Recipe: Meat pie filling

PeterLucas said...

Quoted message said:

Rich and tasty........ and even better whacked in between some puff
pastry and baked in a pie case!!

Peter,

<recipe snipped for brevity>

Mmmmm... meat pies... [drool]

That's a gourmet meat pie filling?!? I didn't realize so much went into a
meat pie!

About the recipe, how many regular meat pies will that batch make?

Andy

Andy q said:

PeterLucas said...

Quoted message said:

Rich and tasty........ and even better whacked in between some puff
pastry and baked in a pie case!!

Peter,

<recipe snipped for brevity>

Mmmmm... meat pies... [drool]

That's a gourmet meat pie filling?!? I didn't realize so much went into a
meat pie!

About the recipe, how many regular meat pies will that batch make?

Andy

I would think about 4-6 individual pies Andy... depending on size of
container. If you used a ramekin and just 'lidded' with pastry you'd
possibly get more like 4.
Would make an impressive family pie in a large, deep sided, pie dish.
Could also dispense with lid on top and go with a really scrumptious
garlic mashed potato.... for a cottage pie!

BTW, have been browning all meats in the oven of late. As opposed to
in pan on stovetop.
Heat a large deep sided baking dish in a 220DegC oven for around 10
mins then drizzle with evoo then add meat.
Bake in hot oven for around 20 minutes, moving meat around after about
12-15 mins.

Started the experiment with cubed/diced meats. Amazing the difference
in tenderness.
Then tried stir fry strips (for a stroganoff). Equally good results.
Last week did minced beef, then mashed with a fork once it was
browned, for a bolognaise. In fact ended up doing the entire bog in
the oven, save for sauteeing the onions, and it was brilliant.
Didn't use tomato paste, instead used 3 bottles of passata, using one
at a time until it had evaporated, then added another, baked some
more, finally another. Mind you, I did use 2kg topside mince. Plus all
other bits & pieces. It was a truly delicious spag bol.

LadyJane
"Never trust a skinny cook!"
Looking forward to the 12 Sept.... my new kitchen arrives!!!!!!

Andy <q> wrote in news:[email hidden]:

Quoted message said:

PeterLucas said...

Quoted message said:

Rich and tasty........ and even better whacked in between some puff
pastry and baked in a pie case!!

Peter,

<recipe snipped for brevity>

Mmmmm... meat pies... [drool]

That's a gourmet meat pie filling?!? I didn't realize so much went
into a meat pie!

It sure is gourmet. Comes from Maggie Beer.

Quoted message said:

About the recipe, how many regular meat pies will that batch make?

If you mean regular as in what we buy in a shop over here for a snack.....
probably (if my memory serves me correctly.... damn I miss that show!!)
about 8-10. I put the mix in my biggest pyrex dish........ it's about 3"
deep and 12" across.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

LadyJane <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy q said:

PeterLucas said...

Quoted message said:

Rich and tasty........ and even better whacked in between some puff
pastry and baked in a pie case!!

Peter,

<recipe snipped for brevity>

Mmmmm... meat pies... [drool]

That's a gourmet meat pie filling?!? I didn't realize so much went
into a meat pie!

About the recipe, how many regular meat pies will that batch make?

Andy

I would think about 4-6 individual pies Andy... depending on size of
container. If you used a ramekin and just 'lidded' with pastry you'd
possibly get more like 4.

*4*???!! Them's is bloody big ramekins!!

Quoted message said:

Would make an impressive family pie in a large, deep sided, pie dish.
Could also dispense with lid on top and go with a really scrumptious
garlic mashed potato.... for a cottage pie!

I'm going to have to ask the SO what I did with it, and when. I think I
may have done it for a dinner party we had... not sure.

Quoted message said:

BTW, have been browning all meats in the oven of late. As opposed to
in pan on stovetop.
Heat a large deep sided baking dish in a 220DegC oven for around 10
mins then drizzle with evoo then add meat.
Bake in hot oven for around 20 minutes, moving meat around after about
12-15 mins.

Started the experiment with cubed/diced meats. Amazing the difference
in tenderness.

Hmmmmm, going to have to try this. Thanks.

Quoted message said:

In fact ended up doing the entire bog in
the oven,

Jeez..... you must be a short [censored]..... or you've got a rather large
oven!!

Is the toilet roll holder in there too??

;-P

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Is an eshallot an onion bought over the Internet ?

Steve

PS I assume a " good Shiraz" rules out use of any Ozzie stuff :-)

PPS 400g's ? 400g surely ?

Steve Y <[email hidden]> wrote in news:5jqlvrFqvcuU1
@mid.individual.net:

Quoted message said:

Is an eshallot an onion bought over the Internet ?

You very obviously didn't read the last part.

