Meat pie recipe please, using minced beef.?!
Thanks!
Answers: I don't need the pastry recipe as I make a lovely pastry, but I'm not sure how to make the filling.
Thanks!
A true French meat pie is made like this
1 lb. minced beef
1 small onion
1 clove garlic
1 tsp salt
1/2 cup water
3/4 cup bread crumbs
Mix all together and simmer until cooked. Add crumbs last. 1 chopped, cooked potato may also be added at the last.
Bake at 400 for 30 min in a double crust pie.
Here are two recipes. The ground chuck is what you Britons call minced beef.
Doc
NATCHITOCHES MEAT PIE
1/2 lb. ground chuck
1 1/2 lbs. ground pork (not sausage)
2 tsp. flour
1 tsp. shortening
2 lg. onions
6 sm. scallions
3 tbsp. chopped very fine parsley
Salt and pepper
Dash cayenne pepper
PIE CRUST:
4 c. flour
2 lg. eggs
1/2 c. melted shortening (preferably
lard)
1 tsp. salt
2 tbsp. baking powder
Little bit of milk
Make meat filling. Grind meat at least twice to make fine and very smooth. Brown meat in heavy iron skillet. Drain. Make a roux of flour, shortening, onions, parsley, salt, pepper and cayenne pepper. Combine meat and roux to make paste. Set aside to cool. Pastry: ^cDo not^c substitute cooking oil for lard. Sift flour, add baking powder, lard, eggs and enough milk to make a stiff dough. Roll very thin. Cut circle the size of saucer. Fill with meat mixture and fold over. Moisten edges and crimp with fork. Now freeze for later use or deep fat fry until golden brown. Prick pie so it does not explode in oil. Makes 10-18 pies.
This one is a traditional Scottish Recipe.
Doc
Forfar Bridies
Ingredients (for six bridies):
1? lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1? lbs flaky pastry (home made or from a pastry mix packet)
Method:
Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.
Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam). Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at 450F/230C/gas mark 8 for 15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with greaseproof paper (vegetable parchment).
I hope you enjoy the recipes.
Doc
I love the filling in this recipe. Just omit the pie crust.
HAMBURGER PIE
1 lb. hamburger
1 onion, diced
Salt, pepper, and garlic to taste
1 can Veg-All vegetables
1 c. potatoes, cooked and cubed
1 can mushroom or beef gravy
1 double 9 inch pie crusts
Brown hamburger and onion. Drain off all but 1 tablespoon fat. Add seasonings to taste. Drain vegetables and add to mixture. Add potatoes and mix together. Add about 1/2 of the can of gravy, (mushroom or beef).
Pour into a pie crust, bake about 45 minutes or until crust is brown and serve with other 1/2 can of gravy poured over slices.
I use Pillsbury already pie crust in the dairy case, you just fold out, and follow package directions for two crust pie.