English Pastry Crust For Meat Casseroles Food

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

ENGLISH PASTRY FOR MEAT PIE

Steps:

• Put the flour in a mixing bowl.
• Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
• Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.

ENGLISH PASTRY CRUST FOR MEAT CASSEROLES

Steps:

• Sift together flour, baking powder, and salt.
• Mix shortening into hot water until melted. Add yolk and blend well.
• Add liquid mixture to flour mixture. Mix well.
• Place in bowl, cover with plastic wrap and chill several hours or overnight.
• When ready to use, preheat oven to 425 degs.
• Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
• Fill with whatever filling mixture you desire. (NOTE: Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!).
• Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
• Lay the top crust over the casserole, carefully removing the wax paper.
• Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
• Bake casserole at 425 for 25 mins until crust is golden brown.

FIDGET PIE

Steps:

• Preheat oven to 375f/Gas Mark 5.
• For the pastry:.
• Divide your pastry in half. Roll first half large enough to line a greased pie dish with it (I use a deep 8" dish), ensuring you have a 'rim' to stick the pastry lid to. Roll the remaining half large enough to cover the top of the dish.
• For the pie:.
• Saute the onions and ham in a little butter until the onions are soft, then mix in the chopped parsley and tip into your pastry lined dish.
• Blend the cider into the cornflour a little at a time until smooth, mix in the cream and then pour over the contents of the pie dish. Sprinkle the cup of grated cheddar evenly over it all.
• Moisten the rim of the pastry in the dish with water and place your remaining rolled-out circle on top. Crimp all around the edge with fingers or a fork.
• Brush the top of the pie with the beaten egg, then cut a cross in the middle of the pie, fold back the 4 flaps and bake in the oven for roughly 45 minutes - until pastry is golden brown and filling looks cooked.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.