LadyJane > wrote in
ps.com:

> 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.



*4*???!! Them's is bloody big ramekins!!


> 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!


I'm going to have to ask the SO what I did with it, and when. I think I
may have done it for a dinner party we had... not sure.


>
> 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.


Hmmmmm, going to have to try this. Thanks.


> In fact ended up doing the entire bog in
> the oven,


Jeez..... you must be a short arse..... or you've got a rather large
oven!!

Is the toilet roll holder in there too??


;-P

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell