"plate Pies"

raphanius

sausage meat, stuffing and onion plate pie..tonights dinner yum. thanks steerpike for the recipe idea.

Beki

oh wow that looks yummy!!!

steerpike

raphanius wrote: »

sausage meat, stuffing and onion plate pie..tonights dinner yum. thanks steerpike for the recipe idea.

Wow Raphanius! Thats what I call a pie! Totally yummy! Pleased that you liked my idea If you are feeling adventurous next time you make this and you have a past-its-best apple to use up - try it with a few slices of apple mixed into the sausagemeat - bulks out the meat and adds a really nice tang

redmel1621

Wow, that pie looks amazing.

I had never, ever heard of plate pie, until reading this thread :rolleyes: Now I am definitely going to try them, I will add the required ingredients to next months shopping list...the saucer ones for pack lunches are an absolutely brilliant idea too:D

Still wondering if anyone found out the answer to the Trex conundrum??? I am intrigued as although I have used it in the past I only half considered the fact that it said vegetable oils on the ingredients yet it is solid?????

Mel x

laineyc_2

Another gem from the OS forum. I am going to the market tomorrow for my fruit and veg and there is a camping shop there. I am going to try and pick up some enamel plates.

Shelley3774

Please could someone post an idiots guide to making a plate pie? Any filling - I really haven't got a clue!! thanks x

moneysaverangel

My gran used to make lots of pastries when I was little (it was the early 70's and I seem to remember that it was around the time of the power cuts and bread strikes) and she used to make cheese and bacon rolls (some were like sausuage rolls and some were like pasties and they were yummy - I am sure they could be adapted for plate pies. I was only 4 so don't remember the recipe, but she used steaky bacon presumably because it was cheaper.

M.

ben500

Shelley3774 wrote: »

Please could someone post an idiots guide to making a plate pie? Any filling - I really haven't got a clue!! thanks x

Ok, easiest place to start is corned beef and work from there, boil some potato's and mash them well, add some seasoning, pepper, paprika etc add some corned beef and mix well, job done you have your first filling.
Variations: add finely chopped onion, cooked or raw your choice each will give a different result. Freshly ground black pepper, chilli, paprika, herbs, tomato, even carrot but either precook this or dice/slice very very finely.

Next one: replace corned beef with cheese, two ways to do this, add some grated cheese to the mash instead of corned beef, alternatively simply grate a little stronger cheese {such as farmhouse extra matured or even parmesan} over mash once in pastry, variations,add onion, chives, pepper, chilli, herbs, italian seasoning is nice, next one minced beef onion and potato, does what it says on the tin basically, fry off some mince, again with onion, herbs and or spices, mix into mashed potato.

Dessert, Almost any soft fruit will make a nice dessert pie, if you are only just starting out it is probably better to prepare/precook your fruit prior to putting into pie, Gooseberries are delicious, apple, apricot, rhubarb, almost any soft fruit can be combined with chocolate or bananas for contrast, apple and lemon curd are particularly nice, experiment with spices such as cinnamon, allspice, nutmeg, clove, ginger etc, add a few sultanas or raisins or grate in a little coconut perhaps, sprinkle hot chocolate powder onto other fillings such as banana or strawberry.

If you start with mashed potato for your basic filling almost anything can be mixed with it such as moneysaverangel suggested bacon, even bacon egg and sausage, frazzle your bacon and chop sausages, beat an egg and mix into mash add bacon and sausage to mix and off you go. Minced pork and apple again with potato base, I'd steer clear of lamb as it is far too fatty and leaves that horrible fat coating to your mouth when cold.

Also use alternative glazes for the pastry, egg, egg with pepper and salt, egg and paprika, plain milk, milk salt and pepper, all give a different edge to the pastry.

Shelley3774

Thank you Ben500 - a fellow Welshie to the rescue. Really appreciate your help and I will have a bash next week. I'm drooling reading that :T:T

ben500

Shelley3774 wrote: »

Thank you Ben500 - a fellow Welshie to the rescue. Really appreciate your help and I will have a bash next week. I'm drooling reading that :T:T

Your welcome, if making dessert/fruit pies don't be afraid to experiment with a little alcohol, cointreau goes well with any citrus fruit, calvodos is ideal for apple, tia maria with any chocolate or caramel filling, red wine for dark fruit white for light, malibu is perfect for coconut with a punch to it and a heavenly blend with banana, if your using sultanas soak them in a little brandy or whisky to add a little surprise to the palate.

If your worried a filling looks a little slushy then simply sieve a little flour over it once in the pastry before capping off this will absorb any moisture and thicken any juices.

Play with your food, your grown up now and there's no-one around to tell you not to.

Try a spoonfull of curry powder to plain mash or beef and onion for curry pasties.