Cowherd's Pies

"Only cooking for 1 or 2? No problem - these savoury pies will last very well (unbaked) in the freezer"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 25mins
Ingredients:
15
Yields:
8 pies
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • ---To Make The Filling---.
  • Place the meat into a pan, stir over low heat until it is well browned; drain off any surplus fat.
  • Add crumbled stock cubes, 12 fluid ounces water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, and simmer gently for 20 minutes, and then remove from the heat.
  • Combine extra 2 fluid ounces water and flour, stir or whisk until the flour mixture is smooth.
  • Add the flour mixture to the meat, stir until combined.
  • Return to the heat, stir until the meat boils and thickens.
  • Add soy sauce (to give brown colour), stir until combined.
  • Simmer, uncovered, 5 to 10 minutes, and then remove from the heat and allow to become cold.
  • ---To Make The Pie Bases---.
  • Sift the flour and salt into a bowl.
  • Place the water and drippings into a saucepan, stir until the drippings melt; remove from heat.
  • Make a well in the centre of the dry ingredients, add the liquid, stir until combined.
  • Turn out onto a lightly floured surface, knead lightly.
  • Roll out the pastry to line eight greased single-serving pie tins.
  • Cut the excess pastry around the sides using a sharp knife.
  • Fill the centres with the cold meat filing.
  • ---To Make The Pie Crusts---.
  • Roll out the puff pastry on a lightly floured surface, cut out rounds for the tops of pies, using a saucer as a guide.
  • Wet the edges of the base pastry, and then gently press the tops into place; trim around the edges with a sharp knife.
  • Brush the tops with combined egg-yolk and water.
  • ---Down To The Wire---.
  • Bake the pies at 425°F for 5 minutes or until golden brown, and thenreduce the heat to 350°F and cook for a further 10 minutes.
  • ---The Extra Pies---.
  • Freeze unbaked pies individually.
  • To cook, allow to thaw completely and bake as above.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes