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D-licious Meat Pie Recipe

 In my reasearch of Victorian cookery, one dish stands out as the most tempting. Meat pies were the working man's dinner, the breakfast of the lords and ladies, and a street food staple.  They were the everymans food.  so, today I whipped one up.  To make one of your own, just follow along!

D-licious Meat Pie

1and 1/2 pounds meat, ground or minced (the Victorians used just about anything for a meat pie, including tongue, game, and foul)
2 onions, diced
1/2 head of garlic, minced
About 2 cups vegetables, cut into bite sised bits (I used a bag of frozen mixed veggies, you can use what you like)
4 tbs. butter
1/4 cup milk
2tbs corn starch
1 top and bottom pie crust (you can get these pre-made or make it yourself)
whatever seasonings you like (I used salt, pepper, soy sauce, and more garlic)

1. Chop your garlic and onions. (Tip for you steampunks out there: This is a great opertunity to USE your goggles! Look ma! No onion tears!)
2. In a large pan, melt the butter on medium high heat.
3. When the butter is melted, add the garlic and onions, saute in the butter till they are just becoming transparent.
4. Add your meat and brown, stirring constandly till it is completely browned. Turn burner down to medium low.
5. Add milk, stir.
6. Mix corn starch with an equal amount of cold water. add bit by bit to the meat, stirring the whole time. 
7. Season to taste
8. Add vegetables, cover pan, and let cook on low till vegetables are cooked through. (or thawed if using frozen)  Turn burner to low.
9. Preheat oven according to your pie crust recipe.
10. Roll pie shell into pie pan.
11. Go back to your meat mixture, and adjust the seasoning.
12. Put filling into first pie crust, and put the top crust on, making vents for steam to escape.
13. put into oven and bake according to your crust recipe.

Ta-da! Pie! *nom nom nom ^_^ *


( 39 comments — Leave a comment )
Sep. 26th, 2010 12:07 am (UTC)
I might just try this with faux beef =O
Sep. 26th, 2010 12:22 am (UTC)
oh! that would work REALY well! ^^
(no subject) - raphiael - Sep. 26th, 2010 01:25 am (UTC) - Expand
(no subject) - birdy955 - Sep. 26th, 2010 01:58 am (UTC) - Expand
(no subject) - wickedmizeri - Sep. 26th, 2010 12:38 pm (UTC) - Expand
Sep. 26th, 2010 12:13 am (UTC)
Where's the lard? ;>)
Are you familiar with authentic mincemeat pies?

