Now, it so happens that I'm quite fond of meat pies with chutneys and relishes, so that decided dinner for me. I ventured into the slightly labour-intensive world of pie-making, just so that I could use my relish. I decided on a simple beef and onion pie, moistened ever so slightly with a couple of tablespoons of tomato paste, and seasoned with a touch of curry powder, some fresh ginger, ground allspice, thyme, and garlic - to compliment and sometimes echo - the flavours in the relish.
During the above stage, the top-crust was partially rolled out and resting in the freezer. After I got the filling in and smoothed out, I took the top-crust out, let it sit on the counter for a moment, and then finished rolling it out.
I am a compulsive pie-crimper. I know no other way. I cannot bear to do the fork-pressed edges, because I can feel my mother's laziness-accusing gaze from the heavens. So, I crimp all pies. Even lattice-tops.
A teensy bit of egg-wash on the top of the pie gives it a lovely golden colour. I start my filled pies at 450 F for ten minutes, then reduce to 350 F to finish baking - 30 - 40 minutes, usually.
Coleslaw is one of my favourite accompaniments to meat pie. Its cool, raw veggie flavours and creamy sauce contrast beautifully with the hot, meaty filling and the flaky crust.
I have long been an advocate of pie-making. They freeze (whole) quite well, and they reheat (whole or by the slice) in the oven rather well, too. In a household of two, a meat pie will last for two or three meals, depending on what else is served or how much restraint we're manage to summon. And the relish? Delicious.
6 comments:
That is a beautiful pie; it's obvious you took a lot of care with it and have great skill. I usually throw mine together.
It looks so perfect!
The pie looks great, I'll have to try it with ground turkey. Last year, Robin and I made about 50 turkey pot pies( small ones) to give away for xmas gifts. They went over well.
Lisa SD - thanks! I have a lot to live up to, in the pie-making department. My mom never had to trim the edges of her bottom-crust to make them look that tidy, but I do. I don't mind, though, because I put the trimmings on a baking sheet, sprinkle with cinnamon and sugar, and bake them up as little cookies.
Joe - thanks. I was really happy with the even edge on the crimping!
Randi - Xmas pot pies! What a terrific idea. I'm a big fan of food-for-gifts myself - cornbread mixes, spice blends, etc. Last year I did Oatmeal Cranberry Cookies-in-a-jar, which was quite a pretty mix, with the layers of ingredients.
This pie sounds delicious! Beautiful pastry.
Thanks, Michele!
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