Meat Pie Pleeaassee!!!
A W
I've been searching everywhere!
Gia
Ken Gregg
you'll give
some specifics (type of meat, and maybe a few ingredients you'd like)
I'll try to post one. Or, you might do your own search of our database at:
where we've got hundreds of "Meat Pie" recipes.
Ken Gregg
Visit http://www.cookbooks.com and search our free 1,000,000+ recipe
database!
A W wrote in message <5782-35C...@newsd-214.iap.bryant.webtv.net>...
Robin Cowdrey
>
> Anyone have The recipe for a meat pie?
> I've been searching everywhere!
>
> Gia
Hope this works for you.
----- Now You're Cooking! v4.60 [Meal-Master Export Format]
Title: Beef Pot Pies
Categories: beef - other, pies
Yield: Makes 5 pies
1 1/2 lb lean trimmed beef
2 tb vegetable oil
1 c chopped onions
2 c coarsely chopped mushrooms
1/2 c chopped sweet green pepper
2 tb all-purpose flour
2 c beef stock
3 ea carrots; cut in 1-inch
-pieces
1 tb Worcestershire sauce
1/2 ts dried thyme
1 pn cinnamon
1 ea rib celery
1 ea bay leaf
1 c frozen peas
salt, to taste
pepper, to taste
3 ea pastry for 9-inch pie shells
1 ea egg yolk
Outside round, cross rib or blade steaks are all suitable
cuts of
beef for this delicious pot
pie.
Cut beef into 1-inch cubes. In Dutch oven, heat half of
the oil over
medium high heat. Cook beef for 6 to 8 minutes or until
browned;
transfer to plate. Add onions and 1 tablespoon water; cook
for 3
minutes or until golden brown. Add remaining oil,
mushrooms and
green pepper; cook for 4 minutes. Sprinkle flour over top;
cook,
stirring, over medium heat for 1 minute. Whisk in stock;
cook,
stirring, for 4 minutes or until thickened. Return beef to
pot. Add
carrots, Worcestershire sauce, thyme, cinnamon, celery and
bay
leaf. Cover, bring to boil, reduce heat to medium low and
simmer
for 60 minutes or until beef is tender. Remove celery and
bay leaf.
Add peas, and salt and pepper to taste. Let
cool.
On floured surface, roll out pastry. Cut out 5 bottoms and
5 tops to
fit 4-1/2- x 1-1/4-inch foil tart tins. Line tins with
pastry bottoms; fill
with beef mixture. Moisten edges of pastry with water;
cover with
pastry tops and seal. Combine egg yolk with 1 tbsp water;
brush
over top. (Pies can be made ahead, wrapped and frozen for
up to 1 month.)
Cut steam vents, place on baking sheet and bake
in
375ºF oven (if frozen, bake in 450ºF oven) for 40 to 45
minutes or
until crust is golden and filling is
bubbly.
Contributor: Canadian Living Homepage
-----
--
Robin
'Some days you're the dog; some days you're the hydrant'
Anon.
Rich Byrnes
origonal recipes, all are harvested from this and other newsgroups)
My husband's family is from the UP - this is his mother's recipe. I've
made it - not as well as she and Lee's Auntie Blanche (who ran the
boarding house in Ewen), but very good, none the less.
PASTIES
Pastry (for 4-5 Pasties):
3 C. flour
1 Tbsp. salt
1 C. lard (or half lard, half shortening)
1 C. cold water
Filling:
2 lbs. pork and beef, ground or cut fine
2 C. onions, sliced fine
1 C. rutabaga, sliced fine
2 C. potatoes, sliced fine
1 C. carrots, sliced fine
salt and pepper to taste
Pastry:
Mix flour and salt; cut lard into flour mixture. Add water to form
softish dough.
Can refrigerate dough overnight at this point.
Roll out thin (1/8 inch or so).
Use a 9 inch plate as a guide for cutting dough into rounds.
Filling:
Fill one half of each round with a layer of meat, then layers of
vegetables and another layer of meat.
If desired, place about a tablespoon of butter on top.
Salt and pepper to taste.
Be sure to leave a “margin” of pastry around the edge.
Brush edge of pastry with water and fold uncovered half over filling to
form a semi-circle. Roll edge and crimp to seal.
Prick top with a fork or make slits with a knife.
Carefully transfer to a baking sheet and bake at 375 degrees F for about
an hour, until deep golden brown.
