Meat Pies

[Anonymous No.21009376]

For me it’s pie! Meat pie! Show me your meat pies!

[Anonymous No.21009382]

Meat pies are mainly for men. Manly men! There is a manual!

[Anonymous No.21009386]

Waiter? Yes I’m ready to order now thanks. I’ll have the meat pie with some ale. It’s manly lunch for me thank you!

[Anonymous No.21009387]

>>21009376
Can't see mine. I eaten them. They was good.

[Anonymous No.21009393]

I'm working toward becoming a real pie-sano but I have a way to go yet. I've been sticking with store bought puff pastry so far, but I'd rather start making my own or at least using shortcrust. I don't really like puff pastry but making dough without a machine is a pain in the ass

[Anonymous No.21009396]

Feeling a bit tired? Too lazy to go to a restaurant and order a meat pie or prepare one from scratch at home? No problemo amigo! Frozen meat pies from Gordon Ramsey are so convenient to prepare. Here is one I got from my neighbors fridge. He’ll never know I took it. I just walk into his house through the backyard

[Anonymous No.21009399]

What’s for dessert you ask? A slice of pie! Meat pie that is!

[Anonymous No.21009405]

>>21009393
Looks good man. Keep at it. It doesn’t have to be perfect, just delicious

[Anonymous No.21009407]

holy fuck what's wrong with bongs
these all look fucking dusgusting

[Anonymous No.21009412]

>>21009407
https://youtu.be/BwsXh7dZyOE?si=fDaJiYc_B9Ud-73M

[Anonymous No.21009424]

>>21009407
You will never know the pleasure of a good pork pie. Sad
https://m.youtube.com/watch?v=lsolKBhfcVQ

[Anonymous No.21009456]

>>21009386
Look at that nasty plate and table. Britbongs are so gross and unwashed.

[Anonymous No.21009462]

>>21009393
hot water crust is dead easy.
lard, flour, salt, hot water.

makes for a stout pie that sticks to your ribs and puts hair on your chest.

[Anonymous No.21009489]

>>21009424
>cold, solidified meat jelly
looks like shit

[Anonymous No.21009493]

>>21009462
I'll have to try that. Its what I use to make appre pie crust (shortening instead of lard though) and it's nice. I think the key is the hot water - I've always used cold because I want it flaky but for a meat pie I want it thicc and heavy so hot water is the way to go. I'll try that next time anon, thanks

[Anonymous No.21009496]

>>21009386
Man I'm jelly. I live in leafland and have never seen a good meat pie.

[Anonymous No.21009499]

>>21009382
nothing manlier than a good pie after a long round of manly anal sex with the men

[Anonymous No.21009501]

>>21009493
>shortening instead of lard though
It may come as a surprise to you anon, but lard *is* shortening, as are butter and tallow. Crisco can also be used in a pinch if you're really desperate and can't spring for the good stuff.

[Anonymous No.21009516]

>>21009396
For me it’s the chicken pot nigga

[Anonymous No.21009522]

>>21009516
>All that extra packaging for the same shit to get Gordon on the box
lmao

[Anonymous No.21009553]

>>21009501
I meant vegetable shortening. And yes that's kind of all I have around

[Anonymous No.21009676]

>>21009493
you melt the lard into the hot water and stir it into the flour.
makes for the polar opposite of a flaky crust.

[Anonymous No.21009691]

>>21009496
You haven't had tourtiere? There are many kinds, the one I vouch for is pork spiced with cinnamon

[Anonymous No.21009692]

>>21009676
I know that's what I was saying is the difference from using col' water, and I have to try this

[Anonymous No.21009756]

>>21009456
Shit your prissy bitch mouth you absolute queer

[Anonymous No.21009758]

>>21009407
You're literally not human

[Anonymous No.21009760]

brisket pie

[Anonymous No.21009768]

>>21009760
whole roast beef pie

[Anonymous No.21009771]

Thai Green Curry Chicken Pie

[Anonymous No.21009789]

>>21009376
dry fucking hockey puck bullshit
shit should get you an all boards permaban, fucking neck yourself cunt

[Anonymous No.21009795]

>>21009407
yeah its widely known that you need to go to aussies or kiwis for a good pie, not bongs

[Anonymous No.21009800]

>>21009795
For the last four years, a Cambodian baker has won the best pie in Australia competition. He's changing the whole game up.
Now the "best meat pie" is actually a fish pie.
I've tried it. 9.7 outta 10. Unbelievable.

