I’ve come to realize I make empty promises. Not intentionally! I would like to blog more, but time doesn’t seem to slow down enough for it. With the holiday season approaching, my time will be stretched even thinner, but I’ll certainly try to update along the way.
So it’s been 3 months since I did a Daring Kitchen baking challenge. I must admit, I wasn’t thrilled about this month’s which was Pot Pie. And we could NOT make a sweet version, which in my opinion, doesn’t count as a baking challenge. But alas, I was craving a Cornish pasty so I decided to give that a go. Not exactly a pot pie, but it has all the same components: savory filling in a closed pastry crust.
I looked up a couple of recipes and found Jamie Oliver’s version on a blog. Not really wanting to make six pasty’s, I cut the recipe in half. And the meat was marinated in Guinness over night. I also left out the carrot in one pasty, as I’m not a huge fan of carrots in anything other than carrot cake.
Some baked potato slices and brown gravy accompanied the pasties. My boyfriend highly approved the meal. I’m just hoping we bring back the sweet for November’s challenge.
Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.