I've got an urge to turn left over BBQ into pies, but it's something I've never done before.
What I'd like to make is individual pies about 12cm diam and fairly deep (4-5cm), that won't split and dribble piping hot gravy down your arm when you try to pick it up.
I know nothing about pastry or the gravy to go in with the meat.
Can the more experienced enlighten me with your tales of success, or pitfalls that I should look out for.
I had a quick look online this morning for pie dishes, but got a bit confused. Most of them seemed quite shallow (about 3cm) and they weren't clear on the size. Some were labeled about 12cm, but it didn't specify whether it was measured to the inside of the dish or the outside of the rim. I went and had a look at some in a local kitchen shop, and they all looked too small and shallow.
Should I be looking for non-stick metal ones or ceramic?
Pies - Tell me all about them
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Mrs Bilda makes the pies here. I’ll ask her.
We are slow cooking the brisket trimmings for pies tomorrow
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She says you are being picky.
Edit:
She uses glass ceramic pie dishes but won’t be the right size for your needs.
Mrs Bilda suggested small metal spring form tins to get the particular size you want but this could be fiddly.
We smash a lot of family size pies. We also use the Kmart pie maker which is super convenient but the pies are small.
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Maybe I'll have to settle for smaller pies and just eat more of them.
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Yeah same as @Bilda with my pies Kmart pie maker.
Real basic for mine left over meat, bacon and greens gravy mix. -
My take on leftover pies is quite basic but always pretty decent.
Start mith a miropouix (onion,celery,carrot) and soften. Add leftover meats/bacon etc and 2 cups of stock (best results with home made stock and smoked jellies from previous cooks) simmer/reduce/thicken
I was put onto hot water pastry years ago from another member, old school stuff but super quick and easy and perfect for savory pies.
There are endless variations.
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Are you sure about 40-50mm deep? That’s pretty thick and I can’t see how it would hang together well.
Diameter seems about right though.
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@Geoffo interested in Hearing about the smoked jellies please?
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The stuff collected when breaking down a Brisket/pork shoulder etc The juices left in your wrap/boat. Cools to a jelly and packed with flavour!
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Yep, I save that as well and add it to the gravy mix.
Sent from my iPhone using Tapatalk
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Tell me about the pastry. Should I bother with making it, or is the store bought a better option?
Short crust for the base, and puff for the top?Should the base be baked before the filling goes in, or do the whole lot at once? -
Best pastry I've ever done was Maggie Beer's sour cream pastry.
No need to blind bake and great with sweet or savory.
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Thanks @tipsy
I assume that you roll it out a bit thinner than the 2cm in the recipe. -
Yeah, I recon that must be a typo. Last time I made a chicken leek and seeded mustard pie it would have been 5mm or less
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We use store bought. It works.
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Hey Urbangriller
Nice looking pies but fact sheet doesn't come up. -
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Hey Urbangriller
Nice looking pies but fact sheet doesn't come up.Don't know why...I'll have a look at it
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Easy BBQ Beef Rib Pies
[url='[attach=18173,'none','2'][/attach]']Beef Rib Pie Fact Sheet[/url]
Good lord! Ive seen the light....
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