Can be frozen; it’s best if they are frozen before baking, though.
It's not easy to get these looking real nice, but is certainly worth the
effort!
pj
*************
Natchitoches Meat Pies
Pastry ingredients:
4 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup melted shortening
1/2 cup milk
2 eggs, slightly beaten
Pie ingredients:
2 Tbsp shortening
2 Tbsp flour
1 1/2 lbs ground pork
1/2 lb ground beef
2 large onions, chopped fine
2 Tbsp fresh chopped parsley
1 tsp sage
1 tsp garlic salt
red pepper and black pepper to taste
To make the pastry, combine flour, baking powder, and salt. Add melted
shortening, stirring until blended. Combine milk and eggs stirring
well. Pour milk mixture into flour, stir just until blended, adding
more milk as necessary.
To make the pies, combine shortening and flour in a large Dutch oven.
Cook over med. heat, stirring constantly, until a roux is of copper
color. Add other ingredients and cook until meat is browned and onions
are tender. Drain well and cool. Divide pastry into 22 equal portions.
Roll each portion into 5 inch circles. Place about a tablespoon of the
meat mixture in each circle. Fold in half; moisten edges w/water and
press with fork to seal. Heat 1 inch of oil to 375. Fry pies in hot
oil until golden, turning once. Drain well on paper towels.
Note: I sometimes substitute shrimp or crawfish for the pork and
beef.
:
:
Natchitoches Meat Pie (as served at The Lemee House, Natchitoches, LA.)
pastry:
4 cups of flour
2 tsp. of baking powder
1/2 cup of melted shortening
2 eggs
1 tsp. salt
milk
Sift together the flour and baking powder into a mixing bowl. Add the
melted shortening and then the eggs and salt. Mix together. Add enough
milk to make a stiff dough. Roll the dough thin.
filling:
1 tbsp. shortening
1 tbsp. flour
1/2 lb. ground beef
1 1/2 lb. ground pork
2 large onions, chopped
6 green onions, chopped
3 tbsp. fresh parsley, chopped
salt and pepper to taste
(cayenne pepper to taste)
In a large skillet over low heat, melt the shortening and add the flour.
Cook until the flour is golden brown; constantly stirring. Add the beef,
pork, onions, green onions, parsley and salt and pepper. Cook thoroughly
until the meat is browned and the vegetables are clear and limp, about
25 minutes. Remove from heat and let cool before placing on pastry
dough. Roll the pastry thin and use a saucer to cut circles the same
size. Fill 1/2 full with the meat mixture. Fold the dough over. Dampen
edges with water and crimp with a fork around the joined edges. Fry in
deep fat until the pies are golden brown. (you may bake if you prefer)
Makes 18 pies.
SPECIAL COTTAGE PIE
1lb minced cooked beef
2 medium onions, chopped
1 large carrot, chopped very small
1oz beef dripping
˝ tspn ground cinnamon
˝ tspn dried mixed herbs
1 Tbspn chopped fresh parsley
1 Tbspn plain flour
1 Tbspn tomato purče
10 fl oz hot beef stock
salt and ground black pepper
TOPPING
2 lb potatoes
2 medium leeks, cleaned and chopped
2 oz butter
1 oz Cheddar cheese, grated
METHOD
Heat oven to 200C (400F)
Fry onions in dripping until soft then add carrot and minced meat,
continuing to cook for about 10 mins until the meat and carrot have
browned a little. Season with salt and pepper and add the cinnamon,
mixed herbs and parsley. Stir in the flour, mix the tomato puree with
the hot stock, add to the meat mixture and bring to simmering point.
Meanwhile, boil the potatoes and cook the leeks gently in the butter.
When the potatoes are done, cream them and stir in the leeks together
with the butter and season with salt and pepper.
Put the meat mixture into a well-greased baking dish, spread the
potato mixture over the top, sprinkle on the grated cheese and bake
for about 25 minutes or until the top is crusty and golden.
Pam.
