A pie is a dish of fruit, meat or other ingredients totally enclosed in pastry. In comparison, a tart only has a pastry base. Pies grew to importance in Europe during the middle ages as bread ovens became more generally available. They provided another means of getting carbohydrates from grains into the diet (pasta was only in its infancy and potatoes had not been discovered yet). As a result a pie provided an entire meal in one dish and pies could also be baked on one day and eaten over several days.
Pies could also be baked in individual portions which made them great as for workers who could take them with them into the fields. However, the history of pastry goes much further back, right to the beginning of agriculture, where a paste of flour with water was often used to spread over meats and fish before cooking in or near a fire. The pastry would harden and protect the meat which would steam within. However, this type of pastry crust would be broken and discarded an only the contents of the crust would be eaten.
Only later was butter added to the flour and water mix, which gave the pastry a lighter and crumblier texture and made it a protective covering that could be consumed along with the food cooked within.
The classic example of both a meat-based filling protected with pastry and a working man's lunch is the Cornish Pasty, the recipe for which is given below.
Cornish Pasty
Ingredients:
For the Pastry:
270g plain flour
70g lard, cubed
50g butter, cubed
pinch of salt
enough water to bring the dough together (about 120ml)
For the filling:
450g chuck steak or skirt, cubed
2 large potatoes, peeled and diced
half a large swede, peeled and diced
1 large onion, chopped
salt and black pepper
milk to glaze
Method:
Sift together the flour and salt into a bow then add the lard and butter and rub into the flour mixture with your fingertips until the resultant mix comes to resemble fine breadcrumbs. Add the water a little at a time until the flour comes together as a pliable but stiff dough. Tip onto a floured surface and knead until smooth and elastic. Cover in clingfilm (plastic wrap) and refrigerate until needed.
Meanwhile, start preparing the filling: Combine the meat and vegetables in a bowl and season liberally with salt and black pepper. Turn the pastry onto a lightly-floured work surface and roll out to about 5mm hick on a floured work top (do not stretch the pastry) and cut into circles about 12cm in diameter. Place the meat and vegetable mixture in the centre of one of the rounds and fold the pastry over the filling. Press the edges together, folding the outer edges over and crimping with your fingers. Continue making the pasties until all the pastry and filling have been used up.
Make a slit in one side to allow steam to escape then carefully lift the pasties onto a greased baking tray and set in an oven pre-heated to 210�C. Bake for 10 minutes then reduce the temperature to 170�C and continue baking for about 35 more minutes, or until the pastry is golden and the meat and vegetable mix has cooked through.
Below is a recipe for a classic British mince pie, small pastry cases filled with a rich mix of fruit and nuts that's triditionally served at Christmas:
Mince Pies
Ingredients:
500g mincemeat (about)
For the Pastry:
235g plain flour
30g caster sugar
� tsp salt
145g butter
� tsp white wine vinegar
2�3 tsp water
Method:
To make the pastry, sift the flour, salt and sugar into a bowl. Add the butter and cut into the flour with a knife then rub in with your fingertips until the mixture resembles fine breadcrumbs in consistency. Add the water a little at a time and mix in until the dough comes together as a stiff, crumbly, paste. Turn this out onto a lightly-floured board and knead quickly until smooth and crack-free. You can either use immediately or store refrigerated in a polythene bag (indeed, the pastry is easier to roll out if refrigerated for 30 minutes).
Roll the pastry on a lightly-floured board then cut out the bases of the pies with an 8cm cutter and the lids with a 6cm cutter. There should be sufficient pastry to make approx 24 pies. Fill pies two-thirds full with mincemeat and use a little milk to seal the lids onto the bases. Brush surface of each pie with milk and pierce the lids with a fork to allow steam to escape. Bake in an oven pre-heated to 180�C for about 20 minutes or until the pastry has turned a golden brown in colour. Remove the pie from the tin whilst still hot and cool on a wire rack.What cold? All! For a perfect pastry shell and piecrusts, teach culinary school instructors YOUR Smor or shortening, pastry blender, eat your hand and you all should be cold. In fact. Dig cold water Why? For If you let your dough is too warm, two gluten (a protein mass) throughout the turn. Hvis der sker, ER reiterate ikke holde sin Dej form. Will stretching too meget May, NAR IT terrible shape, shrinkage, NAR baked.
Culinary School in Portland, ice students trained in the art and science workshop in pastry. Deras cooking teacher puts Focus on work with dough gently and quickly - of course - to keep the entire recipe so cold som muligt.
Basic pastry
Recipe for a Basic Dough, Kan. til piecrusts to distressed and that the student begins to Koge Smor flour and cold or shortening cut into cubes. So, add salt and baking powder, give it som stigende Vil factors, so the dough two tiers. With a pastry blender or by table knife, cut the fat in the flour mixture while the tender være som de kan också keep the temperature low.
