| T O P I C R E V I E W |
| country treasure |
Posted - Sep 04 2012 : 2:49:59 PM
Hi Ladies,
I like to put individual meat pies in the freezer for handy meals. Like the store bought type. It's a great way to use up some of the garden too. I use browned ground beef & a combo of slightly cooked vegetables with a unbaked pie crust. I use a cream or tomato sauce. Any suggestions for the sauce?
Thanks
Judy
country wishes! |
| 7 L A T E S T R E P L I E S (Newest First) |
| country treasure |
Posted - Sep 07 2012 : 9:16:00 PM
Hi Mara
Wow......that's a great idea! Yuuuuuummy
Served with a salad & supper is ready!
Thanks Judy
country wishes! |
| Rosemary |
Posted - Sep 07 2012 : 6:37:50 PM
You might want to make little meat turnovers (like the Spanish empanada) and freeze them. Make your pie crust and put it in the fridge to get real cold. Make the filling: sautée ground beef, raisins, caramelized onions (great idea, Jonni!), a little shredded carrot maybe, whatever sounds yummy to you. It should be the consistency of taco filling, more or less. Roll out your pie crust and use a something about 5" in diameter as a cutter. (Big empty tin cans are perfect). Cut circles. Paint them with some egg white whisked with a little water; this keeps the filling from making the inside of the crust mushy. Put a good dollop of the filling in and fold the pie crust over it to make a half-moon. Crimp the edges, paint with some more of the egg wash, poke a few holes in the top with a toothpick to let steam escape when you get around to baking them; freeze. When you're ready to serve them, put them on a cookie tray and bake at 425F for about 20 minutes, or until the crusts are nicely golden brown. To be sure they're done inside, test with a toothpick. If should come out very hot. Serve with a sauce of some kind. I like a yogurt-based one with cayenne and chopped cucumbers in it, kind of like an Indian "raita." |
| country treasure |
Posted - Sep 06 2012 : 4:19:31 PM
Hi Ladies,
I've got 37 meat pies in the freezer today. Glad that's done.
I've used the stew type but this year had extra hamburger from our beef to use up.
Thanks for the advice. Now get the chicken pies done & that will be enough!
Smiles Judy
country wishes! |
| 22angel |
Posted - Sep 05 2012 : 5:46:13 PM
I made chicken pot pies the other week & just made a "stew" of sorts (I loosely followed a recipe). There wasn't a whole lot of "gravy" left by the time they were cooked, but oh well. They are edible. I haven't made beef ones - not a huge fan of hamburger :s. Good luck on yours.
Life isn't about finding yourself. It's about creating yourself.
"When I grow up, I want to be dirt." seen on a box through construction in Wyoming 2010 |
| Penny Wise |
Posted - Sep 05 2012 : 12:26:49 PM
even just a dark gravy....
Farmgirl # 2139
proud member of the Farmgirls of the Southwest Henhouse
~*~ counting my pennies and biding my time; my dreams are adding up!~*~ |
| country treasure |
Posted - Sep 05 2012 : 08:18:16 AM
Thanks I'll give it a try. Putting them soon
smiles Judy
country wishes! |
| FebruaryViolet |
Posted - Sep 05 2012 : 07:01:54 AM
I would prefer a roux of beef stock, I think. Not much on tomato/cream sauces unless it's on pasta :)
You can easily make a beef and carmelized onion sauce that would give a lovely flavor to the pie!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
