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Author Topic: A Taste from Another Land..........sorta  (Read 631 times)

Offline robtattoo

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A Taste from Another Land..........sorta
« on: July 30, 2011, 12:23:00 PM »
Everyone, at some point or other, asks me what I miss about England. Honestly, there ain't much.

One thing that often creeps, unbidden, into the forefront of my mind though, is our pies. A lunchtime Cornish Pastie (pronounced pass-tee), Cheese & Onion Flat or Pork Pie (Growler), a Lamb & Rosemary Pastie, Steak & Kidney or the humble Meat & 'tatie Pie.

You can buy good quality, easy to eat, pre-wrapped pies & pasties at every gas station, corner shop & convenience store in the country. It's the 'driving food' of choice. Eaten hot or cold, they're all good. Even the crap pies are good!

I miss pies......

So, I figured I'd make some.

This is my, gamey, take on a Cornish Flat.

What I used;

1 Pack of frozen, pre-rolled flakey pastry sheets,
1lb finely hand-ground Antelope (Any ground meat will work),
1 large potato
2 large carrots
1 small turnip (rutabaker?)
1 medium onion, finely diced
salt & pepper (LOTS of corse ground, black pepper)
Cayenne pepper
flour for dusting
egg wash (equal parts egg & milk)

Here's what I did;

Pre-heat the oven to 400º

Brown the ground meat in a large skillet & season well with plenty of salt & pepper.

Dice the potato, carrots & turnip into ¼" cubes & boil unil done. Cook the carrots & turnip for 5 minutes before adding the potato to the pot, so they're all done together. You want your veg well done, not crunchy.

Mix the onion, Basil & Thyme & fry in a small amount of oil until the onion is clear.

Drain the meat & vegetables until dry & mix them all together in a bowl. Add the cayenne pepper to taste (or omit) & a good tablespoon of gound black pepper. The pie is supposed to be peppery.
Allow the mixture to cool & thaw out the pastry sheets for 40-45 minutes.

Once the pastry is thawed & the meat/veg mixture is cool, you'll need to lightly flour a flat work surface. Lay out the pastry sheets & cut into 5"x5" squares (quarter sheets, roughly)
Pile the mixture onto half of the pastry squares (a good handfull) leaving an even ½" clear around the edges. Brush the edges with egg wash & cover the whole thing a square of empty pastry.
Make sure to seal all the way around the edges. (pressing with a fork has always worked for me) Cut a 1" slit in the top of each pie to allow steam & juice to escape & to stop the seams splitting.

Transfer all your Flats onto a greased baking sheet & brush them all over with egg-wash. Put them in the middle of your pre-heated oven at 400º for 30-40 minutes.

Once done, transfer from the oven to a cooling rack & allow to cool for at least 15 minutes.

They're now ready to eat! Enjoy them hot or cold, with or without sauce/ketchup/gravy (HP sauce, if you can find this English wonder-condiment is perfect!). As your Sommellier, I must insist, however, that they be accompanied by a good, cold, Dark Ale!   :clapper:  

"I came into this world, kicking, screaming & covered in someone else's blood. I have no problem going out the same way"

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Offline Mike Vines

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Re: A Taste from Another Land..........sorta
« Reply #1 on: July 30, 2011, 12:28:00 PM »
Sounds kind of like one of the Upper Penninsula's Pasties.  I'm going to make a bunch of these and freeze them for later.  Usually do it with a recipie I have from up north, but yours sounds like one I will love too.
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Offline americanhunter7

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Re: A Taste from Another Land..........sorta
« Reply #2 on: July 31, 2011, 11:18:00 AM »
Rob....Man I like how you think fella. Pasties look great and I'm sure they do go great with those delicious glass bottles of brown. Gonna have to try your recipe and maybe sample one or two of those bottles of ale while making, then eating the pasties.
John         :campfire:        

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Offline tradtusker

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Re: A Taste from Another Land..........sorta
« Reply #3 on: August 02, 2011, 04:02:00 AM »
Newcastle Brown... mmmm yes

those look awesome, iv got a mean Steak and kidney pie recipe.
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Andy Ivy

Offline Uncle Buck

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Re: A Taste from Another Land..........sorta
« Reply #4 on: August 07, 2011, 07:31:00 AM »
Rob, If you go to the Upper Penninsula of Michigan especaily around the copper mine areas you can get pasties everywhere. They were introduced by Cornish miners who came over to work the copper mines. Pasties are considered the official food of the Yooper nation.

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Offline Rick Butler

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Re: A Taste from Another Land..........sorta
« Reply #5 on: August 08, 2011, 11:40:00 PM »
My grandma was a yooper and made her own pasties,man were those tasty! Especially the ones with ground Venison.
"I went to the woods because I wanted to live deliberately. To front only the essential facts of life and see if I could not learn what it had to teach and not, when I came to die, discover that I had not lived"- Thoreau
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Offline JDeanP

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Re: A Taste from Another Land..........sorta
« Reply #6 on: August 11, 2011, 11:10:00 PM »
I have no doubt you could prepare a very nice wild game recipe book, Rob. Your vittles are some of the best I've ever been privileged to.
"The credit belongs to the man who is actually in the arena..."

Offline frank bullitt

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Re: A Taste from Another Land..........sorta
« Reply #7 on: August 16, 2011, 08:39:00 PM »
Rob, Rob, Rob, Dude, ya haven't traveled yet!  :D  

My Grandma, God Bless her Soul!

Made fried pies, Fruit and meat! UMMMMMMMMMM!

Her husband, my Grandfather, was Irish!

Put some cherries, peaches, etc, in those Baby, too!

I miss you Grandma..... tears......!

Offline JohnnyWayne

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Re: A Taste from Another Land..........sorta
« Reply #8 on: August 29, 2011, 07:10:00 AM »
Double thumbs up on the Newcastle, it's almost the only beer I drink  :thumbsup:

Pies look awesome too  :)

Life before death. Strength before weakness. Journey before destination.
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