You have asked me for a recipe for steak pie. I have never used a recipe
for it and I started to type up how I made mine. However, I decided it would
be easier to find one similar to the ones I make. Delia's recipes are
always good and not complicated. The following recipe is for steak and
kidney. If you don't like kidney, simply leave it out and add more steak.
I often put mushrooms in too.

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...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.

"Ophelia" > wrote in message
...
> You have asked me for a recipe for steak pie. I have never used a recipe
> for it and I started to type up how I made mine. However, I decided it
> would be easier to find one similar to the ones I make. Delia's recipes
> are always good and not complicated. The following recipe is for steak
> and kidney. If you don't like kidney, simply leave it out and add more
> steak. I often put mushrooms in too.
>
> 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...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.

I've found it in SMs here, north of the 49th, but it's not so readily
available as in the UK.
Graham

graham wrote:
> "Ophelia" > wrote in message
> ...
>> You have asked me for a recipe for steak pie. I have never used a
>> recipe for it and I started to type up how I made mine. However, I
>> decided it would be easier to find one similar to the ones I make.
>> Delia's recipes are always good and not complicated. The following
>> recipe is for steak and kidney. If you don't like kidney, simply
>> leave it out and add more steak. I often put mushrooms in too.
>>
>> 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.
>
> I've found it in SMs here, north of the 49th, but it's not so readily
> available as in the UK.

Heh you have lost me with this, Graham. I expect the posters here will
understand it though.

"Ophelia" > wrote in message
...
> graham wrote:
>> "Ophelia" > wrote in message
>> ...
>>> You have asked me for a recipe for steak pie. I have never used a
>>> recipe for it and I started to type up how I made mine. However, I
>>> decided it would be easier to find one similar to the ones I make.
>>> Delia's recipes are always good and not complicated. The following
>>> recipe is for steak and kidney. If you don't like kidney, simply
>>> leave it out and add more steak. I often put mushrooms in too.
>>>
>>> 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.
>>
>> I've found it in SMs here, north of the 49th, but it's not so readily
>> available as in the UK.
>
> Heh you have lost me with this, Graham. I expect the posters here will
> understand it though.
>
SuperMarkets north of the 49th Parallel. Sorry! Just very, very
jet-lagged{:-(
G

Ophelia wrote:

>>> 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.
>>
>> I've found it in SMs here, north of the 49th, but it's not so readily
>> available as in the UK.
>
> Heh you have lost me with this, Graham. I expect the posters here will
> understand it though.

Amplification: Graham has found suet pastry in supermarkets where he lives,
north of the 49th parallel, but it's not as easy to find as it is in the
U.K.

Bob

graham wrote:

>> Heh you have lost me with this, Graham. I expect the posters here will
>> understand it though.
>>
> SuperMarkets north of the 49th Parallel. Sorry! Just very, very
> jet-lagged{:-(

Doh! That'll teach me to read before I post. Good to know that I was
correct, anyway.

Bob

"Ophelia" > wrote in message
>>> 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

J'know, I think that I'll try making some rough puff as a prelude to trying
the real thing as another prelude to making croissants. The trouble is that
my Sister's cooking (and my b-i-l's wine) has meant that my weight-loss
regime has been put back by a month{:-(
Graham

Bob Terwilliger wrote:
> Ophelia wrote:
>
>>>> 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.
>>>
>>> I've found it in SMs here, north of the 49th, but it's not so
>>> readily available as in the UK.
>>
>> Heh you have lost me with this, Graham. I expect the posters here
>> will understand it though.
>
> Amplification: Graham has found suet pastry in supermarkets where he
> lives, north of the 49th parallel, but it's not as easy to find as
> it
> is in the U.K.
>
> Bob

Think Canada.

On Sat, 15 Aug 2009 08:18:27 -0600, graham wrote:

> "Ophelia" > wrote in message
>>>> 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
>
> J'know, I think that I'll try making some rough puff as a prelude to trying
> the real thing as another prelude to making croissants. The trouble is that
> my Sister's cooking (and my b-i-l's wine) has meant that my weight-loss
> regime has been put back by a month{:-(
> Graham

thank god the weight will still be there when you get around to it.

your pal,
blake

On Sat 15 Aug 2009 12:40:59a, Ophelia told us...

