"plate Pies"

arkonite_babe

4 of the pasties left (they are for lunches!) and the pie is for tomorrow's tea. I had to try one of the pasties to make sure they tasted ok

SandC

I'm on a pie making mission this evening. Going to use my small side plates, even though they are a kind of oblong shape.

2x cheese potato and onion and 2x corned beef potato and onion

Tip for the corned beef fans, add a splosh of worcester sauce

Another idea for corned beef instead of having a pie in pastry is to fry off sliced onions, add the corned beef, splosh some sauce in then add to a casserole and top with the mashed potato and some cheese then cook in oven for about half an hour gas 4ish.

Delicious but moreish! With green beans and peas or sweetcorn and nice with gravy too.

sb44

I have about 8oz of diced/shredded lamb left over from dinner the other night.

Can anyone tell me the best way to use this to make a plate pie and would a lamb plate pie be ok if there is no fat on the lamb?

Ta.

SandC

My mum used to make a lovely lamb crumble with the leftovers from Sunday lunch. Off the top of my head I think it was purely the lamb, mixed into a basic onion sauce, topped with loads of breadcrumbs and cheese and baked in the oven.

Imagine it would work equally well with mash on top too.

sb44

SandC wrote: »

My mum used to make a lovely lamb crumble with the leftovers from Sunday lunch. Off the top of my head I think it was purely the lamb, mixed into a basic onion sauce, topped with loads of breadcrumbs and cheese and baked in the oven.

Imagine it would work equally well with mash on top too.

That sounds lovely, I think I will give that a go.



Ta!

raphanius

If you are feeling adventurous next time you make this and you have a past-its-best apple to use up - try it with a few slices of apple mixed into the sausagemeat - bulks out the meat and adds a really nice tang

tonights dinner

steerpike

raphanius wrote: »

tonights dinner

Did you like the pork and apple Raphanius?
I did one when I did my big bake on Sunday and mine is sitting in the freezer for when I need to whip up a quick 'n' tasty tea:o

arkonite_babe

arkonite_babe wrote: »

I'm attempting my first ever plate pie

Mash with carrots and onions is the filling, all baked in an enamel pie tin that I got from a M&S dessert ages ago. Goodness knows how it will turn out Have also made mini pasties for lunch boxes with the leftover pastry.

I'm happy to report that the plate pie made last night for tea has been well and truly demolished Old Style does it again, thanks guys!

nannaC

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.

They also stop the dreaded soggy bottom that terrible affliction, of the pastry base not cooking properly.

Edited to add for a spectacular sunday best meat pie you can use flaky/puff pastry for the top. This is gorgeous on a steak pie.
An good old recipe is for Lancashire Foot this was traditionally taken down the mines. It is a main/pud pie all in one. Roll out pastry and put on plate, trim the edges. Next fill one quarter with meat/cheese/pot mix, put a little spare rolled pastry down the centre to make a wall, add fruit to the next quarter, leaving plenty of space at the edges. You should now have one half of the pie with 2 fillings, brush edges with water and fold over to make a half moon shape, seal the edges together, fold all edges back on themeselves and crimp to make a thick edge. Back in hot oven for 20 mins. This made a complete meal in one pie. The thick crust edges were crimped so it was easy to hold, the edges were not eaten as they were usually full of coal dust but thrown away.

SandC

nannaC wasn't that similar to the original cornish pasty?