Meat Pie

lucylespian

Lizardjam wrote:

I'm going to try it. I'll let you know. Thanks for the advice. i seriously was going crazy with the mushy crust.

Blind baking is just baking the crust by itself with some weights so it doesn't rise...just to make it crispier before you put it together.

OK, no we don't blind bake, just butter the springforms before lining with shortcrust. The filling is cooked though. Cook for about 40mins at 200C odd, and the pastry will be nice and brown and the puff tops crispy and delicious.
Using sprigforms makes them really easy to get out.
The flat-pack pastry sheets are really handy and store easy in the freezer too.
At one stage there in winter last year, we had a pie every night, just used to chuck em in the oven frozen and go do the horses, and by th time we come, dinner is ready, home cooked yummy. The Thai chicken ones totally kill.

Good luck, and glad you had a good time here in Oz.

I didn't realise that golden syrup is not a worldwide thing. Coming from Bundaberg, a big sugar town, it was just a part of growing up. Did you get to try Anzac Biscuits while you were here ? Nice and chewy is best.
You can make a wicked upside-down cake by simmering some golden syrup, brandy and sultanas to make the sauce.
Golden syrup is also the best thing to put on pikelets and pumpkin scones. Yuuuuuuuuuuuuuuuuuuuuuuuuuuuummy!!

illegal pants

mmmm yum my personal faves are vilis, good old south australia icon... and real beef... promise...

rearviewmiror

meat pies........God's gift to humans.

Pain in the ass to get done right or even at all here in the states.

Lizardjam

lucylespian wrote:

OK, no we don't blind bake, just butter the springforms before lining with shortcrust. The filling is cooked though. Cook for about 40mins at 200C odd, and the pastry will be nice and brown and the puff tops crispy and delicious.
Using sprigforms makes them really easy to get out.
The flat-pack pastry sheets are really handy and store easy in the freezer too.
At one stage there in winter last year, we had a pie every night, just used to chuck em in the oven frozen and go do the horses, and by th time we come, dinner is ready, home cooked yummy. The Thai chicken ones totally kill.

Good luck, and glad you had a good time here in Oz.

I didn't realise that golden syrup is not a worldwide thing. Coming from Bundaberg, a big sugar town, it was just a part of growing up. Did you get to try Anzac Biscuits while you were here ? Nice and chewy is best.
You can make a wicked upside-down cake by simmering some golden syrup, brandy and sultanas to make the sauce.
Golden syrup is also the best thing to put on pikelets and pumpkin scones. Yuuuuuuuuuuuuuuuuuuuuuuuuuuuummy!!

I'm going to hunt down shortcrust. I think if I left the puff pastry in the oven more than 20 minutes it'd be black.

I loved Australia. I'd move there if I could(I know you cringe at that thought!).

I didn't get to try anzac biscuits but I did get a recipe so I'm going to try to make them. I tried so many desserts there. Hmmm they were all good! I remember seeing pikelets, and thinking it a strange name...but at the moment I can't remember what it is?

I still have a whole bowl of the meat pie filling. I'm going to toss it on rice. Nice mix of cultures there...

lucylespian

Lizardjam wrote:

I'm going to hunt down shortcrust. I think if I left the puff pastry in the oven more than 20 minutes it'd be black.

I loved Australia. I'd move there if I could(I know you cringe at that thought!).

I didn't get to try anzac biscuits but I did get a recipe so I'm going to try to make them. I tried so many desserts there. Hmmm they were all good! I remember seeing pikelets, and thinking it a strange name...but at the moment I can't remember what it is?

I still have a whole bowl of the meat pie filling. I'm going to toss it on rice. Nice mix of cultures there...

The forty minutes is when you pull them straight from the freezer.
Pikelets are a bit like pancakes, but smaller and a bit thicker. Usually served with toppings like syrup, or jam and cream, rather than in a stack. I think they are a bit of an Aussie peculilarity.
You can come live in Oz, we welcome everyone here, best multi-culture in the world.
The only thing we don't like is for peopple to bring their problems with them, or to live in enclaves and try and do their monoculture thing over here.
If you bake Anzacs, remember they should be a bit chewy, not crisp or dry.

Dru_Cortez

If anyone is in the Calgary, AB area,
I highly recommend a local company called
Simple Simon's Pies.
Top notch meat pies and dessert pies too.
Chicken Curry pie is ace!

Cheers.

dankind

Here's what we've got up my way: http://www.dubpies.com/.