Room 22, 23 & 24's Designer Pies

The brief was that it had to be suitable for them to eat for lunch so it had to be savoury. Chicken, beef, lamb and vegetarian were all on the menu, and they were encased in either short or puff pastry, with some being topped by potato. We discussed the ratio of sauce to meat and how we were going to eat it. The students also had to plan the style of pie...was it to be a traditional looking, or maybe a money bag, sausage roll or turnover style.

Over 2 days the room was abuzz with independent working. On day 1 they had to make their pastry and their filling. On day 2 they rolled out their pastry and made their pie. After it was cooked they had to take some photos of them to turn into an advertisement next week. Then came the best part of sampling and evaluating the pie.