Beaten raw egg, sometimes mixed with water and a little salt, used for glazing pastry or bread to give it a shine when baked. Useful for blind baking as it seals the pastry base, ensuring it won’t absorb moisture, and also gives the pastry a good golden colour.
Leftover turkey and ham pie
Hand-raised chicken and bacon pie
Brioches à tête
Savoury pies with Jarlsberg cheese and ham (Norwegian pierogi)
Mary Berry’s treacle tart with woven lattice top
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