Propah Eastend Pie Mash And Licqour Recipes

PROPAH EASTEND PIE, MASH AND LICQOUR

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!

PIE & MASH WITH PARSLEY LIQUOR RECIPE - (3.8/5)

Steps:

• PIE: Place the minced beef in the cooking fat in a hot frying pan and brown. Add the onion and garlic and keep the heat on for a further 2 minutes. Stir in the flour and tomato purée/tomato and cook for yet a further 2 minutes. Add the mustard, allspice, mushrooms and brown ale and bring slowly to the boil. Cover with lid and simmer for 20 minutes.Allow to cool. Turn the mixture into a 1¾-2 pint pie dish or 4 individual pie dishes. if using the smaller pie dishes, press pastry into each cup to form a base Roll the pastry out to cover the large pie dish or create individual lids for the smaller dishes. Cut the pastry to fit and press firmly onto the edge of the dish. Brush with milk or egg wash to glaze. Bake at 425 °F for 15 minutes for small pies or 20-25 minutes for the large dish or until the pie crust is golden brown. PARSLEY SAUCE: Melt the butter in a saucepan. Add the flour and cook gently for 1 minute. Gradually add the stock and bring to the boil, stirring continuously. Add the parsley and seasoning . Serve with pie above and mashed potatoes. Sufficient for 4 people.

SFORMATO OF CARROTS

Steps:

• preheat oven to 200C/400°F.
• Cook the carrots in boiling water until tender.
• Meanwhile melt the butter in a small pan and add the flour, stirring over over a low heat to make a paste or roux.
• gradually add the milk stirring constantly then increase the heat and stir until the sauce thickens. If desired add nutmeg, salt and pepper.
• drain the carrots and mash or puree.
• Whish the egg whites and stir into the sauce.
• Stir the sauce into the carrots and mix well.
• Pour into an ovenproof dish and bake for 10 minutes.
• Top with the cheese and dot the top with butter. Bake for a further ten mins until a crust forms on top.