With the help of the hands, gently combine the dry ingredients with water until the mixture forms a thick. The ball is then opdelt three parts of the deck clear plastic and refrigerated minst til an hour, so the dough to rest before you proceed.
Puff
Oh nice and soft, it is often used in cakes and pastry turnover. The difference in puff pastry and basic, such as culinary school instructors say ER dig, ikke Ingredients. Dette forberedelse ER.
As with the basic recipe dough Most culinary school students teaching the processer första Ingredients ER OCH peak identical. The pastry, dog contains morethan Common Smor cake. For this reason ar særlig important works in the cold ingredients at hand. In addition please choose to use when cold marble table with butter to keep ska too soft.
When you kill rested dough in the fridge for a while, ice dough rolled into a rectangle then folded I-thirds. This process is repeated twice six Grade I High forbedre size and height of the dough. Det ER am prepared two molds, chicken and baking everything from a la king creamy rich chocolate mousse filling.
Think of the tips the experts do the cooking school teachers: Do not touch the dough mycket som muligt, har alltid eat with hands, tools and ingredients cold, and rest dough boy drinking baking. VIL you find to make perfect dough ice som med hver easier opskrift.A pie is a dish with fruit, meat or other ingredients completely integrated into the pastry. By comparison, only one pie has a pastry base. Pie grown in importance in Europe during the Middle Ages as bread ovens have become more widely available. They gave another way to get carbohydrates from grains in the diet (pasta is in its infancy and potatoes had not been discovered yet). As a result, a tart provided a great meal in a bowl and cake can be baked a day and eat over several days.
Pie can be baked in individual portions, which made them so great as to workers who can take them away from the box. But the history of pastry goes back much further, even at the beginning of agriculture, where a paste of flour with water, is commonly used to spread more meat and fish before cooking or near a fire . The pastry would harden and protect the meat of the dog is inside. However, this type of pastry crust is broken and discarded one of the only content of bread is eaten.
Only later added butter to the flour and water are mixed, which gives a lighter pastry and crumb texture of chemicals and turned it into a protective cover that can be ingested in food cooked inside.
The classic example of both a filling of meat-based protected with a pastry and a working lunch of man is the Cornish pasty, the recipe for which is listed below.
Cornish pasty
Ingredients:
For the pastry:
270 g flour
70 g lard, cubed
50 g butter, cubed
Pinch of salt
enough water to bring dough together (about 120 ML)
For the filling:
450g chuck or skirt steak, cubed
2 large potatoes, peeled and diced
half big Swede, peeled and diced
1 large onion, chopped
salt and black pepper
milk to glaze
Procedure:
Sift together flour and salt in a loop and then add the shortening and butter and rub into flour mixture with hands until mixture looks like fine breadcrumbs resulting. Add water a little at a time until the flour comes together as a smooth but firm dough. Tips on a floured surface and knead until smooth and elastic. Cover with plastic (plastic wrap) and refrigerate until needed.
Meanwhile start preparing the filling: Mix the meat and vegetables in a bowl and season with lots of salt and black pepper. Turn dough onto a lightly floured work surface and roll out to about 5mm hillbilly on a floured table top (not stretch the pastry) and cut into circles about 12cm wide. Place the meat and vegetable mixture in the center of one of the rounds and fold the dough with the filling. Press the edges together folding the outer edges over and crimping with your fingers. Continue to make the pasties until all the pastry and filling are used up.
Make a slit on one side to allow steam to escape then slowly lift the pasties on a greased baking sheet and place in an oven preheated to 210C. Bake for 10 minutes then reduce temperature to 170C and continue baking for about 35 minutes more or until pastry is golden and meat and vegetable mixture is cooked through.
Below is a recipe for a classic British mince pie, small pastry case filled with a rich blend of fruits and nuts served on Christmas triditionally:
Mince pie
Ingredients:
500g minced meat (approx.)
For the pastry:
235g plain flour
30g caster sugar
teaspoon salt
145g butter
teaspoon white wine vinegar
23 teaspoons of water
Procedure:
To make pastry, sift the flour, salt and sugar in a bowl. Add butter and cut into flour with a knife then rub in with hands until mixture resembles fine bread crumbs in texture. Add water a little at a time and mix until dough comes together as a stiff, crisp, pasta. Turn onto a lightly floured surface and knead until smooth and fast crack-free. You can either use immediately or refrigerate in a polyethylene bag (yes, dough easier to roll out the keel for 30 minutes).