********************************
***** Cajun Shepherd's Pie *****
********************************
Categories: Cajun Main dish Meats
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 lb Ground beef
1/2 lb Ground pork
2 ea Eggs, lightly beaten
1/2 cup Very fine bread crumbs
1/4 lb + 3 Tbsp unsalted butter
3/4 cup Finely chopped onions
3/4 cup Finely chopped celery
1/2 cup Green bell peppers, chopped
1 Tbsp + 1 tsp minced garlic
1 Tbsp Worcestershire sauce
1/2 tsp Tabasco sauce
-----MEAT SEASONING MIX-----
2 tsp Cayenne pepper
1 1/2 tsp Salt
1 1/2 tsp Black pepper
1 1/4 tsp White pepper
3/4 tsp Ground cumin
3/4 tsp Dried thyme leaves
3/4 cup Evaporated milk
2 lb Potatoes, peeled & quartered
1 tsp Salt
1 tsp White pepper
1 1/2 cup Julienned carrots (see note)
1 cup Julienned onions (see note)
--VEGETABLE SEASONING MIX---
1/2 tsp Salt
1/4 tsp White pepper
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/4 tsp Cayenne pepper
---------VEGETABLES---------
1 1/2 cup Julienned zucchini (see note
1 cup Julienned squash (see Note)
1 x Very Hot Cajun Sauce/Beef
DIRECTIONS ------------------------------------------------------------
NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these
into strips 1/8 inch wide and 2 inches long; use only strips that have
skin on one surface. Cut carrots and onions into similar strips.
In a 13x9-inch ungreased baking pan, combine the beef and pork. Mix
in the eggs and bread crumbs by hand until thoroughly mixed. Set
aside. In a 1-quart saucepan, combine 3 tablespoons of the butter,
the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and
meat seasoning mix. Saute over high heat about 5 minutes, stirring
frequently and scraping the pan bottom well. Remove from heat and
cool. Add the sauteed vegetable mixture and 1/4 cup of the milk to
the meat and mix well by hand. Form into a 12x8-inch loaf and center
in the pan. Bake at 450F until brown on top, about 30 minutes.
Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set
meat and drippings aside. Meanwhile, boil the potatoes until fork
tender; drain, reserving about 1 cup of the water. Place the
potatoes, while still hot, in a large mixing bowl with the remaining 1
stick butter, 1/2 cup milk, the salt and white pepper. Stir with a
wooden spoon until broken up, then beat with a metal whisk (or
electric mixer with a paddle) until creamy and velvety smooth. (NOTE:
Mix in some of the reserved potato water if potatoes are not creamy
enough.) In a large skillet (preferably non-stick) combine the
reserved drippings with the carrots, onions and vegetable seasoning
mix; saute over high heat 1-1/2 minutes, stirring frequently. Add the
zucchini and yellow squash and continue sauteing until vegetables are
noticeably brighter in color, about 3 to 4 minutes, stirring
occasionally. Remove from heat. Mound undrained vegetables on top
of the meat loaf, away from the edges. Layer the mashed potatoes
evenly over the top of the vegetables and top edges of the meat, using
all the potatoes. Bake at 525F until brown on top, about 8 to 10
minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce
(see recipe) under each serving. From Paul Prudhommes "Louisiana
Kitchen"
*** Recipe Via Compu-Chef (tm) ***
****************************************************
***** Irish Rover's Unicorn Pub Shepherd's Pie *****
****************************************************
Categories: Main Dish Beef
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time: 1:00
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 lb ground beef - lean
1 cup onion - diced
1 cup carrots - diced
1 cup celery - diced
1 1/2 cup corn - fresh or frozen
2 garlic cloves - minced
salt and pepper - to taste
1/2 tsp nutmeg
8 oz beef broth
2 Tbsp butter - mixed with 2 Tbsp flour
2 lb potatoes - cooked and mashed
butter
DIRECTIONS ------------------------------------------------------------
Cook ground beef in frying pan until brown. Add onion, carrots,
celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10
minutes or until vegetables are wilted. Add beef broth, bring to a
boil. Stir in enough of the butter/flour roux to make a thick gravy
to bind the filling. Pour into large shallow baking pan and cool. The
filling should be about 1-1/2 inches deep.
Cover the meat mixture in the pan with the corn and then top with the
hot mashed potatoes. smooth potatoes evenly, brush surface with
butter. Bake at 325 F for 35-40 minutes.
Serves 6.
The Irish Rovers, of "Puff the Magic Dragon" fame, own a very
successful "Old Country Pub" here in Calgary. Their Shepherd's Pie is
justly famous. Vincent Lee, kitchen manager at the Unicorn says the
recipe came directly from Ireland via the Irish Rovers more than 10
years ago.
