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What is your folkie meat pie recipe?

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*#1 PEASANT* 01 Mar 10 - 08:13 AM
GUEST,buspassed 01 Mar 10 - 08:35 AM
beardedbruce 01 Mar 10 - 08:39 AM
Snuffy 01 Mar 10 - 08:39 AM
Dave MacKenzie 01 Mar 10 - 08:50 AM
*#1 PEASANT* 01 Mar 10 - 09:08 AM
GUEST 01 Mar 10 - 09:39 AM
GUEST,Spleen Cringe 01 Mar 10 - 09:39 AM
mayomick 01 Mar 10 - 09:54 AM
*#1 PEASANT* 01 Mar 10 - 12:46 PM
Ruth Archer 01 Mar 10 - 12:53 PM
Crow Sister (off with the fairies) 01 Mar 10 - 12:56 PM
Charmion 01 Mar 10 - 01:33 PM
EBarnacle 01 Mar 10 - 01:59 PM
EBarnacle 01 Mar 10 - 02:00 PM
Dave MacKenzie 01 Mar 10 - 02:47 PM
MikeL2 01 Mar 10 - 03:11 PM
Q (Frank Staplin) 01 Mar 10 - 03:23 PM
MartinRyan 01 Mar 10 - 03:32 PM
mayomick 01 Mar 10 - 03:34 PM
Ed T 01 Mar 10 - 03:39 PM
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theleveller 02 Mar 10 - 03:26 AM
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Subject: Folklore: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 01 Mar 10 - 08:13 AM

I am always looking for good english style paste crust meat pies.

Not the shite meat pies filled with gravy served in the USA but substantial crust ones that can be held in the hand. I actually call the ones I make hand warmer meat pies. I use 50 50 mixture of pork and beef, little onion, black pepper, sage, thyme and just enough ice water to make a slight juice. I food process the meat just short of total emusification.

Perhaps someone out there has a favorite set of ingredients. This sort of pie is very very hard to find if actually impossible to find here in the USA.

I developed a taste for them while at the Grapes Vaults in Newcastle England in the 70s. A little chutney and you'r on your way!

Put those recipes here. Maybe we can get a revival going!

Conrad


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: GUEST,buspassed
Date: 01 Mar 10 - 08:35 AM

Must say the rough pie shown on the current Lurpak UK tv advert gets me licking my lips.


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: beardedbruce
Date: 01 Mar 10 - 08:39 AM

Folkies are usually too tough and/or too fatty to make good meat pies.


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: Snuffy
Date: 01 Mar 10 - 08:39 AM

Can't help you, I'm afraid. I don't eat folkies, and certainly not in pies.


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: Dave MacKenzie
Date: 01 Mar 10 - 08:50 AM

Funnily enough, living in Newcastle in the 70s put me off English pies.


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 01 Mar 10 - 09:08 AM

Used to be outstanding ones at the grapes vaults pub downtown. Next to the main door guys would sell shoes and shoe laces etc....nice and crusty juicy meat ball but not gravy inside. Chutney was good. Now the meat pies and pastys from the bakery by the bridge in Durham were no where near that quality actually something else entirely. Then there is the meatless meat pie tradition.


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: GUEST
Date: 01 Mar 10 - 09:39 AM

In England there are different sorts of meat pies. If you like a no-gravy, solid-inside jobbie, preferably cold, you want a decent hand-made pork pie. You also probably want a seasoned pork-pie maker to make it. Preferably from somewhere near Melton Mowbray (though good pie makers are spread further afield than the folks of Melton Mowbray would have you believe and most supermarket Melton Mowbrays are a bit bobbins).

The Australians have made an entire culture out of pies. The oddest one I had was a classic round meat 'n' gravy jobbie with grilled cheese and bacon bits on the top. It was called a "Ned Kelly"...

The best festival pies are probably by Pie Minister. Their "Matador" -beef and chorizo in a red wine gravy - is the business.


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: GUEST,Spleen Cringe
Date: 01 Mar 10 - 09:39 AM

Me above


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Subject: RE: Folklore: What is your folkie meat pie recipe?
From: mayomick
Date: 01 Mar 10 - 09:54 AM

Saucy devil , here goes *#1 PEASANT* again inventing ways of staying above the BS line . Traditional folkie meat pie , I ask you ! Here's my recipe and I don't think Peasant will need any sauce to go with it .Take two pounds of good quality boiled beef and carrots - bought from a traditional butcher's shop of course . Add parsley sage rosemary and thyme . Enjoy with a full pitcher of beer .


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 01 Mar 10 - 12:46 PM

yes the pie spectrum. I prefer the hot ones I have never found a pork pie that should not come with a microscope or a rabbi to detect the meat.