> You have asked me for a recipe for steak pie. I have never used a
> recipe for it and I started to type up how I made mine. However, I
> decided it would be easier to find one similar to the ones I make.
> Delia's recipes are always good and not complicated. The following
> recipe is for steak and kidney. If you don't like kidney, simply leave
> it out and add more steak. I often put mushrooms in too.
>
> 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.../mums-steak-an
> d-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.

Yes, I order suet from my butcher. He doesn't ordinarily have it on hand,
so it takes several days before I can pick it up.


--
Wayne Boatwright
------------------------------------------------------------------------
Vegetables are a must on a diet. I suggest carrot cake, zucchini
bread, and pumpkin pie. Jim Davis

"Dora" > wrote in on Aug Sat
2009 am

> Bob Terwilliger wrote:
>> Ophelia wrote:
>>
>>>>> 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.
>>>>
>>>> I've found it in SMs here, north of the 49th, but it's not so
>>>> readily available as in the UK.
>>>
>>> Heh you have lost me with this, Graham. I expect the posters here
>>> will understand it though.
>>
>> Amplification: Graham has found suet pastry in supermarkets where he
>> lives, north of the 49th parallel, but it's not as easy to find as
>> it
>> is in the U.K.
>>
>> Bob
>
> Think Canada.
>
>

I did, and all I saw was Kraft Dinner, hockey games, beavers and mooses.

--
Is that your nose, or are you eatting a banana? -Alan

On Sat 15 Aug 2009 05:20:15a, graham told us...

>
> "Ophelia" > wrote in message
> ...
>> You have asked me for a recipe for steak pie. I have never used a
>> recipe for it and I started to type up how I made mine. However, I
>> decided it would be easier to find one similar to the ones I make.
>> Delia's recipes are always good and not complicated. The following
>> recipe is for steak and kidney. If you don't like kidney, simply leave
>> it out and add more steak. I often put mushrooms in too.
>>
>> 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...h/mums-steak-a
>> nd-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.
>
> I've found it in SMs here, north of the 49th, but it's not so readily
> available as in the UK.
> Graham

As an item one can readily pick up at a shop, it's virtually non-existent
in the US, but most private butchers can get it for you.

--
Wayne Boatwright
------------------------------------------------------------------------
Hunger is the best sauce in the world. Cervantes

hahabogus wrote:
> "Dora" > wrote in
>>
>> Think Canada.
>>
>>
>
> I did, and all I saw was Kraft Dinner, hockey games, beavers and
> mooses.

Eh? <G>

So good to see a pie that has pastry top and bottom, so many recipes
these days just have a pastry cover.

Steve
<<<Canine humour for all www.lovelycolour.com>>>>

Ophelia wrote:

>
> http://www.deliaonline.com/recipes/c...plate-pie.html
>
>

Wayne Boatwright wrote:
>> 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.
>
> Yes, I order suet from my butcher. He doesn't ordinarily have it on
> hand, so it takes several days before I can pick it up.

No private butcher around here. Lucky you, Wayne - we/ve discussed
this before.

On Aug 15, 11:49*am, hahabogus > wrote:


> > Think Canada.
>
> I did, and all I saw was Kraft Dinner, hockey games, beavers and mooses.

Yah, the 49th is waaay up there. I though it was all muskeg up there
but I see it's not that bad.

John Kane Kingston ON Canada
Latitude: 44.13N Longitude: 076.36W

On Sat, 15 Aug 2009 13:20:08 -0400, "Dora" > wrote:

>hahabogus wrote:
>> "Dora" > wrote in
>>>
>>> Think Canada.
>>>
>>>
>>
>> I did, and all I saw was Kraft Dinner, hockey games, beavers and
>> mooses.
>
>Eh? <G>

He was thinking of Canada and lard didn't come to mind, only what he
listed. Not sure why Kraft Dinner was on the list, but I'm sure it
has meaning... must have been in a thread I "ignored".

