Brockleby’s Beech Rolling Pin
An individually hand-crafted, bespoke 1860’s design, beech rolling pin. Hand-made by a professional woodturner in Melton Mowbray, Leicestershire.
£10.00
Out of stock
An individually hand-crafted, bespoke 1860’s design, beech rolling pin. Hand-made by a professional woodturner in Melton Mowbray, Leicestershire, the rolling pin is un-oiled and is 40cm in length.
This rolling pin is completely food-safe, and should be hand-washed in warm soapy water to keep it in top condition.
Piercing your pie lid for best results
How to remove your pie from the foil like a professional!!!
Removing a small pie from the foil
Glazing Your Pie
For a golden finish, brush with a beaten egg or milk over the top of the pie.
Cooking Your Pie
Can be eaten hot or cold.
If eating cold, follow the cooking instructions below and then allow to cool at room temperature.
If not consumed within 2 hours then refrigerate.
The following cooking instructions can be used as a guide.
- Pierce pie before baking.
- Preheat oven to 190°c/180°C Fan/Gas Mark 6.
- Keep Pie in the Foil to cook.
-
Large Pie: Cook for 45-55 minutes from chilled, or 60-70 minutes from frozen.
Small Pie: Cook for 25-35 minutes from chilled, or 45-55 minutes from frozen.
200g Pie: Cook for 20-30 minutes from chilled, or 35-45 minutes from frozen. - Ensure pie is piping hot throughout before consuming.
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