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meat pie pastry

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default meat pie pastry

Post by GB on 14th November 2010, 7:21 pm

As my cookbooks are STILL in limbo and I have a bit of meat that would suit a meat pie, can ANYONE please tell me how to make proper meat pie pastry?

Pretty please Very Happy

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Post by Wilhelm Von Rhomboid on 14th November 2010, 7:38 pm

What sort of meat pie had you in mind? Like a pork pie? In which case a hot water crust is what you want. Otherwise if it is a gravy and meat steak & kidney sort of thing, ordinary shortcrust is fine. I usually err on the shorter side and use at least 50% lard or duck fat in the shortening.

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Post by GB on 14th November 2010, 8:22 pm

Wilhelm Von Rhomboid wrote:What sort of meat pie had you in mind? Like a pork pie? In which case a hot water crust is what you want. Otherwise if it is a gravy and meat steak & kidney sort of thing, ordinary shortcrust is fine. I usually err on the shorter side and use at least 50% lard or duck fat in the shortening.

Thinking of a chicken pie using some leftover chicken and a steak pie using some bits and trimmings of beef I have left over.

So your recipe would be a most useful thing right about now, as would any tips on pie making you feel like imparting Wink

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Post by Guest on 15th November 2010, 11:04 am

Wilhelm Von Rhomboid wrote:What sort of meat pie had you in mind? Like a pork pie? In which case a hot water crust is what you want. Otherwise if it is a gravy and meat steak & kidney sort of thing, ordinary shortcrust is fine. I usually err on the shorter side and use at least 50% lard or duck fat in the shortening.

yes, like that.

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Post by GB on 16th November 2010, 1:18 am

Elen Sentier wrote:
Wilhelm Von Rhomboid wrote:What sort of meat pie had you in mind? Like a pork pie? In which case a hot water crust is what you want. Otherwise if it is a gravy and meat steak & kidney sort of thing, ordinary shortcrust is fine. I usually err on the shorter side and use at least 50% lard or duck fat in the shortening.

yes, like that.

Like what? (Frantically reads back through the topic) WaddidImiss????

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Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
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Post by Dandelion on 16th November 2010, 10:35 am

Just to buck the trend, my mother used to make a fantastic meat pie when we were kids with flaky pastry - made on a plate rather than a deep pie. You could experiment and let us know which pastry works best for you (shame we're so far away, or otherwise I would self-sacrificingly come and help you test them!!)

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Post by Compostwoman on 16th November 2010, 11:08 am

We made some really yum pasties last week, left over beef stew, as HFW suggested but we had a pack of puff pastry to use up, so used that.

The pasty cracked on the top, but nothing came out and it was delish mmmmmmmmmmm

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Post by polgara on 16th November 2010, 3:19 pm

Due to health probs & the fact that puff pastry makes me feel very sick, I always use short crust pastry & keep it quite short if I can as it makes lovely crisp but crumbly pastry.

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Post by GB on 17th November 2010, 1:53 pm

Couldnt face making pastry so just bunged mashed spuds ontop of my steak stew.

As the last time I made pastry it turned into grey leather would any of you lovely people talk me through pastry making?

In my own defence, I have mastered bread making but pastry still eludes me Rolling Eyes Laughing

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Post by Wilhelm Von Rhomboid on 17th November 2010, 4:33 pm

2 parts flour to 1 part butter or lard or duck fat or abominable vegetarian fat option with a pinch of salt. Bung in food processor and whizz till combined into crumby consistency. Add very cold water a few drops at a time until suddenly it all comes together in a big lump. Put in fridge for half an hour or so. Job done.

Also get a silicone sheet for rolling on (the pastry, not you. there is a time and place for rolling on rubber sheets but while making pastry in the kitchen is not it.) - avoids covering everything in flour and you can transfer the rolled pastry to the dish without tearing and similar disasters.

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Post by GB on 20th November 2010, 12:42 am

Wilhelm Von Rhomboid wrote:2 parts flour to 1 part butter or lard or duck fat or abominable vegetarian fat option with a pinch of salt. Bung in food processor and whizz till combined into crumby consistency. Add very cold water a few drops at a time until suddenly it all comes together in a big lump. Put in fridge for half an hour or so. Job done.

Also get a silicone sheet for rolling on (the pastry, not you. there is a time and place for rolling on rubber sheets but while making pastry in the kitchen is not it.) - avoids covering everything in flour and you can transfer the rolled pastry to the dish without tearing and similar disasters.

Thanks for that Billy Very Happy

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Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

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"When in doubt, choose to live!"
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