"plate Pies"

wadsleyowl

Anyone got a receipe for the pastry as this is the bit I fall down on.

Butterfly_Brain

• 8oz plain flour
• 2oz lard or you can use Trex it's a little healthier - cubed
• 2oz butter or marge - cubed
• ¼ tsp salt
• cold water to mix

Put flour and salt into a cold bowl
Rub cold fats into the flour until it looks like breadcrumbs
Add just enough water to bind
Remember pastry needs a light touch and should not be overworked once the water has ben added
Place in fridge for half an hour to rest
HTH
p.s. you could do the whole thing in a food processor it is a lot easier and not so mucky on the hands x

MissB_2

How long do you cook these and on what temperature, please? I'm thinking this might well be a lovely warming dinner after all my gardening at the weekend!
B
x x x

exlibris

I found the pastry at the bottom didn't cook as well with pyrex as with enamel plates so always used metal ones.

Butterfly_Brain

I got my enamel plates from poundland

lindadykes

My mum always made plate pies for Sunday tea, there was always a savoury one and a sweet one. So maybe a mince pie and an apple pie, these were part of a "proper" tea as we called it . As well as the pies there was tinned fruit, jelly and evaporated milk, sandwiches - either PEK chopped pork or hard boiled egg mashed with skinned tomatoes (my fave), a home made cake of some sort or if mam was feeling flush or it was a special occasion then fresh cream cakes as well as some bread and butter and jam.

Some other plate pies that both my mam and I have made over the years are:

Leftover pie - any sunday lunch leftovers - veg, meat, gravy all mushed together. These tend to be different everytime depending on the leftovers and quantities, but are allways lovely.

Sausage and tomato - Sausagemeat mixed with canned chopped tomatoes.

Ham and egg - Well bacon and egg really, or sometimes PEK chopped pork and egg! But it was always called ham and egg.

Egg & Cheese - more of a flan this one as it has a pastry bottom but a breadcrumb top, Cover the plate with pastry then fill with grated cheese. Make four indentations in the cheese and break a whole egg into each. Cover the whole thing with fresh breadcrumbs and bake.

MrsMW

If you have a Boyes store near you, they have metal pie plates for about a pound plus various other dishes.
I use sausage meat stuffing mix and apple for a pie sometimes.
DH would live on pies and has the figure to prove it LOL.

thriftmonster

[quote=Butterfly Brain;182310

• 2oz lard or you can use Trex it's a little healthier - cubed

[/quote]
Trex will be a hydrogenated vegetable fat - lard is a natural product that has less saturated fat than butter, and makes beautiful pastry.

I love cheese, onion and potato - made with |Red Leicester when I could eat it. Bilberry plate pie is yummy as well.

jasmine33

I love a rhubarb plate pie. Line the plate with pastry and sprinkle over a couple of crushed up digestives to stop the juices making it go soggy. Cut up raw rhubarb and sprinkle over some sugar before covering with the pastry lid then cook in the usual way. So easy.

[Deleted User]

I used to make odds and s*ds pie for my kids back in the 1970s when we had lots of power-cuts .basically it was the lid of my pyrex casserole dish lined with thin pastry and filled with onion,corned beef,cheese cooked shopped veggies ,spuds ect maybe a sliced mushroom.In fact almost anything I thought was tasty, then topped with a lid and baked. Once cooked it could be eaten hot with mash and beans or if the lights went off cold with salad. Even used cold sliced left-over sausage in it if I had any .Lots of seasoning pepper ,sprinkle of salt and some mixed herbs . I usually used up the left-over gravy from dinner to moisten it a bit .
Another good one was the casserole lid lined again with thin rolled pastry and filled with chopped up streaky bacon and a couple of chopped up mushrooms fired to a crisp and spread over the base and two beaten eggs poured on the top.Egg and bacon pie .Cooked in the oven until set with a tiny sprinkle of mixed herbs or garlic salt over the top. This was lovely hot or cold ,when cold, sliced up beautifully for lunches.This was long before you could buy Quiches in the supermarkets When baking an open topped pie I always baked it 'blind' for ten minutes before putting in the filling . ever so easy as I used a bit of crunpled up tin-foil on top of the pastry so it would bake 'blind ' o.k.
Money was very scarce back then as well, and our mortgage rate had shot up to 15% !!! But one gets through the tough times and remembers how you did it