steak pie?

Mrs_Thrify

That sounds lovely. I would just use puff pastry on top of the pie, cook and freeze single portion pies when cold.
I would let oh eat the sausages up in a sandwich and not add to the pie.

angeltreats

My DH also refuses to have pie without a bottom. "That's not a pie, it's a flipping lid" is what he reckons! :rotfl:

To be honest though I've never made a pie with puff pastry and am not sure what I'd do about the bottom. I might be tempted to make the bottom out of shortcrust and just make the lid from puff. You could blind bake the bottom, do you have any baking beans?

hotcookie101

I have made pie with puff pastry as a base, it is a bit soggy but it still tastes good-what I do is use a metal or enamel dish, and preheat the baking tray it is going to sit on so its really hot before the pie goes in. Tastes fine But I tend to just make top crust pies as its less calories,for not a huge amount of difference in taste

Buddingblonde

angeltreats wrote: »

My DH also refuses to have pie without a bottom. "That's not a pie, it's a flipping lid" is what he reckons! :rotfl:
QUOTE]

Ditto!!!!

Re pie dish - I only have a pyrex dish but I will heat a metal tray for it to sit on.

Anyone any idea what sort of temp I should be putting the pie in the oven for - I was thinking 200 - is this hot enough, too hot?

gingin_2

Buddingblonde wrote: »

I am a veggie but I thought that I would have a go at making a steak pie for OH (possibly for a meal over a few days if it works out ok)

I have bought stewing steak so will:

Flour it (I am sure my mum used to add salt, pepper and a little mustard powder to the flour for the meat)
Fry it to seal it with onions, mushrooms
Add stock and cook it slowly on the hob for an hour or so until the meat is cooked.

I have bought puff pastry (as OH prefers this to shortcrust) and this is where I am falling down - he wants a top and bottom pastry pie. If I make the bottom of the pie with raw pastry will it just go soggy. Does it need blind baking (you can tell I am a novice with this)?

Also if it makes more than one pies worth do I freeze it from raw or cooked? Do I make up the pie or freeze the cooked meat?

Opinions greatly appreciated.

Ax

PS I have some beef sausages to use up - could I add these to the pie or would this be too much?

I made one last night for the first time in ages. I added leeks and carrots as well as mushrooms and onions that I had lurking in the fridge. I also only do a puff pastry lid. Do you have any worcester sauce, tomato puree or dried herbs? It make the gravy a little richer.

Bronnie

Here's St Delia's take on it!

http://www.deliaonline.com/recipes/main-ingredient/meat/offal/mums-steak-and-kidney-plate-pie.html

You can freeze the uncooked pastry pie or just the meat.It's probably easier to make up both the pies at the same time.

BTW, personally I would give a much longer cooking time for stewing steak, in the first place, at least 2 - 3 hours even. You want the meat to be meltingly soft and a long slow barely-bubbling simmer is the way to achieve this.

I would use the sausages for a different dish! You can always squeeze the sausage meat out of the skins and if he likes his pastry, make a sausage plait type thing with potato pastry.

Pauls

angeltreats wrote: »

My DH also refuses to have pie without a bottom. "That's not a pie, it's a flipping lid" is what he reckons! :rotfl:

I like his reasoning :beer:

Buddingblonde

Ok now panicking - I have broken one of my pie dishes - can I make the steak pie like a pasty ie just on a baking tray?

I am being daft I know but I spent a fortune on the meat and pastry (even though it was on special offer) and I would have been cheaper buying pies but I am trying to get more into the way of cooking from scratch.

Sausages have been skinned and had garlic and chilli added to them to make meatballs for pasta.

hot.chick

I've heard some people make what they call a plate pie.

not sure if this info is of any use?

Buddingblonde

My mum used to make plate pies - although I have no idea if the plates I have would be ok in the oven - off to check - thanks hot.chick I had completely forgotten about them.