Sharing Recipes
We are now in August, the last month of
winter, here in Australia. I missed the Christmas of July
2012, the family has been so busy, doing their own things. Even though I don’t celebrate traditionally
Christmas in July, but usually I love to cook hot festive dishes that are
suitable to be served in the cold day.
Next month is September; springtime is coming soon. I like to share this recipe
about how to make Raised Pies. They are usually found on a cold table. A raised pie can be simple but pretty or a very large and
with intricate decorations.
There are hot raised pies, but commonly they are served
cold, so they are excellent to be taken out for outdoor entertaining or a unique Pic
Nic.
A special pie tin for raised pies
It was not easy to find the tin, it is good to have one
even though I don't use it often.
Recipe, Introduction based on the eighteen century: English Recipes, And Others By Sheila
Hutchins
Raised Pies
Many of the seventeenth and eighteenth-century pies were
enormous, and some were of legendary proportions. There were raised pies, which contained a whole ham. They must have looked extraordinary, for
the ham was first part-cooked and then skinned, and then a vast piecrust was
raised around it, the gaps being filled with veal forcemeat. The pie was then baked as usual in a large
old-fashioned bread oven. ‘It has a
good effect,’ we are told, ‘if served cold for supper.’ There was even a raised pie, which contained
a whole salmon, in one piece.
A
The raised pie looks very well o a cold table, uniquely if carefully
decorated. In can also make a pleasant
beginning to dinner. Many of the more
elaborate English raised pies were more like the now better-known French Pâtés en croute than the meat pies commonly seen today.
Hot -Water-Crust Pastry
Unlike other pastries, this is mixed with warm liquid. The pastry must be mixed quickly and let it be warm and yet not too hot so that it is easy to mould, or 'raise', into the shape of a pie. If it is too hot it will be soft and floppy and may collapse, it too cold it will be difficult to mould it without breaking it. Lard is the most usual fat for hot-water- crust pastry, but butter, or half butter and half suet, can be used instead and some cooks nowadays use corn oil
SIFT 1lb flour into a bowl with a good pinch of salt and make a well in the middle. Heat 5 oz lard in a pan with1/4 pint of water or milk, bring this to the boil, then remove it from the heat. Pour the liquid into the flour and mix it up quickly, in a warm place, kneading it gently and letting it stand in a warm place for half an hour to recover. Then roll it out lightly, on a lightly floured pastry board, and mould or raise it into the shape of a pie. There are three main ways.
TO RAISE A PIE
First Method
The easiest way for a beginner is to line the inside of a greased cake-tin with the pastry and bake the pie in it after the meat filling has been added.
An ordinary false-bottomed cake-tin will do, but better still are the unique tins made for baking raised pies. These are sold quite inexpensively by suppliers to the catering trade, and look most attractive, having a sort of fluted wasp-wast in the middle. They are also convenient, being made in three pieces, which fall apart when the metal skewers are removed at either end, thus enabling not to take out the pie without breaking it.
BRUSH the inside of the loose-bottomed cake-tin (or pie-tin as described) with melted lard or butter. Divide the pastry into two equal pieces, then halve one of these. Roll out one of the small pieces into a shape slightly more significant than the bottom of the tin. Tuck it into it. Roll out the large part of pastry into a long strip to fit around the sides of the tin, but deep enough to stick up 1in. Above the top of it. Line the hands of the tin with this big piece pressing it well into the pastry on the bottom. Roll out the remaining portion of pastry to form a lid.
Hot -Water-Crust Pastry
Unlike other pastries, this is mixed with warm liquid. The pastry must be mixed quickly and let it be warm and yet not too hot so that it is easy to mould, or 'raise', into the shape of a pie. If it is too hot it will be soft and floppy and may collapse, it too cold it will be difficult to mould it without breaking it. Lard is the most usual fat for hot-water- crust pastry, but butter, or half butter and half suet, can be used instead and some cooks nowadays use corn oil
SIFT 1lb flour into a bowl with a good pinch of salt and make a well in the middle. Heat 5 oz lard in a pan with1/4 pint of water or milk, bring this to the boil, then remove it from the heat. Pour the liquid into the flour and mix it up quickly, in a warm place, kneading it gently and letting it stand in a warm place for half an hour to recover. Then roll it out lightly, on a lightly floured pastry board, and mould or raise it into the shape of a pie. There are three main ways.
TO RAISE A PIE
First Method
The easiest way for a beginner is to line the inside of a greased cake-tin with the pastry and bake the pie in it after the meat filling has been added.
An ordinary false-bottomed cake-tin will do, but better still are the unique tins made for baking raised pies. These are sold quite inexpensively by suppliers to the catering trade, and look most attractive, having a sort of fluted wasp-wast in the middle. They are also convenient, being made in three pieces, which fall apart when the metal skewers are removed at either end, thus enabling not to take out the pie without breaking it.
From the book: English Recipes and Others
Now Devised for Modern Use
By Sheila Hutchins
BRUSH the inside of the loose-bottomed cake-tin (or pie-tin as described) with melted lard or butter. Divide the pastry into two equal pieces, then halve one of these. Roll out one of the small pieces into a shape slightly more significant than the bottom of the tin. Tuck it into it. Roll out the large part of pastry into a long strip to fit around the sides of the tin, but deep enough to stick up 1in. Above the top of it. Line the hands of the tin with this big piece pressing it well into the pastry on the bottom. Roll out the remaining portion of pastry to form a lid.
The pie tin for raised pies can be pulled apart for easy cooking.
Second Method
To Be Continued, Stay Tuned.
Thanks For Stopping By
Susy
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