"Alex Rast" > wrote in message
...
> at Thu, 04 Dec 2003 00:02:33 GMT in <tQuzb.552170$pl3.378384@pd7tw3no>,
> (Graham) wrote :
>
> >
> >"Alex Rast" > wrote in message
> .. .
> >> I'm looking for a recipe for a specific type of meat pie crust. ...
> >> The crust is something like a flaky pie crust, but made
> >> somewhat sturdier with the addition of eggs.
> > ...
> >Look in the gospel of St. Delia. She has a superb pastry made with beef
> >suet for steak and kidney pies.
>
> Is this a cookbook? A Web site? An old post? If it's some sort of printed
> material, can you please post a recipe? The likelihood of a local
bookstore
> having such a title, if it is a book or other printed source, is remote,
> and I don't have the time to order one.
>
> --
Sorry. I thought that, from your post you were a Brit and would know
automatically that I was referring to Delia Smith who is as well-known in
the UK as Julia Child is in the US.
Here is her recipe for the pastry for small, steak, kidney and mushroom
pies. Since her recipes never fail, the lack of an egg shouldn't bother you
but you could replace some of the water with an egg yolk without too much
worry I would have thought.
350g All purpose flour (2.5 cups)
pinch salt
75g lard at room temperature (6tbsp)
75g butter at room temperature (6tbsp)
about 1.5 tbsp cold water
Use standard procedure for pastry i.e., work the fats into the flour & salt
until mixture is like fine bread crumbs. Add the water and mix till the
dough comes together, knead briefly 'til smooth and refrigerate for about
30min. Use a food processor if you have one. They make short work of
pastry making.
From "How to cook" Delia Smith
HTH
Graham