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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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default Re: meat pie pastry

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!

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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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default Re: meat pie pastry

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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