Looking for references, or suggestions about techniques, for making hand-held pies with' pot-pie like' fillings [oozy, but not runny], with a sturdy yet tender, flaky crust?
Not a fan of the Cornish type, although I like the shapes and look of them, I want some juiciness. Thanks!
Psst: Lentils keep just as long as dried beans but cook much faster
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