"plate Pies"

alileonard

I used to love it when my mum made plate pies (though I pretty much just love pies:o:rotfl:)
She made a 'cheat' one just filled with a tin of stewed steak at christmas and it was bloody lovely:D

jinny

alileonard wrote: »

I used to love it when my mum made plate pies (though I pretty much just love pies:o:rotfl:)
She made a 'cheat' one just filled with a tin of stewed steak at christmas and it was bloody lovely:D

I still make a "steak pie" using cheap tinned steak. I crumble a beef oxo cube into the meat before it goes into the pie, makes it taste great. I use it to make a pie crust type of pie as well using an old cup as a pie funnel, eeeh my secret is out! I brought my two boys up on very little money so plate pies was a good way to fill em up. They are now over 6ft, both into fitness and healthy eating but still love comming over for plate pie day. It's balance is'nt it.

nettles77

Can i ask what size are the plates that you are using? As i tried this a few months ago but the pastry was very thin so i think my plates were too big. Many thanks.

nettles77

steerpike wrote: »

If you can lay your hands on some 'old style' enamel plates, cheap and cheerful - grab them quick! The metal heats quicker than ceramic and cuts down cooking time - they cool quicker too.
Just before payday, I stretch the half a pound of sausage meat by mixing with a reconstituted packet of OB sage & onion stuffing and lots of minced onion to make several plate pies - lovely hot or cold.

Can i ask what a reconstituted pkt of OB sage and onion stuffin is? Do you just mix the stuffing mix and sausagemeat together and place in the pie? Sorry to be thick.

nettles77

i have a 500g of steak mince here how many pies would that make?

ben500

nettles77 wrote: »

i have a 500g of steak mince here how many pies would that make?

Well if your going for supermarket quality around 500 lmao, if you actually bought the mince from a supermarket it will most likely cook off to around 400g or less anyway, if it is supermarket mince be sure to cook it before using it for filling as it will ruin your pies if you don't with all the water and fat it will give off.

500g of good mince should go around 2 to 3 dinner plate sized pies if your mixing with onion, pepper, chilli, etc, when making gravy for the filling it's best to make it a little thicker than you would for serving on a cooked dinner. Once you have cooked your mince and any other ingredients you should be able to get a good idea how far it will go, in any event if you make too much either make some smaller plate pies using saucers or freeze for your next batch of baking.

ben500

nettles77 wrote: »

Can i ask what a reconstituted pkt of OB sage and onion stuffin is? Do you just mix the stuffing mix and sausagemeat together and place in the pie? Sorry to be thick.

Reconstitued = made up as intructions on the pack. mixing together is the easiest way, but you could simply put a strip of stuffing in for contrasting textures, you don't necessarily have to use stuffing, if you have some stale bread you can throw this in your mixer to make your own breadcrumbs, season and add to almost any savoury filling.

nettles77

Thanks very much Ben. Just looking on Ebay here for plates as i think mine are too big as i used the amounts for pastry but it was very thin and hard, Do you know what size your plate is?:beer:

ben500

nettles77 wrote: »

Thanks very much Ben. Just looking on Ebay here for plates as i think mine are too big as i used the amounts for pastry but it was very thin and hard, Do you know what size your plate is?:beer:

Ebay for plates? Nip along to your local charity shop or boot sale and pick them up for pennies, another bonus of this is you will be able to get them in various sizes which would be expensive if you were to buy new.

What pastry mix did you make up 8oz flour or more? Thin and hard pastry is usually down to over-rolling of the pastry to be honest.

kitschkitty

Ooh this thread brings back memories, my nan used to make sausage meat and onion plate pies!