I was taught to make these at an event ages ago, and they've been one of Cedric's favorites ever since. They are labor intensive, so if you're making them for a large group, it is generally best to have an assembly line of some sort, or at least a lot of helpers. Measurements are approximate, as always.
Tuesday, 7 May 2013
Meat pies (Pasties) using the hot water method for crusts
At the Stonemarche Cooks' Guild meeting this last weekend, we made meat pies, and I promised to post the recipe. This seemed to be the appropriate place to do that, and next time I won't have to look so hard to find it again.
This is mostly a "concept" recipe, and I don't have exact measurements for the filling. However, the filling variations are essentially endless. The important part of the recipe is the crust, as using a "hot water method" gives you a crust that is strong enough to carry (or pack in a lunchbox) while still having good flavor and not be too hard to chew.
This is mostly a "concept" recipe, and I don't have exact measurements for the filling. However, the filling variations are essentially endless. The important part of the recipe is the crust, as using a "hot water method" gives you a crust that is strong enough to carry (or pack in a lunchbox) while still having good flavor and not be too hard to chew.