Comments on: Chicken pie with butter crust http://casaveneracion.com/chicken-pie-with-butter-crust/ Family, food, photography Tue, 14 Feb 2012 11:01:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Luz http://casaveneracion.com/chicken-pie-with-butter-crust/comment-page-1/#comment-76300 Luz Fri, 30 Mar 2007 02:48:13 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/chicken-pie-with-butter-crust/#comment-76300 thanks again Connie thanks again Connie

]]> By: Connie http://casaveneracion.com/chicken-pie-with-butter-crust/comment-page-1/#comment-76301 Connie Wed, 28 Mar 2007 03:47:09 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/chicken-pie-with-butter-crust/#comment-76301 Luz, yes but you'll have to make them smaller. Luz, yes but you’ll have to make them smaller.

]]> By: Luz http://casaveneracion.com/chicken-pie-with-butter-crust/comment-page-1/#comment-76299 Luz Wed, 28 Mar 2007 02:15:08 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/chicken-pie-with-butter-crust/#comment-76299 Hi Connie, Do you think I can fry these too?:smile: Hi Connie, Do you think I can fry these too?:smile:

]]> By: Connie http://casaveneracion.com/chicken-pie-with-butter-crust/comment-page-1/#comment-76298 Connie Wed, 20 Dec 2006 13:34:49 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/chicken-pie-with-butter-crust/#comment-76298 Doddie, so it's the lard that makes the crust flaky..?? Ok, will try to find Crisco or whatever the available equivalent is. I guess in shops that carry bakers' supplies. Thanks. :) Doddie, so it’s the lard that makes the crust flaky..?? Ok, will try to find Crisco or whatever the available equivalent is. I guess in shops that carry bakers’ supplies. Thanks. :)

]]> By: Doddie from Korea http://casaveneracion.com/chicken-pie-with-butter-crust/comment-page-1/#comment-76297 Doddie from Korea Wed, 20 Dec 2006 11:00:58 +0000 http://www.pinoycook.net/cooking-food/filipino-delicacies/chicken-pie-with-butter-crust/#comment-76297 Connie, Try halving the butter and substitute lard (rendered from pork or Crisco) instead. You'll find that you'll get the flakiest, crispiest crust. Especially for savoury pies like this. Connie,

Try halving the butter and substitute lard (rendered from pork or Crisco) instead. You’ll find that you’ll get the flakiest, crispiest crust. Especially for savoury pies like this.

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