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meat pie pastry
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meat pie pastry
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
Pretty please
GB- Homemade Moderator
- Posts : 3256
Join date : 2009-11-14
Location : Cumbria
Re: meat pie pastry
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.
Re: meat pie pastry
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
GB- Homemade Moderator
- Posts : 3256
Join date : 2009-11-14
Location : Cumbria
Re: meat pie pastry
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.
Guest- Guest
Re: meat pie pastry
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????
GB- Homemade Moderator
- Posts : 3256
Join date : 2009-11-14
Location : Cumbria
Re: meat pie pastry
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!!)
Dandelion- Admin
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Join date : 2010-01-17
Age : 67
Location : Ledbury, Herefordshire
Re: meat pie pastry
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
The pasty cracked on the top, but nothing came out and it was delish mmmmmmmmmmm
Compostwoman- Posts : 5688
Join date : 2009-11-08
Re: meat pie pastry
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.
polgara- Posts : 3028
Join date : 2009-11-16
Age : 77
Location : Sunshine Isle
Re: meat pie pastry
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
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
GB- Homemade Moderator
- Posts : 3256
Join date : 2009-11-14
Location : Cumbria
Re: meat pie pastry
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.
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.
Re: meat pie pastry
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
GB- Homemade Moderator
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