"plate Pies"

Hepburneyes

Hi,
Was listening to Chris Evans last night who announced that next week is national pie week. enamel plates at the ready?!!!!!!!

laineyc_2

I never got round to getting enamel plates but I found a couple of small cake tins that I never use beacause they are not very deep. I made 2 pies last night. One with leftover chicken from the freezer and one with left over cheese sauce with ham. They turned out really well and were devoured at dinner.

rachbc

well i got a big bag of free cooked chicken today so its pie for lunch tomorrow!

certain vegetable oils like palm oil and coconut oil are solid at room temp with out being hydrogenated so trex could be made with one of those...

nettles77

can i ask any of yopu who has made the mince pies, what mince do you use good quality steak mince or normal or value stuff?

clutterydrawer

awww when i was a teenager we used to all congregate at someone's house on a friday night to get drunk and for some reason I would always bring a plate pie....only on a saucer....so a saucer pie I guess. Usually cherry or apple but once i did pineapple. i miss those days!

Spirit_2

I have made a Chicken and vegetable pie, and an apple pie. Do I bake them then freeze them or freeze before baking?

The Chicken is a cooked filling, the apple is raw. The pies are sitting in the fridge awaiting 'old style' guidance:o


Great thread..........Thanks
Spirot

Mellika

Just spent £2.62 on bread and milk :eek: How can it be so expensive?!!! I am outraged. I know I know, it's nothing new, but today it really got to me. I wish my oven would work so I could make bread

Gigervamp

Mellika wrote: »

Just spent £2.62 on bread and milk :eek: How can it be so expensive?!!! I am outraged. I know I know, it's nothing new, but today it really got to me. I wish my oven would work so I could make bread

I think you posted this in the wrong thread.

Spirit, I would freeze the pies as they are without cooking.

BTW everyone, did you know that it was British Pie Week last week? :j

http://www.britishpieweek.co.uk/

Mellika

Gingervamp, I DID post it in the wrong thread!!! How embarassing It was meant to go on the Grocery Challenge thread....

maypole

nettles77 wrote: »

can i ask any of yopu who has made the mince pies, what mince do you use good quality steak mince or normal or value stuff?

I prefer to use best mince.

For pastry I have started using TREX, Have been doing 8oz plain flour to 4 oz TREX for one plate pie. However the instructions on the TREX box says 10oz flour to 4oz TREX, I might try that next time as I feel there is too much TREX to flour the other way. It is nice pastry though.

I love mince and onion, and cheese and onion.
It's a while since I made a corned beef one, might try that soon. I heard that a little raw onion in the cooked mixture gives a bit more flavour to corned beef one.