Meat Pie
Mmmm!
These were easy and tasted very nice! Easy, because I bought premade pastry dough. This is something I would never, ever do in the past, but ever since we moved to Europe, none (NONE) of my North American recipes for dough or pastry work. There is definitely less gluten in the flour here... which means terrible, mealy bagels but much, much fluffier breads and croissants. Can't win 'em all.
The veggies here will add moisture (and the potato will add starch) and will give a very nice moist meaty pie, similar to a cornish pasty. Note: I ended up with an appreciable amount of 'filling' leftover - I simply froze this to use in spaghetti sauce in the future. ;)
Chop up all those veggies and toss them together with the raw hamburger. Add in the minced rosemary leaves, salt and pepper to taste, and mix very well.
Unroll the pastry dough and cut circles (I used an upside down side bowl of approximately 10.5cm in diameter and cut around it with a knife). Cut an even number of circles for round pies. If you end up with one odd circle, you can fold it in half and make a semi-circle. Our dog gleefully adopted our ugly-misshapen-leftover pie once it cooled sufficiently.
Spoon a mound of 'filling' into the centre of one of the pies. Place a second circle of dough over the top and press down (gently!), but don't let the hamburger filling spread: you will need a border of empty dough to seal. Roll up the bottom pastry circle over the edge of the top circle and press gently as you go around.
Finally, press gently and 'crimp' all the way around with a fork (looks nice, but is also further insurance that your pastry has really sealed). This method was sufficient for use with the dough that I bought - if it doesn't seem to seal or stick together, you can brush the fusing edges with a little bit of your beaten egg to help the sealing process (should act as a glue, if you only use a tiny bit. A finger dipped in cold water and rubbed across the surface could also work if you don't want to use egg).
Brush over with the beaten egg. (I totally forgot to sprinkle the top with coarsely ground salt, as in the game... now would be the time to do that! It will stick to the egg wash!). Bake on a parchment-paper lined baking sheet in a 200 C (390 F) degree (convection) oven for just 10 minutes, before reducing the heat to 150 degrees (300 F) and cooking for a further 40 minutes, until golden. (If your oven doesn't have a fan for convection, increase the temperatures by 20 degrees C (about 65 degrees F) respectively, and keep a close eye on them).
Definitely let these cool 5 to 10 minutes before eating! Careful - they stay quite hot!
I served mine alongside Vegetable Risotto (recipe to follow) for a very filling, carb-heavy meal. Nice. Link deserves it, for all those cliffs I made him climb. Just watching him makes me hungry, too.
Meat Pies
These were easy and tasted very nice! Easy, because I bought premade pastry dough. This is something I would never, ever do in the past, but ever since we moved to Europe, none (NONE) of my North American recipes for dough or pastry work. There is definitely less gluten in the flour here... which means terrible, mealy bagels but much, much fluffier breads and croissants. Can't win 'em all.
The veggies here will add moisture (and the potato will add starch) and will give a very nice moist meaty pie, similar to a cornish pasty. Note: I ended up with an appreciable amount of 'filling' leftover - I simply froze this to use in spaghetti sauce in the future. ;)
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| Leftover filling will be great for spaghetti once mixed with tomato sauce in the frying pan! |
Ingredients (in game):
- Any meat
- Goat Butter
- Rock Salt
- Tabantha Wheat
Ingredients (in reality):
- A large package of uncooked hamburger
- 1-2 packages of ready-made pie pastry ("blatterteig" here)
- 1-2 small onions, chopped fine
- 1 small green onion, chopped fine (because I had it in the fridge to use up!)
- 2 small carrots, chopped even finer
- 1 stick of celery, minced
- 1 small potato, cubed (very small cubes, about 0.5cm or 1/5")
- sprig of rosemary (leaves subsequently minced)
- salt and pepper
- a cracked and whisked egg (for brushing over the pastry)
Method:
Chop up all those veggies and toss them together with the raw hamburger. Add in the minced rosemary leaves, salt and pepper to taste, and mix very well.
Unroll the pastry dough and cut circles (I used an upside down side bowl of approximately 10.5cm in diameter and cut around it with a knife). Cut an even number of circles for round pies. If you end up with one odd circle, you can fold it in half and make a semi-circle. Our dog gleefully adopted our ugly-misshapen-leftover pie once it cooled sufficiently.
Spoon a mound of 'filling' into the centre of one of the pies. Place a second circle of dough over the top and press down (gently!), but don't let the hamburger filling spread: you will need a border of empty dough to seal. Roll up the bottom pastry circle over the edge of the top circle and press gently as you go around.
Finally, press gently and 'crimp' all the way around with a fork (looks nice, but is also further insurance that your pastry has really sealed). This method was sufficient for use with the dough that I bought - if it doesn't seem to seal or stick together, you can brush the fusing edges with a little bit of your beaten egg to help the sealing process (should act as a glue, if you only use a tiny bit. A finger dipped in cold water and rubbed across the surface could also work if you don't want to use egg).
Brush over with the beaten egg. (I totally forgot to sprinkle the top with coarsely ground salt, as in the game... now would be the time to do that! It will stick to the egg wash!). Bake on a parchment-paper lined baking sheet in a 200 C (390 F) degree (convection) oven for just 10 minutes, before reducing the heat to 150 degrees (300 F) and cooking for a further 40 minutes, until golden. (If your oven doesn't have a fan for convection, increase the temperatures by 20 degrees C (about 65 degrees F) respectively, and keep a close eye on them).
Definitely let these cool 5 to 10 minutes before eating! Careful - they stay quite hot!
I served mine alongside Vegetable Risotto (recipe to follow) for a very filling, carb-heavy meal. Nice. Link deserves it, for all those cliffs I made him climb. Just watching him makes me hungry, too.
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