sf wrote:
> On Sat, 15 Aug 2009 08:40:59 +0100, "Ophelia" >
> wrote:
>
>> You have asked me for a recipe for steak pie.
> <snip>
>> If you don't like kidney, simply leave it out and add more steak.
>> I often put mushrooms in too.
>
> Mushrooms sound great, I'll try that.
>>
>> As for pastry, sometimes I use puff pastry, but to make that from
>> scratch is fiddly and takes time. If you can get a good ready made
>> butter puff pastry, that is acceptable. Shortcrust is easy and good
>> and I used to make a pastry called 'rough puff pastry' which I like
>> very much.
>>
>> It consists of cutting lard into small chunks and placing in the
>> fridge to harden. They are then mixed with flour and salt and very
>> cold water. The lard in not 'rubbed in' but kept in chunks. Roll
>> out the pastry and fold into three. Do this three times and then
>> rest it in the fridge for a while after which roll it out to cover
>> your dish. It must be kept very cold until it goes into the oven so
>> handle very sparingly.
>>
>> http://www.deliaonline.com/recipes/c.../english/mums-
>> steak-and-kidney-plate-pie.html
>>
>> If you need to ask anything more.. then ask away
>>
>> A last thought.. suet pastry is wonderful too but I am not sure you
>> can get the suet, although I think Wayne has had some in the past.
>>
>
> Thanks! I didn't know the meat is precooked. That answers a lot of
> questions!
>
> I was particularly interested in your crust recipe. That might be
> what I had in London. It wasn't like American pie pastry (grandma
> used to make her pie crust with 100% lard) and it wasn't puff pastry,
> but it was really, really flaky. At the time I wondered if it was a
> "hot water" crust which is another type I've never made.

Hot water crust is usually raised pie crust, often used in pork or game
pie. It is quite solid and not really flaky.

Thanks again!

My pleasure. Do let me know how you get on)