What really grinds your gears?

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Wriggling Snake Dec 2017 4:39pm, 12 Dec 2017 17,240 posts	0 Wriggling Snake The purpose of a cut out is to charge you the same for less pastry.
McGoohan Dec 2017 4:40pm, 12 Dec 2017 32,278 posts	0 McGoohan They probably make a sort of Frankenstein's one with all the cut out star shapes
TRO Toddslayer Dec 2017 4:42pm, 12 Dec 2017 15,834 posts	0 TRO Toddslayer Better less pastry, less air and more filling surely, even if the price is a poncey shape?
ChrisHB Dec 2017 4:44pm, 12 Dec 2017 15,779 posts	0 ChrisHB If there's a proper amount of filling, they sell them as "deep filled". To my mind, "filled" means full, or up to the top. No debate.
Wriggling Snake Dec 2017 4:48pm, 12 Dec 2017 17,241 posts	0 Wriggling Snake Filled/full is that the same legal culinary conundrum as flavoured/flavour? WHat is proper?
McGoohan Dec 2017 4:50pm, 12 Dec 2017 32,279 posts	0 McGoohan The problem with a full crust is that they can hide empty air behind it, hence the 'need' for deep filled
Wriggling Snake Dec 2017 4:54pm, 12 Dec 2017 17,242 posts	0 Wriggling Snake hmm, possibly, I think the reason they are not filled to the top is cosmetic, if a pie was, whilst baking the filling would spill out and make a bit of mess during the manufacturing process (as surely most are made that way) and 2 be a bit unsightly (as we all know a lot of people won't even buy a bet carrot). I am looking forward to my Greehalgh's Luxury.
angelrose Dec 2017 5:42pm, 12 Dec 2017 30,374 posts	0 angelrose You really ought to perfect making them WS, you spend enough time talking about them..........
CarollyP Dec 2017 5:46pm, 12 Dec 2017 944 posts	0 CarollyP My mother started doing the stars-on-top thing about half-way through my childhood, alternating between a star or a lid with a star-shaped hole. Maybe pastry suddenly became expensive, but whatever the reason, they never tasted as good in my opinion. Now that I make my own, they're the real deal.
fraggle Dec 2017 6:25pm, 12 Dec 2017 1,393 posts	0 fraggle [ I started doing the star on the top of the mince pie thingy a few years ago - it was probably Nigella or Delia that made it a thing , I think it looks nice, and you don't have to go to all the faff of sealing the pastry either ]