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.
Sprout and potato quiche
Venison wellington
Turkey pot pie
Savoury pies with Jarlsberg cheese and ham (Norwegian pierogi)
Celeriac and mushroom vol-au-vents
Wet Nelly
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
