"plate Pies"

steerpike

nettles77 wrote: »

Can i ask what a reconstituted pkt of OB sage and onion stuffin is? Do you just mix the stuffing mix and sausagemeat together and place in the pie? Sorry to be thick.

I buy Sainsburys Own Brand sage and onion - 14p a packet - make it up to instructions on the pack - if mixing with sausagemeat, you can add an egg if you want as this will help the stuffing and sausagemeat bind together...but if its not essential if you want to keep the cost down:o

Charity shops are a good source of enamel or tin plates for baking - don't be put off if they look a bit discoloured - this is only a cosmetic thing as even new expensive ones will discolour after a few uses. They are usually sold for 20-30p a go - after a good wash at home, they will be good to go.:p

nettles77

Thanks for the replies, yes i made the 8oz mix and i didnt roll it very much, my SIL made one and hers was perfect but her plate was glass and smaller than mine. I dont have a charity shop near me, i live in a little town with about 2000 people and about 10ish shops and i dont drive. I will phone nearest town(11 miles) to see if they have any in the charity shops. How thin/thick do you roll your pastry?

sb44

steerpike wrote: »

If you can lay your hands on some 'old style' enamel plates, cheap and cheerful - grab them quick! The metal heats quicker than ceramic and cuts down cooking time - they cool quicker too.
Just before payday, I stretch the half a pound of sausage meat by mixing with a reconstituted packet of OB sage & onion stuffing and lots of minced onion to make several plate pies - lovely hot or cold.

You can buy them from Millets the camping shop, £2.99 each http://www.millets.co.uk/product/090063.html or from this place but I have never heard of them. http://www.surplusandoutdoors.com/shop/camping-equipment/plates-enamel-wear/classic-white-enamel-plates-with-520174.html

chinagirl

I always dry-fry mince, even the good steak mince. I am on a low-fat diet and try to eat healthily, and this way, the rest of my family do too. A great deal of fat comes off the mince as it fries, you know.

Larumbelle

sb44 wrote: »

You can buy them from Millets the camping shop, £2.99 each http://www.millets.co.uk/product/090063.html or from this place but I have never heard of them. http://www.surplusandoutdoors.com/shop/camping-equipment/plates-enamel-wear/classic-white-enamel-plates-with-520174.html

They are also fairly cheap from army and navy shops if you have one nearby and are drwing a blank at carboots/charity shops/freecycle. I love my enamel plates and bowls, I use them for cooking all the time!

steerpike

I think that they are a good investment as they last donkeys years - I am using some pieces of enamelware that belonged to my grandmother - she passed away 40 years ago and the dishes were used by my mum before being passed on to me - still going strong

pebblespop

geordie_joe wrote: »

How many people brown mince in a pan?

When I was growing up my mother always boiled mince. It came out grey but tastes lovely.

A few years ago my son's new wife was cooking mince. She put it in a pan, without water and we tried to get her to put water in too. She insisted that that was the way her mother did it, and that was the way she was going to do it.

In the end she got her own way. My son ate his, but whispered to me "if you ever see mince in our fridge, put it in nextdoor's bin where she won't find it".

When she wasn't looking I put mine in the dog's bowl, but the dog jumped off the settee and ran to the bowl, took one sniff and went for me!

Later my son caught me putting in the bin outside, he just laughed and said "The bin men won't take that way, you'll have to bury it".

mother in laws eh? who'd 'ave em!
:rotfl:

MrsA1939

Hi a newbie here, and I have just found this fab thread, it has bought back so many memories of my childhood.
We were brought up on plate pies, and I carried on making them when I married.
I am now nearing 70 and still making them especially meat and potato at least once a week. In fact I make one a week for my son and his family as my DIL doesnt bake, she would prefer for me to make them.lol My 7 years old grandson and 2 years old grandaughter love them, and every time they visit (they only live a few minutes away) ask if I have made them another pie.
There is a battle between my son and grandson as to who gets the larger slice lol:rotfl:

nettles77

sorry me again, can anyone tell me what size dish for a pie and how thick/thin is your pastry, please. Thanks very much.

ben500

Around 8th of an inch thick. Size of plate doesn't matter really so long as the thickness is about right. If your using a dinner plate then divide your 8oz mix in two roll out each piece large enough to cover plate. Any left over pastry can be re-rolled once to make smaller saucer sized pies or turnovers.
When I say 8oz mix I mean 8oz flour not 8oz pastry by the way.