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Old 28th January 2011, 11:02   #1 (permalink)
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mummyducks mince and onion pie

ive been drooling since mummyduck mentioned mince and onion pie with a crust on daves transfer window thread

can she share the recipe please

it reminded me that my mother used to make a pie crust with meat and pots
good comfort food for a cold day
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Old 28th January 2011, 12:14   #2 (permalink)
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Re: mummyducks mince and onion pie

How could you have a pie without a crust???
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Old 28th January 2011, 12:24   #3 (permalink)
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Re: mummyducks mince and onion pie

My mum used to make the most delish pies, especially Mince and Onion, with lashings of Henderson's Relish, I'm drooling.
IMHO, it's all about the pastry, suet(not vegeterian suet), this is what makes the pie, pastry thats thick and crumbly.
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Old 28th January 2011, 12:29   #4 (permalink)
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Re: mummyducks mince and onion pie

Quote:
Originally Posted by shirleyanntr View Post
ive been drooling since mummyduck mentioned mince and onion pie with a crust on daves transfer window thread

can she share the recipe please

it reminded me that my mother used to make a pie crust with meat and pots
good comfort food for a cold day


OHHHH YUMMY!! My favourite!! every time I go back to England my mum asks what I want and I ask for this

Do you think we can Yusuf to knock us one up??
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Old 28th January 2011, 13:57   #5 (permalink)
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Re: mummyducks mince and onion pie

i do my own , with mince onions carrots and potatoes with fillo pastry on top delicious . dave
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Old 28th January 2011, 14:32   #6 (permalink)
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Re: mummyducks mince and onion pie

come on you lot then..lets have a recipe
emmy..you are showing your roots...us northerners know all about a good crust
actually its a pastry lid ...but gets called a pie

Alison he s a Turk doesnt do pastry...time he was shown how to though
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Last edited by shirleyanntr; 28th January 2011 at 14:36..
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Old 28th January 2011, 14:37   #7 (permalink)
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Re: mummyducks mince and onion pie

Yes, Shirley, but a pie without a crust (lid, what ever you want to call it) isn't a pie.
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Old 28th January 2011, 15:11   #8 (permalink)
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Re: mummyducks mince and onion pie

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Originally Posted by Harem View Post
Yes, Shirley, but a pie without a crust (lid, what ever you want to call it) isn't a pie.
I agree. I think a REAL pie has a bottom layer of pastry and a top layer, but, as my mums 1000's of miles away and I dont really do cooking...........beggars cant be choosers.
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Old 28th January 2011, 15:20   #9 (permalink)
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Re: mummyducks mince and onion pie

Ingredients

1 lb minced beef
1 medium onion - chopped
1/2 pt stock
1 Tbsp flour
salt + pepper
Fry the onion in a little olive oil until browned. Put in a deep oven proof dish. Dry fry the minced meat until browned, drain off the fat then sprinkle with the flour and stir. Return the onions to the pan and add the stock. Season to taste
Put the mixture into the oven proof dish.

Make the crust from -

8 oz self raising flour
4 oz suet
salt
Mix with cold water and shape or roll out to cover the top of the mixture in the dish. Cook at 375 F for 1/2 - 3/4 hour until the crust is brown.


---------------------



This is a recipe for a suet crusted pie. It takes its name from the area of the Scottish Borders known as Teviotdale.

Teviotdale Pie

Ingredients:
1lb mined beef
10fl oz beef stock
1 teaspoon worcestershire sauce
1 finely chopped onion
8 oz self raising flour
1oz cornflour
3 oz shredded beef suet
Milk


Method:
Pre heat oven to 350F. Fry the meat until browned. Add the chopped onion and fry until it is soft. The add the beef stock and worcestershire sauce and simmer for 15-20 minutes.

Whilst the meat is simmering make the pie crust. Mix the flour, cornflour and suet in a bowl. Stir in sufficient milk to make a thick batter. Once the meat is ready, place the mixture into and ovenproof pie dish and cover with the batter. Bake for around 30-35 minutes until golden and risen.


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Old 28th January 2011, 15:33   #10 (permalink)
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Re: mummyducks mince and onion pie

Shirley for the suet crust here in Turkey I use the same recipe as Saffie but as we dont have s/r flour I use 8oz of normal un and 3 teaspoons baking powder. Don't be too heavy handed with the mixture and it should be light and fluffy.
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