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Thread: Pie Cases

  1. #1

    Pie Cases

    Hi just Wondering if any members make pies on this forum, and wanting to know if you can buy the cases already made?
    Regards

  2. #2
    I use 'just roll' shortcrust pastry sheets.

  3. #3

  4. #4
    Quote Originally Posted by Stingercargill View Post
    Bushwear sell them
    Spot on stingercargill.
    ATB Neil

  5. #5
    Anyone any recipes for pies ? Times temps etc ?

    Paul

  6. #6

  7. #7
    2 onions
    4 carrots
    4 sticks of celery
    1 clove of garlic
    1 handful of dried prunes
    1 chilli as spicy or mild as you like
    2 chicken stock cubes
    4 pheasant breasts and leg meat
    1 rabbit saddle and leg meat
    1 packet 'just roll' short crust pastry.
    Flour and butter to thicken the sauce.

    Slice the onions and garlic and sweat in a pan with the lid on for 15 mins.
    Add the carrots and celery and return to the heat with the pan lid on for another 10 mins.
    Add the chopped chilli.
    Crumble the stock cubes into the veg and add enough water to cover everything well.
    Add the prunes.
    Remove all bones and cube the rabbit and pheasant. Dip in flour and brown in butter until the meat is sealed. Add to the vegetables and simmer for an hour or so.
    Season to taste.
    Roll out the pastry and line your dish, not strictly necessary and bewarned you'll end up with a soggy bottom. If you just want to have a lid on your pie then puff pastry will work as well.
    Use a slotted spoon and spoon the mix into your pie base/tin.
    Melt the butter and add the flour and best together until it forms a roux, slowly add the pie liquor and thicken. Taste and season and then pour over the meat to just below the brim of the pie. Put the lid on. Make it as intricate and pretty as you like. Brush with egg yolks and cook for approx an hour until the crust is golden.

    I made this last night and it was delicious. The only thing extra I would add is some bacon for a bit more saltiness.

  8. #8
    Quote Originally Posted by sauer View Post
    Anyone any recipes for pies ? Times temps etc ?

    Paul
    www.1245.forumotion.net
    https://www.justgiving.com/John-Slee/
    "He who kills sow with piglets empties the forest of boar" My neighbours dad on new years eve 2011.

  9. #9
    This lot do very good quality cases

    http://www.southenglandpastries.co.uk/our-products/

    Probably trade but you could try them.

    F

  10. #10
    Approx 2 lb of venison cut into bite sized chunks
    3-4 red onions
    8-10oz mushroom
    2 small carrots
    1lb pork belly, diced (may be known as bacon lardons)
    15 -20 juniper berries
    Bunch of rosemary
    2 tablespoons oil
    2 tablespoons plain flour
    Lamb stock
    Tablespoon and half redcurrent jelly
    Shortcrust pastry

    Slice carrots thinly, soften them in oil, chop onions, soften after carrots have
    softened, add the pork belly cook until edible then add venison and cook
    until browned, meantime add crushed juniper and chopped rosemary. Add
    the mushrooms when the venison is browned and let them soften.

    Make three quarters of a pint of lamb stock, mix with the redcurrent jelly
    (drain off the cooking juice from the mix to help make the stock) then pour
    into the mix along with 2 tablespoons flour and let simmer for 45 minutes, adding a bit of salt and ground pepper.


    Roll out the pastry with enough to cover the bottom, side and edges of the pie dish and a separate piece of pastry to make a lid.

    Line the pie dish with pastry enough to cover the bottom and top edge of the pie dish (wet the top edge of the pie dish to aid adhesion), add the venison mix, wet the top edge of the pastry (to aid adhesion of the 'lid'), add the lid, crimp the edges with a fork to seal, glaze with beaten egg, make a small hole in the middle to let the steam out and cook for 45 minutes at 185-190 degrees in a pre-heated oven.

    Enjoy!!

    N.B. All I need is a decent pie warmer for outside eating...
    Last edited by armo.; 15-10-2016 at 19:10.

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