News: IT'S THE 2ND ANNUAL GUATEMALA LIBRARY PROJECT BOOK DRIVE!    LOOKING FOR DONATIONS OF SCIENCE BOOKS THIS YEAR.    Check it out in the "Extending the Hand of Kindness" folder or here: http://www.etiquettehell.com/smf/index.php?topic=139832.msg3372084#msg3372084   

  • June 22, 2017, 07:10:31 AM

Login with username, password and session length

Author Topic: Meat Pies  (Read 22960 times)

0 Members and 1 Guest are viewing this topic.

katycoo

  • Member
  • Posts: 4189
Re: Meat Pies
« Reply #60 on: December 11, 2013, 06:47:19 PM »
Not everywhere.  I work in the Sutherland Shire and there are quite a few - 3 breadshops and a proper sweet bakery all in walking distance (and that's excluding the supermarkets and bker's delight, and Michels and Gloria Jeans who I think might sell neenish tarts too)

Katana_Geldar

  • Member
  • Posts: 3153
Re: Meat Pies
« Reply #61 on: December 11, 2013, 08:43:10 PM »
Not Gloria jeans. The bakery on the other side of the railroad tricks near my Dads place had Neenish tarts and nice croissants. Luddys has them good too.

Bluenomi

  • Member
  • Posts: 3579
Re: Meat Pies
« Reply #62 on: December 11, 2013, 11:20:41 PM »
It's hard to find one of those. They've either gone gourmet or cafe like these days. Along with tea buns, cream buns and sponge cakes.

You need to find a Vietnamese bakery. They seem to always have the cool old school stuff. Also bakeries in the suburbs seem to have them more often, I can think of quite a few near me. DD was very impressed with her first needish tart because it was pink.

Ms_Cellany

  • The Queen of Squee
  • Member
  • Posts: 6401
  • Big white goggie? No. Hasn't seen him.
Re: Meat Pies
« Reply #63 on: December 12, 2013, 11:20:40 AM »
I'd never heard of a "Neenish Tart," so I looked it up in Wikipedia.

This section appears to me to be in hilarious violation of Wikipedia's neutrality standard:

Imitations

It has become increasingly evident that the major supermarket brands are flooding the market with imitation Neenish Tarts. These imitation tarts do not meet the traditional criteria that the Australian market has come to love. These tarts use a white icing in place of the pink icing adjoining the chocolate half. Predominantly these tarts are sold at Woolworths or Coles, and should be avoided if you wish to enjoy the authentic Neenish Tart experience. http://www2.woolworthsonline.com.au/Shop/ProductDetails?Stockcode=755529&name=woolworths-select-tart-neenish
Bingle bongle dingle dangle yickity-do yickity-dah ping-pong lippy-toppy too tah.

katycoo

  • Member
  • Posts: 4189
Re: Meat Pies
« Reply #64 on: December 12, 2013, 06:59:29 PM »
I wonder if the writer's only complaint is the colour of the icing?

Thipu1

  • Member
  • Posts: 8082
Re: Meat Pies
« Reply #65 on: December 13, 2013, 06:55:33 AM »
Thanks for the discussion about the neenish tart.  I've never seen such a thing here but, big, black and white cookies are a NYC staple. 
« Last Edit: December 13, 2013, 08:45:02 AM by Thipu1 »

Katana_Geldar

  • Member
  • Posts: 3153
Re: Meat Pies
« Reply #66 on: December 13, 2013, 03:10:41 PM »
I wouldn't be brave enough to try them from Woollies. They'd find a way to ruin it. Also, it wouldn't be fresh cream.

Psychopoesie

  • Member
  • Posts: 2144
Re: Meat Pies
« Reply #67 on: December 14, 2013, 03:52:34 AM »
I wouldn't be brave enough to try them from Woollies. They'd find a way to ruin it. Also, it wouldn't be fresh cream.

