Posts Tagged ‘pie’

Peach Melba Pie

Posted: July 21, 2020 in Recipes
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melba_peach_piePeach Melba is a classic dessert, but even classics can be improved upon. Here, raspberries, peaches, and vanilla are loaded into a crumbly pie crust, topped with oatmeal brown sugar streusel, and baked up for a hot mess of a dessert.

What to buy: Look for freestone peaches for this recipe, they’ll make the pie prep far easier.

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Michigan Pasty (Meat hand pie)

Posted: December 28, 2016 in General
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pasty_meat_pie

When Cornish miners migrated to Michigan’s Upper Peninsula in the 1800’s, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there’s an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that’s slit to allow just enough steam to escape.

INGREDIENTS

  • 3 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening or lard
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small russet potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving

DIRECTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pasty) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

Hairy Bikers’ Cornish pasty

Posted: December 25, 2016 in General
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  • Serves: 6

  • Prep time: 20 mins

  • Cooking time: 50 mins

  • Total time: 1 hr 10 mins

  • Skill level: Bit of effort

  • Costs: Cheap as chips

cornish_pastie

Ingredients

Pasty:

  • 450g plain flour
  • 2tsp baking powder
  • 1tsp salt
  • 125g unsalted butter
  • 2 egg yolks
  • 125ml cold water

Cornish pasty filling:

  • 450g potato, finely diced
  • 150g swede, finely diced
  • 150g onion, finely chopped
  • 300g beef skirt, finely chopped
  • Salt and black pepper
  • 1tbsp plain flour
  • 40g butter
  • 1 egg, beaten

Method

  1. To make the pastry: Place the flour, baking powder, salt, butter and egg yolks into a food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
  2. To prepare the Cornish pasty filling: Preheat the oven to 180°C (gas mark 4). Roll out the pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
  3. Season the vegetables separately with salt and black pepper. Put the beef into a bowl and mix with the flour and some salt and pepper. Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.
  4. Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.

This recipe is from Hairy Bikers food tour of Britain and can be found at Amazon

Traditional meat pie

Posted: December 24, 2016 in General
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Traditional Meat Pie
Total Time:
1 hr 32 min
Prep:
20 min
Inactive:
2 min
Cook:
1 hr 10 min
Yield:1 (9-inch) pie
Level:Intermediate
Ingredients
Piecrust:
4 ounces shortening
5 .5 ounces all-purpose flour
1/2 tablespoon salt
4 .5 ounces cold water
Meat filling:
1 tablespoon vegetable oil
2 pounds ground pork
1 onion, minced
3/4 cup grated potato
Salt
Pepper
Allspice
1 egg
3 tablespoons milk

Directions
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 piecrusts. 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.