Calgary Sun, Monday, October 15, 1990
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Shepherd's Pie *****
**************************
Categories: Main dish Meats Pies
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb Beef / lamb / veal & pork *
5 oz Chopped onion
3 Tbsp Butter or oil
3 x Cloves garlic, (peel, chop)
1 1/4 cup Stock / gravy / meat jelly
1 tsp Flour or cornstarch
1 x Tomato paste
1 Tbsp Worcester sauce, or
1 1/2 tsp Wine vinegar
1 x Thyme, salt, pepper, Cayenne
2 lb Potatoes
1 cup Milk (about)
3 oz Butter
1 Tbsp Grated dry cheddar
1 Tbsp Grated parmesan
DIRECTIONS ------------------------------------------------------------
* Mixed. -- Chop, process or mince the meat. Cook onion in the fat
until soft. Add the meat and garlic, stirring well; then raise the
heat so that the meat browns. Turn it over in large sections with a
spatula, so that it browns all over. Pour off any surplus fat. Add
some of the liquid and bubble gently for 5 minutes. Sprinkle on flour
or cornstarch, stir again and add the remaining liquid. Let it bubble
to a rich sauce, adding the various flavorings to taste. -- Meanwhile
scrub, boil and peel the potatoes. Set aside a couple and slice them
thinly. Mash the rest with the milk and butter, seasoning to taste.
Put the meat into a shallow dish. Spread the mashed potato on top and,
with the slices, make a ring around the edge. Scatter the cheese over,
and brown under the broiler at a moderate heat, or at the top of a hot
oven. Once the dish looks an appetizing golden color, it can wait a
while in a low oven without coming to any harm. (From Grigson's
OBSERVER GUIDE TO BRITISH COOKERY)
OK, here's another, from the Black Labrador Pub in the Montrose
in Houston. I've eaten this one a few times and found it a sound
recipe. Sent at the behest of llanite, formerly known as SW.
* Exported from Key Home Gourmet *
Shepherd's Pie (Black Labrador)
Recipe By : Black Labrador Pub, Houston
Serving Size : 6 Preparation Time :0:00
Categories : British Signature
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chuck roast -- ground
1/4 pound yellow onion -- chopped
1/2 cup celery -- chopped
2 cloves garlic -- pressed
2 ounces beef base (Frosty Acres)
1 cup water
2 pounds potatoes (all purpose)
1/2 stick butter
2 medium carrots -- cut into rounds
1/4 pound cheddar cheese -- shredded
flour
Saute beef, onion, celery and garlic in a large pan until
well done, about 20 minutes. Strain the beef mixture. Make
a gravy with the beef base and the water and whisk in
enough flour to thicken, about 2 tablespoons. When the
gravy comes to a boil, add the beef mixture. Peel, cut up
and boil potatoes until tender. Drain. Mash the potatoes
with the softened butter and set aside. Blanch the carrot
rounds and add to the beef mixture. Place in a shallow
2-quart casserole or baking pan. Spoon the potatoes on
top of the beef mixture. Bake 20 minutes at 350 dF. Top
with the cheese and let sit until the cheese is melted,
about 5 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Beef stock can be substituted for the beef base
and water when making the gravy.
Title: CORNISH PASTIES
Categories: Pies, Beef
Yield: 8 Servings
MMMMM--------------------------FILLING-------------------------------
1 lb Sirloin, boneless; cubed
3 md Potato; chopped
1 md Onion; chopped
2 md Carrot; chopped
1/4 c ;Water
3/4 ts Salt
1/4 ts Pepper, black
Pastry
1 Egg; beaten
1 ts ;Water
MMMMM---------------------------PASTRY--------------------------------
3 c Flour
1 1/2 ts Salt
1 c Shortening
1/2 c ;Water, cold, plus 2 ts
Approx. Cook Time: 1:25
Filling: Combine the sirloin, potatoes, onion, carrots, 1/4 cup water,
salt, and pepper. Divide the pastry into eight equal portions; roll
out each portion into a 6-1/2" circle. Spoon half a cup of the meat
mixture on the center of each circle. Beat together the egg and
water; brush the edges of the circles with the beaten egg, making a
3/4" border. Gently lift the sides of the circle to meet the top.
Using your fingers, firmly press the edges together and flute them.
Pastry: Combine three cups of flour and the salt in a bowl; cut in the
shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water (one tablespoon at a time) evenly over the
surface; stir with a fork until all the dry ingredients are moistened.
