"plate Pies"

taurusgb

thriftmonster wrote: »

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.

No hydrogenated vegetable fat in trex at all - and it does make the best pastry I've tasted. Blurb from the website:-
Free from E numbers, colours, preservatives and hydrogenated vegetable oil. With its smooth texture which is easy to use straight from the fridge, it has been the first choice of generations of home bakers.

Never tried bilberries but I also love cheese onion and potato pie....YUM

Pollycat

Great recipes for plate pies, peeps.

Jack_D wrote: »

Well i got heaps of reduced cheese at asda the other, that need using up, so light bulb moment Cheese and onion pie.....

Jack_D

This is not answering your question, Jack, but you could have put the cheese in the freezer.

I buy lots of reduced cheese and do that.
It does tend to crumble when it's defrosted but if you're using it in sandwiches or sauces (or yummy cheese & onion plate pie :drool: ), it's fine.

I buy reduced Parmesan, grate it and freeze.
I bought 450gm of Roqufort last week for £1.20, cut it in half and bunged it in the freezer.
I'll use one for blue cheese sauce with either chicken or pork loin steaks and the other for blue cheese pasta.

nickyhutch

My nan used to make fabulous pies. How would I make a mince and onion one?

lindadykes

Make mince and gravy, however you usually do it. (I brown the mince in a pan with a chopped onion then add a dessert spoon of cornflour mixed to a smooth paste with a little cold water, then topped up with about 1/2 pint more cold water and 1 tsp gravy salt. Bring to the boil stirring all the time.)
Let it go cold and then use to fill your pie.

jessicamb

mmmm plate pie, my grandma used to make them with corned beef & potato when I was little. If you can spare the plates they freeze really well too - and I've successfully cooked them from frozen on the odd occasion when I havent got anything out for tea. I guess you would have to be careful about going from really cold to really hot to stop the plates cracking through.

nickyhutch

lindadykes wrote: »

Make mince and gravy, however you usually do it. (I brown the mince in a pan with a chopped onion then add a dessert spoon of cornflour mixed to a smooth paste with a little cold water, then topped up with about 1/2 pint more cold water and 1 tsp gravy salt. Bring to the boil stirring all the time.)
Let it go cold and then use to fill your pie.

*embarrassed* I've never done it!

Thankyou for that - I'll give it a go. I remember hers being very thick, saucy and meaty and couldn't work out how to do it.

jvs

Hi
My mum used to make loads of plate pies - savoury and sweet. The most yummy was tinned peach pie - we re going back 45 years!!!! Ah memories!

geordie_joe

lindadykes wrote: »

(I brown the mince in a pan

How many people brown mince in a pan?

When I was growing up my mother always boiled mince. It came out grey but tastes lovely.

A few years ago my son's new wife was cooking mince. She put it in a pan, without water and we tried to get her to put water in too. She insisted that that was the way her mother did it, and that was the way she was going to do it.

In the end she got her own way. My son ate his, but whispered to me "if you ever see mince in our fridge, put it in nextdoor's bin where she won't find it".

When she wasn't looking I put mine in the dog's bowl, but the dog jumped off the settee and ran to the bowl, took one sniff and went for me!

Later my son caught me putting in the bin outside, he just laughed and said "The bin men won't take that way, you'll have to bury it".

anguk

I always brown the mince first and drain the fat off then add the gravy etc otherwise I find it too greasy to eat. It's surprising how much fat comes off the mince, even good steak mince.

1jim

I always brown the mince first and remove the fat, I think that it tastes better this way than using the method of cooking in water at the start. Geordie....thats very funny...harsh...but very funny