Now in a 3-week lockdown overseas in Asia 😫 I came across 20 Pie Tins in a packing case. They are 4oz tins. Decided to try my hand at making some Pork Pies while stuck inside. Fillings amounts/recipies are no problem BUT I am having a problem with guessing how much Pastry quantity I should aim for to make some lidded pies based on the 4oz tins. Would be grateful for some help here. I can upscale/downscale Flour/Lard/Water recipe quantities with a computer program. Thanks !!!!
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Hi sumturi,
Sorry for the delay and I hope you managed to navigate the lock down boredom and are now producing some tasty pies.
Whilst there will inevitably be an "average" weight of base pastry in these size tins, its difficult to state due to the variables involved. We would normally sheet out (also known as laminating or pinning) the pastry to around 3-4mm thick and then line the tins with that. This will give you an even consistency through the pie base and the pastry will not be overwhelmingly thick.
If you still the need the weight, then using the above method - once lined, trim off the excess and weigh this against an empty tin.
Hope this helps, and thank you for joining our forum!