100g eshallots peeled and halved (cooking onions would suffice)

Quoted message said:

Steve

PS I assume a " good Shiraz" rules out use of any Ozzie stuff :-)

Oh yeah, OK........ lets use a 'good' US shiraz.

Don't hold your breath!! ROFLMFAO!!!!!

Quoted message said:

PPS 400g's ? 400g surely ?

In the context of the recipe, it says.........

"150g Portobello or button mushrooms ( I used about 400g's)"

Quite clearly it states that the original recipe calls for 150g's of
mushrooms, but at the end I have added that I used 'about 400g's)

But............ seeing what a pedant(ic) person you are..... I *really*
don't give a [censored].

Go away, and carry on, where-ever you may like....... just don't do it
in my grid square. OK?

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Cobber

A) shallot (English), échalote (French) , Eshallot (?)

B) in " 400g's ", what purpose does the apostrophe serve ?

C) Am sure that Ozzie Shiraz is far better than American Shiraz (note
the use of the smiley in my original post), unfortunately here in the
Beaujolais, there is a lack of available samples for me to do my own
taste test. We do have Cote du Rhone available of course but we do tend
to use the local wine for coooking

Steve

PS I do like winding up colonials when given the chance !

PeterLucas said:

Steve Y <[email hidden]> wrote in news:5jqlvrFqvcuU1
@mid.individual.net:

Quoted message said:

Is an eshallot an onion bought over the Internet ?

You very obviously didn't read the last part.

100g eshallots peeled and halved (cooking onions would suffice)

Quoted message said:

Steve

PS I assume a " good Shiraz" rules out use of any Ozzie stuff :-)

Oh yeah, OK........ lets use a 'good' US shiraz.

Don't hold your breath!! ROFLMFAO!!!!!

Quoted message said:

PPS 400g's ? 400g surely ?

In the context of the recipe, it says.........

"150g Portobello or button mushrooms ( I used about 400g's)"

Quite clearly it states that the original recipe calls for 150g's of
mushrooms, but at the end I have added that I used 'about 400g's)

But............ seeing what a pedant(ic) person you are..... I *really*
don't give a [censored].

Go away, and carry on, where-ever you may like....... just don't do it
in my grid square. OK?

Cobber

A) shallot (English), échalote (French) , Eshallot (?)

B) in " 400g's ", what purpose does the "apostrophe s" serve ?

C) Am sure that Ozzie Shiraz is far better than American Shiraz (note
the use of the smiley in my original post), unfortunately here in the
Beaujolais, there is a lack of available samples for me to do my own
taste test. We do have Cote du Rhone available of course but we do tend
to use the local wine for coooking

Steve

Steve Y said:

Cobber

A) shallot (English), échalote (French) , Eshallot (?)

B) in " 400g's ", what purpose does the apostrophe serve ?

C) Am sure that Ozzie Shiraz is far better than American Shiraz (note
the use of the smiley in my original post), unfortunately here in the
Beaujolais, there is a lack of available samples for me to do my own
taste test. We do have Cote du Rhone available of course but we do tend
to use the local wine for coooking

Steve

PS I do like winding up colonials when given the chance !

PeterLucas said:

Steve Y <[email hidden]> wrote in news:5jqlvrFqvcuU1
@mid.individual.net:

Quoted message said:

Is an eshallot an onion bought over the Internet ?

You very obviously didn't read the last part.

100g eshallots peeled and halved (cooking onions would suffice)

Quoted message said:

Steve

PS I assume a " good Shiraz" rules out use of any Ozzie stuff :-)

Oh yeah, OK........ lets use a 'good' US shiraz.

Don't hold your breath!! ROFLMFAO!!!!!

Quoted message said:

PPS 400g's ? 400g surely ?

In the context of the recipe, it says.........

"150g Portobello or button mushrooms ( I used about 400g's)"

Quite clearly it states that the original recipe calls for 150g's of
mushrooms, but at the end I have added that I used 'about 400g's)

But............ seeing what a pedant(ic) person you are..... I
*really* don't give a [censored].

Go away, and carry on, where-ever you may like....... just don't do it
in my grid square. OK?

LadyJane <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

BTW, have been browning all meats in the oven of late. As opposed to
in pan on stovetop.
Heat a large deep sided baking dish in a 220DegC oven for around 10
mins then drizzle with evoo then add meat.
Bake in hot oven for around 20 minutes, moving meat around after about
12-15 mins.

Talking about cooking beef in the oven..........

http://www.abc.net.au/tv/cookandchef/txt/s2030116.htm

She used Vino Cotto instead of balsamic.

BTW, Maggies online shopping has free shipping for this month.

http://www.maggiebeer.com.au/products/

I'm getting my order together now :-)