IIRC, all-fruit pies weren't as common as meat or meat + fruit pies until the 20th century.
Yummy-looking recipe; I may have to try it. TNX!
Sep. 26th, 2010 12:23 am (UTC)
I like the way butter tastes better than lard ;)
(no subject) - cerrberus - Sep. 26th, 2010 01:38 am (UTC) - Expand
(no subject) - birdy955 - Sep. 26th, 2010 01:55 am (UTC) - Expand
Sep. 26th, 2010 12:24 am (UTC)
We picked up a cookbook in the UK that has a recipe for a Cornish Pasty that is very similar to this. I really should post that now.
Sep. 26th, 2010 12:27 am (UTC)
This was inspired by a pasty recipe i found in a historical bakeing book! ^^
Sep. 26th, 2010 12:52 am (UTC)
I suspected that might be the case. That cookbook had a few other really good recipes in it that we make occasionally. The pastys are a real production, it turns out to be almost a pound of food in each one.
Sep. 26th, 2010 01:57 am (UTC)
The pie is a lot quicker. I banged this baby out in about an hour including 20 min bake time :)
Sep. 26th, 2010 12:57 am (UTC)
I'm all for meat pies! I was thinking I should try to make some single-serving ones to take to University as a less-messy lunch.
And to tease the OP: While the recipie can use foul, I think I'll use fowl.
Sep. 26th, 2010 02:02 am (UTC)
ak! Thanks for noticing that! the mini-pies for school lunches sounds great!
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Sep. 26th, 2010 01:42 am (UTC)
oh! how do you do toe crusts? cupcake pans?
(no subject) - birdy955 - Sep. 26th, 2010 02:03 am (UTC) - Expand
(no subject) - hannahsarah - Sep. 26th, 2010 06:42 am (UTC) - Expand
(no subject) - birdy955 - Sep. 26th, 2010 07:49 am (UTC) - Expand
(no subject) - hannahsarah - Sep. 26th, 2010 07:58 am (UTC) - Expand
(Deleted comment)
(no subject) - birdy955 - Sep. 26th, 2010 04:34 am (UTC) - Expand
(Deleted comment)
Sep. 26th, 2010 01:49 am (UTC)
I think so, but i'm not sure how much. you would also want to turn the flour into a roux first by cooking it in butter for a lil bit see how here : http://www.ehow.com/how_13900_make-roux.html that way it wont taste like raw flour ^^
(no subject) - ginkage - Sep. 26th, 2010 05:44 pm (UTC) - Expand
Sep. 26th, 2010 01:48 am (UTC)
Please do post the other recipe for Cornish Pasties. I had them this summer at the Wizarding World of Harry Potter...simply delicious! Can't wait to try this recipe, too! Thanks so much!
Sep. 26th, 2010 01:52 am (UTC)
I don't have that book on hand, but here's a link to a similar recipe: http://www.hu.mtu.edu/vup/pasty/recipes.htm pastys are still REALLY big in parts of Michigan! ^^
(no subject) - cellojul - Sep. 26th, 2010 02:01 pm (UTC) - Expand
(no subject) - anher - Sep. 26th, 2010 01:16 pm (UTC) - Expand
(no subject) - cellojul - Sep. 26th, 2010 02:01 pm (UTC) - Expand
(no subject) - anher - Sep. 27th, 2010 01:09 am (UTC) - Expand
(no subject) - rachelpage - Jan. 20th, 2015 04:08 am (UTC) - Expand
Sep. 26th, 2010 02:18 am (UTC)

My mom makes pasties for me when I work the renfaires. Nothing like period lunch!
The best ones are when I can get ground water buffalo from friends who raise them. The meat is lean and almost sweet. Mushrooms, potatoes and peas for veg.
Now I am hungry again!
Sep. 26th, 2010 02:35 am (UTC)
*giggle* mmm.. stew in a pastry... the tastiest thing ever! ^^
Sep. 26th, 2010 06:44 am (UTC)
Om Nom Nom Nom!
If you want to make a kosher variety, just substitute the dairy ingredients for vegan ones. I like Tofutti brand "Better than Sour Cream" in place of dairy cream sauces. "Better than Cream Cheese" makes a great sauce thickener, too.
Sep. 26th, 2010 07:47 am (UTC)
Re: Om Nom Nom Nom!
oh! good idea!
Re: Om Nom Nom Nom! - hannahsarah - Sep. 26th, 2010 08:00 am (UTC) - Expand
Re: Om Nom Nom Nom! - birdy955 - Sep. 26th, 2010 10:16 am (UTC) - Expand
Sep. 26th, 2010 11:07 am (UTC)
Oh that sounds yummy!
This might be appreciated over at bakebakebake :)
Sep. 27th, 2010 01:10 pm (UTC)
Meat pies are a staple food in Australia.

Frozen in supermarkets, hot in Servos (What USonians would call Gas Stations), several chains of Pie Shop, and bakeries, hot bread shops, corner stores, sports stadia, indeed everywhere except the US based fast food chains.

Normally hand sized, occasionally "Family" sized. Pratchett fans will be familiar with the horror of the Pie floater, national dish of South Australia, Traditionally in most places Tomato Sauce was squeezed into the cavity in the top of the pie. (Not Catsup, much less sugar laden)

Arguably the biggest commercial makers are Four-N-Twenty

Here's some info and a fairly typical recipe

I was surprised by the milk in the OP recipe. If you want dairy free, use animal fat instead of margarine or butter.

Oh and for more than you ever wanted to know

( 39 comments — Leave a comment )

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