On Thu, 08 Dec 2005 20:22:44 GMT, Joseph LIttleshoes
> wrote:

>I have seen many versions of a 'meat loaf' in pastry but can not find a
>specific recipe for beef.

You have? Where? That's exactly what I'm talking about here, a true
meatloaf in dough or pastry (I ought to have been clearer, too, in
specifying that I'd cook the meatloaf off first, then wrap it and cook
it a second time in pastry;-).

>I have a number of recipes for pork pies in pastry or other dough that
>is baked, usually in a spring form pan to facilitate removal, i have a
>recipe for pork chops in puff pastry and an old English recipe for pork
>pie in short pastry, sausage and bacon pie.

I'm very interested in this, Joseph. We're in Park Slope. Matter of
fact I'm going to trail tonight in one of Brooklyn's most successful
restaurants, the ChipShop, basic fish and chips, Shepherd's Pie,
curries.

There's a large UK population here, so you really can't go wrong with
British comfort food (though I'm told this actually started with
Jamaicans in the area and across Flatbush).

>I have a venison loaf recipe that might be interesting in pastry.

Also interesting. There's a place, non-UK, down the street that serves
grilled venison filets. Very popular item, and it's probably the only
place around here that offers it.

>And you might want to look at the 'vol au vent' recipes, these puff
>pastry shells are often filled with all manner of combinations of meats,
>veggies and sauces.
>
>Scallops and mushrooms in pastry is very nice and a salmon loaf in
>pastry is equally good.

The scallops & mushrooms sound nice. Not sure about the salmon;-)

>I have an old recipe me mum used to make which entails scooping out the
>insides of a whole loaf bread nd making a tuna salad with cooked
>potatoes, peas, carrots, eggs, mayo & various seasonings and stuffed
>into the hollowed out loaf of bread, chilled and sliced and served,
>called a "stuffed picnic loaf".

Hmmm. I can picture it. It's interesting. But much as I like the
hollowed out bread idea, I just don't see it with tuna salad.

>In most of these recipes the pork is cooked before it is wrapped in
>pastry to render out as much fat as possible. then the piece is
>assembled and baked.

Right. That's the only way to go, unless the pork is cured such as
pancetta.

>Using a very lean beef and phyllo dough might be a way to go.
>
>Let me know if you are interested in any of the pork pie recipes, which,
>i think could be adapted to beef.

I would definitely be interested in pork-pie recipes, Joseph.

Thanks

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl