TRADITIONAL PIE 'N' MASH WITH PARSLEY LIQUOR
Fill-up on this authentic British dish of beef pie with a hearty suet pastry case and all the traditional trimmings.
Provided by Cliff Parisi
Categories Main course
Yield Serves 2
Number Of Ingredients 27
Steps:
- For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.
- Stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool.
- Preheat the oven to 180C/350F/Gas 4.
- For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper. Gradually mix in about four tablespoons of cold water, or until you have a moist but firm dough.
- On a lightly floured work surface roll the dough out to a 2mm thickness.
- Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely. Divide the filling mixture between the two dishes.
- For the pie crust, roll out the shortcrust pastry on a lightly floured work surface to a 2mm thickness and use it to cover the two pies, pushing down the edges to seal. Brush generously with the egg yolk and make a hole in the middle of the lid to allow steam to escape.
- Place the pie dishes into a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the pie dishes, taking care not to get any water on the pastry. Transfer to the oven and cook for 20-30 minutes, or until the pastry is crisp and golden and the filling steaming hot.
- Meanwhile, for the mashed potatoes, steam (or boil) the potatoes for 20 minutes or until tender. Scald the milk then mash the potatoes with the hot milk, butter and plenty of salt and freshly ground black pepper until smooth. Drizzle with a little chilli oil, if using, and keep warm.
- For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth.
- Serve the hot pies with the mash, parsley liquor and jellied eels on the side.
NO-BAKE "COW PILE" COOKIES
Provided by Katie Lee Biegel
Categories dessert
Time 1h10m
Yield About 2 1/2 dozen cookies
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar is completely dissolved. Remove from the heat.
- Stir in the peanut butter and 2 1/2 cups oats. The mixture should be thick; stir in additional 1/2 cup oats if too runny. Let the mixture stand for about 10 minutes to cool.
- Line a baking sheet with wax paper or parchment paper. Drop the mixture by heaping tablespoonful onto the lined sheet. Let the cookies stand at room temperature for 1 hour to firm up. Store in an airtight container.
COW PIE
This is an old recipe that was handed down to me from an old friend some 25 years ago...My family always ask for this and I am putting here for safe keeping.
Provided by CIndytc
Categories Spreads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix cream cheese & sour cream together until smooth. Spread on a large platter. Sprinkle 1/2 of the package of taco seasoning mix over top. Take crumbled cooked ground beef and sprinkle over top of cream cheese layer. Take chopped vegetables and mix in bowl. Layer over beef. Sprinkle rest of taco seasoning mix over top. Layer chedder cheese next. Then 1 tablespoon of sour cream in middle of top. Sprinkle with black olives. Chill at least 1/2 hour. Serve with chips for dipping.
Nutrition Facts : Calories 290.8, Fat 23.3, SaturatedFat 13.1, Cholesterol 81.2, Sodium 237.7, Carbohydrate 3.7, Fiber 0.9, Sugar 1.6, Protein 16.8
COW PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
- Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
- Melt the semisweet chocolate in a bowl over a pan of simmering water.
- Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.
PROPAH EASTEND PIE, MASH AND LICQOUR
I'm an Essex girl by birth and an Eastender by heritage, so pie mash and licquor was a childhood treat. You can imagine my horror upon moving to Kent to find that no one outside of London has even heard of the dish, let alone tasted it. So I languished for years without. Sure, I could just get a meat pie and somemash, but normal meat pies are not the same, and the licqour is just impossible. Fortunately, through much experimenting my Mum and I now have a suitable substitute that tastes as good (or bad!) as the real thing!
Provided by Bunny Mazonas
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the suet pastry base for the pies, combine the flour, suet and water with a pinch of salt, adding more water if needed, to form a rollable dough.
- Roll the suet pastry very thin, approximately 2mm at most, and line buttered foil pie cases with it.
- Finely chop the onion and brown, then add the beef mince. Cook until the beef is browned and add the beef stock, worcester sauce and salt and pepper to taste. Cook for 20 min on a medium heat, then drain excess juice and add a little cornflour to absorb the rest.
- Meanwhile, peel, quarter and boil the potatoes.
- Roll out the puff pastry (shortcrust is also acceptable) until almost as thin as the pastry bases and cut tops for each pie.
- Spoon the beef mixture evenly amongst the pies, then apply the tops to the pie using a little water to moisten the edges for pinching.
- Add about an inch of water to a roasting tray and put in the oven on a high heat. Sit the foil pie dishes in the water to steam cook the pies.
- While the pies are cooking, combine the fish and vegetable stock in a pot with the parsley and a pinch of salt. Cook on a medium heat to a rolling boil. Add cornflour gradually until the sauce becomes thick and slightly translucent.
- Once the potatoes are cooked to a soft, fluffy consistency drain them and mash without butter to produce a dry mash.
- Prepare the dried peas according to packet instructions.
- Once pies are brown on top, upturn them on a plate and serve upside-down, with a side of mash and mushy peas. Pour over with the licqour and chilli vinegar. The vinegar is essential for the licqour to taste right, but should be added separately. Lush!
Nutrition Facts : Calories 1914.4, Fat 121.6, SaturatedFat 50, Cholesterol 129.4, Sodium 802.5, Carbohydrate 152.4, Fiber 7.7, Sugar 3.5, Protein 49.2
APPLE PIE LIQUOR
This is a great drink to share with family and friends around the holidays.
Provided by Doc_Holliday
Categories Drinks Recipes Liqueur Recipes
Time 1h
Yield 110
Number Of Ingredients 7
Steps:
- Mix water, apple cider, apple juice concentrate, white sugar, brown sugar, and cinnamon sticks together in a large saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced, about 45 minutes. Remove from heat and cool for 15 minutes. Stir grain alcohol into mixture until evenly combined. Cool 'apple pie liquor' completely. Pour apple pie liquor and 1 cinnamon stick into a jar or container.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 24.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 10.4 mg, Sugar 23.7 g
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