On Tue, 21 Aug 2007 15:06:55 +0100, Przewalski wrote:
>
>"Reverend Hoovie"
yahoo.com> enquired in message
>news:46CA4C56.3758606A@yahoo.com...>> Anybody have a Traditional English Steak Pie recipe to share? TIA!
>>
>
>And it so happens that I have :
>
>Get enough steak to cover the bottom of an ovenproof pie-dish , more or
>less, after you've chopped it into chunks about the size of the end of your
>thumb.
DON'T SAY THINGS LIKE THAT. At least, not while Snowy's around,
she'll end up with thumb pie!
>I get something called chuck or stewing steak or a piece of brisket. Add
>about 1/4 the weight in chopped onion. about the same volume as the onion in
>musherooms stir fry the whole thing in a big pan until the steak is sealed
>(add a squish of garlic if liked) transfer to the bottom of your pie dish
>and add 2 or three chopped up carrots and a couple of chopped up potatoes.
>Put a half pint of any old not too salty stock ( or brown ale ) in your hot
>fry pan and scrape all the good bits into it then pour over steak and stuff.
>
>At this point you want to season it - celery salt and ground pepper works
>for me.
>
> Take the pastry that you have previously defrosted, get someone to roll it
>out, and put over top, decorate, put a couple small holes in etc. Bake in
>moderately hot oven for about 40 mins - leave to stand another 10 mins or so
>before eating.
Nothing much wrong with this, but it's only half a pie, it's missing
its base crust.
I buy shin or skirt of beef, it's cheap (relatively) and tasty. Fry
some onions and any other bits you fancy (mushrooms are a good idea,
but I can't eat the little buggers), add the meat and brown (a bit of
garlic doesn't go amiss here), add a bit of flour and stir 'til the
meat and stuff is well coated, add hot stock or water, any other bits
and pieces you fancy which don't need frying, season to taste, and
cook in a slow oven for at least an hour. Don't forget that the meat
will finish cooking in the pie.
Line a pie dish with pastry, pour in the meaty goodness, cover with a
pastry lid, crimp the edges and make a little hole in the top. If you
have a pie funnel so much the better. Cook in a moderately hot oven
for the aforementioned 40 minutes or so.
I used to make all sorts of pies in this manner - lamb and mint was a
favourite - but in small pie dishes, making pies just a little larger
than one might think was adequate for one person. I made my own
pastry as well, simple enough in a food processor and not much more
difficult by hand. They were great for dinner, and when cold for
taking to work and scarfing down at break time. I really must get
back into the habit.
--
Peter
I'm an alien
email: groups at asylum dot nildram dot co dot uk
