Follow Us!
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
|
| Member | Message |
|---|---|
 |
Posted: Nov/14/2006 5:53 PM PST
When it gets cold I have a hanker'n for soup and my other warm -me -up-food...meat pies. I often uses a recipe from Michigan..that I got from some friends on site on ebay...but this time I wanted to use what I had on hand and a few things out of the garden.So............... .............................................My MEAT PIE RECIPE................... I put some oil in the bottom of my skillet Browned a big handful of chopped onions...then added about 6 cloves of chopped garlic...than about a cup of chopped peppers from the garden. Added about a pound of ground turkey....breaking it up real well into small pieces...and seasoned it As that cooked cooked on medium heat...I chopped fresh sage and tyme from the garden..into medium pieces...and stired it into the meat mixture Added some cayenne pepper and a bit of garlic powder..and a bit of turmeric to the pan. I stirred this a few times to mix and TURNED OFF THE HEAT. I only wanted this partially cooked. I took a box of store brand pie crusts---laid 'em on a sprayed cookie sheet..and used a pastry knife to cut each pie crust into four pieces..shaped sort of like a triangle . Set the oven to 425 Degrees. Put about 1/4 --to 1/2 cup of the filling on to the pie crust and laid the second piece on top...than sealed it all the way around..by rolling and folding the edges....I repeated this to make four meat pies...two on each cookie sheet. TIP. !!!!..don't move them once you add the filling..make sure the bottom part is where you want it for cooking it. I cooked both pans together in the oven at 425 degrees for 10 miinutes..then lowered the temp to 350 degrees for between 25 to 30 minuted. Quick and easy using the already made pie crusts..the flat rolled type...but you could probably use the shaped type already in the aluminum pie pan. You could use beef instead of turkey....I'd drain most of the fat off first...or any other meat you have hanging in the fridge. You also could add a spoonful of tomatoe paste or sauce..or barbacue sauce if the mixture seems too dry ! Try it.......What a tasty treat....especially for a cold day !! |
 |
Posted: Nov/17/2006 6:57 PM PST
These sound good! I wonder if they're similar to Cornish pasties. They have finely-chopped potato in them. Nevada City, a town in Northern California's gold country, sells them at their Victorian Christmas celebration and they are very popular. I believe the town was founded by Cornish gold-miners. |
 |
Posted: Nov/17/2006 8:03 PM PST
i've made pasties using pie crust dough and raw venison. the venison is so lean you don't need to cook it first. i mixed the meat up kinda like meatloaf w/diced onion and potatoes....all raw, put a good size dollop on my pastry rounds, folded it over and sealed and baked. be sure to cut a few vent slits in the pastry. they were wonderful! |
 |
Posted: Nov/17/2006 9:27 PM PST
I make my pasties with steak cut into small pieces, very similar to Foz's with the onion and potatoes. I seal with beaten egg and brush the top with egg also. They are very tasty. Wan2hav, your recipe sounds delicious. I change recipes to accommodate what's on hand too. |
 |
Posted: Nov/18/2006 1:12 AM PST
I've never made meat pies, but I have had some made by others. Your recipes sound good! P-Ivy came home today announcing that they learned how to make meat pies in her hospitality class and that she's going to make one this weekend. I'm looking forward to it. I think it'll be on the menu for Sunday and ready when I come home from work. 
|
|
|
Posted: Nov/18/2006 2:34 AM PST
OOOOhhhh...post the recipe..and let us know how the making' went......... Love to hear about most any type of cookin'. And yes...yes..100 times yes....the original reecipe..was given to me from a down state Michiganer...that recipe is origanally Cornish..YES !! Thats it...and it had the potatos and the onions...and many call for the egg wash for sealing and browning. I didn't use that either on my quick recipe...I just wanted to be quick and easy this time....nobody was going to see them but me and hubby. |
|
|
Posted: Nov/18/2006 3:38 AM PST
i have the old recipe. they used lard to make the crust. the miners who worked up around Iron Mountain in the U.P. of Michigan used to take them in their lunch pails. |
|
|
Posted: Nov/18/2006 1:24 PM PST
Blue is your daughter making a tourtiere? I usually make a few before Christmas and throw them in the freezer. Foz, my original short-crust recipe is half lard, half butter. A real artery clogger. |
|
|
Posted: Nov/18/2006 5:40 PM PST
Fozbot--again..you are right.......................Thats 'cause your from Michigan !!!! The original crust recipe was made at least partially of of lard. The filling was beef..onion and potatoes. |
|
|
Posted: Nov/18/2006 6:28 PM PST
are pasties just a Michigan thing? i know they have pastie stands along the roadside in the U.P. LOL |
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