Place the pies on ungreased baking sheets; bake at 350 F. for one
hour or until they are lightly browned.
---Ethel Evans
St. Petersburg, FL
Southern Living magazine
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
Fred's Natchitoches Spicy Meat Pies
4 cups all purpose flour
2 tsp. baking powder
1/2 cup Crisco shortening
2 eggs
2 cups whole milk
2 Tbsp. vegetable oil
2 Tbsp. all purpose flour
1/2 lb. lean ground pork
1 1/2 lbs. lean ground beef
2 cups onions, chopped extra fine
1/2 cup shallots, finely chopped
1/4 cup bell peppers, finely chopped
1/2 cup celery, finely chopped
2 Tbsp. parsley, finely chopped
1 1/2 tsp. salt
2 Tbsp. pepper mixture (see below)
1/8 cup sweet basil, finely chopped
1/4 cup green onions, finely chopped
Start off by sifting the flour and the baking powder together at least
twice, and preferably three times. Then, using your hands, blend in
the Crisco thoroughly (you know you got it right when the flour turns
crumbly). Next, add the eggs and whip them into the flour, then pour
in just enough milk to make a stiff dough.
When it's at the proper consistency, put it on a lightly floured
surface and roll it out very thin (actually as thin as you can get
it). To make the crust of the meatpie, put a saucer atop the
rolled-out flour, and, with a paring knife, cut out circles the same
size as the saucer. This recipe, if rolled thin enough, will give you
16 pies.
Take a skillet and make a light brown roux with the flour and oil.
Then add the vegetables (excluding the basil and green onions), meat
and seasonings all at once and stir everything together well, making
sure the roux coats all the ingredients.
When you're ready to prepare your pies, lay out the crust and stir
everything together well. At this point, reduce the heat and GENTLY
Simmer the mixture until all the additives are cooked thoroughly. You
will need to "taste" several times during the simmering process to be
sure the seasoning is correct.
(I start with only 1 Tbsp of the pepper mixture, and add a bit at a
time until you get the level of "warmth" you are comfortable with.)
When the meat is cooked (I like to cook it covered except for the last
ten minutes), throw in the basil and green onions and mix well into
the mixture.
Half-fill the crust with the meat mix. Then fold the crust over
evenly onto itself, dampen the edges slightly with water, and crimp it
with a fork until well-sealed. (And don't forget to pierce the pie
once in the center with the point of a paring knife. This allows
excess steam to escape and keeps the crust crispy.) Now deep-fry
the pies (uncrowded) at 325 degrees until golden brown. Then place
them on paper towels to drain (with the pierced side down). Serve hot
with Dijon mustard sauce.
NOTE: Do not substitute oil for shortening in the pastry
mix, otherwise the crust will crumble and fall apart. If you prefer
not to fry the pies, you can bake them in the oven at 325F until
golden brown, but you will have to turn them over once for uniformity.
Frankly, I prefer them baked.
Incidentally, if you want to make shrimp, crawfish, or crabmeat
pies... use this same recipe and merely make the substitutions. It's
that easy!
PEPPER MIXTURE: I make up a standard pepper mixture that I use
in many Cajun dishes. It is comprised of 2 parts cayenne pepper, 1
part black pepper and 1 part white pepper. Mix the peppers well. The
mixture can be saved in a well covered glass jar indefinitely.
By the way, Natchitoches is pronounced "Nack-a-tish".
Source: Fred Towner
Cornish Pasties
Michigan Pasties
Aunt Ellen's Cornish Pasties
>From: "Marina" <cot1...@scs.unr.edu>
>Does anyone know how to make pasties? My mom made them when I was a little
>girl in Chicago and I met two people from Montana who said there were
>Pastie (or pasty?) shops there. Most people don't seem to know what they
>are (basically meat and potatoes in a pastry shell).
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Cornish Pasties
Categories: British, Main dish
Yield: 2 servings
MMMMM---------------------------PASTRY--------------------------------
4 c Flour
1 pn Salt
1 c Lard
1 c Cold water (approx.)
MMMMM--------------------------FILLING-------------------------------
8 oz Beef stew meat, cubed
2 md Potatoes; peeled, diced
1 lg Onion; finely chopped
Salt and pepper to taste
2 ts Cornstarch (approx.)