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 15 Aug 2009 15:47:03 GMT, Wayne Boatwright
> wrote:

>Yes, I order suet from my butcher. He doesn't ordinarily have it on hand,
>so it takes several days before I can pick it up.

How much does he have to order to get it? I'd hate to ask my butcher
to order 10lbs of suet so I can buy one. What would he do with the
rest?

--
I love cooking with wine.
Sometimes I even put it in the food.

John Kane wrote:
> On Aug 15, 11:49 am, hahabogus > wrote:
>
>
>>> Think Canada.
>>
>> I did, and all I saw was Kraft Dinner, hockey games, beavers and
>> mooses.
>
> Yah, the 49th is waaay up there. I though it was all muskeg up
> there
> but I see it's not that bad.
>
> John Kane Kingston ON Canada
> Latitude: 44.13N Longitude: 076.36W

Well, Graham lives in Calgary. You're just an ole Southern boy, as
they'd say down here! <G>

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...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.

Thanks again!

--
I love cooking with wine.
Sometimes I even put it in the food.

How many people these days use suet ?

We probably only use it at Xmas

Steve

sf wrote:
.. What would he do with the
> rest?
>

On Sat 15 Aug 2009 12:11:11p, sf told us...

> On Sat, 15 Aug 2009 15:47:03 GMT, Wayne Boatwright
> > wrote:
>
>>Yes, I order suet from my butcher. He doesn't ordinarily have it on hand,
>>so it takes several days before I can pick it up.
>
> How much does he have to order to get it? I'd hate to ask my butcher
> to order 10lbs of suet so I can buy one. What would he do with the
> rest?
>

I order a pound or two at a time. He told me once that small orders are
actually better for him, as it's not that easy to get.

--
Wayne Boatwright
------------------------------------------------------------------------
Strawberries are the angels of the earth, innocent and sweet with
green leafy wings reaching heavenward. Jasmine Heiler

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)

sf > wrote in on Aug Sat 2009
pm

> Not sure why Kraft Dinner was on the list,

Kraft Dinner is right up there...probably a more eaten Canadian Dish than Putine or peameal bacon.
And Mooses were mentioned because of the Caribou on OUR quarters are generally referred to as
"Mooses". Not that mooses are on quarters anymore...never sure what's gonna be on the Quarter
these days....waste of money designing and tooling for all these designer display quarters...(mutter
complain rant taxpayer's money wasted whine).

--
Is that your nose, or are you eatting a banana? -Alan

On Sat, 15 Aug 2009 21:35:37 +0200, Steve Y >
wrote:

>How many people these days use suet ?
>
>We probably only use it at Xmas
>
>Steve
>
>sf wrote:
>>. What would he do with the rest?
>>
It doesn't snow here either. The only real use for suet that I know
of (other than those xmas recipes you mentioned and I don't make) is
to put it out covered in birdseed for the birds.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat 15 Aug 2009 12:59:17p, Ophelia told us...

> 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.

I know the hot water crust of which you speak, O, as I've used it to make
raised cases for pork pie. However, there is an American version of hot
water pastry which is not related, and which is often used for any manner
of ordinary pie, sweet or savory. Its technique was an attempt at making
an acceptable pie crust easier to make. Here's but one example:

1/2 cup shortening or lard
1/2 teaspoon salt
1/4 cup boiling water
1 1/2 cup sifted flour
1/2 teaspoon baking powder

The shortening should be soft but not melted. Sprinkle it with salt and add
boiling water. Stir and mix quickly and continue until shortening is melted
and a uniform mixture is obtained. Cool to room temperature.

Sift flour and baking powder together and add all at once to fat mixture.
Cut flour in with a pastry blender or two knives, manipulating as little as
possible. Chill for about 20 minutes, turn out on lightly floured board and
roll out to 1/8 inch thickness. Press dough lightly into pie plate so that
no air bubbles are trapped and trim off edge.

