All I did to finish this off, was cut a corner from the cheese so it wouldn't break through the pastry. This didn't work and it was impossible to transfer to the pan for baking.
Although as you can see I did a lovely crimped crust before I attempted to lift it.
OK. This wasn't as fantastic as it could have been. I made a few crucial and critical errors, such as forgetting the salt (properly seasoning is probably lesson #1 in chef's school)
Could have done with veg stock or something for more body. The bacon went soggy and I managed to mess up my fine pastie look as I was attempting to transporting raw pastie to pan and then from there to plate was a nightmare. My thoughts are I could either pre-cook the bacon and the crust or make the pastie in-tray? Hmmm.
Need a better cheese than cheddar something that will keep it's shape yet taste interesting and complementary, perhaps a goats cheese veg pastie to keep my friend Matt Borg happy.
The only other criticism I have of this is that I forgot to sweeten the coffee to taste first. I take sugar, and it would be a good idea to ask how people like their coffee before baking it all up.
I will post again with the new improved pastie when it's made.
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