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I like making plate pies (usually corned beef, onion and potato) 
The bottom of the pie never looks 'cooked' to me? I usually cook for 30 minutes at 200c in a fan oven. I have tried cooking longer to hopefully cook the bottom but finish up burning the top.
It also seems to depend on what pastry I use? puff pastry giving a better result than shortcrust pastry?
To all you pastry officianado's what is your secret for curing the soggy bottom syndrome?
The bottom of the pie never looks 'cooked' to me? I usually cook for 30 minutes at 200c in a fan oven. I have tried cooking longer to hopefully cook the bottom but finish up burning the top.
It also seems to depend on what pastry I use? puff pastry giving a better result than shortcrust pastry?
To all you pastry officianado's what is your secret for curing the soggy bottom syndrome?
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