/ck/ - Food & Cooking

For me it's chilli beef and cheese or mince and cheese.

I don't generally much care for pies but when the mood hits me they're perfect. I made my own recently for the first time and they were awesome. And also I rarely if ever use tomato sauce, but it's true that tomato sauce is always great with a pie

>>17450539
If I'm making pies I'll usually make a dozen butter chicken pies and freeze most of them.

>>17450542
Mine were creamy chicken and mushroom and I still have two in the freezer still. Some of them have cheese in them so I enjoy rolling the dice when I reach for one.

>>17450547
Which cheese do you find works the best?
I think I prefer cheese that retains a bit of bite even when melted.

>>17450527
I have a steak and cheese pie in the fridge right now. Going to microwave it for 20 secs then pop it in the air fryer for 4 mins for a perfect pie.
Got some venison sitting in the freezer too so might make some little homemade venison and red wine pies.

for my dinner? two four and twenty meat pies (that's 48 meat pies total) and a dare iced coffee.

>>17450527
Tell me your pastry theory lads. How do you prefer to make pie pastry? Been mucking about abit myself, shortcrust for the structure of the pie, then puff for the top. Pretty much all butter for the fat, not sure if I should more go for a ratio/mix of butter and lard so it's not too much butter, it's quite noticeable.

Does anyone have a good recipe/methodology for making aussie meat pies to keep in the freezer? they seem like the absolute perfect thing for me to keep around and tweak so i can get them into fitting macros well for a peak satisfaction snack

>>17450575
I do the same.
I don't brush the pastry with egg wash, just melted butter for extra puff.

>>17450555
I made six pies; two plain, two with cheddar, and two with swiss.

I think the best ones are the cheddar because they don't get too melty

>>17450580
For the filling, I'd slow cook some beef and veggies in a rich homemade gravy.
Thicken the gravy when the beef is tender and as posted use shortcrust pastry for the base and puff for the top.

I don't know how America lost the meat pie 1776 was the last time the US was a British colony, how can you lose meat pies in 246 years but retain fruit pies.

>>17450725
Probably a jewish psy-op by Big Pie

>>17450725
inb4 some s*eppo posts a hideous frozen chicken pot """""pie"""" in response

>>17450725
The closest I've gotten are hand pies. Only b/c my parents are from a relatively recent independent colony. But we still call em meat pies.
>t.american

When I was a teenager, these two machines were advertised on TV.

On the left, it's a pie machine where you make pies with store bought crust and whatever filling you decide to use.

On the left, it's an omelette machine.

We wanted both, but they were expensive for our family.

I told my mom that we could buy the pie ones and make both pies and smaller omelettes.

She never believed me.

We never got either.

>>17450725
America never lost the meat pie but unlike Britain and Australia America moved on

>>17450799
Based moon pie poster

>>17450575
>>17450580
take some flour- sift it, place it in a medium to large bowl

take some cold butter sticks, slice the butter into 1 inch cubes roughly - you can also use lard or tallow but I wouldn't use too much - it gets greasy fast

butter has better flavor - lard, and especially tallow - provide superior CRONCH

i would recommend trying 3:1 butter to lard or tallow

go easy on the fat in the crust

one youve got your fat and flour in the bowl, you want to make wide, flat flakes with your fingers - smoosh the chunks of butter or lard or tallow until they become wide, flat flakes

when all the fat is mixed in with the flour well - add liquid - I like buttermilk

don't forget a little salt and sugar

option to add some yeast to this but you don't have to and most people don't

then chill your dough for a while until it is really firm - 1 hour in freezer - 2 in fridge roughly

take the dough out - divide it into pieces sized for a top and bottom crust - i like to crimp the edges with a fork

and then for egg wash i like egg yolk only with a little water or milk to make it spread more easily

once you have shaped the pies - letting the dough rest or even chill before baking is good - try to roll it thin

freeze them once they are baked and warm in a low (250f) oven

>>17450797
I still have the one on the left. Haven't used it in a while though.

>>17450725
we didn't lose them. they aren't as popular as they are in england, but they are still quite popular. they're available in the freezer section for a couple of dollars for a small single serving pie up to about 10 dollars for a larger pie that will feed a family of 4.

https://www.mariecallendersmeals.com/frozen-pot-pies
https://www.banquet.com/pot-pies

>>17450933
This is the in-depth, high quality post I like to see, thanks mate.

>>17450555
I make a mornay sauce for my pies. Half a cup of milk and a lot of cheese. I make big family size mince and cheese pies.

>>17450575
Short crust on the bottom, puff on top and egg wash.

>>17450580
>Brown beef mince and season
>Remove from pan and set aside
>Saute onion and garlic in some butter
>Add beef mince and a few tablespoons of flour
>Cook for a few minutes
>Add a splash of Worcestershire sauce and gradually pour over beef stock (keep it nice and thick)
>Taste and adjust seasoning to preference
>Pour into a pre blind baked short crist pastry
>Add a table spoon of butter to a sauce pan and cook a tablespoon of flour for a few minutes
>Slowly add half a cup of milk to make a really thick sauce
>Add half a cup of sharp cheddar and melt
>Pour thicc as fuck cheesy sauce over mince
>Top with puff pastry and press edges with a fork
>Beat an egg with a pinch of salt and some cold water
>Brush over lid
>Stab some steam vents in the lid with a pairing knife
>Bake until golden and inside is hot
>Allow 5 - 10 minutes to cool before slicing
>Do not ruin it with tomato sauce

>>17450527

>>17450725
We call them hot pockets and a bunch of other things besides pie.

>>17450527
>>17452631
Good stuff lad.

>>17452585
so much right in this post, based pieman

>>17450777
called it
>>17451207
but this post is even worse
>>17452756

I love pies so much. My granny made the best pies of my life. Her cockerel pie and her venison pie were both so insanely good they've become core memories for me. Shame she's a psycho who neglected my dad.
>>17452631
Pies can be middle class if you're not a retard about it.

>>17450527
in the upper peninsula of michigan, there is a long history of making cornish pasties. my gran used to make them and they were so goddamn tasty

>>17453673
Face it. He blew you the fuck out.

>>17453744
who and how?

>>17453673
Savory fillings like meat, sauce, etc in a pastry/pie crust is a pie even if it makes you mad. Technically, a hot pocket would fall into that category and they aren't any more disgusting than shit like >>17452631

That wolfpit boomer on youtube made one of these and it looked disgusting as fuck.

>>17450535
we have these in New Zealand even though our beef is vastly superior to yours

how do you stop the crust from becoming dry and shit in the oven? do you egg wash it? there must be a way

>>17450527
>cant beat it
Are you implying you have no hands or that you physically cannot punch a pie?

>>17453888
you have several options:
a) butter wash
b) egg wash
c) cover it with some foil
d) cook it on the bottom rack like your supposed to

>>17453995
thanks cunt I'll give it a go

>>17453888
Mostly comes down to how good you are at making pie crust.
An egg wash will help but the secret lies in using the right amount of butter/lard/shortening and incorporating it properly

>>17450527

MEOIT POIEEEE

IN ME TUMMM

Yum yum

>>17450535
love me mrs macs chilli beef, best supermarket pies

>>17452622
>>17450933
based dubfrens
i'll be trying this sometime soon and will post a thread, i hope you see it

>>17450527
What the fuck is with every bakery calling their mince meat pies “steak” pies?

It’s false advertising and the ACCC need to crack down on it.

Fucking disgraceful.

>>17455705
I haven't noticed that at all.

>>17455705
If you put pepper on top of the pie it makes it steak, everyone knows that.