[Anonymous No.21009814]

>>21009800
looks good

[Anonymous No.21009815]

>>21009456
The plate is paper, it's there to be a vessel to convey the pie. Paper plates are shit, but I'm not sure how they can be deemed disgusting.

[Anonymous No.21009825]

Anyone ever tried a Nigerian Meat Pie?

(I mean a meat pie Nigerian style - not a pie made from Nigerian meat)

[Anonymous No.21009836]

>>21009789
>50% fat
>dry

[Anonymous No.21009874]

Why does beer go so well with pie?

[Anonymous No.21009907]

>>21009795
>yeah its widely known that you need to go to aussies or kiwis for a good pie, not bongs
It's not widely known at all, I know you Antipodeans try and steal our pie culture but that's only because you don't have access to the real thing.

I'm sure your pies are great but Britain has always excelled at them.

[Anonymous No.21009911]

>>21009393
That actually looks pretty good. Maybe could use a bit more gravy in my opinion but otherwise decent

[Anonymous No.21009918]

>>21009911
thanks anon, and I agree. I didn't want them to be too sloppen so I just mixed in enough gravy to make it wet, but then when they came out of the oven I realized a lot of gravy got dispersed and absorbed into the meat and pastry and just wasn't very wet. It's not crazy dry and the flavour is really intense, but yeah the meat crumbles when really it should have a molten texture

[Anonymous No.21009919]

>>21009393
>I've been sticking with store bought puff pastry so far
Stick with it, don't bother making your own, it's just not worth the effort.

Be carefull about following the other anons advice with regards to hot water pastry, it's OK for Pork pies which are served cold but it's a bit of an ordeal with a hot pie.

If you insist on a hot water pastry, use puff for the lid.

[Anonymous No.21009920]

>>21009874
Hope you spill all over your gay keyboard

[Anonymous No.21009923]

when exactly did the one-liner mean anon(s) start shitting up every thread

[Anonymous No.21009925]

>>21009918
As the another has said (and you realise), you do need more gravy. Beef mince and onion pie is popular in the UK but I don't see much evidence of onions?

[Anonymous No.21009929]

>>21009925
it has onions and mushrooms in it believe it or not. they are cooked way down though to get all the water out of them before I mixed them with the mince.

pickerel, the exact filling (pre-gravy)

[Anonymous No.21009938]

>>21009929
It looks like you have fried your onions, rather than sweating them?

Forget the mushrooms mate, they don't belong in this sort of pie (save them for a chicken pie).

Can I suggest something else? . . . At this stage of cooking add half a teaspoon of Marmite (or vegemite).

It's all trial and error, the last time I did a cook-a-long was about 10 months ago and it slide to page 10 because of
> "What is your favorite brand of candy"
>"Why is 5 guys better than Wendys"
>"for me it's a big mac"
>"favorite brand of Pizza"
Type of threads.

Keep going anon.

[Anonymous No.21009942]

>>21009907
>your
>pie culture

[Anonymous No.21009944]

insecure maleniggers itt

[Anonymous No.21009945]

>>21009938
well, yeah I cooked them golden or darker. whattayagonnado. They were good though, just really shrunk to nothing eventually

[Anonymous No.21009958]

>>21009942

[Anonymous No.21009967]

>>21009958
I still can't believe she hopped like a kangaroo for a few seconds

[Anonymous No.21009970]

>>21009967
>I still can't believe she hopped like a kangaroo for a few seconds
The whole routine was unbelievable.

[Anonymous No.21009977]

>>21009945
I'm sure it was good mate but next time, ignore mushrooms and try not to overcook the onions.
Increase the beef flavor with Marmite or an OXO cube.
It really works.

[Anonymous No.21009987]

>>21009977
I used a stock cube and then of course some gravy, but didn't both with vegemite. I've tried cooking with 'mite before and it was just a less delicious alternative to a stock cube or two

[Anonymous No.21009990]

>>21009970
>>21009967
the fact she did it on purpose just to get a free trip to France still blows my mind.

