meat pie pastry recipes

[holly]

after visiting a couple of the game fairs this year i came away with some very tasty meat pies , its something i have never tried making but now want to give it a whirl any pie makers out there want to share there pastry secrets ? dont fancy going down the packet mix road :unsure:

Edited June 10, 2009 by hollycopter

[Kay]

I think theres an art to making good pastry sadly i dont have the knack :unsure:

[Mrs Sweepy]

Dont make with warm hands .

And once made up pop it in the fridge till needed.

You cant beat making your own

xxxSuzy

[holly]

Dont make with warm hands .

And once made up pop it in the fridge till needed.

You cant beat making your own

xxxSuzy

thanks but how do you make the stuff ? :unsure:

[Mrs Sweepy]

Just try with the very basic one first.

4oz margarine

6oz plain flour

and1tbsp

water.

place margarine in bowl.

the couple tbsps of flour

1tbsp of water

cream it all together slowly adding the rest of the flour.

till soft dough.

then turn onto floured board and roll out.

 

You may need to add more ingredients depending on size of pie dish.

try this one first its very basic .

But its a good simple one to make as its your first time.

O dont forget to cover the whole house in flour(including dogs and children) :unsure:

xxxxSuzy

[Beardo]

Shortcrust pastry is very easy - as Mrs Sweepy said - make sure you've got cold hands!

 

125g plain flour

pinch of salt

55g butter, cubed

2-3 tablebspoons cold water

 

1. Put the flour and salt in a large bowl and add the cubes of butter.

2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.

3. Using a knife, stir in just enough of the cold water to bind the dough together.

4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

[pyr8]

or go to the supermarket and find the freezer cabinets.it,s a lot better than you would imagine.

[DanRM]

i make a lot of pies and the best pastry recipe i found is as follows...

 

500g plain flour

salt

125g cold butter

125g lard

iced water

 

then you...

 

- Sift the flour in a large bowl

- cut the butter and lard into large walnut sized pieces and toss them in the flour until coated

- then add a little water, bringing the dough together with your fingertips

**MAKE SURE YOU LEAVE THE BUTTER AND LARD IN AS BIG CHUNKS AS YOU CAN**

 

On a well floured surface shape the dough into a rectangle which is about 20mm thick, fold the far 3rd towards you, and the closest third back over that.

 

Then rotate 90 degrees

 

then repeat this last step at least 5 times.

 

Place in fridge for 1 hour

 

and repeat the rolling and rotaion 2 more times

 

and then roll out to the required thickness and size.

 

 

 

**the reason for the chunks of fat is that it will stop the pastry going soggy when it cooks - allowing as much gravy/liquid as you want in your pie**

 

and i highly recommend this recipe for anything needing rough puff pastry

 

 

Dan

[beretta]

best pies ive ever had were made by a mate in his pie shop.

has to be half lard and half butter.

[holly]

all sounds good , better get myself out for the fillings the one i tried at the game fair which made me think god ive got to make some of these was pigeon and pea the only downside was a lack of gravy or jelly it was to dry so the butter lard combo should suit what i have in mind

[henry d]

My pics, with hot water crust HERE MC`s recipe HERE

[holly]

i make a lot of pies and the best pastry recipe i found is as follows...

 

500g plain flour

salt

125g cold butter

125g lard

iced water

 

then you...

 

- Sift the flour in a large bowl

- cut the butter and lard into large walnut sized pieces and toss them in the flour until coated

- then add a little water, bringing the dough together with your fingertips

**MAKE SURE YOU LEAVE THE BUTTER AND LARD IN AS BIG CHUNKS AS YOU CAN**

 

On a well floured surface shape the dough into a rectangle which is about 20mm thick, fold the far 3rd towards you, and the closest third back over that.

 

Then rotate 90 degrees

 

then repeat this last step at least 5 times.

 

Place in fridge for 1 hour

 

and repeat the rolling and rotaion 2 more times

 

and then roll out to the required thickness and size.

 

 

 

**the reason for the chunks of fat is that it will stop the pastry going soggy when it cooks - allowing as much gravy/liquid as you want in your pie**

 

and i highly recommend this recipe for anything needing rough puff pastry

 

 

Dan

the above is the one i tried as the lard bit suited what i wanted i made pigeon and pea and also rabbit with plenty of gravy inside , the pies pastry were exellent thanks to all replys henry your recipes next looks v good