I’m thinking about starting to take a lunch to work. No, big problems so far. Where the quandaries start coming in are I’d like to take a pie and salad. Should be simple you think. Well I’m starting to make it complex for myself.
Pies and Pie Dishes
Making a pie is not the issue I’ve plenty of recipes for pie fillings. Handling pastry, the frozen pre-rolled versions, is not “rocket science”. Making the pastry myself would be razing the bar, probably too high.
The what issue which has me pondering is: “What sort of dish to use for the pie?”. Criteria which I wish to work within is a single serve pie, not a big pie which needs to be carved up.
Pie Dish Options
I’m take with the Maxwell & WIlliamns Microstoven Microstoven Range. The idea of using a ceramic pie dish has some appeal. I’ve am underlying belief that the ceramic gives a more even heat, hence a better bake (a completely unproven assertion on my part). Also, one can use this bake ware in the microwave, so the reheating of a pie at work becomes much simpler. The quandary at this point breaks down to the choice between the two options below.
|Maxwell & Williams Microstoven Round Au Gratin Dish 13.5cm Red|
- Will the fluted dish be too hard to line with pastry?
- Will the round dish be easier to work with? (the converse of the preceding question)
- Which will hold more? (an important question when considering my lunch – don’t want me dying of lack of food!)