"plate Pies"

mrslovetocook

I always use half fat to flour i.e lard and margarine. However, I use S.R flour as this gives me better results. When I use plain flour it always turns out tough. Perhaps anyone having difficulty with pastry might like to experiment with this and let us know the results.

Mellika

Spirit wrote: »

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

I second this question...

Gigervamp

Mellika wrote: »

I second this question...

I did answer the question the first time.

I would freeze them before cooking.

ben500

maypole wrote: »

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.

Trex does have a higher water content this is why their pack recommends a higher ratio of flour to fat.

vivw_2

The other day I made my best savoury pastry yet. I used 150 g of SR flour, 35g of Trex and 40g of stork, 2dessert spoons of beaten egg plus a little water. This is the recipe I will be using in future, as it was gorgeous

Patchwork_Quilt

I used to use half SR and half plain flour with butter as the fat, although I do like TREX

Savvy_sewing

Was just looking for inspiration to try to cut our wastage, and to eek out the budget, this has reminded me of the Apple Pies I used to make to sell in my brother in laws works canteen. When the twins were tiny babies I used to be up baking and he would collect them at 7am when he was on his way to work!! Must make pastry again!.

milliemonster

I was brought up on these as a young child and you lot have inspired me to have a go (although I am rubbish at pastry, I follow Nigella's tip, instead of the rubbing in method, use the mixer so I don't have to touch it! otherwise I find it gets to crumbly and I can't roll it out without it all breaking up) so I'm making a bacon, cheese and baked bean pie for the tribe for tea, pastry is just in the fridge resting at the mo, will post back later when it's doen, fingers crossed!

For sweet pies, I sometimes buy packs of frozen soft fruits from Farmfoods like sliced apples/summer fruits.rhubarb etc (esp over winter) as these are only 50p for a huge bag, I usually make crumbles with them but will have a go at using them for sweet pies now!

broggsy

does anyone know of a similar product to this?
My mother used to make the best plate meat pie with this tinned mince.It tasted so much better than other tinned mince at the time.,
On checking up wilsons was bought out by a bigger food manufacturer and then they sold off /discontinued the brand.(i think)

Any help..or a similar recipe would please both my mum (AND ME!!)
as we have recently tried different manufacturers but they do not bring back the memories of the pies of about 25 ish years ago that both my mum and later myself baked.

Also as good was my grans offering which was as good if not better but made out of proper mince and the most watery and clear gravy that I'd seen.
Again..dont know how to make.

Thanks
Stephen (and me mum)!!!

zippychick

Hi Broggsy

I've merged this with the plate pies thread to see if you can get some other ideas . Zip