[Anonymous No.21009995]

>>21009987
Fair enough.
My biggest failing is the pastry, that's why I always buy puff pastry, rather than try and make it.

At the time I posted my cook-a-long the catalogue was being spammed with rubbish, including that guy posting over 9000 meals covered with grated cheese, there must have been 7 or 8 in the catalogue.

[Anonymous No.21010960]

>>21009990
if that's what happened then i kind of respect her more for it.

[Anonymous No.21011113]

>>21009424
I've had one of these and it tasted like a tin of dog food in some crust

[Anonymous No.21011128]

>>21011113
>I've had one of these and it tasted like a tin of dog food in some crust
No you haven't
Don't tell lies.

[Anonymous No.21011131]

It’s technically a hamburger.

[Anonymous No.21011182]

>>21009938
>>21009977
>Forget the mushrooms mate, they don't belong in this sort of pie (save them for a chicken pie).
what, not plain enough for you? fuck off

[Anonymous No.21011190]

>>21009376
why ruin the meat by covering it in pie crust

[Anonymous No.21011238]

>>21009795
>>21009907
I had a half-Aussie neighbour who ran a pie shop and he made the best mince pie. Went toe-to-toe with the best British pies.

[Anonymous No.21011278]

>>21009907
I'd say Aussie and NZ usually beat UK on creativity and incorporating Asian influences into our pies. But that's changing, British piemakers are broadening their horizons. Check out this stunning Moroccan Lamb Pie!
(from Jarvis Pickle in Norwich)

[Anonymous No.21011304]

>>21009967
>>21009970
The Olympic committee invented "Raygun" as a last-ditch attempt to distract attention from their literally satanic opening ceremony. (They jumped the gun, like the homosexual lobbyists who thought that the Child Sniffer would legalize pedophilia before leaving office.)

[Anonymous No.21011470]

For me it's cameron's scotch pies.
>>21011304
Meds.

[Anonymous No.21011518]

>>21010960
yeah she was getting $56k/year from the govt in taxpayer funded grants to do 'research' on breakdancing and weasled her way into the Paris olympics full knowing she being 40 years old couldnt compete with young folk, so she did it just to get a free trip to France.
She also did it as a shitpost to get breakdancing removed from future olympics and to boost her social media career.

[Anonymous No.21011525]

>>21009376
I live in the us but one of the local farmers markets has a booth run by an english family from Liverpool and they sell large cold pies and small cold hand pies and a few pastries. Got the steak and ale and it was great

[Anonymous No.21011529]

>>21009800
That shit looks amazing. Like a fishy egg salad pie

[Anonymous No.21011557]

>>21009376
made this a while ago, my first attempt at a pie. it obviously came out way too watery, it was basically just a beef stew in a pie crust. was absolutely delicious though. I think next time I just need to make a roux or something m

[Anonymous No.21011587]

Meat pie and stout is what I’m talking about

[Anonymous No.21011632]

>>21011587
>>21009386
Proppa bit of scran that is

[Anonymous No.21011675]

>>21011557
That's pretty watery even for beef stew. Did you flour your meat before browning it?

[Anonymous No.21011679]

>>21009825
That's a pasty not a pie.

I'm sure they're tasty as long as they're not using bush meat.

[Anonymous No.21011720]

>>21011675
stupidly no, I didn't really do anything to thicken it. I just wasn't thinking, mind was elsewhere making the pastry I guess. next time I'll do that, make a roux and probably just use less broth in general.
still even though the presentation kind of sucked, I really can't overstate that it was delicious. second time will be the charm.

[Anonymous No.21011761]

For me it’s sausage pie

[Anonymous No.21011791]

>>21009795
Best pie I've ever had was in Australia; it was kangaroo of all things.
Made with a red wine sauce and mushrooms; tasted like venison but the wine sauce tempered the gaminess.

[Anonymous No.21012407]

>>21011278
>I'd say Aussie and NZ usually beat UK on creativity and incorporating Asian influences into our pies
It's not about variety, it's about taste and quality.

