English style meat pies

Does anyone have a recipe for meat pies, or pork pies. Many years ago we could buy them in Rhode Island (where Walt grew up) and we once found them in a bakery in York, England. They have pie crust top and bottom and the inside is meat, maybe ground up meat, not chunks. It is fairly dry, and I can't figure out what else is in it. It has been a long time since we have had them, but Walt used to like them. Since he really enjoyed the chicken pot pie I made the other day, it thought I'd see if any of you know anything about the meat pies.

Here is a recipe for a tourtiere (meat pie) you might enjoy.

http://frenchfood.about.com/od/maindishes/r/tourtiere.htm

Steak & Kidney Pie


•2lbs (900g) stewing beef, fat removed, cut into one-inch pieces.
•3/4lb (350g) beef kidneys (soak in cold water for half an hour).
•half teaspoon (2g) each of salt and black pepper
•half teaspoon (2g) of dried marjoram leaves
•half teaspoon (2g) of dried thyme leaves
•Pastry: The traditional pastry for steak and kidney pie is puff pastry but short pastry is just as good. If you prefer to make your own pastry there are recipes in most cookery books. Also, ready-made pastry is available in supermarkets and some of it is very good.
Method
1.Put steak into a sturdy saucepan. Add cold water to cover meat. Use scissers to cut away as much kidney as possible from the membranes.
2.Chop kidney into small pieces and add to meat. Put lid on pan and cook over medium heat on top of stove for one hour. Lower heat to simmer, add salt, pepper and herbs and cook for about another hour, or until meat is tender.
3.The stew should be the consistancy of a thick gravy. If it’s a bit thin, thicken with a little cornstarch (or flour) mixed with cold water. Add to stew, stiring constantly.
4.This, so far, can all be done early in the day, then all you have to shortly before serving is assemble your pie and bake it - as follows:
5.Transfer your steak and kidney mixture into a deep baking dish. Try to find a dish where the meat will be as close to the top of the dish as possible. There’s a small ceramic object that is available in kitchen supply stores which can be placed in the middle of the meat. When you place the pastry on top of the steak and kidney this holds up the pastry to it doesn’t sit right on the meat and become soggy. An upturned ceramic egg cup works just as well. Let the mixture cool a bit before adding the pastry top.
6.Roll out your pastry and place it on top of the steak and kidney. Use scissors to cut away the extra pastry and crimp the edges between your fingers and thumb to make a decorative edging. Brush with beaten egg and don’t forget to cut a small air vent in the pastry ‘lid’.
7.Bake at 400F ((200C) degrees for twenty minutes, then reduce heat to 300F (150C) and bake a further fifteen minutes until pastry is nicely browned.


from: http://european-culinary-travel.suite101.com/article.cfm/steak_and_kidney_pie_recipe

IRISH MEAT PIE
1 lb. ground beef (not too fatty)
1 sweet onion, finely chopped
1 c. beef broth
2 tbsp. flour
Salt & pepper
1/2 c. butter
4 carrots, chopped
4 potatoes, cubed
1/4 c. catsup
1 pkg. ready pie crust
Dash of nutmeg and ground ginger
Melt butter in skillet. Saute onions and ground beef in butter. Boil potatoes and carrots until very tender, drain. Combine broth, catsup, spices and flour in large saucepan. Cook over low heat until thick. Add meat mixture, potatoes and carrots.
Place 1/2 pie crust in pie pan (or use large cupcake tins for individual pies). Fill with meat mixture. Top with remaining pie crust; crimp to seal crusts. Bake at 350 degrees for 1/2 hour or until browned.

look up recipes for Cornish pasties.

There are as many recipes for pies as you've had hot dinners. I think maybe you are talking about pork pies which have a very specific pastry known as hot water crust. It's probably the most cholesterol laden pastry you can imagine and I haven't made it for about 40 years as, I seem to remeber, it was difficult to work with. You have to work it up around a mould. The filling is then minced (ground) pork and after cooking you top it up with a jelly (aspic sort of mix) which sets as the pie cools. If it is a Cornich pastie recipe you are after then I can certainly let you have the details for that as I am married to a Cornish man and had to learn early in our marriage. That consists of a circle of pastry folded around diced meat, potatoes and swede. Let me know if you want more details of either recipe.

Thanks everyone for your ideas. It has been fun searching Cornish pasties, meat pies and pork pies. I think the pork pies are probably closest to what I remember. Someday when I have a lot of energy, I will print up some of the recipes and experiment. Now that warmer weather is here, I'm thinking maybe Fall!! Thanks again for all of your help.

Try cameronsofkearny.net

Get my meat pies and bridies from them. Well, used to!

Thanks for the website Elaine! I checked it out already. They have stopped shipping frozen goods for the summer, but I have already gone on mapquest and printed out directions. It says 1 hr. 47 minutes. I'll let you know how we like them. I'm excited!

Elaine, I drove over Friday and it was exactly what Walt wanted!! I bought the meat pies, pork pies and two Shepherd's pies. He has only tried the meat pies so far. Thanks.

A little late checking back here - glad you found them!

There's a Highland Games around the corner from our house in CT every October. Camerons is always there selling hot pies, haggis, bridies etc. We stuff our faces then buy cases of pies etc and put them in a cooler in the car trunk and freeze when we get home. Keeps us going thru the winter, then order more before the summer stop on shipping. Half hour in the oven with some home made chips and Heinz's beans. Heaven on earth!

If only they could make a good Scottish Black Pudding!