100 year old meat pie recipe.
Having great success with this years smoked turkey, figuring out what to do with the leftover turkey was even more important . I think I have told you before that jimmy LOVES his meat pies. Any time I make a roast the leftovers are made into individual meat pies and baked to perfection. Meat pies were something I couldn't deal with until I found Ida Bailey Allen's rich pie crust recipe. For years I never made pies of any kind because I just couldn't figure out how to make pie crust. My pie crusts either fell apart or turned to leather. And then came Ida. Her first cookbook was published in 1917. Before that she was a food columnist for a New York newspaper. Her Radio cooking shows skyrocketed her to food fame lasting well after WWII. In her best cookbook of all '2500 recipes, cooking, menus and service' She gives this very easy pie crust recipe.
100 year old pie crust recipe
2 1/2 cups pastry flour
1 cup solid fat (butter/lard etc)
1/2 tsp salt
icewater
Ida says to cut the fat into the flour with a pastry cutter or fork. Then add 'sufficient' ice water -up to 2/3 cup- and mix until you get a firm ball of dough.
I use my kitchenaid (of course) to mix the whole thing. I put my flour and salt in with the fat , put the mixing paddle on low and let it go until the butter is thoroughly mixed in with the flour. Then I slowly add the ice water as the kitchenaid is running. Once it forms a dough ball, I'm done. I know that this recipe goes against all the conventional pie crust wisdom that says very little water and don't over mix. But, conventional never worked for me and this does. Its the perfect pie crust for meat pies because it doesn't fall apart.
The next step is to take small portions of the dough and roll out to about the size of a large tortilla. Put a serving spoon full of your pie filling on it, fold it over and seal the edges by mashing them together with a fork. (you can also cut squares and just fold the corners over the top and stick a tooth pick in it to hold it together) Put your pies on a cookie sheet and bake in a hot oven (425 degrees) for about 20 minutes or until golden brown. One additional step that is optional.... beat one egg in a cup of water and brush it on your pies for a lovely glaze that makes your crust flakier.
And now for the filling. This is a 'leftovers' recipe so you can put pretty much what you want inside.
For our smoked turkey leftovers I chopped up 2 cups of turkey, added about a cup each of cooked carrots and onions, 1 cup of leftover dressing and mixed the whole thing with the leftover turkey gravy. Since the original meal was already seasoned you don't need to worry about that end of it.
The gravy is important in meat pies so they are not too dry.
6 cups of filling makes 6 to 8 pies
Having great success with this years smoked turkey, figuring out what to do with the leftover turkey was even more important . I think I have told you before that jimmy LOVES his meat pies. Any time I make a roast the leftovers are made into individual meat pies and baked to perfection. Meat pies were something I couldn't deal with until I found Ida Bailey Allen's rich pie crust recipe. For years I never made pies of any kind because I just couldn't figure out how to make pie crust. My pie crusts either fell apart or turned to leather. And then came Ida. Her first cookbook was published in 1917. Before that she was a food columnist for a New York newspaper. Her Radio cooking shows skyrocketed her to food fame lasting well after WWII. In her best cookbook of all '2500 recipes, cooking, menus and service' She gives this very easy pie crust recipe.
100 year old pie crust recipe
2 1/2 cups pastry flour
1 cup solid fat (butter/lard etc)
1/2 tsp salt
icewater
Ida says to cut the fat into the flour with a pastry cutter or fork. Then add 'sufficient' ice water -up to 2/3 cup- and mix until you get a firm ball of dough.
I use my kitchenaid (of course) to mix the whole thing. I put my flour and salt in with the fat , put the mixing paddle on low and let it go until the butter is thoroughly mixed in with the flour. Then I slowly add the ice water as the kitchenaid is running. Once it forms a dough ball, I'm done. I know that this recipe goes against all the conventional pie crust wisdom that says very little water and don't over mix. But, conventional never worked for me and this does. Its the perfect pie crust for meat pies because it doesn't fall apart.
The next step is to take small portions of the dough and roll out to about the size of a large tortilla. Put a serving spoon full of your pie filling on it, fold it over and seal the edges by mashing them together with a fork. (you can also cut squares and just fold the corners over the top and stick a tooth pick in it to hold it together) Put your pies on a cookie sheet and bake in a hot oven (425 degrees) for about 20 minutes or until golden brown. One additional step that is optional.... beat one egg in a cup of water and brush it on your pies for a lovely glaze that makes your crust flakier.
And now for the filling. This is a 'leftovers' recipe so you can put pretty much what you want inside.
For our smoked turkey leftovers I chopped up 2 cups of turkey, added about a cup each of cooked carrots and onions, 1 cup of leftover dressing and mixed the whole thing with the leftover turkey gravy. Since the original meal was already seasoned you don't need to worry about that end of it.
The gravy is important in meat pies so they are not too dry.
6 cups of filling makes 6 to 8 pies