For a pie shell, prick the entire surface with a fork and bake in hot oven
450F for 12 minutes. If filling is to be baked in shell, or pastry is to be
used for a two-crust pie, do not prick dough with a fork.

After lining pie plate, add filling mixture, and for a two-crust pie,
moisten edge of lower shell with water.

Roll out dough for upper crust and make a few small slashes in centre to
allow for escape of steam. Fit over the top of the pie and press edges
together. Trim off excess dough and pinch edges firmly together to seal in
any juice. Bake in hot oven 450F for first 10 minutes, then reduce
temperatue to moderate 375F to finish cooking the filling.

--
Wayne Boatwright
------------------------------------------------------------------------
Soup is liquid comfort. Author Unknown

On Sat, 15 Aug 2009 19:44:16 GMT, Wayne Boatwright
> wrote:

>I order a pound or two at a time. He told me once that small orders are
>actually better for him, as it's not that easy to get.

Well, if that's the case - I'll inquire. Thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sat, 15 Aug 2009 21:35:37 +0200, Steve Y >
> wrote:
>
>> How many people these days use suet ?
>>
>> We probably only use it at Xmas
>>
>> Steve
>>
>> sf wrote:
>>> . What would he do with the rest?
>>>
> It doesn't snow here either. The only real use for suet that I know
> of (other than those xmas recipes you mentioned and I don't make) is
> to put it out covered in birdseed for the birds.

Sounds good But only after you have made your suet pastry)

Wayne Boatwright wrote:
> On Sat 15 Aug 2009 12:59:17p, Ophelia told us...
>
>> 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.
>
> I know the hot water crust of which you speak, O, as I've used it to
> make raised cases for pork pie. However, there is an American
> version of hot water pastry which is not related, and which is often
> used for any manner of ordinary pie, sweet or savory. Its technique
> was an attempt at making an acceptable pie crust easier to make.
> Here's but one example:
>
> 1/2 cup shortening or lard
> 1/2 teaspoon salt
> 1/4 cup boiling water
> 1 1/2 cup sifted flour
> 1/2 teaspoon baking powder
>
> The shortening should be soft but not melted. Sprinkle it with salt
> and add boiling water. Stir and mix quickly and continue until
> shortening is melted and a uniform mixture is obtained. Cool to room
> temperature.
>
> Sift flour and baking powder together and add all at once to fat
> mixture. Cut flour in with a pastry blender or two knives,
> manipulating as little as possible. Chill for about 20 minutes, turn
> out on lightly floured board and roll out to 1/8 inch thickness.
> Press dough lightly into pie plate so that no air bubbles are trapped
> and trim off edge.
>
> For a pie shell, prick the entire surface with a fork and bake in hot
> oven 450F for 12 minutes. If filling is to be baked in shell, or
> pastry is to be used for a two-crust pie, do not prick dough with a
> fork.
>
> After lining pie plate, add filling mixture, and for a two-crust pie,
> moisten edge of lower shell with water.
>
> Roll out dough for upper crust and make a few small slashes in centre
> to allow for escape of steam. Fit over the top of the pie and press
> edges together. Trim off excess dough and pinch edges firmly together
> to seal in any juice. Bake in hot oven 450F for first 10 minutes,
> then reduce temperatue to moderate 375F to finish cooking the filling.

Thanks for sharing that Wayne)

sf was wondering if the one she had in London was hot water crust pastry and
I supposed it was the one I described

On Sat, 15 Aug 2009 20:00:34 GMT, hahabogus >
wrote:

>sf > wrote in on Aug Sat 2009
>pm
>
>> Not sure why Kraft Dinner was on the list,
>
>Kraft Dinner is right up there...probably a more eaten Canadian Dish than Putine or peameal bacon.

