Meat and Potato PieCuisine: BritishDifficulty: Not too Hard
Originally a North of England favourite, but now the Meat and Potato Pie is enjoyed throughout the country. Made to an original recipe using Hot Water Pastry.
- Hot Water Pastry
500 g plain white all-purpose flour
250 g butter cubed
250 ml water
1 tsp salt
- Pie Filling
700 g beef brisket or chuck dice into small bite-sized chinks
700 g Waxy Potatoes Maris Pipers do a good job, peeled and diced into small bite-sized chunks
2 medium onions roughly chopped into small pieces
1 litre beef stock made from stock cubes, or make your own
Salt and Pepper to taste
- The Filling
- Place the onions, beef and beef stock into a Large Saucepan and bring to the boil.
- Turn down the heat to a soft simmer and let the ingredients cook out for about 2½ hours, Keep an eye on the stock level that it doesn’t get too low, stirring now and again
- At the 2½ hour mark add the potatoes to the pan and cook for another 30 minutes.
- Check for seasoning – add salt if necessary.
- If the mixture is still too wet, place a tablespoon of flour into a cup and add a little water to make a thickish paste, stir this into the mixture to thicken it up and cook out for a further 5 minutes.
- The filling should be fairly thick rather than swimming in gravy
- Remove from the heat and let the filling cool down completely
- The Hot Water Pastry
- Place the butter into the water in a Small Saucepan and place over a medium heat to just melt the butter, do not let the water boil.
- Sieve the flour and salt into a large bowl, make a well in the middle and add half of the water.
- Bring the flour and water together and then add the remaining water, combine well to form a sticky dough.
- Turn it out onto a sheet of clingfilm, wrap it well and place in the fridge for about 30 minutes.
- Putting the Pie together
- Preheat your oven to 200° C (392° F) fan/ 220° C (428° F)/ gas mark 7.
- Lightly grease and flour the insides of your pie cases.
- Remove the pastry from the fridge and the clingfilm and place on a well-floured work surface
- Separate the dough into ⅓ and ⅔ pieces. Keep the ⅔ piece wrapped in clingfilm while you work on the other piece.
- Roll out the smaller piece on a well-floured surface to about ¼”thick,
- Using the pie case as a template for the lids, flip the case over and cut out 8 lids the same size as the top of the pie case
- Roll out the rest of your pastry on a well-floured surface to again ¼” thickness and now cut this into 8 squares at least ½” larger in diameter than the rim of the pie case
- Place a piece of pastry evenly over a pie case and using another pie case press the pastry down to fit into the pie case.
- Trim the excess pastry around the rim of the pie case.
- Fill each pie case with the filling level with the top and smooth.
- Moisten the rim of each pie with cold water.
- Place a lid on each one and press the edges together so as to form a seal.
- Cup your hands around the top of each pie and slightly lift the edges away from the top of the pie case, this will help when coming to turn the pies out when baked.
- Brush the tops and edges with milk and make a small incision in the top to let the steam out whilst baking.
- Place on the middle shelf in the oven and bake for 25 minutes,
- The pastry should be a nice golden colour when baked, remove from the oven and let them cool for 10 minutes, then carefully remove from the pie cases and cool further on a wire rack.
- Serve and Enjoy.
- Recipe Adapted From KeefCooks