Food

i made this at the weekend:

it's a chicken, stuffing and sausage meat "picnic pie". It was massive (22cm cake tin).

It looked like this on the inside...

it tasted amazing.

It was my first attempt at making short crust pastry as well. What was all the fuss about? It was pretty pain free although i should maybe have made about 20% more as the sides were a tiny bit thin.

epic!