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Subject: RE: What is your folkie meat pie recipe?
From: Ruth Archer
Date: 01 Mar 10 - 12:53 PM

Then you have never had a decent Melton Mowbray pork pie.

Spleen Cringe, the chief differentiating factor with a Melton Mowbray pie, apart from being hand-raised, is that the pork is not cured. So it's quite a different flavour to the typical supermarket pork pie, which is made with something like gammon.


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Subject: RE: What is your folkie meat pie recipe?
From: Crow Sister (off with the fairies)
Date: 01 Mar 10 - 12:56 PM

"If you like a no-gravy, solid-inside jobbie, preferably cold, you want a decent hand-made pork pie."

Not forgetting game pie too? Or ham & veal, turkey & cranberry etc.
I think what #1 is looking for is a raised 'picnic' style pie, made with hot water crust pastry.

I've only made veggie raised pies, so can't help!
But here's a chicken picnic pie from aunty Delia:

http://www.deliaonline.com/recipes/type-of-dish/picnic-food/pie/chicken-and-herb-picnic-pie.html


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Subject: RE: What is your folkie meat pie recipe?
From: Charmion
Date: 01 Mar 10 - 01:33 PM

I vote for the Cornish pasty, also known as the "oggie". My aunt's recipe produces a triangular jobbie with meat in one side and veg -- usually carrot and potato -- in the other. The pastry is the thick hot-water kind with lard.


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Subject: RE: What is your folkie meat pie recipe?
From: EBarnacle
Date: 01 Mar 10 - 01:59 PM

Then, there's the Latin-American empenada. Similar ingredients but crust coated with annato. Or the Caribbean variant, heavy on the pepper in the crust. Or the Indian variant, where the whole meal is in the crust--it's usually a good idea to have a plate under that one.


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Subject: RE: What is your folkie meat pie recipe?
From: EBarnacle
Date: 01 Mar 10 - 02:00 PM

And of course the meat filled knish. Be still, my heart, you're being clogged with cholesterol.


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Subject: RE: What is your folkie meat pie recipe?
From: Dave MacKenzie
Date: 01 Mar 10 - 02:47 PM

There's nothing like a good Cornish pasty (and most of what you get in the shop's is nothing like a good Cornish pasty).

And there's nothing like a good Forfar bridie - haven't seen one for years.

I get most of my pies either from Farmers' Markets or imported from Scotland, even if I keep having to tell them that a real "Scotch" pie should be made with mutton.


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Subject: RE: What is your folkie meat pie recipe?
From: MikeL2
Date: 01 Mar 10 - 03:11 PM

Hi

recently my son was in Cornwall and brought us home some "traditional" pasties. I don't know if they were but they were rubbish....nearly all thick unedible pastry.

As for Scotttish pies, there are several kinds and I liked most of them. BUT I didn't like the way they dropped them in the chip fat to heat them up like they did in the chippies.

I live now in Cheshire and there are a number of good butchers around who make great pies. Don't 'arf put on weight though finding the ones you like best....lol

Cheers

MikeL


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Subject: RE: What is your folkie meat pie recipe?
From: Q (Frank Staplin)
Date: 01 Mar 10 - 03:23 PM

Three or so meat processors here in Alberta make those thick-walled porky English things. Ugh!

Nothing like a good hot beef and kidney with the crust on top.


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Subject: RE: What is your folkie meat pie recipe?
From: MartinRyan
Date: 01 Mar 10 - 03:32 PM

Take three dachshunds...


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Subject: RE: What is your folkie meat pie recipe?
From: mayomick
Date: 01 Mar 10 - 03:34 PM

Toad in the hole used to be lovely in a pub I'm not sure if that would be a pie as such I haven't had one since leving England ,do they still make them? By the way, if you ever get a pie served up in a pub and you think it's underweight -and it can happen- there's a place you can get it checked out for weight. .Somewhere over the rainbow.


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Subject: RE: What is your folkie meat pie recipe?
From: Ed T
Date: 01 Mar 10 - 03:39 PM

I believe I've posted this before...but, it is an eastern Canada (Acadian, those of early French Canadian descent ) favourite.

Arcadian Meat Pie

Filling
One 5 lb. chicken
3 lb. pork
1 medium onion, chopped finely
1 tbs. coriander seeds (optional)
1 tbs. summer savory
salt and pepper to taste

Cook chicken and pork (I boil) , remove bones and cut into cubes. Mix all together; add chopped onion, spices, salt and pepper. Divide into four.

