Hacienda71
Guru
- Joined
- 24 Oct 2012
- Local time
- 3:09 AM
- Messages
- 31
I made some beef pies the other day. The filling was made from mincemeat thyme, mustard, beef jelly and seasoned. The pastry was lovely, but the pies were let down by the filling being under-seasoned. Is there a way to calculate the level of seasoning required if you can't taste the mixture because you are using raw meat, or is it trial error and experience?