Roll the dough on a lightly floured surface then remove the foundation of the pie with 8 inch knife and a lid with a 6cm cutter. There should be enough pastry to make about 24 pies. Fill two-thirds of the pie filled with minced meat and use a little milk to seal the lid on the bases. Brush top of each pie with cream and pierce the lid with a fork to allow steam to escape. Bake in a preheated oven at 180C for about 20 minutes or until dough has turned a golden brown. Remove the cake from the mold while warm and cool on a wire rack
Pies could also be baked in individual portions which made them great as for workers who could take them with them into the fields. However, the history of pastry goes much further back, right to the beginning of agriculture, where a paste of flour with water was often used to spread over meats and fish before cooking in or near a fire. The pastry would harden and protect the meat which would steam within. However, this type of pastry crust would be broken and discarded an only the contents of the crust would be eaten.
Only later was butter added to the flour and water mix, which gave the pastry a lighter and crumblier texture and made it a protective covering that could be consumed along with the food cooked within.
The classic example of both a meat-based filling protected with pastry and a working man's lunch is the Cornish Pasty, the recipe for which is given below.
Cornish Pasty
Ingredients:
For the Pastry:
270g plain flour
70g lard, cubed
50g butter, cubed
pinch of salt
enough water to bring the dough together (about 120ml)
For the filling:
450g chuck steak or skirt, cubed
2 large potatoes, peeled and diced
half a large swede, peeled and diced
1 large onion, chopped
salt and black pepper
milk to glaze
Method:
Sift together the flour and salt into a bow then add the lard and butter and rub into the flour mixture with your fingertips until the resultant mix comes to resemble fine breadcrumbs. Add the water a little at a time until the flour comes together as a pliable but stiff dough. Tip onto a floured surface and knead until smooth and elastic. Cover in clingfilm (plastic wrap) and refrigerate until needed.
Meanwhile, start preparing the filling: Combine the meat and vegetables in a bowl and season liberally with salt and black pepper. Turn the pastry onto a lightly-floured work surface and roll out to about 5mm hick on a floured work top (do not stretch the pastry) and cut into circles about 12cm in diameter. Place the meat and vegetable mixture in the centre of one of the rounds and fold the pastry over the filling. Press the edges together, folding the outer edges over and crimping with your fingers. Continue making the pasties until all the pastry and filling have been used up.
Make a slit in one side to allow steam to escape then carefully lift the pasties onto a greased baking tray and set in an oven pre-heated to 210�C. Bake for 10 minutes then reduce the temperature to 170�C and continue baking for about 35 more minutes, or until the pastry is golden and the meat and vegetable mix has cooked through.
Below is a recipe for a classic British mince pie, small pastry cases filled with a rich mix of fruit and nuts that's triditionally served at Christmas:
Mince Pies
Ingredients:
500g mincemeat (about)
For the Pastry:
235g plain flour
30g caster sugar
� tsp salt
145g butter
� tsp white wine vinegar
2�3 tsp water
Method:
To make the pastry, sift the flour, salt and sugar into a bowl. Add the butter and cut into the flour with a knife then rub in with your fingertips until the mixture resembles fine breadcrumbs in consistency. Add the water a little at a time and mix in until the dough comes together as a stiff, crumbly, paste. Turn this out onto a lightly-floured board and knead quickly until smooth and crack-free. You can either use immediately or store refrigerated in a polythene bag (indeed, the pastry is easier to roll out if refrigerated for 30 minutes).
Roll the pastry on a lightly-floured board then cut out the bases of the pies with an 8cm cutter and the lids with a 6cm cutter. There should be sufficient pastry to make approx 24 pies. Fill pies two-thirds full with mincemeat and use a little milk to seal the lids onto the bases. Brush surface of each pie with milk and pierce the lids with a fork to allow steam to escape. Bake in an oven pre-heated to 180�C for about 20 minutes or until the pastry has turned a golden brown in colour. Remove the pie from the tin whilst still hot and cool on a wire rack.What cold? All! For a perfect pastry shell and piecrusts, teach culinary school instructors YOUR Smor or shortening, pastry blender, eat your hand and you all should be cold. In fact. Dig cold water Why? For If you let your dough is too warm, two gluten (a protein mass) throughout the turn. Hvis der sker, ER reiterate ikke holde sin Dej form. Will stretching too meget May, NAR IT terrible shape, shrinkage, NAR baked.
Culinary School in Portland, ice students trained in the art and science workshop in pastry. Deras cooking teacher puts Focus on work with dough gently and quickly - of course - to keep the entire recipe so cold som muligt.
Basic pastry
Recipe for a Basic Dough, Kan. til piecrusts to distressed and that the student begins to Koge Smor flour and cold or shortening cut into cubes. So, add salt and baking powder, give it som stigende Vil factors, so the dough two tiers. With a pastry blender or by table knife, cut the fat in the flour mixture while the tender være som de kan också keep the temperature low.
With the help of the hands, gently combine the dry ingredients with water until the mixture forms a thick. The ball is then opdelt three parts of the deck clear plastic and refrigerated minst til an hour, so the dough to rest before you proceed.
