Hey Tom
Well done, hope you are feeling proud of your efforts?
The kneading part however.... Save it for bread! Kneading pastry makes it tough. You need your lightest touches with pastry, that way it will be lighter, and more melt in your mouth, less chewy.
Also, with the measurements used, there should be enough for 12 pies, so roll it out to about 2-3mm
Well done with the make do and mend attitude, I'm sure if we were to ask people about their improvisations then we'd get a lot of interesting answers!
Practice makes perfect, so have another attempt and let me know how you get on. Once pastry is mastered we can move on to pasties, quiches and tarts!... Maybe in the new year
On with the next lesson then.
Yours, slightly impressed, Ruth
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