Crust:
6 cups flour
4 tsp. baking powder
1 1/2 tsp. salt
3/4 lb.shortning or alternative (I use Vegan, trans-fat free butter flavor sticks)
2 cups milk (approximately - enough to make dough soft)

Roll out and make four 9-inch pie shells (double). Line pie plates; ( I moisten crust with reserved chicken broth) add meat mixture; add top crust and bake at 350 F degrees until golden brown. Makes four 9" pies.

Pie can be served cold, or reheated in the oven (I like the crust crisp). Some folks eat as is or with cranberry jam or sauce ( or, Molasses sprinkled on top).


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Subject: RE: What is your folkie meat pie recipe?
From: Uncle_DaveO
Date: 01 Mar 10 - 03:40 PM

Just make sure there isn't a barbershop in the second floor above the bakery!

Dave Oesterreich


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Subject: RE: What is your folkie meat pie recipe?
From: Q (Frank Staplin)
Date: 01 Mar 10 - 03:54 PM

Ed T, thanks for the recipe, repeat or not.

We do something "similar," but brown the meat. A little chopped garlic, thyme in addition to coriander.
Everyone has their own crust recipe, so I won't put my wife's.


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Subject: RE: What is your folkie meat pie recipe?
From: Charley Noble
Date: 01 Mar 10 - 05:17 PM

Uncle Dave-

I was thinking pretty much the same thing: one should only get the meat from Sweeney Todd the Barber.

Big meat pies, of such a size, and chock full of meat!

Charley Noble


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Subject: RE: What is your folkie meat pie recipe?
From: Bert
Date: 01 Mar 10 - 06:25 PM

Here is a pastry recipe


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Subject: RE: What is your folkie meat pie recipe?
From: Spleen Cringe
Date: 01 Mar 10 - 06:33 PM

Ruth, you're right of course about the difference between Melton Mowbray and others, but have you tried some of the supermarket pies claiming to be Melton Mowbray? Not fit to carry the name, I swear...

Meanwhile the pork pies carried by my local butcher are to die for... will try to remember who the maker is and post it.


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Subject: RE: What is your folkie meat pie recipe?
From: Micca
Date: 01 Mar 10 - 06:54 PM

Re Melton Mowbray Pork Pies, I discovered to my cost that in REAL MM Porkies The meat is SUPPOSED to be moistened with Anchovy juice ( I was given to understand THIS was the principlal distinguishing feature of MMs) Luckily for me most pork pies (even if they say so on the label) ARE NOT, Luckily you ask? I am ALLERGIC to Fish and can go into anaphylactic shock from a small amount, on the ocassion on which I made this discovery, when I got a genuine MM, I came up in lumps like a poisoned Pup!!!and was hospitalised


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Subject: RE: What is your folkie meat pie recipe?
From: Rapparee
Date: 01 Mar 10 - 09:19 PM

Tourtiere, beyond doubt.


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Subject: RE: What is your folkie meat pie recipe?
From: olddude
Date: 01 Mar 10 - 09:29 PM

What is a meat pie, I guess I have lived a secluded life ... no kidding I have had a chicken pot pie is that what we are talking about?


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Subject: RE: What is your folkie meat pie recipe?
From: Q (Frank Staplin)
Date: 01 Mar 10 - 09:29 PM

I wouldn't object to a well-made tortiere, and a bottle of red wine to go with it.


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Subject: RE: What is your folkie meat pie recipe?
From: Rapparee
Date: 01 Mar 10 - 10:28 PM

I've had venison tortiere as well as the "regular" -- fabulous. Them Quebecois sure know how to cook some good!


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Subject: RE: What is your folkie meat pie recipe?
From: EBarnacle
Date: 01 Mar 10 - 11:11 PM

And of course, there are also wonton skins which can be filled with any meat and vegetable mix you choose and made into wontons, purses or kreplach, depending on what you wish to call them, fried, boiled or heated in soup.


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Subject: RE: What is your folkie meat pie recipe?
From: Spleen Cringe
Date: 02 Mar 10 - 02:47 AM

Oldddude, just for you: the king of pies


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Subject: RE: What is your folkie meat pie recipe?
From: Ruth Archer
Date: 02 Mar 10 - 03:21 AM

Micca, that's interesting. As I've lived in and around Pork Pie Country for the past 15 years, I've occasionally seen them being made at country shows and food festivals. They usually focus mostly on the hand-raising aspect - they have these big wooden dollies that are used especially for shaping the pastry for the filling, and they show you how to make the pastry. I've never done the pork pie workshop that Dickinson and Morris (the granddaddy of pork pie makers) do, so I've never seen the whole recipe. I didn't know about the anchovy essence.

Spleen Cringe, Dickinson and Morris also supply some supermarkets. They're very good - not as good as buying them fresh from the shop, but then again, maybe that's something of a placebo effect...

