How to keep em warm?

freespiritmom · Posted: Thu Nov 20, 2008 10:34 am Post subject:

The hay should work just fine that is what I use. As for the Meat Pies we have them here and they are excellent not at all like a Pot Pie. I love the Cajun ones from Louisiana, they are deep fried and delicious.

Meat Pies Recipe

For the Filling

2 Tbsp Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Spanish Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
3 Garlic Cloves, minced
2 Tbsp Homemade Worcestershire Sauce
1 Tbsp Crystal Hot Sauce
Kosher salt, black pepper, and Cayenne to taste.
1/2 Cup Beef Stock
1/8 Cup All Purpose Flour

Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.

For the dough:

8 Cups All Purpose Flour
2 tsp Iodized Salt
1 tsp Baking Powder
1/2 Cup Lard
1 Egg
1 Cup Milk

Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.
Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty French Market Coffee can.

ange165 · Posted: Thu Nov 20, 2008 5:49 pm Post subject:

Hmmm... not quite the meat pies I am used to (they look more like turnovers than anything!) Are they the Frenchy Pies?

Here's what ours generally look like.. and come in a ridiculous amount of flavours!

I've only attempted to make them once.. and they weren't as good as the shope bought ones!

kcos · Posted: Thu Nov 20, 2008 6:22 pm Post subject:

peppernaei · Posted: Thu Nov 20, 2008 7:47 pm Post subject:

Our's are usually homemade with personal fillings like this

but you can buy them looking like ange165's in a few flavours.

rhdwa · Posted: Thu Nov 20, 2008 8:16 pm Post subject:

freespiritmom thanks for the recipe, I'll have to try it.

I got educated today by my secretary on what is and is not "meat pie".

Meat pies have two pastry crusts and are in fact a pie with a meat and/or vegetable filling cooked in a pie tin or dish.

Pot Pie is essentially the same but is cooked in a pot and has only a top pastry crust.

Pastie comes to us from Cornwall England (a miners lunch) and is a meat and vegetable filled pastry turnover. Unlike the recipe above which is deep fried, these are baked.

Piroshki is a meat filled bread or biscuit (Russian)

"Ship of the Line Pie" is a meat pie but with a twist. A Ship of the Line has four decks so the bottom crust is the hull to which you add four layers meat and pastry or four decks. I make this in an 8 quart, 12 inch Dutch Oven. A different filling for each deck really wows em.