Homemade pie

Essex22011

Hiya

If I make a steak pie, can I do the filling and prepare it all so i can then pop it in the oven 24 hours later to cook?

Impromptu

I cant see why the pastry or the filling wouldn't keep in the fridge and often prepare meals a day in advance. Perfect after a long day at work to just pop into the oven!

THIRZAH

You might find that the pastry bottom goes soggy if you leave it for 24 hours. Probably better to cook the filling and make the pastry the day befre but make up the pie just before baking

Essex22011

Steak pie was terrible, has anyone got any recipes?

joedenise

I might help if you tell us what was so terrible about it. Was it the filling or the pastry, or both?

Denise

Essex22011

The filling, the beef was way to chewy and the filling was really watery compared to ones i have had before.

dori2o

this is how I do steak/beef pie.

Butchers. Get a cheap cut. I usually use shin beef. About 750g is right for us but we like a deep pie.

Cut as much of the fatty bits off as possible, but don't throw them away yet.

Medium saucepan, drop of olive oil, high heat, drop in the fatty bits and brown them off, get the natural juices off them.

Take the bits out but retain the juices.

1 large onion (red/white whichever is your preference)

Garlic (opt)

mushrooms (opt)

herbs of your choice.

put into pan and soften, do not brown or it will taste bitter.

roughly cut up the beef and add to the pan for a few minutes just so it browns a little. Season to your own preference.

Add beef stock, enough to cover the meat by a centimeter or so.

Now. it depends here how you want to go forwards and how much time you have.

I transfer the stuff in the pan into a slow cooker. Topping up the stock if needed and cook for about 5-6 hours if not more.

You can if possible put the pan in the oven, about 150 degrees, for a couple of hours, or transfer the stuff to a casserole pot again 150 degrees for a couple of hours.

As it cooks the beef will fall apart so you won't have chunks in the pie.

about 30 minutes before the end of cooking in the over/slowcooker, add a little plain flour to thicken up the gravy.

Once done allow it to cool a little if putting straight into pie. or let it cool and put in fridge/freezer if using another day.

Roll out the pastry and put the base on the plate/tray etc, !!!!! the base.

Blind cook the base just for 4/5 minutes. (I've never ever heard the top chefs say to do this or seen it in a book, but my Nan always did this and it does stop the base going soggy.)

Once the pastry comes out wash the base immediately with egg/milk whichever you prefer.

roll out the top and have it ready to put on the pie.

Fill the base with the beef. I use a large spoon with little holes in it (liike a slotted spoon but with holes not slots) to let some of the juice drain off which can then be used for gravy to pour over the top of the pie at service.

wash the edges of the pie base with egg/milk and put the top on.

Crimp the edges. I use a desert fork to press the top and the base together.

use the remaining egg wash to wash the top. put 2 vent slots in the pastry top.

Cook in the middle of a 150/180 degree oven for 25/30 minutes but check after 15/20 minutes and make a judgement as necessary.

Serve with mash/roast potato, peas, carrots etc etc.

We like it and it's quite a cheap meal for 4 of us.

Essex22011

dori2o wrote: »

this is how I do steak/beef pie.

Butchers. Get a cheap cut. I usually use shin beef. About 750g is right for us but we like a deep pie.

Cut as much of the fatty bits off as possible, but don't throw them away yet.

Medium saucepan, drop of olive oil, high heat, drop in the fatty bits and brown them off, get the natural juices off them.

Take the bits out but retain the juices.

1 large onion (red/white whichever is your preference)

Garlic (opt)

mushrooms (opt)

herbs of your choice.

put into pan and soften, do not brown or it will taste bitter.

roughly cut up the beef and add to the pan for a few minutes just so it browns a little. Season to your own preference.

Add beef stock, enough to cover the meat by a centimeter or so.

Now. it depends here how you want to go forwards and how much time you have.

I transfer the stuff in the pan into a slow cooker. Topping up the stock if needed and cook for about 5-6 hours if not more.

You can if possible put the pan in the oven, about 150 degrees, for a couple of hours, or transfer the stuff to a casserole pot again 150 degrees for a couple of hours.

As it cooks the beef will fall apart so you won't have chunks in the pie.

about 30 minutes before the end of cooking in the over/slowcooker, add a little plain flour to thicken up the gravy.

Once done allow it to cool a little if putting straight into pie. or let it cool and put in fridge/freezer if using another day.

Roll out the pastry and put the base on the plate/tray etc, !!!!! the base.

Blind cook the base just for 4/5 minutes. (I've never ever heard the top chefs say to do this or seen it in a book, but my Nan always did this and it does stop the base going soggy.)

Once the pastry comes out wash the base immediately with egg/milk whichever you prefer.

roll out the top and have it ready to put on the pie.

Fill the base with the beef. I use a large spoon with little holes in it (liike a slotted spoon but with holes not slots) to let some of the juice drain off which can then be used for gravy to pour over the top of the pie at service.

wash the edges of the pie base with egg/milk and put the top on.

Crimp the edges. I use a desert fork to press the top and the base together.

use the remaining egg wash to wash the top. put 2 vent slots in the pastry top.

Cook in the middle of a 150/180 degree oven for 25/30 minutes but check after 15/20 minutes and make a judgement as necessary.

Serve with mash/roast potato, peas, carrots etc etc.

We like it and it's quite a cheap meal for 4 of us.

Thank you! That sounds so easy to follow- definately going to attempt your pie!

joedenise

That's similar to how I do them. If I'm in a hurry then I'll use the pressure cooker rather than the slow cooker to cook the filling.

I think the key is to make sure the filling is tender before you make the pie.

Denise

samejh

you could have a pot pie....

No bottom crust, plenty of filling and just a lid.

Still tasty.

suki1964

samejh wrote: »

you could have a pot pie....

No bottom crust, plenty of filling and just a lid.

Still tasty.

And as pure indulgent " lets not worry about the calories as a long time dead" make with a suet crust