this post was submitted on 29 Nov 2023
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Super cool, going to have to try these out one day. We make mini meat/chicken pies from time to time, but the dough on these seem different to a flaky shortcrust pastry.
There are different kinds, it's always like that with cultural dishes For example some Vietnamese Pho, people outside of Vietnam usually think there's that THE Pho. But actually the way of cooking it differs from town to town, from cook to cook So for the triangle pies, there is a soft kind, a flaky kind, a hard kind, if you're a student you know which ones are the best ๐