BRITISH MEAT PIES
Steps:
- Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.
BRITISH SHORTCRUST PIE PASTRY
Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.
Provided by Piques
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 35m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g
EASY STEAK PIE
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 3h15m
Number Of Ingredients 8
Steps:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
ENGLISH PASTIES
Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside. , For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden.
Nutrition Facts : Calories 605 calories, Fat 32g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 518mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
ENGLISH PASTRY FOR MEAT PIE
Provided by Craig Claiborne
Categories lunch, main course
Time 15m
Yield 2 pounds
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams
TRADITIONAL MEAT PIE
Provided by Food Network
Categories main-dish
Time 1h32m
Yield 1 (9-inch) pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
- Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
- Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
- Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
- Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
- Slice and serve hot or cold.
ENGLISH MEAT PIE
This is traditionally served Christmas Eve or Christmas Day. I like it because it can be served warm, cold or room temperature. My husband calls it a giant "empanada".
Provided by threeovens
Categories Savory Pies
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the dough by combining the butter with flour in a food processor or stand mixer until the mixture is mealy (you can also use your hands). Add the egg and mix thoroughly. Add enough water to form a dough that can be rolled. Put in refrigerator while you make the filling.
- Saute the onion and garlic in butter until soft, but not browned. Cool. Mix all filling ingredients with your hands as you would a meatloaf.
- Divide the dough into two pieces. Roll one to about 1/8 inch for the bottom. Form filling into an oval loaf on dough and pull up dough to partially cover sides. Roll the other piece of dough to 1/8 thick. Use and egg wash to secure crusts and encase meat loaf in its entirety. Cut a hole in the top to allow steam to escape. Coat entire pastry with egg wash. Left over dough can be cut into decorations and attached to outside of pastry. (I used small Christmas Cookie Cutters to make reindeer, etc.).
- Preheat oven to 450 degrees and cook pie about 20 minutes. Turn oven down to 350 degrees and cook 1 hour more or until center registers 150 degrees on a meat thermometer and pastry is browned. Allow to cool.
- To make the aspic combine chicken stock with unflavored gelatin and microwave until boiling. Pour through hole in top. Refrigerate 3 hours to serve cold.
Nutrition Facts : Calories 626.5, Fat 42.3, SaturatedFat 22.1, Cholesterol 173.4, Sodium 517, Carbohydrate 33.9, Fiber 1.3, Sugar 1, Protein 26.6
ENGLISH PASTRY CRUST FOR MEAT CASSEROLES
This is a very traditional recipe for English Pastry CRUST which is used as a top and bottom crust for a meat-filled pie/casserole. It needs to be chilled before using, so you need to make this ahead of the actual main dish you are going to make with it. Some filling suggestions are: -- Leftover turkey, stuffing, and gravy from Thanksgiving -- Roast Leg of Lamb, onions, and gravy. -- Chicken and veggies -- Ham, potatoes, cheese The recipe originally published in Betty Crocker but is becoming harder to find this specialty pastry recipe. Once you try it, it will fast become a favorite for those who especially LOVE to eat the pastry crust as much if not more than the filling. Just about anything you can think of is made extra special with this tasty pastry!
Provided by wyomugs
Categories Pot Pie
Time 40m
Yield 1 crust
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2176.1, Fat 143.3, SaturatedFat 36, Cholesterol 166, Sodium 3067.7, Carbohydrate 194.6, Fiber 6.8, Sugar 1.1, Protein 28.3
More about "english pastry for meat pie food"
ENGLISH BEEF PASTRY PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine British, English, EuropeanTotal Time 3 hrs 15 minsServings 1
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
From daringgourmet.com
10 BEST ENGLISH PASTRIES RECIPES - YUMMLY
From yummly.com
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE
From thespruceeats.com
PASTIES (HANDHELD MEAT PIES) - THE WOODWORKING BAKER
From thewoodworkingbaker.com
DELICIOUS BRITISH PIE RECIPES SWEET AND SAVOURY - THE …
From thespruceeats.com
10 BEST ENGLISH MEAT PIES RECIPES | YUMMLY
HOW TO MAKE MEAT PIES OR ENGLISH PASTIES - DELISHABLY
From delishably.com
ENGLISH STYLE MEAT PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
ENGLISH PASTRY FOR MEAT PIES | OREGONIAN RECIPES
From recipes.oregonlive.com
7 SAVOURY BRITISH PIES YOU HAVE TO TRY – BIG 7 TRAVEL
From bigseventravel.com
SHEPHERD'S PIE (COTTAGE PIE) - TRADITIONAL ENGLISH RECIPE | 196 FLAVORS
From 196flavors.com
ENGLISH MEAT HAND PIES - LOVE OF FOOD MAGAZINE
From loveoffood.net
GROUND BEEF MEAT PIE - AHEAD OF THYME
From aheadofthyme.com
20 DIFFERENT TYPES OF MEAT PIES FROM AROUND THE WORLD
From ostrali.com
10 BEST ENGLISH MEAT PIES RECIPES | YUMMLY
From yummly.co.uk
ENGLISH PASTRY FOR MEAT PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
INDIVIDUAL ENGLISH MEAT PIE RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MEAT PIE RECIPES - BBC FOOD
From bbc.co.uk
MEAT PATTIES RECIPE - BBC FOOD
From bbc.co.uk
10 TYPES OF BRITISH PIES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
MEAT PIES & PUDDINGS - OLD ENGLISH FOOD FOR THE 21ST CENTURY
From goforanenglish.com
TRADITIONAL BRITISH MEAT AND POTATO PIE WITH SUET PASTRY
From foodleclub.com
BRITISH STEAK AND ALE PIE - CULINARY GINGER
From culinaryginger.com
10 MOST POPULAR ENGLISH PIES - TASTEATLAS
From tasteatlas.com
MINCE PIE RECIPE - TRADITIONAL BRITISH MINCEMEAT CHRISTMAS TREAT ...
From christinascucina.com
CORNISH PASTY RECIPE - SERIOUS EATS
From seriouseats.com
21 ENGLISH MEAT PIE RECIPE GROUND BEEF - SELECTED RECIPES
From selectedrecipe.com
ENGLISH PIES
From projectbritain.com
MEAT PIE RECIPES | ALLRECIPES
From allrecipes.com
TRADITIONAL BRITISH MEAT AND POTATO PIE - KRUMPLI
From krumpli.co.uk
FAMILY MEAT PIE | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE TRADITIONAL ENGLISH PORK PIES - INSTRUCTABLES
From instructables.com
EASY TRADITIONAL ENGLISH MEAT & POTATO PIE RECIPE
From turkeysforlife.com
HOW TO MAKE THE PERFECT MEAT AND POTATO PIE – RECIPE
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love