[Anonymous No.21012804]

>>21011761
I also like sausage pie

[Anonymous No.21012819]

>>21012804
>I also like sausage pie
you mean, you like sausage in your pie don't you femanon

[Anonymous No.21013470]

>>21009522
My favourite is how the "shepherd's pie" uses beef and not lamb, making it a cottage pie.

[Anonymous No.21013586]

>>21009874
based leffe enjoyer

[Anonymous No.21014523]

>>21009825
yeah we had nigerian family friends growing up and she'd give us meat pies whenever she made 'em

[Anonymous No.21014574]

>>21011761
I saved this image to mock the English.

[Anonymous No.21014580]

>>21014574
Those sausages aren't English in any way

[Anonymous No.21015104]

>>21011761
>>21014574
>>21014580
This is "Cannonball Pie" from "Dangerously Delicious Pies" in Baltimore, Maryland, USA. https://www.goldbelly.com/restaurants/dangerously-delicious-pies/16283-cannonball-pie

[Anonymous No.21015454]

What's your go to drink to accompany a nice pie?

[Anonymous No.21015634]

>>21015454
Leffe.

[Anonymous No.21016375]

>>21013470
assuming it's marketed for the US, not many people in the States (at least in my experience) differentiate between shepherd's/cottage pie. lamb isn't really a popular meat here, we just call it shepherd's pie even if it's beef

[Anonymous No.21016394]

does Easter pie count?

[Anonymous No.21016398]

>>21011525
Steak and Ale's a fucking nosh. Glad you get to enjoy it.
>>21015454
Depends on the pie, depends on the weather.

[Anonymous No.21016565]

>>21016375
>assuming it's marketed for the US
I think you are right, 'Ground Beef' isn't a term we use in the UK.

[Anonymous No.21016643]

>>21009462
I don't want food anywhere near my ribs.

[Anonymous No.21016644]

>>21016394
Quiche with a lid.

[Anonymous No.21016647]

>>21009456
...cries Rajeesh, as he scoops up his stinky slop with his unwashed poo-covered hands off the floor and shovels it into his stinky poo mouth.

[Anonymous No.21016748]

>>21016565
>’Ground Beef' isn't a term we use in the UK.
In the UK they say ‘Tossed Beef’

[Anonymous No.21016767]

how do I make a proper pork pie like the OP? from scratch, I don't have access to good pork sausage besides Spam.

Do I just chop up pork shoulder and salt the shit out of it and make a hot shortcrust or what? Any advice welcome please

[Anonymous No.21017144]

>>21016748
>In the UK they say ‘Tossed Beef’
Nice try Cletus, we call it minced beef.

>>21016767
Google is your friend.

[Anonymous No.21017950]

>>21009929
This anon >>21009938 pies. A little smear of vegemite will add infinite flavor to your gravy.
Also, mushrooms are okay in a pie but be aware that they're generally considered a different 'variety' of pie here in Australia. As in, you usually have to ask for one with mushrooms because it's not the norm. Usually, a regular meat pie will just be pure gravy and meat. It sounds boring but if you get the gravy consistency right, you really don't need anything else

[Anonymous No.21017956]

>>21012407
and aussie/nz pies win there too, sorry bong

[Anonymous No.21018008]

in Finland we do meat pies a bit differently

[Anonymous No.21018016]

>>21009376
From my trip to the UK earlier this year

[Anonymous No.21018021]

>>21011278
Morocco is in Africa m8

[Anonymous No.21018022]

>>21009376
I just get the Scotch pie they have at the chippy. I dont get them regularly because my stomach struggles with deep fried pastry

[Anonymous No.21018030]

>>21009456
The fork is on the left so this is most likely in America

[Anonymous No.21018052]

I'm mostly only familiar with pies in the context of German and Czech stuff and I'm a big fan of those. I have to drive 90 minutes to get the real shit and I have to go to one of 2 places I know of early or else I'm standing in line and picking over what's left because the real places aren't just unfreezing an infinite amount of BS from the back but it's worthwhile. My experience with commonwealth pies is limited but it seems like the Aussies beat the Brits, IDK what the Canadians are up to.

