Let's talk about meat pies, as I'm going to make one tonight. I'm going with frozen pie crust, so that's not the concern. I'm planning on doing 1lb beef, 1lb pork, and an onion. I'm worried the filling will come out 'thin' though, like where it would fall out of the crust. Should I thicken it with a roux or an egg? What else can I add to my pie?
If you want to thicken up a meat pie add potatoes. Mashed or grated will do. Keep adding it to the hot meat mixture until it's still just a little bit runny and it should be fine after you take the pie out.
>>7166932
Thicken up what? There's only meat in your pie.
What sauce are you putting in it?
http://www.pbs.org/food/kitchen-vignettes/classic-french-canadian-tourtiere/
I would add pickled jalapenos and maybe cheese
Here's the progress. 1 lb 90% beef, 1lb pork, 1.5 white onion, 1 russet potato mashed, garlic, salt, pepper, red pepper
Pie and pocket pie
Pocket came out
>>7167362
No gravy?
Done. Shit was delish, just had it with tabasco and steak sauce
>>7167502
I see sparagus! I can smell my pee already.
>>7166932
gotta use hot water crust
>>7167362
do oyour pour in gelatinouised stock afterwards?
>>7167600
I didn't. I actually drained some of the meat juice with cheese cloth after I had initially cooked the onion pork and beef. I think that helped the pie not turn into a pool of juice and fat
>>7167479
Is gravy meat pies an Aussie thing?
>>7167504
looks good op
bump for meat pie
>>7167504
Looks dry AF I bet you smothered that nigga with your disgusting steak sauce didn't you.
>>7168478
