Awesome Meat Pie

[Nikko]

Made some met pies the other day. Mince, kidneys and liver, all in a thick Guinness gravy. So filling and delicious.

 

Anyone else cooked something up they're particularly happy with? (not redox reactions this time)

[TheSidewinder]

Meat pies.... pics?

 

When I visited Oz my friends there introduced me to your version(s). Delicious!

[Nikko]

Might I ask what your version is? I am continually amazed that not everyone wraps meat in pastry. What.... What do you eat while watching the cricket? Also, why don't you watch cricket?

 

I'll have pics tomorrow, I ate all the first batch and I am making some more right now (in the oven) but I won't have a camera until tomorrow. By the third batch I'll have gotten some practice under my belt and possibly make some really good ones. First batch tasted great but looked terrible. Second batch will probably look terrible, but taste better. I'll include a recipe if anyone's interested for the third batch, along with pics.

 

The hardest part about Guinness gravy pies is that you but a sixpack, two go in the pie ant four go in you while cooking pie. So by the time they're in the oven.... if they're not perfect, you don't mind!

Edited January 19, 2014 by Nikko

[Nikko]

Sorry for the double-post, but I remembered my webcam just as I sat down with some pies, so I got pics!!

 

Eating them now, the only thing I'd do differently, other than be pissed while putting the pastry in the tin, is not put in the chilli sauce. I saw it in several recipes, it's only a medium heat, but it massively takes away from the rich earthy flavour. Maybe a little less onion and maybe some steamed beetroot too.

[TheSidewinder]

That looks delicious!

 

We have "Pot Pies" here, but nothing (local to the Midwest, anyway) quite like your image shows.

 

Another item that's somewhat close is found a lot up on our Iron Range, "Pastys" (pass-tees - the a is short), which are meat and potatos, sometimes carrots, wrapped in a pastry shell and baked.

[Peret]

I plan to make a meat pie Saturday. I'll try and remember to take a pic before it all gets eaten - I'll have to be quick. Like Nikko, I'm amazed that meat pie is practically unknown in America, where a "pie" is a pastry case filled with high fructose corn syrup gel, so sweet that you can't taste the fruit, and so sticky that you can't get the sweetness out of your mouth for eight hours.

[Jonathan]

The old style mince pie here in the U.S. was a meat-type pie. One Friday in December 1953 I was with my parents at the house of a couple who were my parents' friends. The wife had made a mince pie. But she was not going to serve it until after midnight, because she and her hubby were Catholic.

[nater]

I prefer my pies to be apple and topped with ice cream.

 

[Nikko]

I've never been a fan of apple pies, I must admit. I hail from Tasmania, the best apple growing region in the world, in my not even slightly humble opinion. I prefer apples plucked from the tree in the last few moments before dawn. It sounds very silly, but the dew is cold and the apple is crisp......

 

Jonothan.... that is a bleeding long time to go without a meat pie..... how did you live? Next time I make a bolognaise that would make a good filling, I'll post the recipe here. Spread the word of a self-contained meal in a parcel of pastry.

 

Also, Americans, please stop making ads (commercials) for light beer. It's embarrassing. I'm pretty sure in this country if you get excited about low-alcohol, low-carb beer you are publicly executed, as it good and just.

[pyroman2498]

your making me want meat and ice cream with an apple fritter to go with it ,

 

Yumm!!

[Peret]

[Nikko]

Peret, is that what you call a pot pie? It's looking pretty handsome!

 

I kinda understand having it in a bowl. It's easier; you don't have to line the dish with pastry and it's a little tidier (in a bowl so no crumbs), but it's not portable enough in my opinion. I do want to put some Handsome Devil Hotsauce on that and gobble, though.

 

http://www.handsomedevilsco.com/

 

Only for Australia, sorry. I've got some and it's amazing. Just finished some Kangaroo steaks with a touch of Handsome De Arbol. Perfection.

 

I really want to start a you-tube channel on cooking, focusing on really down-to-earth foods like meat pies and kangaroo steaks and any sort of beer based baste. I'd call it "Cooking with Beer", but I don't have a camera :'(

[Peret]

It's a real pie, Nikko, with a top and bottom. When it's cold it sets like a gel and you can hold a slice in your hand to eat it. I make my crust with hard wheat bread flour so it's fairly hard and stiff, not crumbly, and holds together well.

 

Ingredients for a ten inch pie:

2 pound chuck steak, in 3/4 inch cubes

1 medium onion

1/4 cup Secret Ingredient 1 (aceossuy)

generous spoonful Secret Ingredient 2 (abeenprtttuu)

 

Fry chopped onion until transparent. Sear meat a handful at a time in a very hot skillet - when it starts to release liquid and bubble, turn it out with its liquid into a pot with the onion and let the skillet reheat for the next handful. Add the secret ingredients and 4 ounces water, stir well, cover the pot and simmer until the meat is tender, about 45 to 60 minutes, by which time it's submerged in its own gravy. Fill the prepared pie crust with meat and gravy, put the lid on, seal the edges, slather with beaten egg, make a vent hole in the top - important - and bake 45 minutes at 375F. If you forget the vent hole it will inflate, pop and mess up the oven.

 

There will appear to be way too much gravy when you fill the pastry case, but most of it disappears during baking. Also it will taste way too salty, but this too goes away by the time it's done.

 

Feeds six, if you serve everyone at once. If you serve some now and others later, they come back for seconds and finish it off before the others get a chance.