Turns out that seems to be the exact right amount. Pile mixture into a 9-inch deep dish pie plate. Thank you! How to Make Sweet Potato Pie. Meat and potato pie is, I think, delicious with peas (fresh or mushy) and extra gravy, or a splash of brown sauce or a dollop of piccalilli. If you’re making this pie, I’m assuming you’re not vegetarian, so embrace the animal fats and give it a proper crust – you could go with a simple shortcrust, which has its own charms, but is tricky to get sturdy enough to give the pie the structural integrity required to stand alone. Crimp or press down with the back of a fork to seal, then cut a small hole in the middle to let out the steam. Pour into crust. Bake at 375° for 1 hour. Stir in lemon rind, juice, vanilla, and nutmeg. This recipe calls for roasting the sweet potatoes for bigger, better flavor and a blind bake on the crust, ensuring both the filling on the crust come out perfectly cooked. Best when served cold. These pies came out perfect and everyone liked them. Roll out remaining dough to fit top of pie; place over filling. https://www.thekitchn.com/how-to-make-sweet-potato-pie-237637 they’re the thing he misses most about the north, “Try to buy a single cut for braising, as many butchers just sell braising steak, which can be a mixture of cuts that take various cooking times.”, pie king Calum Franklin’s new book The Pie Room. (Presumably, it could also contain venison, but I’ve never heard of one with white meat.) I tried this recipe and 2 potatoes is NOT enough. There are no doubt hundreds of different varieties from around the pie-eating world, but here I’m interested in the “oh-so-delicious looking – and smelling!” version Hopkinson recalls from childhood visits to Bury Market with his mother. This is the real star here, as far as I’m concerned – all pastry is good pastry, after all – but before you choose what sort to use, you need to establish what kind of pie you’d like to make; what some might regard as a pie in name only (ie, with just a pastry top), a slab pie (with the whole dish lined with pastry), or the kind of pie you can hold in your sticky little hands, if necessary. This was quick easy and quite good. For filling, combine potatoes, onion, salt, pepper and parsley. The roasted sweet potato filling has just the right amount of sweetness, with a rich and creamy texture, and it comes speckled with warm and comforting spices like cinnamon, ginger, and allspice. ½ cup butter, softened. Allrecipes is part of the Meredith Food Group. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Slab pies are delicious, and great for feeding a crowd, but here, like Hopkinson, Hayden and Floyd, I’m going to go for a hand-held pie – the kind you could, as Hayden recommends, stick between a buttered roll to make the Lancashire pie barm so beloved of her husband Pete. Bake for 55 minutes or until knife inserted in center comes out clean. Stir together, then add the remaining filling ingredients. Bake until the filling is slightly puffy and set, normally about 45 minutes (remember ovens vary, so your pie may not take as long, or may need more time). Wrap well and chill for at least 20 minutes. it was good but the consitency was terrible and could have been better. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Simon Hopkinson’s meat and ‘tatie pie features brisket and dripping, just as they do in Bury. Cool on a … M eat and potato pie, meat and ’tatie pie (as Simon Hopkinson calls it, rather than “tattie”), or simply meat pie, is a straightforward name for a straightforward dish. Brush with the melted butter. All I have to say it was a BIG hit with my boyfriend. In a bowl, cream butter and sugar. Personally, loth as I am to cross Paul Hollywood, I think you should disregard the first option: why halve the amount of pastry, unless you have to? On a lightly floured surface, roll out one half to fit a 9-in. First two potatoes seemed a most inaccurate measurement and cream plus lemon makes a curdled mess. I used the Butter Flaky pie crust from this site and partially baked it before adding the filling. Bake for 25 minutes, then turn down the heat to 180C (160C fan)/350F/gas 4 and bake for about 25-35 minutes more, until the pastry is deep golden. 267 calories; protein 3.2g 6% DV; carbohydrates 26.1g 8% DV; fat 17g 26% DV; cholesterol 77.6mg 26% DV; sodium 214.8mg 9% DV. And what do you serve it with: brown sauce, mushy peas or a lovely buttered barmcake? My boyfriends mom's makes this. For the pastry500g plain flour, plus extra for dustingSalt250g grated suetOil, butter or dripping, to grease2 tbsp milk, for brushing (optional), For the filling600g mutton or lamb shoulder, or beef skirt or shin, finely chopped1 tbsp flour300g peeled floury potatoes, finely diced1 onion, peeled and finely chopped4 tbsp beef stock or water1 tbsp Worcestershire sauce (optional)1 pinch fresh marjoram (optional). A simple blend of baked sweet potatoes, evaporated milk and a blend of warm pumpkin pie spices fill a flaky homemade pie crust.. The classic northern pie gets the Felicity Cloake treatment. Your daily values may be higher or lower depending on your calorie needs. Paul Hollywood’s pie uses two types of potatoes, a floury one that breaks down and thickens the gravy, and a waxy one for texture. It's a tried and true favorite among my friends and family! Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Thumbnails by Felicity Cloake. Line the bottom of the pie crust with parchment paper, then add dried beans on top. 1 (1 pound) sweet potato. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Meanwhile, put the meat in a bowl with the flour and season well. Now I'm going to make it every year!! (To make one large version, use a deep, loose-bottomed tin about 23cm wide instead of four small ones.). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Info. From there on I followed the recipe as written. Bake for 20 to 30 minutes or until golden brown. Flouring the meat will help give a thicker gravy – you can use water for this, if you prefer, as Hollywood and Hopkinson do, but stock will give a more emphatically meaty flavour to proceedings, be that homemade or from an Oxo cube. Put the flour and a good pinch of salt in a large bowl, then add the grated suet and cut it in with a knife. Heat the oven and a baking tray to 220C (200C fan)/425F/gas 7. I've been using this recipe since 2005, and I still use it! Gradually add whipping cream and milk, stirring until well blended. On a lightly floured work surface, roll out the pastry to about ½cm thick, then cut out circles slightly larger than the tins. Congrats! ½ teaspoon ground nutmeg. ½ cup milk. ½ teaspoon ground cinnamon. BUT I had a bag of potatoes that were going to rot so I gave this a try. Use these to line the tins, bringing the pastry up the sides to cover the rims. For that, you’ll need Hopkinson’s dripping, Hayden’s suet or Floyd’s hot water crust (for which I use, and highly recommend, the recipe in pie king Calum Franklin’s new book The Pie Room, using lard and rosemary). In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. 2 large eggs eggs. Most of the recipes I try use beef: brisket in Hopkinson’s case, shin for Georgina Hayden in Stirring Slowly, chuck steak for Paul Hollywood and mince in the recipe in Angela Boggiano’s book Pie, but Keith Floyd goes for mutton in Floyd on Britain & Ireland (well, he calls for lamb, actually, but seeing as his recipe is for “mutton pies”, I use that instead). Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes. This easy dessert is a southern classic for good reason! The first thing you need to do when making a pie is prepare the crust.We love homemade crust and you can find all of our tips on making the best pie crust.If you’d like to take a shortcut, buy an unbaked refrigerated crust. eat and potato pie, meat and ’tatie pie (as, Suet pastry v dripping pastry: which side are you on? Start with the pastry. Preheat oven to 350 degrees F (175 degrees C). Leave the pies to cool in their tins for 10 minutes before carefully lifting out and serving.