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The Pie Thread

FlagshipDevice

Well-known Member
As per title, this is all to do with pies. I unintentionally posted this in the wrong section of the forum and a mod quickly pointed me here, for which I’m eternally grateful.

So, pies - we’ve all been disappointed when buying a so-called deep-filled pie from a supermarket, only to find a thick layer of air and disappointment bubbling beneath the surface.

I thought a pie thread to share recipes and methods for really decent pies might be a good idea. Personally I tend to go for savoury pies but all pie ideas are welcome! Thanks in advance.
 

prezzy

Well-known Member
Made very similar to this yesterday (no cream and proper chedder cheese), was beautiful warm with some pickled beetroot / red cabbage and tabasco - also good cold for lunch today.

 

aVdub

Distinguished Member
One of those area's I've always fancied having a go at but have not got around to yet.
Will be subscribing to this thread :)
 

KyleS1

Distinguished Member
We often make our own pies but only ones with a lid. I can’t eat wheat, so they are gluten free and the pastry doesn’t cook that well so best suited to a top only pie. Mostly a nice thick gravy, chicken and veggies.
 

busterbenny2001

Distinguished Member
Made a dead easy steak pie last night with a suet pastry top, went down well with everyone especially with homemade chips!
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Aj33

Distinguished Member
I hope these pies are fully encased! Otherwise it’s just a lid ;)
 

busterbenny2001

Distinguished Member
That’s looks lovely. Any chance of the recip?
Hi mate thanks and sorr for the slow reply, sure here is a basic version that I made a couple of days ago and more info just yell I tend to just wing it and add what’s around at the time! As above this isn’t strictly a pie! Only a top in this case but you can always add a shortcrust bottom if you desire!

hot pan Seal some onions sliced diced or however you like couple of onions couple of garlic cloves little oil once sealed take from pan set aside, pan back on heat with some oil in, dip cubed stewing or braising steak into a seasoned flour, it’s entirely up to you what you season with, I use loads salt and pepper, chilli flakes tarragon parsley,then fry a few bits at a time in the pan crisp them colour them nice dark colour caramelisation is great! As they get coloured all over remove and set aside once all sealed then add a knob of butter to your pan heat and scrape pan down getting all those stuck bits loose, add a little plain flour to pan and cook out thickening up the liquid, a teaspoon of tomato purée next the a beef stock cube or fresh stock if you have it then I add either a bottle of beer or some red wine cook out a little until sauce thickens.
next add stuff to your taste I add carrots mushrooms fresh parsley then put onions and meat back stir and adjust consistenc, you want it fairly thick.
now you can either simmer on stove to cook, slow cook in a slow cooker or I use the instant pot, 45 minutes cooked.
put into a large oven proof dish, leaving lots of room!
make a suet pastry using half suet to self raising flour, add seasoning and some herbs I love parsley, then add cold water until a soft pliable consist is achieved not too dry.
roll out drop on top of mix bake for 45 mins to an hour at 180 c.
Although I’ve cooked for 30 years I’m no recipe writer so yell if I’ve not explained very well!
BF6E2A14-38C6-4142-95F4-05EB590FD544.jpeg

452DC81F-7EDE-46B4-B3A4-CF4EBCAD10B5.jpeg
3708D539-EE14-4A1E-B910-6C307DD10D5D.jpeg
26549270-C930-4AAA-AF94-0139B8BDAC82.jpeg
 

WeeScottishLass

Well-known Member
Hi mate thanks and sorr for the slow reply, sure here is a basic version that I made a couple of days ago and more info just yell I tend to just wing it and add what’s around at the time! As above this isn’t strictly a pie! Only a top in this case but you can always add a shortcrust bottom if you desire!

hot pan Seal some onions sliced diced or however you like couple of onions couple of garlic cloves little oil once sealed take from pan set aside, pan back on heat with some oil in, dip cubed stewing or braising steak into a seasoned flour, it’s entirely up to you what you season with, I use loads salt and pepper, chilli flakes tarragon parsley,then fry a few bits at a time in the pan crisp them colour them nice dark colour caramelisation is great! As they get coloured all over remove and set aside once all sealed then add a knob of butter to your pan heat and scrape pan down getting all those stuck bits loose, add a little plain flour to pan and cook out thickening up the liquid, a teaspoon of tomato purée next the a beef stock cube or fresh stock if you have it then I add either a bottle of beer or some red wine cook out a little until sauce thickens.
next add stuff to your taste I add carrots mushrooms fresh parsley then put onions and meat back stir and adjust consistenc, you want it fairly thick.
now you can either simmer on stove to cook, slow cook in a slow cooker or I use the instant pot, 45 minutes cooked.
put into a large oven proof dish, leaving lots of room!
make a suet pastry using half suet to self raising flour, add seasoning and some herbs I love parsley, then add cold water until a soft pliable consist is achieved not too dry.
roll out drop on top of mix bake for 45 mins to an hour at 180 c.
Although I’ve cooked for 30 years I’m no recipe writer so yell if I’ve not explained very well!
View attachment 1299980
View attachment 1299981View attachment 1299982View attachment 1299983
That topping looks divine!!
 

mitch

Distinguished Member
Hi mate thanks and sorr for the slow reply, sure here is a basic version that I made a couple of days ago and more info just yell I tend to just wing it and add what’s around at the time! As above this isn’t strictly a pie! Only a top in this case but you can always add a shortcrust bottom if you desire!

hot pan Seal some onions sliced diced or however you like couple of onions couple of garlic cloves little oil once sealed take from pan set aside, pan back on heat with some oil in, dip cubed stewing or braising steak into a seasoned flour, it’s entirely up to you what you season with, I use loads salt and pepper, chilli flakes tarragon parsley,then fry a few bits at a time in the pan crisp them colour them nice dark colour caramelisation is great! As they get coloured all over remove and set aside once all sealed then add a knob of butter to your pan heat and scrape pan down getting all those stuck bits loose, add a little plain flour to pan and cook out thickening up the liquid, a teaspoon of tomato purée next the a beef stock cube or fresh stock if you have it then I add either a bottle of beer or some red wine cook out a little until sauce thickens.
next add stuff to your taste I add carrots mushrooms fresh parsley then put onions and meat back stir and adjust consistenc, you want it fairly thick.
now you can either simmer on stove to cook, slow cook in a slow cooker or I use the instant pot, 45 minutes cooked.
put into a large oven proof dish, leaving lots of room!
make a suet pastry using half suet to self raising flour, add seasoning and some herbs I love parsley, then add cold water until a soft pliable consist is achieved not too dry.
roll out drop on top of mix bake for 45 mins to an hour at 180 c.
Although I’ve cooked for 30 years I’m no recipe writer so yell if I’ve not explained very well!
View attachment 1299980
View attachment 1299981View attachment 1299982View attachment 1299983
Looks amazing and that’s a great write up
 

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