On Aug 31, 2:21 am, Andy <q> wrote:
> PeterLucas said...
>
> > Rich and tasty........ and even better whacked in between some puff
> > pastry and baked in a pie case!!
>
> Peter,
>
> <recipe snipped for brevity>
>
> Mmmmm... meat pies... [drool]
>
> That's a gourmet meat pie filling?!? I didn't realize so much went into a
> meat pie!
>
> About the recipe, how many regular meat pies will that batch make?
>
> Andy

I would think about 4-6 individual pies Andy... depending on size of
container. If you used a ramekin and just 'lidded' with pastry you'd
possibly get more like 4.
Would make an impressive family pie in a large, deep sided, pie dish.
Could also dispense with lid on top and go with a really scrumptious
garlic mashed potato.... for a cottage pie!

BTW, have been browning all meats in the oven of late. As opposed to
in pan on stovetop.
Heat a large deep sided baking dish in a 220DegC oven for around 10
mins then drizzle with evoo then add meat.
Bake in hot oven for around 20 minutes, moving meat around after about
12-15 mins.

Started the experiment with cubed/diced meats. Amazing the difference
in tenderness.
Then tried stir fry strips (for a stroganoff). Equally good results.
Last week did minced beef, then mashed with a fork once it was
browned, for a bolognaise. In fact ended up doing the entire bog in
the oven, save for sauteeing the onions, and it was brilliant.
Didn't use tomato paste, instead used 3 bottles of passata, using one
at a time until it had evaporated, then added another, baked some
more, finally another. Mind you, I did use 2kg topside mince. Plus all
other bits & pieces. It was a truly delicious spag bol.

LadyJane
"Never trust a skinny cook!"
Looking forward to the 12 Sept.... my new kitchen arrives!!!!!!