MOAR PIE!

[Suntan Sid]

So after the cheese and onion episode,:-

https://www.bikechatforums.com/viewtopic.php?t=253741

I felt I was being, unjustly, accused of vegetarianism!

So to balance the karmic forces of the universe, I felt compelled to make this, steak, Guinness and 'shroom offering:-

https://i645.photobucket.com/albums/uu172/Troodos-Pool-Guy/RZR%20250/beefpie.jpg

2.5lbs of steak, (steak is very cheap here), couple of spuds, couple of carrots, onions, garlic, 1/2lb of 'shrooms, 1 can of Guinness, pint and a half of beef stock, tsp of English mustard, salt and pepper.

Came out of the oven last night, just had a piece, cold from the fridge,

Couldn't get all the juices into the pie, so there's nearly a pint of, rich, gravy in the fridge, for warming up!
____________________
"Everybody needs money, that's why they call it money!"

[BigJoe78]

proper job that.
I made some of them hairy bikers "diet" pies a couple of weeks ago turned out pretty good
https://25.media.tumblr.com/tumblr_m9bnovoM9E1qfmd3vo1_500.jpg
____________________
2013 ZX6R 636

[Suntan Sid]

[sidewinder]

Those pies look so yummy
____________________
"Nitrous is like a cheap hooker, you want to hit it but are scared of the consequences

[BigJoe78]

[andyscooter]

i likes pie


but not mushrooms they are just rot
____________________
gilera runner vxr200 (chavped)
if its spelt wrong its my fat fingers and daft auto correct on my tablet

[Tonka]

That pie looks awesome!!

I'm so pleased I didn't see this last night, as I was just too tired and hungry and only managed a rubbish sammich and a sticky bun for my supper and I would have been immensely jealous
____________________
'The core of a man's spirit comes from new experiences'
Suzuki SV650S (Clean); Yamaha XT250 Serow (Dirty)

[Suntan Sid]

I had a piece for lunch, but I was booked in for a BBQ at my friends house in the evening!
____________________
"Everybody needs money, that's why they call it money!"

[garth]

-10 man points for putting fungus in it.
____________________
You ain't a has been if you never was

[Suntan Sid]

-20 man points for having mycophobia!
____________________
"Everybody needs money, that's why they call it money!"

[Raffles]

[Kradmelder]

bastid

I just did groceries on saturday and now seeing your pie I am going to go back to the supermarket and buy puff pastry as Im desperately in the mood for a pie!
____________________
2011 KTM 990 Dakar
2009 BMW 1200 GS

[Suntan Sid]

Puff pastry, NOOoooo!
____________________
"Everybody needs money, that's why they call it money!"

[Kradmelder]

[Nick 50]

[Suntan Sid]

Short crust pastry!
2:1 ratio of flour to fat, (butter, lard, suet, whatever), salt, then add small amounts of water to make a dough, leave in the fridge for half an hour then roll it out.
If you want to make a pie like mine, with a base that doesn't collapse, you need to bake the base first, let it cool, then add the filling and the top and bake it again.
____________________
"Everybody needs money, that's why they call it money!"

[Kradmelder]

[Tonka]

[Kradmelder]

[Suntan Sid]

PIE

Pastry:-

2:1 ratio of flour to fat, (can be butter, lard, suet, whatever)
Mix 200g of fat into 400g of flour and half a teaspoon of salt , you need to cut the fat into small pieces then work it into the flour with your fingers, you should end up with a dry mix that looks like the topping for an apple crumble.
Next add some water, it doesn’t take much, so add a tablespoon at a time, mix it together. You will have to do the last bit with your hands, the mixture will be quite stiff. You can tell when it is the correct consistency when the dough ball, you have, picks up the mixture from the side of the mixing bowl. You should now have a large ball of dough. Roll this around to expel any air, then put it in a plastic bag in the fridge for half an hour.