PASTRY: Combine flour and salt in a large bowl and cut in lard until
mixture resembles fine bread crumbs. Add water slowly, a little at a
time, until mixture binds into a soft dough. Wrap dough in plastic
wrap and refrigerate at least an hour, a day or two is even better.
There will be pastry left over which can be frozen, or make a pie
while the oven is on for the pasties.
FILLING: Mix together half the beef, half the onion, and one potato
for each filling. Season to taste with salt and pepper and sprinkle
mixture with 1 teaspoon of the cornstarch. When ready to make
pasties, remove pastry from the refrigerator and prepare filling.
Preheat oven to 425 degrees. Roll out pastry as for pie crust and cut
out two large circles 10 inches in diameter. Place filling in center.
Brush edges of pastry with water and fold one half of circle over to
meet the other, creating a half-moon shape. Press edges of pastry
together lightly. Turn edges over about half an inch and crimp so it
won't open during baking. Make two half-inch slits near the top of
each pastry and place on a piece of baking parchment on a baking
sheet. Brush the pasties with milk and bake 15-20 minutes. Reduce
heat to 375 degrees for about another 45 minutes, or until pasties
are golden brown.
Posted by Marge Clark
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Michigan Pasties
Categories: Meats
Yield: 6 servings
MMMMM--------------------NEVER-FAIL PIE CRUST-------------------------
6 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Salt
1 1/2 ts Sugar
2 3/4 c Solid vegetable shortening
2 Egg
1 1/2 ts Cider vinegar
3/4 c Cold water
MMMMM--------------------------FILLING-------------------------------
1 lb Boneless beef sirloin *
1 lb Boneless pork butt **
1/3 c Ground suet
2 Medium carrots;finely minced
2 Potatoes; cut 1/4 inch cubes
1 Medium onion; finely chopped
1 ts Salt
1 ts Dried thyme
1/4 ts Black pepper; fresh ground
1/4 ts Hot red pepper sauce
MMMMM-------------------------ADD LATER------------------------------
1/2 c Hot water
1/2 c Margarine; melted
Chili sauce; optional
* The Beef should be cut into 1/2 inch cubes. ** The pork should be
coarsely ground. NEVER-FAIL PIE CRUST In a large mixer bowl, combine
the flour, baking powder, salt and sugar. Add the shortening and beat
until the mixture is crumbly, about 2 minutes. In a small bowl, beat
the egg well and add the vinegar and water. Pour over the
flour-shortening mixture and beat until well combined, about one
minute. Form the dough into 6 balls, wrap in waxed paper and
refrigerate overnight. FILLING Preheat the oven to 350 F. In a large
bowl, combine the meats, vegetables and seasonings. With a knife,
divide the mixture into six wedges, like a pie.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Spiced Vegetable Pasties
Categories: Vegetables, Desserts
Yield: 2 servings
MMMMM---------------------------PASTRY--------------------------------
50 g Wholemeal flour
50 g Plain white flour
1/4 ts Salt
50 g Margarine
MMMMM--------------------------FILLING-------------------------------
1/2 Peeled and chopped onion
1 tb Oil
1/2 Crushed garlic clove
1/2 tb Ground coriander
1/2 ts Ground cumin
50 g Peeled and diced potato
50 g Peeled and diced carrots
210 g Chick peas
Salt
Pepper
Filling.
Fry the onion in the oil for 5 minutes and add the garlic, spices,
carrot and potato. Cook for ten minutes, or until the vegetables
are tender. Add the chick peas and season with the salt and pepper. Leave to
cool down. Preheat the oven to 200C/400F/GM6. Pastry:
Sift the flours and salt into a large bowl. Add the margarine and
rub into the flour with your hands until the mixture is like bread-
crumbs.
Add the cold water and press the mixture together to form a dough.
Turn out onto a floured board and divide into 2 equal pieces.
Take out one piece of the dough and knead lightly, pressing it
into a round shape.
Roll it into a circle about 15cm across. Put 1/2 of the vegetable
mixture on top and fold into a pasty type shape and press the edges
together. Pierce a couple of holes in the top and bake for 20 minutes or
until crisp.
