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peteyfrogboyWe've been in search of some new recipes for the limited amount of cooking time we have during the week, and we decided to take a stab at making meat pies tonight. Here's a rough approximation of the recipe we ended up with:
Mennonite pie dough:
2 c. flour
1 c. lard
heaping 1/2 t. salt
1/2 c. ice cold water
This is the recipe my wife brought from somewhere in Eldorado Springs, MO. It's a simple recipe that I haven't made myself yet, but seems to be pretty bulletproof compared to the butter and/or shortening versions I've used in the past. The salt goes in with the flour, then the lard goes in with the flour and salt, then sprinkle in the water until it's all combined. Don't work the dough too much, roll it out and go. Even though it turns out much wetter than I'm used to with shortening, it bakes up incredibly light and flaky. Lard may not be as healthy, but it's so much better! Bake empty pie shells (pricked with a fork) at 450 for 10 minutes. This made enough for two open top pies, or one covered pie. This time we made two pies.
Pie filling (for 2 pies):
2 lb ground sirloin (90/10)
1/2 yellow onion, diced
1 c. carrots, diced
some flour (maybe 3T?)
1/2 c. cider vinegar
1/4 c. water
1/4 t. powdered ginger
salt & pepper
All measurements are very approximate. Saute the onion and carrots in a cast iron skillet with a little olive oil, then add the beef and brown it with a little salt and pepper. Remove the beef and veggies to a bowl. To the remaining juice (there was quite a bit, though it wasn't too greasy due to the leanness of the beef) add enough flour to make a roux. Cook this for a while (I was busy cutting carrots at the time - I added them at the end instead of at the beginning like I wanted to). Add vinegar and water to make gravy. I started with straight vinegar, but I wanted to make it thinner without being too tart, so I added about half as much water to finish it up. Add the ginger to the gravy, then put gravy on the beef and toss to coat. The beef all ended up coated with gravy but not swimming in it, which keeps the bottom of the pie from getting soggy. Put the meat in the pie shells, pack it down, and top with your cheese of choice. Return to a 350 degree oven for a few minutes to melt the cheese. Eat!
Mennonite pie dough:
2 c. flour
1 c. lard
heaping 1/2 t. salt
1/2 c. ice cold water
This is the recipe my wife brought from somewhere in Eldorado Springs, MO. It's a simple recipe that I haven't made myself yet, but seems to be pretty bulletproof compared to the butter and/or shortening versions I've used in the past. The salt goes in with the flour, then the lard goes in with the flour and salt, then sprinkle in the water until it's all combined. Don't work the dough too much, roll it out and go. Even though it turns out much wetter than I'm used to with shortening, it bakes up incredibly light and flaky. Lard may not be as healthy, but it's so much better! Bake empty pie shells (pricked with a fork) at 450 for 10 minutes. This made enough for two open top pies, or one covered pie. This time we made two pies.
Pie filling (for 2 pies):
2 lb ground sirloin (90/10)
1/2 yellow onion, diced
1 c. carrots, diced
some flour (maybe 3T?)
1/2 c. cider vinegar
1/4 c. water
1/4 t. powdered ginger
salt & pepper
All measurements are very approximate. Saute the onion and carrots in a cast iron skillet with a little olive oil, then add the beef and brown it with a little salt and pepper. Remove the beef and veggies to a bowl. To the remaining juice (there was quite a bit, though it wasn't too greasy due to the leanness of the beef) add enough flour to make a roux. Cook this for a while (I was busy cutting carrots at the time - I added them at the end instead of at the beginning like I wanted to). Add vinegar and water to make gravy. I started with straight vinegar, but I wanted to make it thinner without being too tart, so I added about half as much water to finish it up. Add the ginger to the gravy, then put gravy on the beef and toss to coat. The beef all ended up coated with gravy but not swimming in it, which keeps the bottom of the pie from getting soggy. Put the meat in the pie shells, pack it down, and top with your cheese of choice. Return to a 350 degree oven for a few minutes to melt the cheese. Eat!
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A Missive from Tobias Morgan
on 2007-09-12 01:18 pm (UTC)no subject
on 2007-11-02 07:05 pm (UTC)