lord_seagrave Posted August 21, 2006 Report Share Posted August 21, 2006 Dear All, Hats off to the nice gentleman in a blood-stained apron and the facial hair on Dalston Market who flogged me a big pile of, erm, pie meat, kidney and a couple of lumps of oxtail for £6 on Saturday. Sincere thanks are also due to Hugh FW and the steak and kidney pie recipe from his MEAT book. Worked like an absolute treat. I am especially pleased with the puff pastry. Being a rather hot-handed individual, my pastry-making skills are somewhat shoddy, but with a little help from a coolish kitchen and a bowl of iced water, the job was a good un. The details for this are spot-on. TIP 1: Make the filling and the pastry the night before and refridgerate them both until required. TIP 2: Make too much, and treat yourself to a mini pie on Monday night! TIP 3: If for some reason you don't own this book, I strongly urge you to get it... Yours (not working for HFW Productions Ltd. honest guv) LS Quote Link to comment Share on other sites More sharing options...
RobF Posted August 21, 2006 Report Share Posted August 21, 2006 Excellent mate. I'll give it a go having a fair pile of random bits of meat in the deep freeze. Rob Quote Link to comment Share on other sites More sharing options...
Lancs Lad Posted August 22, 2006 Report Share Posted August 22, 2006 Excellent mate. I'll give it a go having a fair pile of random bits of meat in the deep freeze. Rob Real easy pastry.... 150g of Lar. 300g of flour. 200ml of water. Mix half lard with the flour. Rub it thru. The water and other half of lard go into the microwave and melted together. You then mix the two together and there you go..........Give it a good mix up, and then leave it to cool. Job done......ps try adding some herbs to the pastry. Went down a treat with the folks at work today...............took in 8 rabbit pies.... Quote Link to comment Share on other sites More sharing options...
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