Apparently PITS Told to close

LaverdaIan said:
OK.. so no cooks out there.. ;)
Click to expand...

Maybe they already know how to cook pies.

The tricky bit is to get the pastry light and flaky. Best way is to do it in multiple layers, roll it out, butter it, fold it over and roll out again, and repeat several times. Kinda like croissant pastry.
Reminds me of the way a samurai sword is made, the steel is folded and beaten out many times to create 1000+ layers.  Oven needs to be a bit hotter for making swords though.
 
I'm going on the maiden voyage of discovery  today Ian.
Never made a pie before.
I will follow Cams idea for pastry, but trying mums recipe for the rest, but perhaps with blue cheese or ale.

No bloody ordinary flour in the shops, only gluten-free so that should be interesting. I think many people have the same idea.

Restaurants must be on their knees by now!
 
Sounds a bit gay Cam.. but hey, good pie is good pie.. :LOL:

Now, as to the taters.. (reckon Keith Nairn will hate this.. ;)
Steam the rough chopped taters and sweet taters.. or pumpkin if you like.. just to 'al dente' for our Euro friends..
Meantime, fry some garlic, shallot and oil.. ( what oil..?? we already did that fools..) :LOL:

Put the lot in the bowl.. ( do not get the blender out.. very bad plan that one..) and mix well with lots of butter, (that's the bit Keith likes), pepper and salt and some good milk.. make a nice smooth mix..
Now... I know you guys are simply trying to be nice to your gals  "eat this sweetie, it's good, trust me.." .. so maybe some greens, brochille, kale, asparagus... on the side..

Eat well my friends and stay healthy..
Ciao

8)
 
SimonR501 said:
I'm going on the maiden voyage of discovery  today Ian.
Never made a pie before.
I will follow Cams idea for pastry, but trying mums recipe for the rest, but perhaps with blue cheese or ale.

No bloody ordinary flour in the shops, only gluten-free so that should be interesting. I think many people have the same idea.

Restaurants must be on their knees by now!
Click to expand...

Hey Simon, good luck with that,,
Hard part with gluten free mate is lack of rise.. like no 'self raising" from normal wheat flour.. bit of baking powder will help though.. nice to see all of us in support to survive in these difficult times.. :LOL: :LOL:

8)
 
Right! So I made my first ever pie -  steak and stilton!

The good news:
1). The gluten-free flour produced a very light pastry (equal parts butter/vegetable fat to the other half by weight of flour).
2). It was very tasty indeed.

The not so good news:
1). The light pastry proved to be tricky to stay in one piece.
2).  I think I over did the stilton.
3). My wife reckons I've got the bloody job she was so impressed. So 'Simon the Pieman' it is.
 
sfcpiet said:
Laverdaforum.com is turning into a fucking cooking show?? :o :LOL:

piet
Click to expand...

Clearly you haven't tried my sausage rolls Piet. Lamb and beef, garlic, herbs and mint. Crispy brown puff pastry ......... Mmmm, tasty. 
Finish off with small bowl of decent tomato sauce to double dip into while watching the footy with a few red wines. What's not to like?

 
You must log in or register to reply here.
Back
Top