any suggestions. "
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