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The pastry for the pies was another highlight of the episode. Miller chose a straightforward recipe for a hot water crust pastry, blending flour, butter, lard, and boiling water. After working the dough and allowing it to rest, he crafted small rounds, filled them with the meat mixture, crimped their edges, and prepared them for cooking.
Initially attempting to fry the pies, Miller faced setbacks that led him to opt for baking instead. In a candid moment, he shared his kitchen frustrations—the allure of frying turned into an amusing discovery of adaptability. This adaptability underscores the essence of cooking: it’s about the joy of experimentation and the importance of perseverance.