Thanks for the clarification. I don't think of Kraft Dinner when I
think Canadian. I guess it's hands across the boarder after all.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 15 Aug 2009 21:18:18 +0100, "Ophelia" >
wrote:

>sf wrote:
>> On Sat, 15 Aug 2009 21:35:37 +0200, Steve Y >
>> wrote:
>>
>>> How many people these days use suet ?
>>>
>>> We probably only use it at Xmas
>>>
>>> Steve
>>>
>>> sf wrote:
>>>> . What would he do with the rest?
>>>>
>> It doesn't snow here either. The only real use for suet that I know
>> of (other than those xmas recipes you mentioned and I don't make) is
>> to put it out covered in birdseed for the birds.
>
>Sounds good But only after you have made your suet pastry)
>
Good idea!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat 15 Aug 2009 01:22:01p, Ophelia told us...

> Wayne Boatwright wrote:
>> On Sat 15 Aug 2009 12:59:17p, Ophelia told us...
>>
>>> 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.
>>
>> I know the hot water crust of which you speak, O, as I've used it to
>> make raised cases for pork pie. However, there is an American
>> version of hot water pastry which is not related, and which is often
>> used for any manner of ordinary pie, sweet or savory. Its technique
>> was an attempt at making an acceptable pie crust easier to make.
>> Here's but one example:
>>
>> 1/2 cup shortening or lard
>> 1/2 teaspoon salt
>> 1/4 cup boiling water
>> 1 1/2 cup sifted flour
>> 1/2 teaspoon baking powder
>>
>> The shortening should be soft but not melted. Sprinkle it with salt
>> and add boiling water. Stir and mix quickly and continue until
>> shortening is melted and a uniform mixture is obtained. Cool to room
>> temperature.
>>
>> Sift flour and baking powder together and add all at once to fat
>> mixture. Cut flour in with a pastry blender or two knives,
>> manipulating as little as possible. Chill for about 20 minutes, turn
>> out on lightly floured board and roll out to 1/8 inch thickness.
>> Press dough lightly into pie plate so that no air bubbles are trapped
>> and trim off edge.
>>
>> For a pie shell, prick the entire surface with a fork and bake in hot
>> oven 450F for 12 minutes. If filling is to be baked in shell, or
>> pastry is to be used for a two-crust pie, do not prick dough with a
>> fork.
>>
>> After lining pie plate, add filling mixture, and for a two-crust pie,
>> moisten edge of lower shell with water.
>>
>> Roll out dough for upper crust and make a few small slashes in centre
>> to allow for escape of steam. Fit over the top of the pie and press
>> edges together. Trim off excess dough and pinch edges firmly together
>> to seal in any juice. Bake in hot oven 450F for first 10 minutes, then
>> reduce temperatue to moderate 375F to finish cooking the filling.
>
> Thanks for sharing that Wayne)
>
> sf was wondering if the one she had in London was hot water crust pastry
> and I supposed it was the one I described

Did what she have in London have a raised case? Is that sort of crust used
in other ways?

--
Wayne Boatwright
------------------------------------------------------------------------
It's bizarre that the produce manager is more important to my
children's health than the pediatrician. Meryl Streep

Wayne Boatwright > wrote in
5.247 on Aug Sat 2009
pm

> On Sat 15 Aug 2009 12:59:17p, Ophelia told us...
>
>> 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.
>
> I know the hot water crust of which you speak, O, as I've used it to
> make raised cases for pork pie. However, there is an American version
> of hot water pastry which is not related, and which is often used for
> any manner of ordinary pie, sweet or savory. Its technique was an
> attempt at making an acceptable pie crust easier to make. Here's but
> one example:
>
> 1/2 cup shortening or lard
> 1/2 teaspoon salt
> 1/4 cup boiling water
> 1 1/2 cup sifted flour
> 1/2 teaspoon baking powder
>
> The shortening should be soft but not melted. Sprinkle it with salt
> and add boiling water. Stir and mix quickly and continue until
> shortening is melted and a uniform mixture is obtained. Cool to room
> temperature.
>
> Sift flour and baking powder together and add all at once to fat
> mixture. Cut flour in with a pastry blender or two knives,
> manipulating as little as possible. Chill for about 20 minutes, turn
> out on lightly floured board and roll out to 1/8 inch thickness. Press
> dough lightly into pie plate so that no air bubbles are trapped and
> trim off edge.
>
> For a pie shell, prick the entire surface with a fork and bake in hot
> oven 450F for 12 minutes. If filling is to be baked in shell, or
> pastry is to be used for a two-crust pie, do not prick dough with a
> fork.
>
> After lining pie plate, add filling mixture, and for a two-crust pie,
> moisten edge of lower shell with water.
>
> Roll out dough for upper crust and make a few small slashes in centre
> to allow for escape of steam. Fit over the top of the pie and press
> edges together. Trim off excess dough and pinch edges firmly together
> to seal in any juice. Bake in hot oven 450F for first 10 minutes, then
> reduce temperatue to moderate 375F to finish cooking the filling.
>