(D&M also make the gorgeous Melton Hunt Cake, but that's probably a topic for another thread)


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Subject: RE: What is your folkie meat pie recipe?
From: theleveller
Date: 02 Mar 10 - 03:26 AM

What the f**k is a "folkie" meat pie?


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Subject: RE: What is your folkie meat pie recipe?
From: Ruth Archer
Date: 02 Mar 10 - 03:26 AM

After a bit of googling, it looks like Dickinson and Morris don't use anchovy essence in their pies - they are mostly spiced with salt and white pepper. Good news, Micca!


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Subject: RE: What is your folkie meat pie recipe?
From: Crow Sister (off with the fairies)
Date: 02 Mar 10 - 03:39 AM

"What the f**k is a "folkie" meat pie?"

Well I wasn't sure either Leveller, but after some research I think it's actually properly spelled "Ye Olde Folkie Meate Pye" and has a mixture of blackbirds, hedgehogs and swans in it.

Hope that helps?


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Subject: RE: What is your folkie meat pie recipe?
From: theleveller
Date: 02 Mar 10 - 03:59 AM

Thanks CS. I think I could manage pigeons, rabbits and perhaps a bit of road-kill hedgehog. On the other hand, I'd probably be better sticking to eating 'umble pie. (Umbles, of course, being giblets.)


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Subject: RE: What is your folkie meat pie recipe?
From: Micca
Date: 02 Mar 10 - 07:14 AM

A Friend once (for a Significant Birthday of mine) Made Game pie from a Mrs Beeton/Hannah Gles(sp?) recipe that had that pastry, None of that Poncy short crust stuff but that stuff that is not edible (like roofing tiles, same taste, texture and durability) but the filling However was Venison, Hare, pigeon, Phesant, all cooked in a good Red Burgundy!!! it was amazing and easily the BEST pie I had ever tasted, Washed down with copious amounts of the same burgundy


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Subject: RE: What is your folkie meat pie recipe?
From: MikeL2
Date: 02 Mar 10 - 10:32 AM

hi micca

Did you drink all the Burgundy before you tasted the pie ??? lol

regards

MikeL2


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Subject: RE: What is your folkie meat pie recipe?
From: theleveller
Date: 02 Mar 10 - 10:49 AM

I can think of some folkies I'd like to turn into pies. In fact, a little peasant pasty would go down a treat with a nice bottle of beer :)


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Subject: RE: What is your folkie meat pie recipe?
From: Uncle_DaveO
Date: 02 Mar 10 - 10:58 AM

"First, catch your folkie."

Dave Oesterreich


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Subject: RE: What is your folkie meat pie recipe?
From: EBarnacle
Date: 02 Mar 10 - 04:04 PM

Actually, first you steal a folkie.


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Subject: RE: What is your folkie meat pie recipe?
From: Crow Sister (off with the fairies)
Date: 02 Mar 10 - 04:06 PM

Folkies are traditionally poached. Preferably in real ale.


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Subject: RE: What is your folkie meat pie recipe?
From: Dave MacKenzie
Date: 02 Mar 10 - 04:26 PM

I thought folkies were usually pickled.


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Subject: RE: What is your folkie meat pie recipe?
From: open mike
Date: 02 Mar 10 - 08:25 PM

sounds lkike a
en.wikipedia.org/wiki/Pirozhki
or a
http://en.wikipedia.org/wiki/Pierogi

a restaurant in nebraska makes Runza stuffed sandwiches
http://www.runza.com/menu


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Subject: RE: What is your folkie meat pie recipe?
From: Ed T
Date: 02 Mar 10 - 09:29 PM

Pie, pie, oh me oh my!
Nothing tastes better
Hot, cold or dry.
Oh, sigh,
I've burned my
Pie warmer dry

Meat pie is a devil,
For it I would die
Filled full of filling
A crust from the sky
Don't ask me why
I just fucking love pie.

I said to my wife,
"oh, cutie pie,
go to the kitchen,and bake me a pie"
Now that she left me, I don't wonder why
I'm drowning my sorrows
In frozen pot pie

I would die for pie.
If it got in my eye,
I would cry and cry,
but would still love pie
'Cause, there is an "I" in pie.

Bye, Bye, American Pie,
Nothing tastes better
On the fourth of July
Drowning state sorrows
In sweet humble pie

Way over yonder
There's an apple pie
I am going to eat ,
the fxck out of nye
Bye


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 02 Mar 10 - 11:12 PM

Frozen pot pies are all that people seem to have here in USA
We have a pie specialist in Baltimore mainly sweet pies but some savory too so must try....he is in the high rent district. One of his probably costs as much as 20 of my home made ones.


