Title: Simple Homemade Pies Post by: Newtown-Fella on March 23, 2009, 09:32:21 pm if you have any left over Steak Casserole or Savoury Mince or even Bolognaise try this easy Pie
Fill large Vol au vont cases with whatever meat mixture you have top with Mashed Potatoes [ add Parsley or Chopped Chives if desired ] sprinkle with Grated Cheese Heat for 8 - 10 mins @ 180c Serve with a Salad for a quick lunchtime meal Title: Re: Simple Homemade Pies Post by: donquixotenz on March 27, 2009, 07:49:21 am Made a couple yesterday used dessert bowls as pie dishes.
Neighbour gave me a punnet of swiss mushrooms so chopped 3/4 of them up with half a dozen shallotts and 4 cloves segments garlic and fried them lightly in a wee bit of butter and a squeeze of lemon ( gives the mushies a bit of a tang as they absorb flavours with the butter, (do not add salt as will make onions and mushies soggy) and added them to some mince I had simmered for five mins added a couple of beef cubes couple of tablespoons of tomatoe paste some cracked pepper and a wee bit of salt then made very thick with roux (2 parts flour to 1 part butter lightly browned) lined the dessert bowles with supermarket puff pastry filled and topped and slit the top with some small vents and baked at 220 mid oven till pastry puffed and lightly brown on top, about 20 mins but keep eye on them and use heat baffle in bottom of oven so as not to burn the bottoms...........Neighbour got one and I had other for tea. Yummy! :H Title: Re: Simple Homemade Pies Post by: Magoo on March 30, 2009, 06:43:22 am Both of those sound delicious. Have you priced Vol au vont cases lately? Yikes you wouldn't want to be making them for a crowd. I see Aunty Betty is putting out Yorkshire pudding cases in the freezer dept now which would also be good for using left overs. Another tip for a pie base is a slice of bread, remove the crusts and push into a muffin pan to toast leaving the corners sticking up. You can roll the bread with a rolling pin to make it more pliable.
Title: Re: Simple Homemade Pies Post by: Magoo on April 11, 2009, 06:20:11 pm I made some small savoury size pies tonight using the pack of 12 cases of Aunty Bettys Yorkshire Puds and filled them with savoury mince. They were very nice.
Title: Re: Simple Homemade Pies Post by: Ferney on April 11, 2009, 09:43:01 pm Sounds good Magoo. Might make those when grandson is here for tea after rugby training.
Title: Re: Simple Homemade Pies Post by: Magoo on April 12, 2009, 07:26:25 am They will be a hit I am sure. I thought they were nicer than pastry cases.
Title: Re: Simple Homemade Pies Post by: Kiwithrottlejockey on June 11, 2009, 05:15:52 pm Pure pie delight By GRAHAM HAWKES - The Southland Times | Monday, 25 May 2009 (http://i365.photobucket.com/albums/oo92/RasputinDude/Food%20Story%20Pix/2441178s-25May09.jpg) SCOTCH PIE: While good pie-making does take time (more so when you also hand-make the pastry) it is well worth the effort and is certainly not anything to be afraid of. — ROBYN EDIE/The Southland Times. I can't imagine what it would be like to attend a major sporting event without the opportunity to enjoy a tasty pie. It seems almost every culture has its own version of a succulent crisp, golden pastry, of some sort, holding a delicious filling of either sweet or savoury. Love them or hate them we all eat them from the rugby terraces to the family table. While the French fancy goose as the hero of their pie, the British are well-known for favouring pork as a filling. The Americans seem to prefer apples and down under mutton and mince and cheese seem to be ever popular. Frankly, pies don't need an abundance of ingredients or fancy filling. Slow cooking, good quality meat in a pie will give anyone a great sense of achievement. While good pie-making does take time (more so when you also hand-make the pastry) it is well worth the effort and is certainly not anything to be afraid of. Interesting to note back when pies were first being produced the pastry was never eaten. It was used merely as a container for the filling to be cooked in and also as a form of sculpture all very popular as centerpieces on banquet tables during the medieval period of England. Later it was the English we must credit for replacing the oil component of the paste, as used by the Romans, to firstly suet and then on to lard before finally using butter, which created the delicate pastry styles we all get to enjoy today. Today, let's look at a pie enjoyed by tens of thousands of people each Saturday around Scotland the Scotch pie. Made with a hot water paste these hand pies are absolute little treasure chests of pure pie delight. In Scotland often the butcher and the baker will work together developing their own recipe firstly for the leanness of the meat and then the individual mixture of spices and secret ingredients. It is essential you buy good quality lean mince as it really does make a difference to the finished pie. I well recall my Grandmother making Scotch pies and back then jam jars were used as the model for the past to be placed on. With the jar upside down the paste was wrapped over the base of the jar then wrapped with brown paper which was tied to keep secure. The jar was then place in a cool place to set before being removed from the jar and placed on the baking tray for filling. I simply use texes muffin tins. When making these, the traditional way you allow the pastry on the top to be slightly sunken with a defined hole in the centre so the warm gravy can be poured over it at the time of purchase. ————————————————————————— SCOTCH PIE For the hot water paste: The trick here is to use your hot water paste while it is still warm so you must be reasonably quick once you have made it, so have your pie moulds ready and greased before making the pastry. Pie Cases Ingredients:
Pie Cases Method:
Pie Filling Ingredients:
Pie Filling Method:
To Complete The Pies:
Bon appetit! http://www.stuff.co.nz/southland-times/features/food-wine/2433715/Pure-pie-delight Title: Re: Simple Homemade Pies Post by: Kiwithrottlejockey on June 29, 2009, 12:53:23 am Homemade pasties By CAROLINE VELIK - Cuisine | Friday, 26 June 2009 (http://i365.photobucket.com/albums/oo92/RasputinDude/Food%20Story%20Pix/2536742s-26Jun09.jpg) TASTY TREAT: Littlies will love small pasties. It's a fun way to encourage those with small appetites to try new vegetables. A basic recipe from which you can make your own. Use different types of mince and vegetables depending on what you have on hand. Make different sizes depending on the age of those who will eat them. Littlies will love small pasties. It's a fun way to encourage those with small appetites to try new vegetables. Ingredients:
Method:
Serves 4. http://www.stuff.co.nz/life-style/food-wine/recipes/2536588/Homemade-pasties |