Country Living Series

Thursday, February 22, 2018

Two-day meat pie

It was my turn to host our neighborhood potluck last week. I wanted to make something different, and spent a few days noodling around what it should be. In the end, I decided to make a (beef) meat pie. Not terribly creative, perhaps, but it was tasty.

It took two days to make. The first day, I took two chuck roasts and put them in the Crockpot (sometimes called a slow cooker).


Then I peeled and diced five potatoes...


...which I also added to the Crockpot. I also added about a quarter cup of Worcestershire sauce and nothing else.


I let the meat and potatoes cook slowly all day. Then in the evening, I took out the meat...


...and shredded it. Then I put the meat and potatoes in the fridge overnight.


Mr. Darcy got some of the fatty scraps, which he thought was just a splendid idea.


The next day, I started the pie itself. I chopped up two onions...


...then I added peas, carrots, and garlic. Isn't it wonderful how much of this pie comes from homegrown or home-raised ingredients?


Here's the filling mixture, ready for the pie crust. For spices (in addition to garlic), I added salt, thyme, pepper, sage, and mustard powder.


Making the crust.



I made one large (9x13) and one small (9x9) pie.



As it turned out, thanks to the nasty snowy weather outside, only two families made it to the potluck, so I only cooked the smaller pie (and put the larger one in the freezer for a future potluck). I baked the pie in the wood cookstove's oven.


A nice hearty meat pie -- perfect for nasty snowy weather.



Here's the recipe I used:

Meat pies (1 large, 1 small)

Into the crock pot:
2 chuck roasts
¼ cup Worcestershire sauce
5 medium potatoes, diced
Simmer all day, then shred meat and refrigerate overnight
Filling:
Shredded meat + potatoes
Two jars carrots
1 jar peas
2 chopped onions
½ cup water
To taste: garlic, salt, thyme, pepper, sage, mustard powder
Crust:
6 cups flour
1 teaspoon salt
2 cups lard
¾ cup water

6 comments:

  1. It looks delicious!!!

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  2. I think I need to make this immediately even though it's 85 degrees here today...

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  3. Do you still use lard for your pie crusts? I'm thinking that's whats in the picture. Would you be willing to share the recipe?

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    Replies
    1. Yes, lard. I've added the recipe to the post.

      - Patrice

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  4. Looks so scrumptious! My mouth is watering, and I'm not even hungry!

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  5. That's almost a pasty.
    Here is my mothers pasty recipe,

    You will need, for the inside of the pasty's
    9 fist sized potato's (don't ask whose fist, it is somewhere around 4" by 3" plus or minus a little).
    2 onions baseball sized chopped however you like them. (not for me)
    1 lb. coarse ground beef (or flank steak cut into nickel sized pieces)
    1/2 lb coarse ground pork butt (not very lean is better)
    8 tablespoons butter
    salt and pepper to taste

    OPTIONAL,
    Carrots and or Rutabaga's chopped coarse to taste (about a cup per batch)


    For the crust

    5 cups flour
    1lb lard (crisco is ok, but just ok)
    9 tablespoons cold water added one at a time while mixing the flour and lard with a fork.
    When it turns into dough, and I do not know the exact point this happens but you know.
    Divide the dough into 8 more or less equal and form into a ball, wrap each ball of dough with saran wrap and place into the refrigerator overnight.

    Pasty's

    The next day roll the dough balls into flat circles.
    The crusts should be about pie crust thick (1/8"?) and somewhere around 12 inches in dia. plus or minus a little.
    Cut the potato's into chunks about 1/2"by1/2"by1/2"
    Mix the beef and pork and potato chunks together and the onions (if you really want them) (carrots and rutabaga's too)
    Divide into 8 parts
    Place the meat and potato mixture on one side of the dough circles add a tablespoon of butter on top (I divide the tablespoon of butter into two or three pieces).
    Fold the crust over the top of the meat, potato and finger fold the edge together.
    Place on a cookie sheet, 3 to 4 pasty's per sheet (Do Not grease the cookie sheet)
    Put two or three fork punctures in the top of the crust (to let the steam out).
    Place in a preheated 400 degree oven for 1 hour to 1 hour and 15 minutes.

    This is just the basic recipe, everything changes once you start to make them and modify the pasty's to the way you like them.
    .

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