It's just thick around the rim. Don't mind a bit of thick shortcrust, as long as it's blind baked first though.
Got some cheese rostbratwurst that I'm going to knock up for breakfast tomorrow. Looking forward to that, might do some poached eggs with it.
Made some nice onion gravy first now meat in and rest of spices...potatoes later and a cup of water coz I want to make a ‘shorva’ a nice saucy gravy...cooking it on low heat throughout, gettin some flava tonight lid on time for that spliff