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Originally Posted by Annie1
the first time Thomas tried my pie. Ladies, he COMPLAINED!
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Sometimes a man will say the opposite of what he means (complaining or being critical in other ways) not because he doesn't appreciate what you've done for him but as the stamp of ownership. Thomas's criticism of your pie might just be his way of saying that he owns you, or would be happy to own you, pending marriage. It could be a good sign.
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Please I need tips about how to make my pie nice and moist for Thomas
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Have you tried a meat filling? Most game is firmly textured and ideal for cooking, especially in pies. The recipe I use is not one I've written down, but there are recipies available and I'll include one with the bits I don't use crossed out. You could try including some of them for variety — men certainly enjoy a game pie, but
do look for variety - so use the "extras" in different combinations as a sauce.
Game pie
Ingredients
1½lb mixed game meat such as emu, wallaby (and pheasant & partridge, if available)
A young emu is best, bone out a thigh. Prepare wallaby same as kangaroo. Hare and rabbit (boned) may be substitited.
8oz venison steak cut into 1" cubes (wild boar or buffalo may be substituted)
2 tbsp sunflower oil ¼lb lard
2 red onions (I usually add these whole NOT PEELED and remove the skins later)
¼lb smoked streaky bacon (remove rind)
¼lb mushrooms
1 clove garlic
1oz plain flour
1 bay leaf
1 orange, zest and juice
1 tbsp redcurrant jelly
½ pint chicken stock
1 bottle red wine (old Burgundy is ideal
or a pinot noir with some age, but according to taste) Beer may be substituted.
¾lb puff pastry (allow flour/water mix to firm up in a cool spot for an hour or so then knead a bit and roll out very thin: spread with lard: fold over like a sandwich and roll out thin again [double layer] & chill: spread more lard and roll out thin again [4 layers] & chill: repeat [8 layers] and so on: chill when finished [the more layers the puffier or flakier the pastry])
Salt and pepper
beaten egg, for glazingmethod
Marinate the emu for 2 days.
Heat a tablespoon of lard and brown the game and venison in batches until well browned. Keep on one side.
Heat the rest of the lard and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.
Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine. NOTE the wine has already been used in the marinade
Zest the citrus fruit
Heat the rest of the lard and cook the bacon
Add the diced game meat and
simmer gently sizzle strongly for 5 or 10 minutes
Add wine (the marinade)(or beer if you used that) and cook until the meat is tender (probably about an hour depending on the age of the wallaby [or hare or whatever you'd shot]).
Cool.
NOTE I like meat to be nice and firm so at the cooling stage I compress the filling by putting a lid (I have a piece of wood that fits my stew pot nicely) and some bricks:
Heat the oven to 400°F.
Put the meat mixture in a pie dish.
Roll out the pastry to size & attach to the dish.
Decorate with the pastry trimmings and cut a steam hole in the centre.
Glaze with beaten egg.
Bake for 20 minutes and then reduce the heat to 350°F for 30 minutes until the pastry is golden and risen and the filling is piping hot.