[ SECRET POST #3420 ]

[case]

⌈ Secret Post #3420 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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[Banana Fish]


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Notes:

Secrets Left to Post: 03 pages, 051 secrets from Secret Submission Post #489.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Gimme yo' recipes for savory pies

[(Anonymous)]

I don't live in much of a pie-eating culture but I have that idea stuck in my head that there has to be some sort of meat pie that's as delightfully mushy and wholesome as apple-sweet potato pie but savory, with lamb, beef and/or pork as the main ingredient.
So, if there are any pie-experience people among you, can you point me to how I might prepare such fabled ambrosia myself?

Re: Gimme yo' recipes for savory pies

[(Anonymous)]

Spicy apple and chorizo pie! Yumm!

Re: Gimme yo' recipes for savory pies

[(Anonymous)]

The British do savory meat pies. You might want to google for "pork pie recipes", but steak pies are also common. Then there are Cornish pasties, which are nice, too.

Re: Gimme yo' recipes for savory pies

[(Anonymous)]

Meat pies are the best! Here's some recipes:

http://www.bestrecipes.com.au/recipe/aussie-meat-pie1-L6245.html
http://www.taste.com.au/recipes/collections/savoury+pie+recipes
http://ladyandpups.com/2012/06/29/fancy-a-meat-pie-eng/

Re: Gimme yo' recipes for savory pies

[(Anonymous)]

Are you looking for something with a similar texture to apple or sweet potato pie, OP? Because in that case I think a shepherd's pie or something similar with ground meat and smallish chunks of slow-cooked vegetables would probably come closest.

Re: Gimme yo' recipes for savory pies

[(Anonymous)]

Pork and apple pie is a thing. Use the usual apples, cinnamon, less sugar, and then onions and chunks of pork shoulder. A little bacon is also good.

Re: Gimme yo' recipes for savory pies

[(Anonymous)]

DA

Shepard's Pie is the best thing (granted, I don't have much meat pie experience)

but from scratch, here's what I usually use/do (in no great detail, sorry)

I use small red potatoes (or any potatoes of your choice); I don't peel them.
I also simmer the meat, peas, carrots, onion, garlic, and whatever other seasonings I like to use (I like to use a bit of crushed red pepper)altogether in a big pot, then drain the meat the fats (you're welcome not to). I believe I usually make sure it's half way cooked (at least) before I place it in a glass or what have you for baking, at which point I cover the meat with the mashed potatoes (which I usually mix cheese into it while/post mashing) and then I stick it in the oven until the potatoes begin to crust/the meat is fully cooked. Feel free to add more cheese on top of the potatoes before baking.

If you want precise measurements, I tend to look up grandma's shepard pie on google.ie (because the first shepard's pie I ever made was with an older Irish lady and it was DELICIOUS).

op

[(Anonymous)]

Not really the same texture. I do like soft and mushy but with chunks intact - I prefer apple pie this way, too. More like how lamb meat will melt on your tongue when it's cooked for a long time in the oven. I know shepherds pie, have made similar dishes but I'm looking for real pies with a crust.

Re: Gimme yo' recipes for savory pies

[lb_lee]

I've been wanting to try a chicken, apple, and cheese pie recipe for a while. I'll be digesting it for a WEEK, but I'll bet it'll be worth it!

--Mac

Re: Gimme yo' recipes for savory pies

[(Anonymous)]

I just learned about tourtière so I haven't tried any (or any recipes), but the meat seems generally more finely ground than other meat pies I've had so it might be softer, i.e. closer to "mushy" texture: https://en.m.wikipedia.org/wiki/Tourtière