Is this enough dough for a pie crust shell and top? Or should it be doubled for a 2 crust pie?

--
Is that your nose, or are you eatting a banana? -Alan

"sf" > wrote in message
...
> On Sat, 15 Aug 2009 20:00:34 GMT, hahabogus >
> wrote:
>
>>sf > wrote in
m on Aug Sat 2009
>>pm
>>
>>> Not sure why Kraft Dinner was on the list,
>>
>>Kraft Dinner is right up there...probably a more eaten Canadian Dish than
>>Putine or peameal bacon.
>
> Thanks for the clarification. I don't think of Kraft Dinner when I
> think Canadian.

You can also think of us when you get your next doctor's bill{;-)
Graham

On Sat, 15 Aug 2009 17:02:04 -0600, "graham" > wrote:

>
>"sf" > wrote in message
>>
>> Thanks for the clarification. I don't think of Kraft Dinner when I
>> think Canadian.
>
>You can also think of us when you get your next doctor's bill{;-)
>Graham
>
I am a Kaiser member - no bills. Kaiser doesn't gouge and provides
top shelf service at the facility I go to.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote in on Aug Sat
2009 pm

> On Sat, 15 Aug 2009 17:02:04 -0600, "graham" > wrote:
>
>>
>>"sf" > wrote in message
>>>
>>> Thanks for the clarification. I don't think of Kraft Dinner when I
>>> think Canadian.
>>
>>You can also think of us when you get your next doctor's bill{;-)
>>Graham
>>
> I am a Kaiser member - no bills. Kaiser doesn't gouge and provides
> top shelf service at the facility I go to.
>

Eating Kraft Dinner and shouting I'm Canadian...show me your beaver!

--
Is that your nose, or are you eatting a banana? -Alan

On Sun, 16 Aug 2009 00:44:53 GMT, hahabogus >
wrote:

>Eating Kraft Dinner and shouting I'm Canadian...show me your beaver!

LOLOL!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat 15 Aug 2009 02:43:31p, hahabogus told us...

> Wayne Boatwright > wrote in
> 5.247 on Aug Sat 2009
> pm
>
>> On Sat 15 Aug 2009 12:59:17p, Ophelia told us...
>>
>>> 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.
>>
>> I know the hot water crust of which you speak, O, as I've used it to
>> make raised cases for pork pie. However, there is an American version
>> of hot water pastry which is not related, and which is often used for
>> any manner of ordinary pie, sweet or savory. Its technique was an
>> attempt at making an acceptable pie crust easier to make. Here's but
>> one example:
>>
>> 1/2 cup shortening or lard
>> 1/2 teaspoon salt
>> 1/4 cup boiling water
>> 1 1/2 cup sifted flour
>> 1/2 teaspoon baking powder
>>
>> The shortening should be soft but not melted. Sprinkle it with salt
>> and add boiling water. Stir and mix quickly and continue until
>> shortening is melted and a uniform mixture is obtained. Cool to room
>> temperature.
>>
>> Sift flour and baking powder together and add all at once to fat
>> mixture. Cut flour in with a pastry blender or two knives,
>> manipulating as little as possible. Chill for about 20 minutes, turn
>> out on lightly floured board and roll out to 1/8 inch thickness. Press
>> dough lightly into pie plate so that no air bubbles are trapped and
>> trim off edge.
>>
>> For a pie shell, prick the entire surface with a fork and bake in hot
>> oven 450F for 12 minutes. If filling is to be baked in shell, or
>> pastry is to be used for a two-crust pie, do not prick dough with a
>> fork.
>>
>> After lining pie plate, add filling mixture, and for a two-crust pie,
>> moisten edge of lower shell with water.
>>
>> Roll out dough for upper crust and make a few small slashes in centre
>> to allow for escape of steam. Fit over the top of the pie and press
>> edges together. Trim off excess dough and pinch edges firmly together
>> to seal in any juice. Bake in hot oven 450F for first 10 minutes, then
>> reduce temperatue to moderate 375F to finish cooking the filling.
>>
>
> Is this enough dough for a pie crust shell and top? Or should it be
> doubled for a 2 crust pie?
>

