Meat pies

[LadyShea]

As I was making the Hum Bao for Xmas, Hubby noted correctly that the bread was almost identical to what we make for what his family calls cabbage rolls (cabbage and ground beef filled bread rather than stuffed cabbage leaves). It's fairly sweet and soft, really lovely to work with, and with three risings is very nicely textured.

I was trying to come up with some finger-fud for Kiddo's party, that didn't include drumsticks, and I thought MEAT PIES! Historical fiction and fantasy stories are always talking about them. I have a wonderful bread recipe. Just need to have fun with filling!

So give me some! Maybe you have a great pastie filling or something. Can't be too awfully saucy or gravy-ie because that causes problems sealing the dough...ask me how I know.

[Qingdai]

Hm. I made this "Morocan meat pie" that won a pie off award for savory. It was interesting.
Ground lamb, spices, onions and raisins was the gist of it. I can find it if you really want it (I printed it out, now it looks like it's no longer available on line) or you can look up the key words and see if it appeals.

[thedoc]

When I was growing up one of the local churches made and sold 'Chicken Pies' a regular sized pie crust filled with chicken and potatoes, with a jar of gravy on the side. They were really good, but when I tried to get my wife to make one she insisted on sticking in carrots, celery, onions and other stuff to make it "Better". Wasn't the same, or as good as I remember.

[LadyShea]

Fat and Happy Blog: Recipe Swap: Meat Pies with Maple Ginger Glaze

I have a wonderful ginger root to use up. Wonder if this recipe would be god with the following changes (made to reduce my shopping and/or adjust for my taste)

Shredded pork rather than ground
No soy sauce
No maple syrup-possibly substitute molasses?
Marmalade rather than apricot jam

Whatcha think?

[thedoc]

Originally Posted by LadyShea

Fat and Happy Blog: Recipe Swap: Meat Pies with Maple Ginger Glaze

I have a wonderful ginger root to use up. Wonder if this recipe would be god with the following changes (made to reduce my shopping and/or adjust for my taste)

Shredded pork rather than ground
No soy sauce
No maple syrup-possibly substitute molasses?
Marmalade rather than apricot jam

Whatcha think?

Without knowing why you are dropping the Soy Sauce, here are two alternatives.

'San-J' makes 'Organic Tamari' a Gluten free Soy Sauce. It is a bit salty?

Or 'Bragg' makes 'Liquid Aminos' an all purpose seasoning from Soy Protein a 'Natural Soy Sauce Alternative'.

[Vivisectus]

I do a steak-and-stout one sometimes. I also have a recipe for a venison, red wine and porcini mushrooms one that I tried ages ago and rather liked. Also, pork and cider can be nice.

Hmmm

All my pies seem to be meat-and-booze pies.

[LadyShea]

I am dropping the soy because I do not want it to be Asian in flavor

[thedoc]

Originally Posted by Vivisectus

I do a steak-and-stout one sometimes. I also have a recipe for a venison, red wine and porcini mushrooms one that I tried ages ago and rather liked. Also, pork and cider can be nice.

Hmmm

All my pies seem to be meat-and-booze pies.

Just a thought, if you add the booze before cooking, you keep the flavor but loose the alcohol. If you add the booze after cooking, and a bit of a cool down, you keep the flavor and the alcohol.

[ceptimus]

How about a Cornish pasty?



They contain minced beef, but also a lot of vegetables - onion, potato and maybe swede or turnip. Usually with plenty of pepper for flavour.

The story is that they were made that shape so they could be used by miners as a kind of packed lunch to eat with dirty hands - they would use the crusty ridge as a sort of handle to eat the pasty - then maybe throw away the 'handle' or give it as a treat to a pit pony.

Of course, nowadays the 'handle' is one of the best bits to eat. I like them warm with a little bread and butter - or maybe with some gravy.

[Janet]

Found this online for my favorite childhood meat pie. It might sound too saucy to you, but as I remember it the sauce just bound the meat together and then there was more on the side if you wanted it. You could play with how much you add to the chicken to make it the consistency you want and use the rest as a dip or gravy.

Hudson's Chicken Pot Pie
From "Someone's in the Kitchen with Dayton's, Marshall Fields, Hudsons"

Ingredients:

2 tablespoons plus 1 teaspoon chicken fat or butter
3 tablespoons flour
1 1/2 cups chicken broth
3/4 teaspoon salt, if desired
3/4 pound cooked chicken breast meat, diced
6 4-inch prepackaged unbaked pie shells
6 4-inch prepackaged unbaked pie top crusts

Preheat oven to 400°F
In a small saucepan, combine chicken fat or butter and flour. Stir over low heat
until mixture is smooth and thickened.
While mixture is cooking, heat chicken broth in a separate pan. Add to flour mixture
and beat vigorously with a wire whisk.
Cook over low heat about 5 minutes, stirring constantly, until gravy is smooth.
Add salt, if desired, and add chicken to gravy.
Place equal amounts of chicken and gravy into each pie shell. Top each with pie top crust.
Trim edges. Bake for 23 to 30 minutes, or until pie crust is golden brown.

Makes 6 servings