Yes, I’m devoting a post to a pastry. I’ve eaten at least 10 since I got here, probably more. They are delightful little pies with a flaky crust and custard center, often consumed with Port.
But it is not at like our cream pies or Chinese egg pastries…the filling is not truly custard, containing a good deal of starch, and the crust is not a pie crust or puff pastry, but almost like filo dough.
We’ve tried many now and can confidently the better ones…I prefer the ones that taste a little of butter.
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