English Muffin Pub Pie Food

PUB PIES

Steps:

• Also need 10 straight sided, deep individual foil pans.
• Preheat oven to 375°F.
• In a skillet cook onion in the butter until browned.
• Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
• Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
• Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
• Pastry: In a large bowl combine flour and salt.
• Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
• Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
• Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
• Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
• Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
• Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
• Cover pork filling with top crusts, moistening edges and pressing them to seal.
• Brush top with egg.
• Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
• Let stand for 5 minutes before serving or cool completely and freeze.

ENGLISH MUFFIN PUB PIE

Steps:

• Turn oven to lowest setting.
• Split and toast muffins.
• Spray nonstick skillet with cooking spray and set over high heat. Fry bacon just until it begins to brown, about 1 minute on each side.
• Remove bacon from skillet and drain.
• Arrange toasted muffin halves on baking sheet or heat-proof serving platter and place a bacon slice on each half. Place in oven to keep warm.
• Wipe out skillet and place on low heat. Add butter to melt.
• Add onion slices and saute 3 minutes.
• Add apple slices to skillet. Sprinkle with granulated sugar and raise heat to med-high. Cook until apples and onions are tender, about 5 minutes.
• Scatter apples and onions evenly over the bacon-topped muffins. Return to oven to keep warm.
• Whisk together half-and-half, brown sugar and mustard.
• Pour this into same skillet and bring almost to a boil over medium heat, whisking constantly. Cook for 1 minute more, but don't let boil.
• Transfer 2 muffin halves to each individual serving plate, topping with plenty of apples and onions. Top with sauce and serve immediately.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

MEAT AND MUSHROOM PUB PIES

Steps:

• Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.
• In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.
• Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
• Bake until pastry is puffed and golden brown, about 12 minutes.

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.