going to make my own pie!!!

charleybabes

i was in our cheapo freezer shop near were i live today ( everythings a pound kinda place) and i bought a tin of princes stewing steak with 100%free extra
and all for a pound.
when we were kids my mum used to make steak pie with the princes tin..
so im going to try to recreate this next week myself ..

never made a pie before. so do i make a bottom layer and a top layer of pastry or just make a toplayer to go on top of the stewing steak
and how do i make nice pastry !!!!!

shelley_crow

It's up to you, you could make a proper pie (pastry underneath and on top) or just put a lid on it, personal preference really. Can't help with the pastry i'm afraid, i use Netto's Ready Mix Shortcrust, it's 59p for a packet, add water and off you go. This mix does two large pies with pastry underneath and lidded. I use the pastry at 59p, part of a bag of frozen mince, about £1.00 and an onion. For just under £2, two large fresh minced beef and onion pies. The stewing steak always tastes a bit salty for my liking.

Sorry i can't be of much help, i'm crap with making pastry x

Bongedone

You could cheat and buy ready made pastry from the freezer section in the supermarket. It is very cheap and foolproof.

Mrs_Pepperpot_2

mrbadexample covers most aspects of making pie, including the pastry in his thread here.

charleybabes

i think i'll have a look on the internet aswell for a recipe.. its making my eyes hurt reading all that !!!!!!!!!!!!!

Rikki

charleybabes wrote: »

i think i'll have a look on the internet aswell for a recipe.. its making my eyes hurt reading all that !!!!!!!!!!!!!

You'll need tissues for the laughter too.

I make my pies both ways.

If I fancy a nice deep pie I just put pastry on the top.
If you were to do both the chances are the bottom pastry would go soggy.

HariboJunkie

charleybabes wrote: »

i think i'll have a look on the internet aswell for a recipe.. its making my eyes hurt reading all that !!!!!!!!!!!!!

That thread is on the internet Charleybabes.

Maybe you should just google it though if that is too much to read.

mrbadexample

Sorry, the pie thread is a bit long-winded. For a proper pie you do need a bottom and a top. Blind-bake the bottom so that it doesn't go soggy when you add the filling. Pastry's not that hard to make as long as you keep everything as cold as possible.

charleybabes

thanks mr be.. i think im just going to go for the top layer this time.. as its my first time making shortcrust pastry and i need to take one step at a time!!!!