Of course they will.
It's just a difference in thermal conductivity.
The metal ones will transfer the heat faster.
They will both get equally as hot given the time.
Yours should take little bit longer that's all.

But you want that heat to be conducted quickly.

If you want a crunchy outside you certainly do.
Having googled it, I think JC will get pork pies but they wouldn't be as good.
So your original doubt is probably quite correct.
Probably ok for sponge buns and the like only.
We will await the outcome.

Actually, having just gone back to my Hairy Bikers recipe (why did I read the Paul Hollywood one), you don't need a tin to mould them with anyway, they might slump down a bit but thats all part of the non-conforming person I am.

Hairy Bikers it is then - this weekend will tell.

sacre bleu John, quelle catastrophe !

next thing you be telling me petit fours are an endangered species !

rest assured vol au vents are alive and kicking in la France

Mine certainly did. For which she should be banned from ever setting foot in a kitchen again. I also found her grilling parsnips once...

I had two warm pork pies for my breakfast this morning from Burchall's in St. Helens. Beautiful.

My old lady used to put the veg on to boil at the same time as the joint went in the oven. There was no need to mash anything, it was all boiled to a puree that resembled Gerber baby food. It wasn't too bad if carrots or swede were on the menu because you could then see that one pile of mush had a slightly orange or yellow tinge from the other pile with a green tinge. The only thing on the plate that required any chewing was the gravy

After I got to be old enough to go to pubs on a Sunday lunch then I never tasted a sunday lunch that wasn't solidified through lack of moisture with burnt bits around the edge of the plate and on the tips of everything that stuck above the lake of gravy that my mother thought I loved.

Me, my brother and my dad would all go out for a sunday lunch pint and as you only had two hours worth of boozing in those days you had to stock up before last orders and try and string out the last pint a bit - why the hell my mother insisted on having all the plates on the table for 2pm when she knew we'd never get home before 2.30 I just don't know.

The three of us also ran a book on who would get the string on their plate if it was a rolled joint like pork or beef, for some reason she never thought to remove the butchers string from anything and would just carve it and serve it up on the plate - barmy my mother was, I blame the Irish.

Whilst I remember the same events described by JerryC and Coddy in my own household I always wondered why the F on Christmas day it was always left to mother when it was quite plain to see she was shiiite at cooking, why did the blokes have to go to the pub and get pisshed up and leave the women folk to get stressed to the hilt and be expected to plate up as the blokes deemed it time to return? As well as sorting out incontinent elderly relations, which was why the gravy tasted of pisssh, clearing up all the wrapping paper, axing to bits the abnormally large rather burnt animal.

Oh well, of to France for a few weeks today and will be making and eating some quality verions of these,