This will make a double-crust 8-inch pie, but I would double it for
anything larger, especially if it's a deeper pie dish.

--
Wayne Boatwright
------------------------------------------------------------------------
Oh, the tiger will love you. There is no sincerer love than the
love of food. George Bernard Shaw, Man and Superman

Had to think hard but then realised that Steak and Kidney pudding would
use suet and then that brought to mind the old English favourite of
Spotted Dick, neither of which I have eaten in yonks

French must use it for something 'cos I've seen it occasionally in
butchers' shops

Steve
<<<Canine Humour for all: www.lovelycolour.com >>>

sf wrote:

> It doesn't snow here either. The only real use for suet that I know
> of (other than those xmas recipes you mentioned and I don't make) is
> to put it out covered in birdseed for the birds.
>

"Wayne Boatwright" > wrote in message
5.247...
> On Sat 15 Aug 2009 01:22:01p, Ophelia told us...
>
>> Wayne Boatwright wrote:
>>> On Sat 15 Aug 2009 12:59:17p, Ophelia told us...
>>>
>>>> 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.
>>>
>>> I know the hot water crust of which you speak, O, as I've used it to
>>> make raised cases for pork pie. However, there is an American
>>> version of hot water pastry which is not related, and which is often
>>> used for any manner of ordinary pie, sweet or savory. Its technique
>>> was an attempt at making an acceptable pie crust easier to make.
>>> Here's but one example:
>>>
>>> 1/2 cup shortening or lard
>>> 1/2 teaspoon salt
>>> 1/4 cup boiling water
>>> 1 1/2 cup sifted flour
>>> 1/2 teaspoon baking powder
>>>
>>> The shortening should be soft but not melted. Sprinkle it with salt
>>> and add boiling water. Stir and mix quickly and continue until
>>> shortening is melted and a uniform mixture is obtained. Cool to room
>>> temperature.
>>>
>>> Sift flour and baking powder together and add all at once to fat
>>> mixture. Cut flour in with a pastry blender or two knives,
>>> manipulating as little as possible. Chill for about 20 minutes, turn
>>> out on lightly floured board and roll out to 1/8 inch thickness.
>>> Press dough lightly into pie plate so that no air bubbles are trapped
>>> and trim off edge.
>>>
>>> For a pie shell, prick the entire surface with a fork and bake in hot
>>> oven 450F for 12 minutes. If filling is to be baked in shell, or
>>> pastry is to be used for a two-crust pie, do not prick dough with a
>>> fork.
>>>
>>> After lining pie plate, add filling mixture, and for a two-crust pie,
>>> moisten edge of lower shell with water.
>>>
>>> Roll out dough for upper crust and make a few small slashes in centre
>>> to allow for escape of steam. Fit over the top of the pie and press
>>> edges together. Trim off excess dough and pinch edges firmly together
>>> to seal in any juice. Bake in hot oven 450F for first 10 minutes, then
>>> reduce temperatue to moderate 375F to finish cooking the filling.
>>
>> Thanks for sharing that Wayne)
>>
>> sf was wondering if the one she had in London was hot water crust pastry
>> and I supposed it was the one I described
>
> Did what she have in London have a raised case? Is that sort of crust
> used
> in other ways?

Well I certainly don't know everything, but I have only seen raised hot
water pastry used for those types of pie.

sf? Could you give us more of a description of the pies you had?