"plate Pies"

ariba10

Half the amount of fat to the amount of flour.

It is up to you and your taste as to what fat you use.

ben500

For those of you having difficulty with your pastry persevere you will get there and your own is always best once you've mastered the art.

ben500

ariba10 wrote: »

Half the amount of fat to the amount of flour.

It is up to you and your taste as to what fat you use.

As ariba says half fat to flour whatever the weight, experiment with the fat mix, for example if making an eight ounce flour mix try using 3oz butter 1oz trex/cookeen/marge/lard etc or 2 and 2 etc till you find what is best for your palate or at least that which gives you the best result, again play about with seasoning for your topper, parmesan cheese can be grated into the flour when making cheese and onion pies etc, salt and pepper or herbs and other spices can be added to the topper wash.

Avoid using soft spread marge it has a much higher water content and can turn out really nasty.

steerpike

Heres a blast from the past - I remember my Mum and Granny doing this 40 years ago.....Save any fat that comes out of your roasted or grilled pork and use when making the pastry for savoury pies for extra tastiness ...nt to mention moneysaving on commercial produced lard! Don't worry if there are little brown specks from the meat - it won't affect the pastry.

Larumbelle

steerpike wrote: »

Heres a blast from the past - I remember my Mum and Granny doing this 40 years ago.....Save any fat that comes out of your roasted or grilled pork and use when making the pastry for savoury pies for extra tastiness ...nt to mention moneysaving on commercial produced lard! Don't worry if there are little brown specks from the meat - it won't affect the pastry.

Well pointed out, though in my house you'd have to fight the roastie tin for it first, be it from the roast beef, pork, lamb or bird I don't dare even think about the saturated fat levels, but it served my mum, grandma and great-grandma well, and they all lived to ripe old age, and it makes the most divine roasties, so... mind you, where beef or chicken dripping was concerned I'd have to fight the older ones before they put it on a slice of bread, I can only imagine this came under the heading of 'nostalgia'.

Waste not, want not

ben500

So who's going to be pancaking then?

MadMonkey

Well i made a sausage meat and stuffing pie and that was gorgeous as well !

AND as i only use a pie top they are actually lower in fat than a shop pie.

When making the pastry do i stick to half fat / flour whatever the quantity ?

I want to make a load of pastry and freeze it ?

So 300g of flour and 300g of fat ?

Only some posts said 8oz flour and 4 oz fat ?

anguk

Yes always half fat to flour no matter how much you're making, so even if you're making loads to freeze it would still be the same eg: 20oz flour and 10oz fat.

ben500

MadMonkey wrote: »

Well i made a sausage meat and stuffing pie and that was gorgeous as well !

AND as i only use a pie top they are actually lower in fat than a shop pie.

When making the pastry do i stick to half fat / flour whatever the quantity ?

I want to make a load of pastry and freeze it ?

So 300g of flour and 300g of fat ?

Only some posts said 8oz flour and 4 oz fat ?

300g flour requires 150g fat, you could probably get away with 125g but try 150g first then 125g in next batch see if the difference is worth the extra fat in your diet.

Krystaltips

My Nan has always made her apple pies on an enamel plate! Might liberate one next time I'm round... She doesn't bake as much as she used to

I was actually thinking how great it would be to make mini tea plate sized ones but fold them over like a pasty for DD lunch box... She's only 4 so I think a full plate pie might be a bit much...