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 02 Mar 10 - 11:15 PM

Here is the link to our baltimore pie man
Dangerously delicious- I think he has a shop on H. St. in Washington DC NE I think.

Baltimore Pie Place Dangerously Delicious

baltimore location is near cross street market and was the first one.

Conrad


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST,999
Date: 03 Mar 10 - 02:49 AM

????? ??

Is this a real thread, Conrad?


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Subject: RE: What is your folkie meat pie recipe?
From: Dave MacKenzie
Date: 03 Mar 10 - 07:43 PM

A Pie in Britain is usually understood as being completely surrounded by pastry. There are specific pies such as steak and kidney which are what the Americans would call a pot pie. I'm reminded of the most difficult dish I've ever eaten - Seafood Soup en Croute in the Chester Pierre Victoire (RIP). The soup plate had the pastry baked onto it, and underneath, the seafood was still in its shells! It was delicious though.


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 03 Mar 10 - 08:10 PM

Exactly! hard to find them here. There is a scottish guy who used to come down to the Anne Arundel County scottish games and his pies as well as fish productes were very good but other than that one has to make them at home. That works. The trick is mastering the paste/crust which takes a bit of practice. Mine are great as hand warmer pies for wassail one can hold them in the hand. I do pork and beef ones then what must be the worlds biggest veggi pasty which gets sliced up for the non meat eaters. Pot pies are in a different class all together.


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST, A Friend
Date: 04 Mar 10 - 02:52 PM

I always cook the meat and onions separately first before putting in a pie with the juices from cooking the meat, having used them to deglazed the pan in which the onions were browned. Always add a splash of Hendo sauce too. I hope this helps someone.


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Subject: RE: What is your folkie meat pie recipe?
From: open mike
Date: 05 Mar 10 - 12:42 AM

it might help if we knew what hendo was

by the way that dangerous pie site is a broken link...


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Subject: RE: What is your folkie meat pie recipe?
From: Lizzie Cornish 1
Date: 05 Mar 10 - 04:31 AM

"What is your folkie meat pie recipe?"



Please, don't tempt me. ;0)


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST
Date: 05 Mar 10 - 08:54 AM

Hendo sauce: Henderson's,something like Worcestershire sauce, but better, brewed in Sheffield. Google.


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 05 Mar 10 - 09:25 AM

http://www.dangerouspies.com/

Dangerous pies link works as given just went there.
Maybe your chineese provider is censoring your access


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Subject: RE: What is your folkie meat pie recipe?
From: Bonzo3legs
Date: 05 Mar 10 - 10:01 AM

Mine is held by Sainsbury's!


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Subject: RE: What is your folkie meat pie recipe?
From: Ruth Archer
Date: 05 Mar 10 - 10:07 AM

Q: Why was Sainsbury's invented?

A: To keep the riff raff out of Waitrose.

BOOM BOOM!

I'm surprised a man of such obviously refined tastes isn't more discerning, Uncle B - supermarket pies? Not really cricket (or polo, for that matter...)


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 13 Mar 10 - 09:28 PM

Don't think supermarkets should be allowed to sell pies.
One time we purchased frozen exotic south american pies- with the inches of mold growth they did not look edibile and weren't


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Subject: RE: What is your folkie meat pie recipe?
From: catspaw49
Date: 13 Mar 10 - 09:35 PM

Okay, wait a minute here. In all seriousness, no slagging off on you or anything......Okay?

Why in the hell would you buy a South American pie anywhere, grocery store or otherwise, especially if it had "inches of mold growth" on it? ANd that it didn't look edible should have been some clue when you factor it in with the friggin' mold. Its this kind of thing that makes you seem a few pies short of a bake sale, to stick with the same theme..............

Spaw


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Subject: RE: What is your folkie meat pie recipe?
From: Joe Offer
Date: 13 Mar 10 - 09:44 PM

Hmmmm. I'm beginning to think of the "Demon Barber of Fleet Street," too. In Sweeney Todd, Angela Lansbury sang a great song titled "Priest," about the contents of some of the meat pies she made.
Isn't it time for another religion thread?
-Joe-


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Subject: RE: What is your folkie meat pie recipe?
From: Ed T
Date: 14 Mar 10 - 08:38 AM

Anyone here made a Chicken Samosa Pie?

I plan to try this one soon, as it seems interesting:

http://www.canadianliving.com/food/chicken_samosa_pie.php


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Subject: RE: What is your folkie meat pie recipe?
From: Folkiedave
Date: 14 Mar 10 - 10:40 AM

Three comments.

