the perfect crust for an aussie meat pie
I am testing recipes for an aussie pie, meat pie that is. I want a light crust with good flake that will not give out to the saucy goodness that will be seen on the bottom; possibly some yeast. I do want to try and minimize the fat ( I know that is what gives crust the great flake)
I have tried a very lightly yeasted cracker with some soda with marginal luck. I have tried a straight pizza dough with no luck and I have tried the phyllo dough idea but that is so far from traditional that I cannot do it. Looking for ideas and thoughts thanks for any assistance the group can provide.
I will want to add "fun stuff" such as other grains, funky rices, herbs , cheese and most likely ground nuts, but that is for later when the basic idea is solid.