"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Reply
 
Thread Tools Display Modes
 
Old 01-27-2008, 08:22 AM   #1
Assistant Cook
 
Join Date: Jan 2008
Posts: 36
A tasty meat pie!

Scotch Pie, Mutton Pie, another ancient recipe from the UK. Meat filled pies were the original fast food, the Pieman that Simple Simon met was not selling apple or cherry pies! They were made with a 'cold water crust' and easily held in one hand like a hamburger. I'm not so handy with the pastry and keep rolled up Pillsbury pie crusts on hand. My grocer often cuts Lamb legs in half and occasionally has a few steaks cut from the middle or a bit of 'stew' meat. It only takes 1/2 or 3/4 pounds of meat to do this and if you hate lamb you can use this to feed four people with one nice beef steak....

Ingredients

2 pie crusts
one medium onion, small dice
one medium to smallish potato, small dice
one lamb steak, diced 1/4 to 1/2 inch
one egg, beaten (not badly but you want to show it who's boss)
1 tablespoon worcestershire sauce
salt and pepper to taste

Put one pie crust in a 9 inch pie plate.
Mix all other ingredients and spread them on top of the first crust
Cover them with the second crust, seal the edges
Cut a few slits in the top crust to allow steam to escape or use a pie funnel
Place in preheated 350 degree oven for one hour.

For a prettier pie use two eggs and reserve enough egg to brush the top of the pie with.

__________________

__________________
che'mark is offline   Reply With Quote
Old 01-27-2008, 08:38 AM   #2
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
This sounds very similar to the Cornish Pasties that my MIL makes. She is British and made them for my wife when she was growing up. They use ground beef, onions, potatoes and salt & pepper. They would shape the dough into triangular pieces, same principle as a hot pocket.
She told us how the wives of the miners would make them for their husbands since they were so easy to carry, hold, and eat.
I always thought they were kinda dry and bland, yours sounds much more flavorful, I will have to give it a try, thanks!
__________________

__________________
Maverick2272 is offline   Reply With Quote
Old 01-27-2008, 09:22 AM   #3
Assistant Cook
 
Join Date: Jan 2008
Posts: 36
The old recipe I started with was a bit bland, since then I've started tasting the raw meat mix to be sure it has enough 'kick'. I'm doing one of these for lunch today but using half a rabbit, a small carrot, some parsnip and a much smaller potato. I pulled a few green onions from the garden yesterday and will add them to the mix.
__________________
che'mark is offline   Reply With Quote
Old 01-27-2008, 11:01 AM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
A rabbit pie! That sounds delicious...I havn't had rabbit in a long time. Sounds yummy, especially with the vegies you're using.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 01-28-2008, 10:25 AM   #5
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Traditionally, a Cornish Pasty held savoury meat in one end of the pasty and sweet filling in the other so the miner had meat and dessert.

Also traditionally, a pie crust was thrown away as it was only used to preserve the meat inside and to act as a "carry bag" for the traveller. An Aussie meat pie is now made with puff pastry and should have chunks of beef in a rich gravy.

Pies form a fairly hefty part of my childhood upbringing - steak pies, steak and kidney, steak and mushroom, steak, kidney and mushroom, ham and egg, chicken and vegetables, as well as the Cornish pasty. Sometimes the pastry would be a shortcrust and sometimes puff. Every so often, we would even use Filo but that's a modern twist!!

Pies are a fabulous way to use up left over roast meats - just chunk the meat up, mix with some cooked veges and some form of sauce or gravy, put it in your pie base, top with another sheet of pastry, egg-wash it, stick a hole in the middle and bake!! Pick your pastry - just not a sweet one. Just cook until the pastry has risen and is golden brown.

A pie can be healthy but it can also be the least nutritious thing around!! Content laws on purchased pies state that "meat" can contain items other than muscle meat. So if you are wanting a good quality pie when you are out, you search down the "steak" not "beef" pies.

To me, whenever pie is mentioned, I think savoury. And there are just so many of them these days!! The last one I had that was different was a lasagna pie which I have to say was just wrong on so many fronts!

Golly if it wasn't too hot to run an oven at night, I know what I would be having for dinner tomorrow night!!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-28-2008, 10:31 AM   #6
Sous Chef
 
Sandyj's Avatar
 
Join Date: Sep 2004
Location: Northern New Jersey
Posts: 579
I think I started of on this website a looong time ago asking for tips on making cornish pasties. I am in the 'burbs of New Jersey and I am dying for a good pie. Yes, they are bland sometimes, but you can always put a bit of chutney or tomato sauce with your pie. You've made me drool - not good, since I'm also trying to lose weight! :)
__________________
Sandyj is offline   Reply With Quote
Old 01-28-2008, 10:38 AM   #7
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
The big difference between a Cornish pasty and a pie is the lack of gravy. A pie should be wet and a pasty not. We used to get a lot of home-made Cornish Pasties in our house which I was not so keen on cos I like my food damp to wet. I was the odd bod in my family.

To me a bland pasty means someone hasn't used enough Worcestershire sauce!! LOL
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 01-28-2008, 11:09 AM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
stews and meat pies...great ways to use leftovers or lesser cuts of meat economically. Love pastys too!
__________________
Robo410 is offline   Reply With Quote
Old 01-28-2008, 12:26 PM   #9
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Quote:
Originally Posted by Bilby View Post
Traditionally, a Cornish Pasty held savoury meat in one end of the pasty and sweet filling in the other so the miner had meat and dessert.
The thick braided part of the crust was designed for the miner to hold as the original miners had no washing facilities underground and their hands were filthy. They would eat the pei holding onto the braid, getting that dirty and then this was discarded when they had finished the rest of the pei.
__________________
miniman is offline   Reply With Quote
Old 01-28-2008, 06:29 PM   #10
Assistant Cook
 
Join Date: Jan 2008
Posts: 36
Most of the time I cook the meat and veggies inside the pie. Boning a raw rabbit is a bit of a challenge, they just arent put together like a chicken.
Some of you will surely have a fit but when I bake a steak pie there is always a Ribeye steak in it. Comes out as tender as the potatoes. I shoot for the filling to be moist enough not to need gravy but dry enough to hold together.
Onion pie is another favorite, it's a French single crust pie and will go on the menu here when the onion crop comes in. Thats March or April and after that it will be too hot here for pies and stews, Bilby it's a pleasure to meet someone who shares my love for savory pies and old recipes.
__________________

__________________
che'mark is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.