Happy Thunderstorm Thursday, Internet. In response to these storms I bring you the long-asked for (by a certain boyfriend of mine) and late delivered (by yours truly) Australian meat pie - or rather, what we'll call an American's adaptation of the revered Australian Meat Pie. It seems fitting to be posting this tonight - these have a very distinct "comfort food" element to them, and this definitely qualifies as "comfort food" weather (not to be confused with "comfort fo...
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 This was a very educational pie to make, and I made several departures from my tried & true pastry routine. Because I have so little experience with meat pies, and I had never made a sour cream crust before, I deferred to the recipe I was using more than I would normally do. The first departure was the use of cold butter (whereas Robuchon - whose sweet crust I have been using almost exclusively - always recommends room temperature butter & eggs). The significance of this sma...
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