The Pie

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The Pie

Postby earthmaiden » January 20th, 2019, 9:10 pm

I mentioned on Chatterbox that I was going to try a recipe I had found for a meat 'pie' with an unusual crust.

It came out rather well, I did wonder when it went in the oven what it would be like - a suet crust is the nearest thing like it I think. It makes a very hearty meal and the full amount serves 6 easily (she says 4-6 but they would be very hungry people!). If I did it again I would add more salt and a flavourless oil. I didn't use onion as I didn't think it would cook properly in that time. I did use garlic powder instead - it needs something. I thought originally it would be a good Slimming World kind of recipe but hadn't noticed the oil so it's not! I made savoury mince in the way I usually do and didn't use her recipe - I don't think it matters as long as you produce something tasty of the right consistency. I used a dish measuring 8" x 8" and 2" deep and it filled it to the top when risen.

It's an Australian recipe so it's in cups. I used American cups and it was fine. It comes from a rather odd blog that a friend of mine follows! https://judithsalecich.com/category/food/

CRUSTED SAVOURY BEEF
Ingredients
Savoury Beef:
500 g lean minced beef
1 rasher bacon, chopped
1 onion, chopped
3 tablespoons rolled oats
1 teaspoon dried oregano
¼ teaspoon chilli powder
½ teaspoon salt
ground black pepper
2 beef stock cubes (or equivalent)
2 cups water
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce

Crust:
1 cup Self Raising flour
½ cup rolled oats
1 teaspoon salt
¼ teaspoon pepper
1 onion, finely chopped
1 egg (separated)
1½ cups milk
2 tablespoons olive oil


Method
Savoury Beef:

Chop the onion and bacon.
Sauté the chopped onion and bacon in a little oil for 1 minute or until onion is soft.
Add the beef mince and fry, stirring constantly, until the meat is brown.
Add the rolled oats and seasonings and cook for 2 minutes.
Mix the beef stock, sauces and water. Add to the beef.
Bring to the boil, then lower the temperature and simmer for about 25 minutes.
When cooked, spoon the savoury beef mixture into a large greased oven-proof dish.
Crust:

Sift the flour, salt and pepper into a bowl. Add the rolled oats.
Chop finely 1 onion. Add to the flour and oats. Stir to combine.
Separate the egg. Beat the egg white until stiff. Set aside.
Add the milk to the egg yolk and whisk until combined. Stir into the flour and oats mixture. Add the oil. Stir until all ingredients added so far are well combined.
Finally, gently fold the stiffened egg white through the mixture. Do not beat, just ensure the batter is evenly mixed.
Carefully pour the soft batter over the beef layer and spread evenly with a spoon.
Bake in a moderate oven (180 degrees Celcius or 160 degrees Celcius if fan-forced) for 30-35 minutes, or until the top is light brown.
Cut the pie into serving-size pieces while hot. Serve immediately with a light salad or steamed vegetables.
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Re: The Pie

Postby Seatallan » January 21st, 2019, 12:34 pm

That sounds lovely EM!! :chops:

Years ago, my mum had a recipe for vegetable crumble, which had a similar topping. She used to make it when me and my dear, deceased friend visited together, because friend was a life-long veggie. It was seriously good but sadly at some point I lost the recipe and I've never been able to properly recreate it. I might well have a go at your pie however!
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Re: The Pie

Postby StokeySue » January 21st, 2019, 1:12 pm

Interesting - sounds more of a cobbler than a pie to me but not quibbling about the terminology.

Seatallen, I assume you’ve tried the Cranks verosion of the crumble? I’ve never made it but I’ve eaten it a few times either at the restaurant or made by friends, I always think of it as the classic.. I think I might have the recipe somewhere
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Re: The Pie

Postby Seatallan » January 21st, 2019, 5:06 pm

I'd be glad of the recipe Sue. I don't think it's one I've ever tried. Thank you!
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Re: The Pie

Postby aero280 » January 21st, 2019, 10:09 pm

When I need to have onions in mince and don't have much time, I find that a minute or so in the microwave with a knob of butter softens them really nicely. Then add them to the mince.
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Re: The Pie

Postby earthmaiden » January 21st, 2019, 10:46 pm

Good idea aero. The onion was to go in the crust and I wasn't sure about cooking it first.

Sue, I've never made a Cobbler so don't know exactly what the ingredients are. I thought it was a sort of lumpy scone-like texture. Possibly something like it though.
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Re: The Pie

Postby earthmaiden » January 22nd, 2019, 11:26 pm

Just one more word about this. I have found that it keeps very well in the fridge and microwaves well so is very handy for days when you want something very quick. I am quite impressed with that aspect. As I made enough to feed an army I have frozen some of it.
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Re: The Pie

Postby StokeySue » January 22nd, 2019, 11:38 pm

@seatallen
Sorry, the Cranks book has vanished without trace
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Re: The Pie

Postby scullion » January 23rd, 2019, 12:26 am

i've probably got it - i'll look it out. (my copy, not yours, i mean!)
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Re: The Pie

Postby StokeySue » January 23rd, 2019, 9:46 am

If you find mine sling it over - it was s gift so inscribed :D
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Re: The Pie

Postby Seatallan » January 23rd, 2019, 10:45 am

Thanks both :wave:
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Re: The Pie

Postby liketocook » January 23rd, 2019, 11:01 am

Thanks for sharing EM, it sounds like something I would enjoy. :)
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