Chef Mark Greenaway has shared his top tips on how to make the perfect pie at home – and it’s all down to how you cook them in the oven including one simple trick
In the immortal words of Mary Berry, nobody fancies a soggy bottom – particularly when it comes to pies.
When the weather’s cold, there’s no better excuse to whip up a homemade pie for dinner – and this tip will ensure you’re not left with a disappointing soggy bottom upon removing it from the oven.
Award-winning chef Mark Greenaway has revealed his simple trick that’s sure to wow any guest you’re cooking for, and dodge soggy pastry at all costs. So whether you’re a fan of a classic meat pie or prefer a veggie filling, it’s time to bake some scrumptious and flavourful pies.
We all know that the crust is one of the key elements of a good pie. It’s vital to nail it with just the right level of crunch but it can be challenging – and even more difficult to prevent it from falling apart during cooking.
But thanks to Mark, who operated Grazing at The Caledonian, one of Edinburgh’s renowned luxury hotels, your pie troubles are over.
The expert shared that the secret is to preheat your baking tray in the oven before placing the pie in for cooking, as this will prevent any sogginess. This will also help to avoid any feared crust breakages and keep the pie intact.
Celebrity chef Mark has dished out some game-changing advice for pie enthusiasts, suggesting a sweet twist to the traditional egg wash. He recommended a blend of sugar and water for an “amazing finish” on your pies.
He also advised chilling the dough post-rolling to let it “time to relax”. Mark then shared his personal pie preferences, confessing his love for a chicken tarragon and mushroom pie or a hearty slow braised oxtail with a medley of root vegetables.
But that’s not all – he’s also a fan of Beef Wellington, claiming: “Once you master Beef Wellington, it it’s incredible, and if you cook it at home everyone will be impressed.”