Originally Posted by cmfriedman01 I have a plan were I can have a small cafe pasta,soup,salad next to a boutique. All under the same roof - different sectioned areas.
In the time before refrigerators, it was hard to keep meat without some spoilage. Most of the bacteria which spoil meat need oxygen to proliferate. So once you pack the meat into a clinging skin, it keeps for longer.
This is one of the reasons why people bothered to bake meat pies instead of roasts in the first place. But there is a problem with meat pies. As the other answers mentioned, the meat steams while being baked, and this steam must be gathered below the upper crust and vented through a hole.
So, a meat pie has some space between the meat and the roof. Surely, this is a factor. But I bet that, if you keep it outside of a refrigerator, it will spoil long before it dries.
Filling this space with jelly which happens to be available in big amounts too - after all, we just slaughtered our big pig and want to cook lots of it as quickly as possible, so we probably have more stock than we can use up practically seals the meat airtight against bacteria.
This is how the traditional jelly-topped meat pie recipe was born. We have refrigerators today, but we still follow the recipes as they always were. Drying out is probably a factor. But I definitely like the jelly layer.
I must confess that I have always eaten it in good restaurants or home made, so maybe the poor quality has ruined it for you. The solution is to bake the pie without the upper crust. If you want a pie with four crust sides, blind bake a sheet of pastry pre-cut for the open side allow for shrinkage when cuttingthen glue it to the meat pie somehow.
Sticky honey glaze, or a layer of cream cheese should work as would jellied stock: Some will get absorbed, but maybe not all. It may be worth to try making the pie with ground tender meat. I am however not sure whether this will provide you with a good jelliless pie, or with a pie with a soggy crust.reviews of Upper Crust Pie Bakery "Way to go UPPER Crust!!!!
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