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Forums10
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Jul 28th, 2025
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Joined: Dec 2001
Posts: 3,553
Sidelock
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Sidelock
Joined: Dec 2001
Posts: 3,553 |
JRB The main thing is the meat n gravey, & the good pastry...the rest is what you fancy in it, really.Kinda like a dryish half cooked stew encased in pastry, finished in the oven franc good luck , but don't blame me  A recipe section would be cool, eh? We could call it "Double Boiler"
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Joined: Dec 2010
Posts: 1,226 Likes: 3
Sidelock
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Sidelock
Joined: Dec 2010
Posts: 1,226 Likes: 3 |
Franc Otte has the secret: the crusts.
My younger son has for some reason made the best in our family for years, so when he's not in some dump like Djibouti or Crapghanistan, he does the pie honors. His only "secret" that I know is that he uses olive oil for shortening, the only person I know who does.
I just find the stuff that goes between the crusts....and try to de-lead the meaty bits. These meat pies should be "stiff"--dry enough that you can cut a wedge and stick it in your pocket, unlike dessert pies. Old school hardhat lunch. Just needs a pint for a balanced meal!
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Joined: Jan 2011
Posts: 185
Sidelock
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OP
Sidelock
Joined: Jan 2011
Posts: 185 |
I LOVE cooking and enjoy combining my love of a walk around shoot with the kitchen. I will post up some pics of my creations when I can remember where I have put them!.
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Joined: Apr 2011
Posts: 1,850
Sidelock
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Sidelock
Joined: Apr 2011
Posts: 1,850 |
I've gotta try one of these British meat pies. The secret for a good fruit pie is the crust too. My Ma uses pork lard for her crusts. Nice and flakey, never soggy.
Practice safe eating. Always use a condiment.
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Joined: Dec 2004
Posts: 997 Likes: 7
Sidelock
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Sidelock
Joined: Dec 2004
Posts: 997 Likes: 7 |
I'll have to agree that the secret is the crust. My grandmother always said that the best for making pastries and crusts was bear lard. If she didn't have that, which she seldom did, she'd use pork lard.
She was always on the lookout for bears around her fruit trees in the fall and would call up to let us know when one had visited. We always had to save any fat we got from a bear for her to render into lard.
Cameron Hughes
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Joined: May 2011
Posts: 1,217 Likes: 28
Sidelock
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Sidelock
Joined: May 2011
Posts: 1,217 Likes: 28 |
Here in Maine, one can go into the supermarkets and purchase all manner of savory pies, from the relatively-plebeian chicken through turkey, beef, salmon, local haddock, local scallops, local small shrimp, and on to the noble lobster.
Pretty much they all follow the pattern described above - a double crust filled with a dry-ish stew of the meat, potatoes, and whatever veg seem to fit.
And, then, there's the French-Canadian pork pie, all ground pork, potatoes and sage. The recipes for that are generally closely-guarded family secrets.
fiery, dependable, occasionally transcendent
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Joined: Feb 2003
Posts: 1,116 Likes: 1
Sidelock
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Sidelock
Joined: Feb 2003
Posts: 1,116 Likes: 1 |
Roy, Thanks for posting. Where are pics of your hunting pardners and their 22?
Growing up, my grandmother(of German decent) would cook up hasenpfeffer with the cottontails we'd bring back. What a treat. I can see it now simmering on the stove top in the big cast iron skillet. Pieces of rabbit in the thick gravy. I always wanted the cinnimon stick that was part of the recipe. Randy
RMC
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