Quick Questions on ANYTHING part 2. Please read first post for links to other threads

kink

Hi, does anyone know if I can make deep filled savory pies in a muffin tray, using short crust pastry for base and puff pastry for the top?
thanks

powershopper

now that sounds like a really good idea, what are you thinking of filling the 'pielets' with?
savoury mince
chicken and anything you like
cheese and bacon
..................................etc etc

powershopper

ps
you may need to grease the tins well, to get the pies out.



or better still, use paper cases.

kink

Thanks for the reply, thinking chicken and ham pie to start x

blue_monkey_2

I wonder if anyone can advise, my mum used to do bacon and onion suet roly poly but I have some saugage meat and wondered whether it world work to use that instead.

I can make some suet pastry
roll it it out
roll the sausage meat out
lay it on the pastry
sprinkle with onion
roll it up in a foil 'parcel'
cook it for 35 minutes in the oven.

Do you think the sausage meat would cook in a roll in this time. I was going to cook it last night but thought it might not cook. I've love to give it a try tonight.

LandyAndy

Sounds good to me.

The sausage meat would be Ok. iT's just a variation on sausage roll from that point of view.

Would you need to sweat the onions first?

blue_monkey_2

LandyAndy wrote: »

Sounds good to me.

The sausage meat would be Ok. iT's just a variation on sausage roll from that point of view.

Would you need to sweat the onions first?

I don't know..... Mum just used to chuck it all together, make a load and freeze them and give them out randomly to us. I was worried the sausage might not cook in the middle though which was why I posted.

It's lush, real comfort food but I saw the sausgemeat was reduced to 55p so thought 'I wonder if'. I did not know if the fat from the sausage would saturate the pastry though.

I guess I'll not know until I try.

mlz1413

I've done this with flakey pastry, I just bung it all in too.

I spread the sausagemeat straight onto the pastry by squeezing out of the plastic and spreading with a knife.

I sometimes add a spread of mustard and sometimes swap the onions for apples (no mustard then!!)

I don't make a foil parcel but just lay it on the tray direct, foil would only let it cook for longer so you can do it that way first (better cooked for longer than burnt).

Also its a good snack the next day cold, if you have any leftovers!

Pooky

I use a muffin tin, works well but you do have to grease it really well.

They work out really moist because you can get a squidge more gravy in - Yums!

ifonlyitwaseasier

hmmmmmm pies hmmmmmmmmmmmmmmmm

i am so going to be trying this!!!