I swear I once saw a person in Wigan having a pie in a breadcake.This is known as a Wigan sandwich.

The Royal at Dungworth does great home made pies and comes highly recommended by me.

Les Barker did a great song called Holland's Meat Pies.


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Subject: RE: What is your folkie meat pie recipe?
From: catspaw49
Date: 14 Mar 10 - 11:17 AM

Sorry Dave, but I ain't eatin' nothin' that comes from someplace called Dungworth. Most dung ain't worth much anyhow........

Tell me that's a joke......There really isn't a place called Dungworth is there?

Spaw


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 14 Mar 10 - 11:54 AM

We get all kinds of south american or central american products here in baltimore and if you are trying something new....well then who knows what it is supposed to look like....sort of like Brie cheese....but this mold was a bit over the top but then again all three had it.


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Subject: RE: What is your folkie meat pie recipe?
From: gnomad
Date: 14 Mar 10 - 12:17 PM

Dungworth is real enough, if you visit Google maps you'll find it about 5 miles WNW of Sheffield (UK) and it is also one of the several homes of South Yorkshire Carols. You will have seen numerous threads about those, so I won't bore you.

As for meat pies I'm partial to the locally-made pork pies we get round here, served at cellar temperature with a bit of pickle, salad, and some decent bread. I'll even take that without the beer, but it is better with.

One habit I could never abide when I lived in W Yorks was the quiz-night (and similar) habit of ruining a good pork pie by heating it then serving it swimming in a bowl of unmushy mushy peas laced with glutinous (fake) beef gravy and acetic acid. I shudder just thinking of it, but many folks lapped it up.


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Subject: RE: What is your folkie meat pie recipe?
From: Paul Reade
Date: 15 Mar 10 - 06:14 AM

What surprised me about this thread is that it got to #65 before anyone mentioned Lancashire!

I once saw a menu in Oldham advertising "pie of the day" in the same way that most restaurants have "soup of the day". A name for a pie in Oldham was a "growler" - anyone any ideas why? The "pie in a sandwich" was also known in Oldham as a "meat pie barmcake", and I remember talking to a builder who had one regularly as his mid-morning snack!

Wigan is of course famous for its pies, and if you've ever taken a narrowboat down the Wigan flight (21 wide locks, all hard work) in a morning, you can get to the pie shop at the bottom for lunch - very welcome after all that hard work.

On a more serious note, I have heard that the term "pie eaters" for Wigan folk actually dates from the General Strike, because the Wigan miners were forced by hardship to go back to work, i.e. to "eat humble pie" - is there any truth in this?


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Subject: RE: What is your folkie meat pie recipe?
From: *#1 PEASANT*
Date: 15 Mar 10 - 10:01 AM

What I can't figure out is that when a good hard crust pick up and bite into meat pie is so easy to make I guess maybe one to two minutes after crust is made and meat ground and mixed....why they aren't more popular.

Sometimes I think venues in the USA should simply do a bit of research and sit their patrons down and give them an introduction to the food that goes with the music. I am confident that the relativly easily made pies would win any group over immediately.

Any good recipes out there.

Conrad


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST
Date: 26 May 11 - 05:16 PM

Wigan pheasant


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Subject: RE: What is your folkie meat pie recipe?
From: gnu
Date: 26 May 11 - 05:25 PM

Feathers on or off?


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST,Patsy
Date: 27 May 11 - 07:29 AM

It's the pastry that I have a problem with not the meat within. I chill the pastry to 'rest' it but have not yet managed to make a melt in the mouth pastry crust.


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Subject: RE: What is your folkie meat pie recipe?
From: J-boy
Date: 28 May 11 - 12:06 AM

What do you mean by Folkie Meat Pies? Did Folkie Meat Pies exist or were they invented in 1954?


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Subject: RE: What is your folkie meat pie recipe?
From: Stringsinger
Date: 02 Dec 11 - 03:39 PM

Go vegan!


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST,999
Date: 02 Dec 11 - 04:04 PM

Go Manchester United!


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Subject: RE: What is your folkie meat pie recipe?
From: Jeri
Date: 02 Dec 11 - 04:47 PM

I've been loving chicken pot pies recently, but they're a childhood memory for me. I like tortiere, but it's fairly bland. (Sometimes "bland" is good.)

As for "folkie meat pies", I would think the carcasses be all but impossible to clean!


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Subject: RE: What is your folkie meat pie recipe?
From: gnu
Date: 02 Dec 11 - 05:10 PM

Tortiere bland? Oh, my dear... you ain't makin it right.


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Subject: RE: What is your folkie meat pie recipe?
From: gnu
Date: 02 Dec 11 - 06:24 PM

Are we talkin minced lean pork and summery savory and such? A REAL tourtiere, Jeri? In a pie crust made with lard and not Crisco?

