Huntsmans Pie Recipes
HUNTSMAN'S PIE
This is a Scottish Highland version of the traditional shepherd's pie that substitutes venison for the lamb. This is from www.celtnet.org.uk with slight modifications.
Provided by Coasty
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add the oil to a large pan and saute onion for 2 minutes then add celery and carrot and cook a further 5 minutes Add the venison, garlic and chilli powder and thyme.
- Continue cooking until the venison is coloured (about 8 minutes) then add the gravy and peas. Bring to a simmer then cook for 2 minutes before tipping into a large gratin dish.
- Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, covering completely.
- Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the dish is heated through and nicely browned on top.
Nutrition Facts : Calories 226.6, Fat 7.9, SaturatedFat 1.4, Cholesterol 3, Sodium 492.2, Carbohydrate 35.2, Fiber 5, Sugar 5.7, Protein 4.7
TOURTIERE (FRENCH CANADIAN MEAT PIE)
This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h15m
Yield 8
Number Of Ingredients 28
Steps:
- Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
- Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
- Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
- Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
- Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
- Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
- Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
- Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
- Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.
Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g
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- For the pastry: In the bowl of a food processor, combine the flour with the salt and butter and pulse until crumbly. Pour in 3?4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1?2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
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