This recipe is also nice with filo pastry, or the samosa packets you
can buy. If you use filo pastry remember to brush the outside with
some melted margarine or butter to prevent sticking.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Aunt Ellen's Cornish Pasties
Categories: English, Meats, Beef, Pies, Jw
Yield: 1 batch
AUNT ELLEN NOTT'S CORNISH PASTY RECIPE Aunt Ellen was born in 1851
and was 85 years old when she taught me [Mabel Weller] (in Cornwall
1938) to make pasties. I like to think that she had been taught by
her mother. The ingredients are simple: pie crust, cubed round steak,
onions and potatoes, salt and pepper. Turnip or leeks can be used for
a change of flavour. All ingredients are raw. Roll out pie crust and
cut into rounds or ovals about the size of a butter plate. On one
half of the pie crust arrange, in this order, a few slices of potato,
a layer of onion, a pile of steak and the salt and pepper. Moisten
the edge of the crust around the filling, and fold the bare crust
over. Seal the edge very well or the onion juices will run out and
make the pasty stick to the baking dish. Cut two vents in the top.
Bake at 400 F for about an hour. Modern pasties seem to be made with
leftovers: ground up cooked meat and left over assorted vegetables
mixed together in a pastry which is joined in a thick roll at the
top. This was reported by recent visitors to the U.K.
from: Mabel Weller
Title: Cornish Pasty
Categories: British, Cornish, Pastry, Meats
Yield: 4 servings
1 lb Rump, chuck, or skirt steak
5 oz Onion, chopped
3 oz Turnip (swede), chopped
8 oz Potato, peeled, sliced thin
Salt, pepper, thyme
Make a firm pastry and roll out two dinner-plate circles, or four
side-plate circles, according to whether you are feeding two ravenous
people or four of moderate appetite. Leave to chill, while you prepare
the filling.
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 tablespoons cold water
Sift flour and salt together. Cut in shortening with a pastry blender or
two knives until mixture resembles corn meal. Mix in the water with a fork
and the form into flat circles. Cut all skin and gristle from the meat,
and chop it. There should be at least 10 oz of skirt, and rather more of
better quality steak. Season and layer the filling ingredients to one side
of the pastry circles. Or mix them together (traditions differ). Brush
edges with egg: flip over the pastry to form a half-moon shape, and twist
the edges to give a rope effect. Mark initials on the pasties, if you have
varied the filling, in one corner. Brush over with egg and make two small
holes at the top for steam to escape. Bake at 400F for 20 minutes, then
lower the heat to 350F for a further 40 minutes. Protect the pastry with
butter papers or foil if they brown too fast.
The pasty -- pronounced with a long ah as in Amen -- is Cornwall's most
famous and most travestied dish. Admittedly in times of poverty, its
contents might be reduced to potatoes, or to parsley and an egg with a
leek or two or a hint of bacon, but surely it never tasted as awful as the
so-called Cornish pasties sold all over the country in supermarkets and
cheap restaurants. The pastry obviously had to be firm, because pasties
were a packed lunch, for carrying to the mines, fishing boats or schools
(though not so hard that the pasty could be dropped down a mineshaft
without breaking -- an old joke).
"At home, whatever might be put in a pasty on a working day, might come to
the table in the form of a double-crust plate pie, or even without pastry
at all -- steak, topped by turnip and potato, being layered into a pot and
baked in the oven, a dish known as meat'n'under, or under roast. Whatever
other people do to it, the Cornish keep their love of pasties; and all
over the world, where Cornish miners have gone to find work, you are
likely to find pasties. In the Upper Peninsula of Michigan, for example,
other ethnic groups have taken to the pasty, and you get Finnish or
Italian versions as well as the original Cornish kind. They even keep the
Cornish habit of marking initials on a corner of the crust, so that a
half-eaten pasty can be left on a school bench, for example, and reclaimed
by its owner after a fight or a game. And so that each individual in a
family can have the variation of filling that he or she likes best."
THE OBSERVER GUIDE TO BRITISH COOKERY, Jane Grigson
MMMMM
"Pastry rolled out like a plate,
Piled with 'turmut, tates, and mate',
Doubled up and baked like fate,
That's a 'Cornish Pasty'."
Ken Gregg wrote:
> That's a bit of a wide open category, so I didn't try to post one. If
> you'll give
> some specifics (type of meat, and maybe a few ingredients you'd like)
> I'll try to post one. Or, you might do your own search of our database at:
>
> http://www.cookbooks.com
>
> where we've got hundreds of "Meat Pie" recipes.
>
> Ken Gregg
>
> Visit http://www.cookbooks.com and search our free 1,000,000+ recipe
> database!
>
> A W wrote in message <5782-35C...@newsd-214.iap.bryant.webtv.net>...