BTW, pie crust can be made with Crisco or similar, but a lard pie crust is the real deal. Caloriewise... fuck that! it's pie!


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Subject: RE: What is your folkie meat pie recipe?
From: Dave the Gnome
Date: 03 Dec 11 - 02:13 AM

Did someone mention Hollands Meat Pies? Food of the Gods! I am pretty sure it is only in Lancashire that you can ask for a meat pie and not be asked 'What sort of meat?' The Hollands meat pie is the typical product. I don't lnow, or care, what the meat is but it is delicious. The pastry is, I believe, a water crust and when served hot there is no gravy but a clear liquid (probably fat!) pours down your chin leaving a scald mark. This is the reason I sport a beard - Nothing to do with folk or folkies!

Oh - and hre is the the song. by a very young looking Bob Williamson from Bolton.

Enjoy both pie and song :-)

DtG


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Subject: RE: What is your folkie meat pie recipe?
From: Dave the Gnome
Date: 03 Dec 11 - 02:18 AM

Just read - A tasty mix of seasoned beef and pork, wrapped in our unique, golden shortcrust pastry. So we do know what the meat is and the pastry is shortcrust - I can say from experience though that I have never had a pastry as good anywhere else and I am sure the price went up when they had to specify what the meat was :-)

Reminded me of Terry Pratchett book, can't remember which.

'Meat Curry - 30 cents
Named meat Curry - 50 cents"

:D


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Subject: RE: What is your folkie meat pie recipe?
From: Big Al Whittle
Date: 03 Dec 11 - 04:08 AM

Iceland do a nice meat pie for three quid. Iceland currently also do the Fray Bentos tinned meat pie for a quid.

Both really nice pies.


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST,999
Date: 03 Dec 11 - 01:48 PM

Nothin' like steak and kiddley pie. Gnu is right about a key ingredient in the crust being lard, preferably the least expensive you can get.


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Subject: RE: What is your folkie meat pie recipe?
From: Bert
Date: 03 Dec 11 - 01:59 PM

My pastry recipe link above, seems to have lost its recipe.

So here 'tiz for real this time.

Everything is at room temperature, no chilling needed.
all cup measurements are for an 8 fl oz American cup.
Makes one 9 to 10 inch round, so if you want a bottom to your pie you double the recipe.

1/4 pound of lard or butter (or you can mix it).
1/2 cup of flour.
1/4 cup of water

Mix these to a sticky paste with a fork.

Add 5/6 of a cup of flour and stir it in. You might have to bring it together with your fingers to get the flour worked in.

Roll out on a well floured surface.

bake at 450 F for 10 minutes then turn it down to 350 until done.

If you want to make Samosa dough use yoghurt instead of water.
Samosas are really just little triangular fried pies.


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Subject: RE: What is your folkie meat pie recipe?
From: Max Johnson
Date: 04 Dec 11 - 07:36 AM

Whites club in London were famous for putting larks in their steak and kidney pies. Most pie-shops used to include oysters to fill-out the meat. I've used anchovies in steak, and steak and kidney pies, and it works really well, adding bass-notes. I agree about using lard for the pastry.

Best pork pies I've ever had are from that little shop in Skipton. Best eaten hot, I think, so that the hot, liquid jelly runs attractively down your chin.

For samosas I use filo pastry which, not being a loony I buy rather than make, and I bake the samosas rather than fry them, which makes then much lighter.


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Subject: RE: What is your folkie meat pie recipe?
From: richd
Date: 04 Dec 11 - 06:04 PM

When I can not be bothered to cook my own I choose the following excellent pies:

or in case of emergency
http://www.petersfood.co.uk/


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST,.gargoyle
Date: 04 Dec 11 - 07:14 PM

Need anyone ask, "Why Sweeny Todd sold his wares in London, UK, "Fleet Street?"

Sincerely,
Gargoyle

In the heart of the USA, where REAL beef is still less than a "UK pound" for a pound ... the local "folkie" meat pie is always made with BEEF real BEEF. (Diet, nutrition, reveal a lot about the history of a nation.)


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Subject: RE: What is your folkie meat pie recipe?
From: theleveller
Date: 05 Dec 11 - 04:20 AM

Making a nice game pie for Christmas (just typed Chrustmas LOL!)Eve. Pigeon, venison, maybe pheasant. Mmmmmmm.


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Subject: RE: What is your folkie meat pie recipe?
From: Bert
Date: 05 Dec 11 - 02:10 PM

Max Johnson,

Filo dough sounds good. I've also used spring roll wrappers when feeling lazy.


