Question on Mincebeef and onion pie.

GIRLPOWER_2

I have searched and searched but cannot locate anything to help.

If I make up a filling could it not make the pastry at the bottom of the pie soggy????

How long to cook for and what temp???

Can I use a plate as I do not have a pie dish???

How do you make yours????

Thanks in advance.

cattie

I can't answer your questions about cooking time & temperature as it's a long time since I cooked & the old memory is very sluggish these days. But I my pies never had a soggy bottom & I always cooked my minced beef & onion pies on plates, never owning pie dishes.

comping_cat

To stop your pastry going soggy, line your pie tin with pastry, then bake blind for about 10 minutes (cook without the filing) then add the filing and then cook as normal, hopefully that should help
Catherine x

Swan_2

as long as you don't have too much gravy in the filling it'll be fine, hand gravy separately when serving

a plate, will work ... although a metal one will give a crisper bottom crust

one of my fondest childhood memories is of tea at a friend's house & her mum made the most marvellous mince beef pies in a plate, with gravy poured over. my mouth started watering as son as I read your post!

comping_cat

You can use a plate, but it would have to be quite deep to hold the pastry and the filing. I normally do my pastry at 180 C, and depending on what filing you have dependes on how long you need to cook it, i suppose if the filing is already cooked, it would be about 20 - 30 mins, longer if the filing is raw, but keep an eye on it so the pastry doesnt burn.

Swan_2

I always cook the filling first for mince beef pie. I'd bake it at 200 for 30-40 minutes, depending on the oven & the shelf you have the pie on ... can't offer any advice on cooking from raw

the plates I'm thinking of are around 9-10" in diameter, which give plenty of room for filling, but these days I use a flan tin which I find gives a good ratio of pastry to filling


meant to edit this into the other post after clicking button prematurely :rolleyes:

pol

I always cook the meat and onion, then strain the juice off and cook the pie without. Then pour the thickened gravy back in through the vent in the pastry when ready.

pol

[Deleted User]

To stop pastry going soggy: give it a dusting of cornflour before putting the filling in. This also works with fruit pies

Mr_Proctalgia

Making sure the filling is nice and cold makes a big difference I have found, also I have made pies in a flat soup bowl before but a tin is better.

Debt_Free_Chick

Another tip for keeping the base crisp, is to place the pie tin on the floor of the oven. In theory, you should get the same effect by placing the tin on a baking sheet (or a solid shelf, but not a grid-shelf), but I've always found the oven floor better.