Mungler Posted January 31, 2012 Report Share Posted January 31, 2012 It's just cooking off now and I'll post the final piccies. Ah, if only I could photo the "aroma"..... ah.... Bisto and then some. Pie-tastic. Quote Link to comment Share on other sites More sharing options...
magman Posted January 31, 2012 Report Share Posted January 31, 2012 Sainsburys internet shopper alert Quote Link to comment Share on other sites More sharing options...
Zapp Posted January 31, 2012 Report Share Posted January 31, 2012 I remember the other thread you did on these a couple of years back. Pietacular indeed Quote Link to comment Share on other sites More sharing options...
Mungler Posted January 31, 2012 Author Report Share Posted January 31, 2012 Pie, red wine and chip shop chips with mushy peas and ketchup. I think I'm getting a stiffy... Quote Link to comment Share on other sites More sharing options...
hedd-wyn Posted January 31, 2012 Report Share Posted January 31, 2012 I'm guessing there are a lot of guys on diets following the christmas holidays on this forum... don't think rubbing it in helps Mungler Quote Link to comment Share on other sites More sharing options...
Fat Dog Posted January 31, 2012 Report Share Posted January 31, 2012 Filling looks good Mungler. Is that barley in the mix ? Would never have thought of trying that. Quote Link to comment Share on other sites More sharing options...
Mungler Posted January 31, 2012 Author Report Share Posted January 31, 2012 Yep, I started with a spoonful not 15 mins ago and have now just finished off a bowl. It is absolutely magic And yes, that pearl barley thickens it up nicely - I was going to try that or noodles / lentils, but I reckon the pearl barley works best (I got reminded last week when trying some 'farm soup' and thought that it was a great addition to give a soup / stock some body). Quote Link to comment Share on other sites More sharing options...
Boristhedog Posted January 31, 2012 Report Share Posted January 31, 2012 Filling looks good Mungler. Is that barley in the mix ? Would never have thought of trying that. Barley? I thought he'd emptied the bird's crop into the pan.... Quote Link to comment Share on other sites More sharing options...
Mungler Posted February 1, 2012 Author Report Share Posted February 1, 2012 And the finsihed articles... Quote Link to comment Share on other sites More sharing options...
Mungler Posted February 6, 2012 Author Report Share Posted February 6, 2012 (edited) Receipe broken down: The pies are the easiest things ever to make... Breast the fezzys, cube and dust with flour Brown off the meat in a frying pan / big pot Finely chop up as much veg as you can (mushrooms, leeks [instead of onions], carrots, celery) Add a kettle of boiling water and simmer the hell out of it During the simmering process add: As many chicken stock cubes as you can to taste (liquid stock cubes or chicken oxo cubes work) Add mixed herbs, salt, pepper, worcester sauce and a splash of tabasco (don't go mad, just enough to "give it some") - I normally just blast through the cupboards and add whatever I can see and takes my fancy. Add pearl barley (table spoon per pie serving) Add crispy fried off fatty bacon [hmmmmm, crispy fried off fatty bacon] Taste throughout and just give it whatever you think it needs. Boiling / stewing on a "simmer" takes about an hour - give it a stir once in a while to make sure nothing sticks or burns on the bottom. Simple!!!!!!!! Wait to cool, put into ramakin, cover with pastry (puff or short crust) and then stick into freezer. To cook - defrost, and then cook in a pre-heated oven 180 degrees for about 25 mins for an individual pie, and longer for big ones (two man pies, party pies etc). You are just heating the already cooked pie filling through, and are cooking the pastry from fresh. I can't describe how easy and how tasty these bad boys turn out. Add chip shop mushy peas, chips and curry sauce / ketchup. The pies shown in the photos above will serve 3 people. Edited February 6, 2012 by Mungler Quote Link to comment Share on other sites More sharing options...
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