Filling:-

It’s up to you, but you need to cook this first, it doesn’t cook inside the pie!
If you use beef, you will need to cook the mixture for at least an hour and a half, otherwise the meat will be tough.
I used just over 1kg of steak, I fry that off in a saucepan with some onions and garlic, while it’s frying off sprinkle in some plain flour, this will help thicken up the gravy. Once the steak is sealed add the Guinness, (any “ale” or stout will do) add a pint and a half of beef stock, mix a pint of boiling water and a beef oxo cube, add half a pint of water and some salt and pepper. Add any other ingredients you fancy, a couple of spuds, a couple of chopped carrots, onions, (I used three small ones). If you want to have the shrooms in there, add them 10 mins before the end of the cooking time, otherwise they’ll just disappear. I also added a teaspoon of English mustard.
I wanted a beef flavoured pie, so I didn’t add anything spicy, I can’t get mushroom ketchup out here but I would have added that. If you like chilli chuck some chilli sauce in the mix, cinnamon sticks are good, If I make beef stew I always put cinnamon in it.

Consructing your pie:-

If you want a self-contained pie, like mine, you need to bake the bottom of the pie first.
Roll out enough pastry to cover your pie tin, including the sides with a 4mm layer of pastry.
Grease your pie tin with some butter, it will stop the pie sticking to the tin.
Carefully shape the pasty into the base and sides of the tin, then trim off the excess pastry, around the top of the tin.
Put this in the oven at 200⁰C for ten minutes. When you get it out of the oven the sides will have shrunk down into the tin a bit, don’t worry about it, this it is good, it will make the pie structurally sound.

Once your filling has cooked you need to add this to the pie base, try and separate the solid ingredients of the filling from the gravy, and add all the meat and veg, as dry as possible, to the pie base. Build it up into a dome shape, in other words so the centre of the pie is higher than the sides.
Add the gravy until it is just below the level of the pastry sides.

Roll out enough pastry to make the pie lid.
Next break an egg into a mug and whisk it up with a fork.
Get a paint brush and paint some of the egg onto the top of the sides of your pie, don’t worry if the sides are uneven.
Carefully put the pie lid onto the pie and squidge the edges down on to the pie wall, the egg will glue the parts together will it is baking.
Trim of any excess pastry around the edges of the pie tin.
Paint the whole of the pie lid with the remainder of the egg.
Make a hole in the centre of the lid, to vent the pie, failure to do so may result in a piequake in your oven.
Your pie is now ready to go into the oven, all the ingredients are already cooked, apart from the lid.
Half an hour at 200⁰C should be enough to brown the lid off.
If you want, and you have a turkey baster, after 15 mins in the oven, take the pie out and add more gravy through the vent you made in the pie lid.

Any excess pastry you have can be frozen and used again.

Simple!
____________________
"Everybody needs money, that's why they call it money!"

[Suntan Sid]

[Kradmelder]

thanks! I will see what pastry i can pick up on the way home and give it a bash! and will need to pick up guiness at the bottle store.

A bit of potato and carrot in the filling maybe. And some celery if any in my garden big enough yet. maybe cloves with the cinamon?

will take pics. No more eating those horrid pieman garage pies or King Pie things.
____________________
2011 KTM 990 Dakar
2009 BMW 1200 GS

[Suntan Sid]

[Andy_Pagin]

I'm tempted to use Suntans' pie pic as my desktop wallpaper.
____________________
They're coming to take me away, ho-ho, hee-hee, ha-haaa, hey-hey,
the men in white coats are coming to take me away.
Yamaha Vity -> YBR125 -> FZS600 Fazer -> FZ1-S Fazer

[Suntan Sid]

The pastry is easy to make, just make a load and freeze what you don't need. You do need a rolling pin though!

Even if you buy the pastry, if you want your pie to be "self contained" you must cook the base, on its own, first, otherwise the pastry on the bottom will just go mushy and dissolve into the filling.
____________________
"Everybody needs money, that's why they call it money!"