Puff
Oh nice and soft, it is often used in cakes and pastry turnover. The difference in puff pastry and basic, such as culinary school instructors say ER dig, ikke Ingredients. Dette forberedelse ER.
As with the basic recipe dough Most culinary school students teaching the processer första Ingredients ER OCH peak identical. The pastry, dog contains morethan Common Smor cake. For this reason ar særlig important works in the cold ingredients at hand. In addition please choose to use when cold marble table with butter to keep ska too soft.
When you kill rested dough in the fridge for a while, ice dough rolled into a rectangle then folded I-thirds. This process is repeated twice six Grade I High forbedre size and height of the dough. Det ER am prepared two molds, chicken and baking everything from a la king creamy rich chocolate mousse filling.
Think of the tips the experts do the cooking school teachers: Do not touch the dough mycket som muligt, har alltid eat with hands, tools and ingredients cold, and rest dough boy drinking baking. VIL you find to make perfect dough ice som med hver easier opskrift.A pie is a dish with fruit, meat or other ingredients completely integrated into the pastry. By comparison, only one pie has a pastry base. Pie grown in importance in Europe during the Middle Ages as bread ovens have become more widely available. They gave another way to get carbohydrates from grains in the diet (pasta is in its infancy and potatoes had not been discovered yet). As a result, a tart provided a great meal in a bowl and cake can be baked a day and eat over several days.
Pie can be baked in individual portions, which made them so great as to workers who can take them away from the box. But the history of pastry goes back much further, even at the beginning of agriculture, where a paste of flour with water, is commonly used to spread more meat and fish before cooking or near a fire . The pastry would harden and protect the meat of the dog is inside. However, this type of pastry crust is broken and discarded one of the only content of bread is eaten.
Only later added butter to the flour and water are mixed, which gives a lighter pastry and crumb texture of chemicals and turned it into a protective cover that can be ingested in food cooked inside.
The classic example of both a filling of meat-based protected with a pastry and a working lunch of man is the Cornish pasty, the recipe for which is listed below.
Cornish pasty
Ingredients:
For the pastry:
270 g flour
70 g lard, cubed
50 g butter, cubed
Pinch of salt
enough water to bring dough together (about 120 ML)
For the filling:
450g chuck or skirt steak, cubed
2 large potatoes, peeled and diced
half big Swede, peeled and diced
1 large onion, chopped
salt and black pepper
milk to glaze
Procedure:
Sift together flour and salt in a loop and then add the shortening and butter and rub into flour mixture with hands until mixture looks like fine breadcrumbs resulting. Add water a little at a time until the flour comes together as a smooth but firm dough. Tips on a floured surface and knead until smooth and elastic. Cover with plastic (plastic wrap) and refrigerate until needed.
Meanwhile start preparing the filling: Mix the meat and vegetables in a bowl and season with lots of salt and black pepper. Turn dough onto a lightly floured work surface and roll out to about 5mm hillbilly on a floured table top (not stretch the pastry) and cut into circles about 12cm wide. Place the meat and vegetable mixture in the center of one of the rounds and fold the dough with the filling. Press the edges together folding the outer edges over and crimping with your fingers. Continue to make the pasties until all the pastry and filling are used up.
Make a slit on one side to allow steam to escape then slowly lift the pasties on a greased baking sheet and place in an oven preheated to 210C. Bake for 10 minutes then reduce temperature to 170C and continue baking for about 35 minutes more or until pastry is golden and meat and vegetable mixture is cooked through.
Below is a recipe for a classic British mince pie, small pastry case filled with a rich blend of fruits and nuts served on Christmas triditionally:
Mince pie
Ingredients:
500g minced meat (approx.)
For the pastry:
235g plain flour
30g caster sugar
teaspoon salt
145g butter
teaspoon white wine vinegar
23 teaspoons of water
Procedure:
To make pastry, sift the flour, salt and sugar in a bowl. Add butter and cut into flour with a knife then rub in with hands until mixture resembles fine bread crumbs in texture. Add water a little at a time and mix until dough comes together as a stiff, crisp, pasta. Turn onto a lightly floured surface and knead until smooth and fast crack-free. You can either use immediately or refrigerate in a polyethylene bag (yes, dough easier to roll out the keel for 30 minutes).
Roll the dough on a lightly floured surface then remove the foundation of the pie with 8 inch knife and a lid with a 6cm cutter. There should be enough pastry to make about 24 pies. Fill two-thirds of the pie filled with minced meat and use a little milk to seal the lid on the bases. Brush top of each pie with cream and pierce the lid with a fork to allow steam to escape. Bake in a preheated oven at 180C for about 20 minutes or until dough has turned a golden brown. Remove the cake from the mold while warm and cool on a wire rack
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