"plate Pies"

purpleivy

taurusgb wrote: »

No hydrogenated vegetable fat in trex at all - and it does make the best pastry I've tasted. Blurb from the website:-
Free from E numbers, colours, preservatives and hydrogenated vegetable oil. With its smooth texture which is easy to use straight from the fridge, it has been the first choice of generations of home bakers.

Never tried bilberries but I also love cheese onion and potato pie....YUM

Trex and/or butter are my faves for pastry too.

regarding them being fattening...when I was growing up, if Mum made something like a pie that had 'integral' carbohydrate element to it, we didn't have potatoes with it, just other vegetables. Of course it's the fat in the pastry that has the cals in it, not the flour!

I still find it strange though to be served something like meat pie with potatoes.

ben500

taurusgb wrote: »

No hydrogenated vegetable fat in trex at all - and it does make the best pastry I've tasted. Blurb from the website:-
Free from E numbers, colours, preservatives and hydrogenated vegetable oil. With its smooth texture which is easy to use straight from the fridge, it has been the first choice of generations of home bakers.

Never tried bilberries but I also love cheese onion and potato pie....YUM

Oil not fat?

GreenandThrifty

Hi there (first ever post on here! )

Never heard of plate pies before this but you've all inspired me and I now have three saucer pies cooling in the kitchen

G&T

ben500

GreenandThrifty wrote: »

Hi there (first ever post on here! )

Never heard of plate pies before this but you've all inspired me and I now have three saucer pies cooling in the kitchen

G&T

What you got in them?

GreenandThrifty

I've got potato and cheese in the first (full pastry top)
Apple (1 dessert) in the second (full pastry top)
Tinned Peaches (1/2 can) in the third ( Only enough pastry to do a cross on the top of this one so filled in spaces with some HM crumble mix i had in the freezer.

I'm thinking these savoury ones'll be really cheap packed lunches or great suppers with mash veg and gravy

ben500

GreenandThrifty wrote: »

I've got potato and cheese in the first (full pastry top)
Apple (1 dessert) in the second (full pastry top)
Tinned Peaches (1/2 can) in the third ( Only enough pastry to do a cross on the top of this one so filled in spaces with some HM crumble mix i had in the freezer.

I'm thinking these savoury ones'll be really cheap packed lunches or great suppers with mash veg and gravy

The best thing is your in total control as to the contents of the pies unlike shop bought which are generally full of shlte such as connective tissue. Just a suggestion you could have sliced some apple really finely and brought to the boil in a high density sugar syrup with a little cinnamon added, these can then be placed over the surface of the peaches and will caramelise given a golden finish and crispy top especially if you sprinkle with a little demarera sugar before baking. Icing sugar will give a slightly different effect.

Another good tip for dessert pies is to keep a jar of sugar preferably castor sugar with a single vanilla bean in it, leave the bean whole and top up the jar each time you use some, make sure you give it a regular shake too to avoid and damp patches developing from the moisture in the bean. This vanilla sugar can be added to any dessert pie or is especially nice for coating off the pastry topper.

GreenandThrifty

cheers ben, lots of lovely ideas for me to try

we've just eaten the potato one. BF keeps asking ' whats this pie its gorgeous!!' down side is hes polished off the lot 'that was lush!!!' , I was hoping some would be left for tomorrow

dealwithdebtdot

I'm making a pasty pie tonight. potatoes, swede, onion and leftover roast beef. I don't have a plate, but i will improvise!

Larumbelle

I also make pies in cleaned out tuna fish tins. They're a nice size for lunches!

SandC

What fab ideas everyone!

Can I ask do you still have to bake blind?