"plate Pies"

Beki

yes!! and pics next time please lol

Butterfly_Brain

:T Sounds lovely

Penelope_Penguin

redballoon wrote: »

well done you! how did you make it?

There's a recent thread that I've merged this to.

Penelope_Penguin

Paulie'sGirl wrote: »

I second this, the Chemist in me is piqued... I shall have to have a google and see how they do it...

Thanks for pointing this out though, I'd always avoided Trex and similar for exactly this reason.

PGxx

Chemist in me is interested, too The scientific basis here is that to be a solid, fats are usually hydrogenated. The greater the level of dehydrogenation, the lower the melting poin, so the more liquid.

I'm intrigued by Trex and often do a google to see if I can find more information, but can't the packaging sems to be vey much about what Trex isn't but not much about what it IS :rolleyes:

Penny. x

Bella79

basicly i made the pastry then blind baked the bottom , dry fired onions and bacon together with salt and pepper , boiled potaotes then let them steam dry added to pan with bacon and onions and juices then bunged in pie added top and baked at 180c for 20 mins !! it was so yummy we had it with a big dollop of brown sauce

Jack_D_2

Pollycat wrote: »

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.
quote]

Thank you so just for this sugestion, i didn;t know you could freeze cheese !! will try it next time..

Anyway back to my plate pies, I made a cheese and onion with a bit of mash and a Cornbeef and onion both went down very well with hubby and kids..... I did use my cassorle dish....

but now on the look out for some enamel plates...

Thanks again for all your ideas

Jack

ben500

Jack_D wrote: »

Pollycat wrote: »

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.
quote]

Thank you so just for this sugestion, i didn;t know you could freeze cheese !! will try it next time..

Anyway back to my plate pies, I made a cheese and onion with a bit of mash and a Cornbeef and onion both went down very well with hubby and kids..... I did use my cassorle dish....

but now on the look out for some enamel plates...

Thanks again for all your ideas

Jack

Don't forget to hit the charity shops for some old saucers. Again think portions! Different sized pies for different sized sittings. Side plates will generally provide for three, dinner plates can cater for up to six for example. Incidentally side plates are perfect for things like large biscuits or shortbread if your on a baking mission and running out of trays but want to make full use of oven space and economise on fuel.

thriftmonster

Well not being a chemist I asked dh, and he couldn't work out how they could do it without hydrogenation - but he freely admits he's only a physical chemist:D so we would would both be really interested - honestly from a chemical point of view, not a shooting anyone down thing.

So how do they make Trex to be solid at room temp without hydrogenation?

ben500

I'm not a chemist but am still aware of the difference between "oil" and "fat" is this perhaps the key to the solution?

anguk

I've just had a look at my pack of Trex and in the ingredients list it just says vegetable oils? Maybe they have some magical way of making it solid that no-one else knows about?