Tag: lockdown baking

I’ve talked before about how meat pies have been a staple of my repertoire. And it seems this reputation remains, as there’s been requests to Gran E bakes for the recipe. So, here goes! 

For the Filling: 

• Approx 4oz stewing steak, trimmed and cut into bite size pieces 
• Beef mince (1oz per 4oz steak) 
• Chopped Kidney adds great flavour to the mix (and isn’t noticed by most people if cut up small enough!) 
• Enough liquid – stock, beer/ale/wine lying around, plus Hendersons relish of course – to well cover the meat mixture 
• Onions and garlic softened in oil or butter 
• Chopped mushrooms add depth and flavour also 

This will need long, slow cooking (approx two hours) .

How to do it:

• Firstly brown the meat in the pan after the onions are softened 
• Add the onions and other ingredients in with the meat, cover with your cooking liquid and bring to the boil 
• Turn down and simmer for up to two hours until the meat is tender 
• There should be plenty of concentrated liquid at this time to drain off  and use for a fantastic gravy! 
• Don’t forget to season the mix and liquid to taste as you progress 

For the Pastry: 

• Always 50% plain to 50% self-raising flour ratio 
• Salt and mustard powder 
• Any combination of Lard/Butter/Trex/Atora Suet (half fat to flour ratio) 
• Beaten egg/water mix 

Method:

• Rub in the fat to the flour, then mix in the beaten egg/water to form your dough 
• Roll out fairly thickly, leaving extra to cover your filling 
• Line your pie dish (buttered of course) with pastry to form the base 
• Remember to use pie lifts as this helps to keep the pastry lid up and to release stem while cooking 

Assembly

• The filling should be cool but not too cold before adding to the dish 
• If adding potatoes to your pie peel, cut into cubes and rinse well in cold water the par-boil for 10-15 minutes 
• I don’t mix into the pie filling but place as good thick layer over the filling. This helps to soak up any gravy and prevents to pastry lid becoming too wet. 
• Sprinkle with chopped herbs for added flavour 
• Cover the dish with the pastry lid and fold inwards all around the edge to form a good seal  
• Brush with beaten egg and sprinkle with seeds 
• Pre-heat oven to 200C minimum 
• Place your pie in the hot oven for at least 30 minutes until the filling is bubbling 
• Then turn the heat down to medium (around 170C) 
• Cover the pie with greaseproof paper and cook for a further 40-50 mins 

Timings cannot be too precise as they depend on the type and size of the dish and, of course, your oven!  

When finished the crust should be a lovely golden brown and you’ll know the pie is ready to eat 

Serve with beans, mushy peas and don’t forget your lovely gravy and a splash of Hendersons!

Enjoy!