i have a issue

Discussion in 'Food & Spirit Recipes' started by maxbale1, Oct 30, 2017.

  1. Oct 30, 2017 #1

    maxbale1

    maxbale1

    maxbale1

    New Member

    Joined:
    Oct 30, 2017
    Messages:
    1
    Likes Received:
    0
    hi everyone
    So, next week we have Pi Day! Which is technically Monday, but my friends and I will be observing it Saturday.

    Which means I need to narrow down the pies I make to 2-3 options. I want this to include savory pies, but that's where I'm stumbling. If I include meat with them, then I'd do two savory pies (as there's pescatarians in the group)... Not to mention that there's picky eaters (including myself). Add in the only savory pies I really know/understand are quiches... It's rather limiting.

    At least I have a few days to ponder.
    thanks
     
  2. Oct 30, 2017 #2

    BattleGnome

    BattleGnome

    BattleGnome

    Well-Known Member

    Joined:
    Jan 3, 2016
    Messages:
    1,093
    Likes Received:
    835
    pasty pie!

    Pasties are a local delicacy by me. They’re normally in “hand pie” form s usually easier for the home cook to make a traditional pie shape instead of the individual. My favorite pasty restaurant makes a vegetarian one: potato, rutabaga, broccoli, cheddar, and a dollop of cream cheese all folded into the pie (served with sour cream)
     
  3. Oct 30, 2017 #3

    IrishLass

    IrishLass

    IrishLass

    Staff Member Admin  

    Joined:
    Feb 12, 2008
    Messages:
    13,264
    Likes Received:
    7,531
    Location:
    Right here, silly!
    My favorite savory pie to make is my Grandma's French Meat Pie.


    Edited to add a pic:
    [​IMG]


    IrishLass :)
     
    Seawolfe, Arthur Dent and Millie like this.
  4. Oct 30, 2017 #4

    Ford Prefect

    Ford Prefect

    Ford Prefect

    Well-Known Member

    Joined:
    Oct 24, 2017
    Messages:
    49
    Likes Received:
    20
    That looks pretty scrumptious! Recipe? Looks like the perfect thing to make next time i decide to deviate from my keto diet.
     
    Last edited: Oct 30, 2017
  5. Oct 30, 2017 #5

    cmzaha

    cmzaha

    cmzaha

    Supporting Member

    Joined:
    Sep 19, 2011
    Messages:
    7,264
    Likes Received:
    5,683
    Location:
    Southern California
    You do make a really pretty crust :) Think I will make this for my parents next week. Thank-you for the recipe IL. BTW in Armenian cooking cinnamon is often added to meat dishes. Of course, so much of their cooking is regional, but my MIL used cinnamon in several meat dishes and stuffed grape leaves (rice and onion). Cinnamon, nutmeg and allspice give meat dishes a great flavor, that I finds just sticks to the brain. I am never one to pass up a stuffed grape leaf, as long as they are rice and onion, and have never never had one that used cinnamon, allspice and nutmeg like ours do. It just adds a flavor level that is hard to forget
     
    IrishLass and Millie like this.
  6. Oct 30, 2017 #6

    IrishLass

    IrishLass

    IrishLass

    Staff Member Admin  

    Joined:
    Feb 12, 2008
    Messages:
    13,264
    Likes Received:
    7,531
    Location:
    Right here, silly!
    Just click on French Meat Pie in my above post and it will take to my Grandma's recipe. :)


    IrishLass :)
     
  7. Oct 30, 2017 #7

    Ford Prefect

    Ford Prefect

    Ford Prefect

    Well-Known Member

    Joined:
    Oct 24, 2017
    Messages:
    49
    Likes Received:
    20
  8. Oct 30, 2017 #8

    dixiedragon

    dixiedragon

    dixiedragon

    Well-Known Member

    Joined:
    Aug 1, 2013
    Messages:
    5,201
    Likes Received:
    3,890
    Location:
    Birmingham, Alabama, USA
    Chicken pot pie! Take the time to make the cream of chicken soup from scratch and it's really something special!
     
