English Pastry For Meat Pie Recipes

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BRITISH MEAT PIES



British Meat Pies image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Number Of Ingredients 0

Steps:

  • Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

ENGLISH PASTIES



English Pasties image

Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water or milk
FILLING:
1/2 pound beef top sirloin steak, cubed
1/4 pound boneless pork steak, cubed
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 large egg, beaten, optional
2 teaspoons water

Steps:

  • Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside. , For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden.

Nutrition Facts : Calories 605 calories, Fat 32g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 518mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

BRITISH SHORTCRUST PIE PASTRY



British Shortcrust Pie Pastry image

Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.

Provided by Piques

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 35m

Yield 2

Number Of Ingredients 4

1 cup all-purpose flour
¼ cup chilled butter
¼ cup shortening
4 tablespoons ice water, or more as needed

Steps:

  • Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
  • Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g

ENGLISH PASTRY FOR MEAT PIE



English Pastry for Meat Pie image

Provided by Craig Claiborne

Categories     lunch, main course

Time 15m

Yield 2 pounds

Number Of Ingredients 5

4 cups flour
2/3 cup water
1 tablespoon milk
1/2 pound lard
Salt to taste, if desired

Steps:

  • Put the flour in a mixing bowl.
  • Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
  • Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams

TRADITIONAL MEAT PIE



Traditional Meat Pie image

Provided by Food Network

Categories     main-dish

Time 1h32m

Yield 1 (9-inch) pie

Number Of Ingredients 13

4 ounces shortening
5.5 ounces all-purpose flour
1/2 tablespoon salt
4.5 ounces cold water
1 tablespoon vegetable oil
2 pounds ground pork
1 onion, minced
3/4 cup grated potato
Salt
Pepper
Allspice
1 egg
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
  • Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
  • Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
  • Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
  • Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
  • Slice and serve hot or cold.

ENGLISH MEAT PIE



English Meat Pie image

This is traditionally served Christmas Eve or Christmas Day. I like it because it can be served warm, cold or room temperature. My husband calls it a giant "empanada".

Provided by threeovens

Categories     Savory Pies

Time 1h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 15

3/4 cup cold unsalted butter
2 cups flour
1 egg
3 -4 tablespoons ice water
1 tablespoon butter
1/4 cup finely diced onion
1 garlic clove, minced
1 lb ground pork
1/2 cup diced ham
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh thyme, chopped
1/4 cup chicken stock or 1/4 cup broth
1/2 cup chicken stock or 1/2 cup broth
2 teaspoons unflavored gelatin

Steps:

  • Prepare the dough by combining the butter with flour in a food processor or stand mixer until the mixture is mealy (you can also use your hands). Add the egg and mix thoroughly. Add enough water to form a dough that can be rolled. Put in refrigerator while you make the filling.
  • Saute the onion and garlic in butter until soft, but not browned. Cool. Mix all filling ingredients with your hands as you would a meatloaf.
  • Divide the dough into two pieces. Roll one to about 1/8 inch for the bottom. Form filling into an oval loaf on dough and pull up dough to partially cover sides. Roll the other piece of dough to 1/8 thick. Use and egg wash to secure crusts and encase meat loaf in its entirety. Cut a hole in the top to allow steam to escape. Coat entire pastry with egg wash. Left over dough can be cut into decorations and attached to outside of pastry. (I used small Christmas Cookie Cutters to make reindeer, etc.).
  • Preheat oven to 450 degrees and cook pie about 20 minutes. Turn oven down to 350 degrees and cook 1 hour more or until center registers 150 degrees on a meat thermometer and pastry is browned. Allow to cool.
  • To make the aspic combine chicken stock with unflavored gelatin and microwave until boiling. Pour through hole in top. Refrigerate 3 hours to serve cold.

Nutrition Facts : Calories 626.5, Fat 42.3, SaturatedFat 22.1, Cholesterol 173.4, Sodium 517, Carbohydrate 33.9, Fiber 1.3, Sugar 1, Protein 26.6

ENGLISH PASTRY CRUST FOR MEAT CASSEROLES



English Pastry Crust for Meat Casseroles image

This is a very traditional recipe for English Pastry CRUST which is used as a top and bottom crust for a meat-filled pie/casserole. It needs to be chilled before using, so you need to make this ahead of the actual main dish you are going to make with it. Some filling suggestions are: -- Leftover turkey, stuffing, and gravy from Thanksgiving -- Roast Leg of Lamb, onions, and gravy. -- Chicken and veggies -- Ham, potatoes, cheese The recipe originally published in Betty Crocker but is becoming harder to find this specialty pastry recipe. Once you try it, it will fast become a favorite for those who especially LOVE to eat the pastry crust as much if not more than the filling. Just about anything you can think of is made extra special with this tasty pastry!

Provided by wyomugs

Categories     Pot Pie

Time 40m

Yield 1 crust

Number Of Ingredients 7

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1/2 cup hot water
1 tablespoon lemon juice
1 egg yolk, unbeaten

Steps:

  • Sift together flour, baking powder, and salt.
  • Mix shortening into hot water until melted. Add yolk and blend well.
  • Add liquid mixture to flour mixture. Mix well.
  • Place in bowl, cover with plastic wrap and chill several hours or overnight.
  • When ready to use, preheat oven to 425 degs.
  • Divide out 3/4 of the dough and pat firmly as a lining for a 2 qt (8-inch) casserole dish.
  • Fill with whatever filling mixture you desire. (NOTE: Be sure meat is already cooked meat! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!).
  • Roll out (or pat out) between two sheets of wax paper, remaining dough to use as top crust.
  • Lay the top crust over the casserole, carefully removing the wax paper.
  • Cut 3-4 small slits for venting. Seal edges and trim. If you wish, you can brush with an egg wash, or spray with a "PAM" spray to help with browning.
  • Bake casserole at 425 for 25 mins until crust is golden brown.

Nutrition Facts : Calories 2176.1, Fat 143.3, SaturatedFat 36, Cholesterol 166, Sodium 3067.7, Carbohydrate 194.6, Fiber 6.8, Sugar 1.1, Protein 28.3

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