"plate Pies"

mizzbiz

Hia,

Rhis thread is great, really inspiring. I'm just about to make my first Corned Beef and Potato plate pie, but I dont have any lard. Is it okay with that Stork Pie Margerine (the stuff in the foil)?

If so, has anyone got the pastry recipe for this, as I think this part will be my downfall. :-)

ben500

half fat to flour.

betterlife

mizzbiz wrote: »

Hia,

Rhis thread is great, really inspiring. I'm just about to make my first Corned Beef and Potato plate pie, but I dont have any lard. Is it okay with that Stork Pie Margerine (the stuff in the foil)?

If so, has anyone got the pastry recipe for this, as I think this part will be my downfall. :-)

i make my pastry with stork all the time and it melts in your mouth, 8oz flour, 4oz stork and a bit of water. i made a pasty plate pie today and it was yummy kids finished it off for tea.x

raphanius

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

fab...great use of a soft apple, i have a bad habit of buying fruit for the fruit bowl. i.e, it sits in the bowl until it goes bad, maybe one or two fruits get eaten but most gets thrown away.

jennet1

made a plate pie for tea tonight, with left over chicken,leek,swede and onion and it was so nice, used the packet pastry that was 8p or something last year. it was so tasty I would never have thought about this until reading this thread. btw used an enamel plate MIL gave the kids for mixing paint!!! so a great money saving tea!

nettles77

What do you seal the edges with and glaze top with? The 8oz flour mix what is the biggest plate you can use for it. Ive found some plates but they are 24 or 25", will the mix fit it ok?

Mellika

Just read through the thread...

And can almost see my diet going out the window...

If I run, I might catch it

ben500

nettles77 wrote: »

What do you seal the edges with and glaze top with? The 8oz flour mix what is the biggest plate you can use for it. Ive found some plates but they are 24 or 25", will the mix fit it ok?

Use whatever you are glazing the topper with to seal the edges, for example: beaten egg, seasoned beaten egg- pepper, salt & pepper, chilli, garlic, etc egg and milk, milk. plain water. Savoury pies can have a little salt and pepper sprinkled onto topper dessert pies castor sugar, demarera sugar or any other brown sugar for that matter, vanilla sugar, dust lightly with drinking chocolate powder.

steerpike

How many pies you can make and the size that of plate etc depends on how thick you roll your pastry.:rolleyes: ...and thats personal choice.

I roll out very thin 1/8th inch approx but it cooks up to a good 1/4 inch, great for pork sausage meat and stuffing but I do it a bit thicker if using meat with gravy or sauce as a filling.

Heavy snow today so I have unearthed Grandmas deep pie dishes and pie funnels and I am planning a deep filled meat and tattie pie for the weekend;)

nannaC

SandC wrote: »

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

Yes, both were similar, although the Lancashire ones were more often cheese/onion rather than meat.