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Subject: RE: What is your folkie meat pie recipe?
From: Helen
Date: 05 Dec 11 - 02:17 PM

Gotta rush. I'm on my way to work. But Beef & Guinness pie - obvious choice for Irish type folkies, innit?

I'll give a rough idea of the recipe, because mine changes each time I make it, and I cheat by using bought frozen puff pastry, but totally Yummo!!

Beef in red wine sauce is an equal favourite of mine. And hubby's.

Helen


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Subject: RE: What is your folkie meat pie recipe?
From: Helen
Date: 06 Dec 11 - 03:08 PM

On second thoughts, I can't give you an exact recipe for either beef & Guinness pie, or beef in red wine pie. There are plenty of recipes on the 'net, but then the trick is to make the sauce not too thin.

For Beef & Guinness, use mild spices and maybe a few herbs. For beef & red wine, add a bouquet garni, i.e. a bunch of herbs e.g. oregano, marjoram, thyme, bay leaf etc.

Start slow frying a good amount of onions. Put about half a cup (or slightly more) of plain flour in a medium size plastic bag, with a little salt, and a few interesting but mild spices of your choice. After cutting the meat into 1/2 inch (whatever that is in silly centimetres) cubes, put the meat in the plastic bag, hold the bag firmly closed, but allowing a little space to mix the meat with the flour so that the cubes are coated.

After frying the onions, garlic and carrots and/or spuds - both cut into chunks - remove the veges, add more oil if necessary, turn the heat up a bit and quickly brown the outside of the meat cubes.

Then, turn the heat back to medium, put the veges back in, pour in some beef stock, and the same of Guinness (OR red wine) so that the veges and meat are just covered. Using a spatula, scrape the floury residue off the bottom of the pan and mix it in with the liquid. That's the trick for thickening the stew and also getting the yummy flavours through it.

Turn heat down to very low and slow cook the stew for at least a couple of hours. Taste test a bit later and add more salt if necessary, but don't put too much at this stage. Stir the mix now and then, and check that there is enough liquid and add more if necessary, but only to cover the meat & veges. You don't want a thin sauce.

When the stew is thick and the meat is cooked *let it cool a bit* while you sort the pastry issue out. (*You can't put hot stew on cold pastry.) I sometimes just use small pots or ramekins, fill with stew and then put bought puff pastry over it, cut to size, with a couple of small holes to let the steam out. Cook according to directions on pastry packet. If I was making a pie with top and bottom pastry, I'd cheat and use frozen shortcrust pastry for the base and frozen puff pastry for the top.

Another neat trick with puff pastry is, if you have a jaffle iron (try Google images if that's a mystery to you!!) or electric sandwich maker with e.g. triangular pocket shapes, cut a square of puff pastry, which when folded diagonally will make the same size triangle, heat the sandwich maker, quickly put the pastry in and add a good dollop of stew mix, fold the triangle over, then cook as normal. Quick and dirty pastries, but be warned, if there are spectators the pastries will disappear as fast as you cook them.

I always cook a good amount of the stew, because it's great with mashed spud as a meal, and the leftovers can be made into pies. The stew can also be frozen for a quick meal.

The electric slow cooker is handy for this stew recipe too, but I do everything in the frypan, up to the stage of turning the heat to very low and then put it in the slow cooker to do the rest.

Another similar recipe is a mildly spiced, middle eastern beef and prunes tagine or khoresh. Or beef and apricots, or lamb and apricots.

All yummy.

Darn it, now I'm getting hungry.

Helen


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Subject: RE: What is your folkie meat pie recipe?
From: Bert
Date: 06 Dec 11 - 03:57 PM

For Americans, beef and mushrooms is quite a good substitute for the traditional steak and kidney.

Add whatever herbs and spices (and veggies if you like) that grab your fancy.

I usually thicken the gravy with a dark roux, which is just flour cooked in fat until it is dark brown - keep stirring it so that it doesn't burn.


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST,#
Date: 09 Sep 15 - 09:16 PM

"I cherished as much as you’ll obtain performed proper here. The comic strip is tasteful, your authored subject matter stylish. however, you command get got an edginess over that you want be handing over the following. ill indubitably come further formerly once more since exactly the similar just about a lot continuously inside of case you protect this hike."

In plain English, here it is.

"What it be like? Rhubarb?"

It's all in the phrasing.


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Subject: RE: What is your folkie meat pie recipe?
From: GUEST,Phil L
Date: 10 Sep 15 - 09:22 AM

No one seems to have mentioned the South Australian Pie Floater. Never had myself but I'm they are very good when eaten in the early hours of the morning in an attempt to stave off a hang over.


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