Saw some neenish tarts at Michel's Patisserie today. Can't vouch for taste - not a fan of them generally.


cake dispay by psychopoesie1, on Flickr

Edited to add the pic.
« Last Edit: December 14, 2013, 04:02:25 AM by Psychopoesie »

Bijou

  • Member
  • Posts: 13583
Re: Meat Pies
« Reply #68 on: December 16, 2013, 12:54:52 PM »
I had them from a place on the peninsula below San Francisco, about 35 years ago.  They called them pasties (pronounced Pah-sties).  What I recall is that they had something like turnip or rutabaga in them as well as beef, potatoes and other veggies.  They were on the dry side, not moist, and the main thing I remember is that they seemed to have a lot of ground black pepper.  They were pretty good.
I don't do pastry type stuff (for the outside) so if I made them it would be just the filling and fake them out with some kind of scooped out roll for the outside.  Warm with butter...on the side of a big bowl of kale soup. 
I've never knitted anything I could recognize when it was finished.  Actually, I've never finished anything, much to my family's relief.

Katana_Geldar

  • Member
  • Posts: 3153
Re: Meat Pies
« Reply #69 on: December 26, 2013, 08:06:12 PM »
Got some leftover lamb from Christmas we're making into shepherds pies later.

LTrew

  • Member
  • Posts: 307
Re: Meat Pies
« Reply #70 on: January 24, 2014, 08:26:39 AM »
No peas in pasties! That is pasty sacrilege!

Beef, potato, onion and swede (rutabaga) only. The beef can be either chopped steak or "mince" and the pastry can be flaky or short crust.  Also the crimping must be on the side.

Pasties are serious business in my family.  I'm not even allowed to try the other varieties pasty shops here sell or I'd be disowned.  :P

(At home I eat them on a plate, with a knife and fork, and with ketchup.  My husband is dismayed but looks past it.  I have the good sense to eat them properly [with your hands, out of the bag] out in public.)

Venus193

  • Member
  • Posts: 17289
  • Backstage passes are wonderful things!
Re: Meat Pies
« Reply #71 on: June 09, 2015, 08:36:18 AM »
In NYC we have lots of different versions of this.  I don't know the name of the Greek version, but those are round and made with filo dough.  There is a place in my area with a full bakery that makes those along with other savory treats.

My version of meat pies is a shortcut and I used to make them when I was in the SCA.





LadyJaneinMD

  • Member
  • Posts: 3145
Re: Meat Pies
« Reply #72 on: June 09, 2017, 09:58:03 AM »
I know this is an old thread, but I read all 5 pages and while there were lots of good meat pie recipes and suggestions, none were quite like the one I grew up with. 

My father's mother grew up in Cornwall. I think she came over to the US in her teens.  Here's what my mother used to make, based on what she learned from my father's family:

Make some pie crust, or buy some.  You don't have to worry about not handling it too much, because you *want* it to be a little tough.  Cut out a circle - my mother used to make individual pies, but my father said that sometimes his mother made giant pies and cut them up on the table to serve.  We always liked our own pies.

Prop up half the circle on a rolling pin (to make a little wall), and line up some raw sliced potatoes against the 'wall'.  Crumble some raw ground beef (aka 'mince') on the potatoes, then scatter some chopped onions on top.  (Later on, we started adding sliced raw mushrooms. Delicious).  Proportions:  Lots of potatoes, enough beef for flavor, then onions and mushrooms.  The beef needs to be on the top because the fat drips down and flavors the potatoes.  Sprinkle on salt and pepper.  Fold the top over and seal it to the bottom to make a half-circle kind of thing, and put it on the baking sheet.  After they're all done, put them into an oven and bake until the potatoes are done through. (I don't know how we knew, it was just *done*).   The meat, onions, and mushrooms should all be done by then too. 

That's it.  Very simple.  The leftover pie crust can be filled with pie filling to make dessert pies. 

Honestly, you can put *anything* you want into a crust like that, as long as it's not too drippy.  That's what makes them so wonderful to eat.

Psychopoesie

  • Member
  • Posts: 2144
Re: Meat Pies
« Reply #73 on: June 09, 2017, 10:59:14 AM »
LadyJaneinMD, that does sound delicious. Also more like what I'd consider a Cornish pasty than a pie.

Katana_Geldar

  • Member
  • Posts: 3153
Re: Meat Pies
« Reply #74 on: June 09, 2017, 08:59:23 PM »
The tradition for a Cornish pasty is to put in last nights roast dinner.