Who ate all the Pies ?

Standard

I love celebrating food in all it’s glory, and any excuse to research a dish, or prepare a dish is good for me. So with the U.K celebrating ‘National Pie Week’ I thought well I maybe up a mountain, at La Rosilla in the deepest Axarquia of Andalucia, but I have roots man πŸ˜‰ and you can’t deny your roots. And who can’t love a Pie, sweet or savory, that home baked smell of goodness has to tempt even the die hard no Carb, low cal enthusiast – and pull them off their wagon.

I opted for my Gran’s ‘Herb and mince pie’, a dish that we were served in a traditional manner, sat around the large dining table, hands in lap, waiting for our slice of warm comforting pie, that my Grandad would masterfully cut, portions decided on age, not appetite. Impatiently sat waiting for the silent nod, we could start. Always served with minted peas fresh from her garden, and a rich gravy. Yum.

I also have a cherished pie plate – a Le Creuset Heart , I’m crazy about hearts. I just knew this would be the perfect plate for my Pie – I also decorated it with 5Β  hearts one for each member of the Family – Aaahhh bless !

For Shortcrust Pie pastry.

500 grams of Plain Flour
250 grams of fat – I used marg.
Large pinch of Salt.

Easiest way, is to whiz up the ingredients in a Food processor, or if not mix Flour and fat until it resembles breadcrumbs. Then add ice cold water, until it forms a ball of pastry dough.

Then cut into 2, wrap in film, and place in fridge for 20 mins to chill and rest.

For the filling.

800 grams of good quality mince beef.
1 large onion, chopped
2 sticks celery chopped
3 carrots chopped
1 tbsp of mixed dried herbs – or I used Hierbabuena in Spain.
Plenty of Salt of pepper.
1 beef stock cube.
A small glass of water.
A slug of Worcestershire sauce.

Saute the veg, in a little hot oil in a large frying pan, to soften for a bout 5 mins.

Add the beef to brown.

Crumble in the stock cube, and add the water.

Add the herbs and stir.

Add the Worc. Sauce and stir.

Season well, and let simmer away stirring occasionally. For about 25 mins.

Roll out the tow balls of pastry to about Β½ cm thickness.

Line a cake tin, pie plate or baking dish, that has been buttered to prevent sticking, with one of the rounds of pastry. Then pile in the filling. Then cover with the remaining rolled out pastry.

Pinch around the edges, and decorate the top, with any left over pastry.

Then brush with a beaten egg to give the pie a deep golden brown.

Bake in the oven, for 25 mins at 180 degrees.

Serve with peas, fluffy mash and gravy…..Filling, delicious & comforting.

Advertisements

2 responses »

    • Great saying. Thanks for popping by. Love your site too. So good to keep cooking traditions and memories alive, and so important to pass them on too.

      I am in the process of compiling a cookery book, full of peoples food memories, and family recipes that evoke their childhood, and special moments in their lives. Feel free to send one of you favourites to me.

      Look forward to reading more of your blog, have followed.

      Happy Cooking x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s