YORKSHIRE PIE
My dad is from Yorkshire and we frequently enjoy British fare. After trying a similar meat pie while visiting relatives back home, I searched for a recipe I could make myself.-Jill Atkins, Edmonton, Alberta
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and 1/4 cup of gravy; set aside. Place butter in a 10-in. pie plate and place in a 425° oven until melted. In a bowl, beat milk and eggs. Add flour, salt and pepper; mix until smooth. Pour into prepared pie plate. Spoon meat mixture to within 1 in. of edge. Bake for 30-35 minutes or until edges are puffed and a knife inserted in the center comes out clean. Meanwhile, in a saucepan, heat water, Worcestershire sauce and remaining gravy. Serve with the pie.
Nutrition Facts :
WELSH BIDDING PIE (PASTAI NEITHIOR)
When bidding weddings were held on the Gower peninsula, this pie was specially prepared for the wedding feast held at the bride's home. The pie was served cold with beer. A bidder was appointed by the bride's family to invite the guests and, during the feast, to record the sum of money paid by each guest for a small piece of pie. The young couple were partly dependent on this gift money to set up their home. Included is a wonderful all purpose strong stock that will keep for up to a week if refrigerated and brought to a boil every two days. Alternatively, it may be packed in freezer containers, tightly covered and stored in the freezer for up to six months.
Provided by Olha7397
Categories Meat
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE MEAT STOCK: Place a trivet or a rack in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all of the meat , bones into the pot, add cold water to cover by about 2 inches. Bring slowly to a boil, skimming off the scum that rises. Keep skimming, occasionally adding a glass of cold water, until no more scum rises. Do not stir, lest you cloud the stock.
- Add the bouquet garni, leeks, celery, garlic, onions and carrots, and skim once more as the liquid returns to a boil. Reduce the heat to very low, cover the pot with the lid ajar, and simmer for five hours (6 hours for beef).
- If the meat is to be eaten, remove the meat after 1 1/2 hours.
- Ladle the stock into a colander lined with dampened muslin or cheesecloth and placed over a large bowl. Let the strained stock cool completely, then remove the last traces of fat from the surface. If the stock has been refrigerated to cool, lift off the solidified fat.
- You can use a combination of meats, 2 lb. meaty beef shank, 2 lb. meaty veal shank and 2 lb. chicken backs, necks, feet and wing tips.
- You can use this method for beef (using oxtail, beef shank or beef chuck), veal, and chicken.
- For chicken use 5 lbs of chicken carcasses, necks, feet, wings, gizzards and hearts, simmer for two hours.
- FOR THE PIE SHELL: Sift the flour and salt into a large bowl. In a small pan, melt the lard slowly in the water, bring to a boil and immediately pour the lard mixture into the flour. Work the lard into the flour and knead well to form a soft dough. Turn out the dough onto a floured board and roll it out until it is fairly thin. Grease a 7-inch pie dish and line it with 2/3 of the dough.
- Fill the pie shell with the mutton and onion, add the herbs and enough stock to thoroughly moisten the ingredients. Cover with the rest of the dough, pressing the edges of both layers together to seal them. Cut a slit in the center and bake in a preheated 375°F oven for about one hour, or until the pastry is golden.
- Welsh Fare S. Minwell Tibbott.
Nutrition Facts : Calories 855.9, Fat 44.5, SaturatedFat 18.3, Cholesterol 67.8, Sodium 693.9, Carbohydrate 90.7, Fiber 5.7, Sugar 6.7, Protein 21.8
WELSH LEEK & BACON PASTY (PASTAI CENNIN)
This recipe is from the VisitWales.com website. Some of the directions were unclear so I filled in where I could. Posted for the VCC - British Isles and Ireland event.
Provided by bakedapple42
Categories Savory Pies
Time 1h10m
Yield 1 large pasty, 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180°C (350 F).
- Turn short crust pastry dough onto a lightly-floured work surface and cut in half. Roll the two halves out until they are the same size as dinner plates.
- Lay one round of dough on a lightly-greased baking sheet then scatter the leeks over the top (leave the edges of the pasty clear, however).
- Lay the bacon on top of the leeks then season with salt and black pepper before dotting the butter on top.
- Spread parsley, sage and egg over bacon and leek, leaving edges of pasty clear.
- Lightly brush around edge with egg/milk glaze.
- Lay the second piece of pastry on top then crimp down the edges with the tines of a fork to seal.
- Brush glaze over top crust.
- Prick the top of the pasty with the fork to make steam holes.
- Transfer to an oven and bake for about 40 minutes, until the pastry is golden and the contents are cooked.
Nutrition Facts : Calories 1005.5, Fat 71.1, SaturatedFat 23.7, Cholesterol 176.7, Sodium 1725.5, Carbohydrate 64.3, Fiber 3.2, Sugar 3, Protein 27.1
WELSH COLD PORK PIE
In Wales a cold pork pie always seems to be sitting about and waiting for you. The local bakeries in Wales all sell them. This does not have a bottom crust. First you bake the ingredients drain the fat and then put on the crust and bake till done. Use 1/2 the recipe of the basic easy crust. Freeze the other half or make another pies.
Provided by Olha7397
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE FILLING: Mix all of the ingredients together, except the crust, and place in a 8 inch deep dish pie plate. Bake covered, in a preheated oven at 375°F for 1/2 hour. Remove from the oven and pour off the accumulated fat. Make the pie crust and use only 1/2 of the recipe, freeze the other half for future use. Cover with the crust and return to the oven for 45 minutes, or until the top crust is golden brown and flaky.
- Allow to cool completely before serving.
- This is great for a first course, a midnight snack, or a luncheon dish.
- FOR THE BASIC EASY CRUST: In a medium size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.
- I roll out my dough on a piece of waxed paper. It is easy to handle that way. I sprinkle the table with water and then put a piece of waxed paper on top, this way the paper does not move around as I am rolling. If you have a marble rolling it will be even easier. If you a wooden rolling pin, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough.
- NOTE: This recipe will make enough dough for one 9-inch pie with two crust, top and bottom, or two single pie crusts. Serves 6.
Nutrition Facts : Calories 725.2, Fat 42, SaturatedFat 17.1, Cholesterol 213.3, Sodium 648.1, Carbohydrate 50.9, Fiber 2, Sugar 1.7, Protein 34.2
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