    Susie likes this.
  9. Oct 30, 2017 #9

    IrishLass

    IrishLass

    IrishLass

    Staff Member Admin  

    Joined:
    Feb 12, 2008
    Messages:
    13,264
    Likes Received:
    7,531
    Location:
    Right here, silly!
    Thank you Carolyn. :) My pie crusts used to be very hit-or-miss until I stumbled upon a discovery explained so wonderfully by a chef named Paige on this pie crust blog page. Turns out I was using the wrong fat-to-flour ratio for the protein content of my particular flour (King Arthur AP flour). Once I started using the proper fat to flour ratio for my KA flour, and also mixing my dough like she does on the blog page (brilliant!), I've been so happy with my crusts. By the way, the leaf lard sold by Fanny and Flo online makes a great crust for this pie.

    Re: the cinnamon. I agree wholeheartedly with you. The reason why I say "that's right- cinnamon" in the text of recipe is because of how my sister-in-law reacted when she tried the meat pie for the first time. Let's just say she just wasn't all that into it. :lol: She can be very picky when it comes to certain food /spice combos, and to her, cinnamon is a spice for sweets only, like apple pie, etc... But to me (and everyone else in my family), the cinnamon and nutmeg really make this pie the awesome thing that it is.


    IrishLass :)
     
  10. Oct 30, 2017 #10

    Susie

    Susie

    Susie

    Supporting Member

    Joined:
    Aug 1, 2013
    Messages:
    9,007
    Likes Received:
    8,111
    Location:
    Texas
    I make cottage pie with ground beef or beef cubes-depending on what I have on hand. This is close to my recipe:

    http://allrecipes.com/recipe/169136...ContentType=search results&clickId=cardslot 1

    Then I make chicken pot pie. I do not make my crusts, the Great Value refrigerated crusts are great and they freeze beautifully, so I always have some in the freezer. (Yes, I am perfectly capable of making a decent crust, but why use up all that time?) I do make my cream gravy from scratch. Here's the recipe:


    2 Tablespoons veg oil
    2 Tablespoons AP flour
    1/2 lg onion, chopped
    1 rib of celery, chopped
    1/3 bell pepper, chopped
    1 teaspoon minced garlic
    1/2 cup milk (I use evaporated, but any dairy milk will do)
    2 cups chicken stock (or use water and 2 bouillon cubes, or 2 teaspoons chicken base)
    2 cups shredded or cubed chicken
    1 lb pkg frozen mixed vegetables

    Preheat oven to 350 F

    Pour oil in pan, heat on med heat. Add flour and stir and cook until slightly browned-about 2 minutes.
    Add chopped onion, celery, bell pepper, cook until onion is translucent
    Add garlic, cook and stir about 1 minute
    Add stock and milk, stir until mixture is thick and bubbly
    Add chicken and veggies.
    You may need some additional liquid, but better to have too little than too much.
    Prepare bottom crust, pour in hot mixture, top with other crust, cut slits in top crust to allow steam to evaporate.
    Pinch crusts together all around edge.
    Bake until crust is golden brown. You may need to cover the edges if you have an oven with a hot spot.
     
    Arthur Dent and Millie like this.
  11. Oct 30, 2017 #11

    Kittish

    Kittish

    Kittish

    Enthusiastic Newbie Supporting Member

    Joined:
    Jun 12, 2017
    Messages:
    1,371
    Likes Received:
    1,376
    Location:
    High altitude desert in southern Nevada
    Try replacing most, or even all of the water with the highest proof grain alcohol you can find. I use everclear or spiced rum instead of water. Use the same amount, or even a little more if you need to. It helps keep the gluten from developing, which gives a more tender crust.
     
    Millie and BattleGnome like this.
  12. Oct 30, 2017 #12

    dixiedragon

    dixiedragon

    dixiedragon

    Well-Known Member

    Joined:
    Aug 1, 2013
    Messages:
    5,201
    Likes Received:
    3,890
    Location:
    Birmingham, Alabama, USA
    I make Emeril Laggasse's (sp?) Bolognese sauce and it uses cinnamon. I cut the amount in half like several reviewers recommend. You don't notice it when it's there, but you definitely notice when it's not!
     
    IrishLass likes this.

Share This Page