English Muffin Pub Pie Recipes

ENGLISH MUFFIN PUB PIE

Steps:

• Turn oven to lowest setting.
• Split and toast muffins.
• Spray nonstick skillet with cooking spray and set over high heat. Fry bacon just until it begins to brown, about 1 minute on each side.
• Remove bacon from skillet and drain.
• Arrange toasted muffin halves on baking sheet or heat-proof serving platter and place a bacon slice on each half. Place in oven to keep warm.
• Wipe out skillet and place on low heat. Add butter to melt.
• Add onion slices and saute 3 minutes.
• Add apple slices to skillet. Sprinkle with granulated sugar and raise heat to med-high. Cook until apples and onions are tender, about 5 minutes.
• Scatter apples and onions evenly over the bacon-topped muffins. Return to oven to keep warm.
• Whisk together half-and-half, brown sugar and mustard.
• Pour this into same skillet and bring almost to a boil over medium heat, whisking constantly. Cook for 1 minute more, but don't let boil.
• Transfer 2 muffin halves to each individual serving plate, topping with plenty of apples and onions. Top with sauce and serve immediately.

PUB PIES

Steps:

• Also need 10 straight sided, deep individual foil pans.
• Preheat oven to 375°F.
• In a skillet cook onion in the butter until browned.
• Mix in garlic and brandy and continue cooking until most of the liquid has cooked away.
• Using the fine blade of a food processor grind pork well-you should end up with 4 cups.
• Add the onion mixture along with the eggs, parsley, salt, thyme, allspice and pepper; combine well.
• Pastry: In a large bowl combine flour and salt.
• Cut in butter and lard, continuing until mixture is crumbly and forms coarse crumbs.
• Beat egg in a measuring cup, mix in cold water to make 2/3 cup.
• Add egg mixture to flour mixture 2 tbsp at a time and mix with a fork.
• Using your hands form into 2 balls, 1 large and 1 small (2 to 1 ratio) On a floured board roll out the larger ball of pastry to around 1/8 inch thick.
• Cut into 5 inch circles and press them into the foil baking pans-the pans should be around 3 inches in diameter and 1 1/2 inches deep-Divide pork into the 10 lined pans.
• Roll out remaining pastry and cut it into 3&1/2 inch circles, making a small hole in the center of each for venting.
• Cover pork filling with top crusts, moistening edges and pressing them to seal.
• Brush top with egg.
• Place on a foil lined baking sheet and bake until well browned-around 1 1/2 hours.
• Let stand for 5 minutes before serving or cool completely and freeze.

MEAT AND MUSHROOM PUB PIES

Steps:

• Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.
• In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.
• Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
• Bake until pastry is puffed and golden brown, about 12 minutes.

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES

Steps:

• First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
• Drain the potatoes and add the milk, butter, salt & pepper to taste.
• Mash very well with a potato masher or using a hand-held mixer.
• Mash/mix until there are no lumps left.
• The mashed potato should be smooth but fairly firm and not too soft.
• Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
• Cook the onions for about 15-20 minutes, until soft and golden.
• Remove the onions and set to one side in a large mixing bowl.
• Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
• Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
• Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
• Take off the heat and add the beef mixture to the onions.
• Mix them together thoroughly & then add the mashed potatoes - mix again well.
• Allow to cool slightly.
• Pre-heat the oven to 220C, 425F or gas mark 7.
• Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
• Sprinkle some flour onto a board and roll out the ready-made puff pastry.
• Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
• Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
• Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
• Crimp the edges of the pastry with a fork or your fingers to make a seal.
• Cut two slits on top of the pies with a knife or scissors.
• Glaze with the beaten egg (or milk) and sprinkle some sea salt.
• Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
• Serve warm or cold with pickles, chutneys and assorted salads.
• Ideal for picnics, snacks, light lunches & brunch.
• Freezer:.
• To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.