>>21018030
>The fork is on the left of the menu priced in Euros so this is most likely in America

[Anonymous No.21018057]

>>21018052
Ah i didnt notice. That excludes it from being in the uk too though

[Anonymous No.21018094]

>>21018052
>IDK what the Canadians are up to.
meat pies aren't super common here. the French have tourtiere, a mince meat pie, but outside of Quebec it's not eaten that regularly. other than that, I guess chicken pot pie is fairly common, but idk if that really counts. overall our food is more Americanized than the rest of the Commonwealth.

[Anonymous No.21018143]

>>21018008
>In Finland we missed the point entirely and fucked it up, as is the custom of our people

[Anonymous No.21018304]

>>21011525
>cold
why is it cold?

[Anonymous No.21018373]

>>21016767
https://m.youtube.com/watch?v=x_IwZ4YynsM

[Anonymous No.21018539]

>>21009393
your crust isn't the issue anon, it's a lack of gravy. A pie should create a small puddle once breached

[Anonymous No.21018548]

>>21018539
I know I explained that it was a misjudgement. I was trying to use not-too-much gravy and it ended up being too little

[Anonymous No.21019624]

>>21018094
I had tourtiere all the time growing up in Ontario and I know they're common in NB too. Also salmon pie

[Anonymous No.21020291]

I'm flying out to Indonesia tomorrow and so as an Aussie, I'm investigating if and how I can get my pie fix while travelling.
Good news lads.
There are pie shops everywhere in Indonesia! My holiday is saved.
Here's the classic Aussie beef pie from "Pie Society" - Kabupaten Badung, Bali Indonesia.

[Anonymous No.21020296]

>>21020291
beware anon, as authentic as they may seem you know full well they're cheating you one way or another

[Anonymous No.21020316]

>>21018094
this is the meat pie of my childhood

[Anonymous No.21020328]

>>21020291
>those tats

yuck
so trashy

[Anonymous No.21020374]

>>21020291
Here is the Beef Rendang Pie from "I Make The Pies" in Cangu, Bali.
Two of the best tasting foods in the world, combined? You know that's gonna be a winner.
>>21020296
>they're cheating you one way or another
Yeah :/
I checked the prices, pies are 55k IDR or around $5.50 Australian. So basically they are charging Western prices.
An actual serving of beef rendang, sambal and rice from a nearby restaurant is like half that price.
Ahh well, this is the white man's burden.
I'm still gonna eat the shit outta that rendang pie. Probably while necking a bintang.

[Anonymous No.21020384]

@21020291
too obvious, nice try tho
next time make it more subtle

[Anonymous No.21020410]

>>21020384
What? It's from Google maps photos
Probably a bong hand with all those tatts

[Anonymous No.21020419]

I made a chicken pot pie for the first time today. presentation isn't great cause my pastry was shaped kinda wonky. but I'm pleased with myself

[Anonymous No.21020442]

I make a mean tall meat pie steak and ale

[Anonymous No.21020447]

>>21020442
with mushrooms and carrots. how do I make an ale gravy? I always make boring gravy or just buy a pouch

[Anonymous No.21020459]

>>21020447
I render beef fat from trimming my chuck
And brisket. I add flour to it. Then I add carrots, onions. After that I hit it with a nice red ale and beef stock. I do a 50/50 ratio.
Add my cubes of beef and cook for 4 hrs.

[Anonymous No.21020462]

>>21020459
so you put the flour in early then? I usually slowcook the beef and veggies and pour out all the liquid and and make gravy with it and then pour it back in. i might mix up my process

[Anonymous No.21020465]

>>21020462
I like my gravy for my pies to be a lil stodgy. And I want the flour to be well cooked out. I make my pies so I can walk around and eat them. Hot water pastry for the sides. Sometimes I'll do puff for the top. But I like the hot water and lard crust.

[Anonymous No.21020478]

I like to make lots and freeze when I do it

[Anonymous No.21020509]

>>21009516
I think somebody was having a joke when they had Gordon pose like the late chef from Ratatouille

[Anonymous No.21021208]

>>21020509
he's always posed like that, here he is in 2000.
(Ratatoille was 2007)