Andy Katz wrote:
> 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;-).
While its been awhile since i have patronized them, several restaurants
in the SF bay area have had this dish on the menu at one time or
another, there used to be a German themed restaurant in Berkeley that
was run by a Chinese family and they made some interesting variations on
the standard menu, they often made a turkey loaf in pastry crust.
>
>
> >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.
Mmmm i do like a good shepherds pie.
>
>
> 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.
The venison loaf recipe i have calls for marinating the venison, i find
it takes the edge off the gamy aspect of venison, which, even though i
was raised øn the stuff i really don't like 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;-)
Think of a very large fish cake. Ever add a bit of anchovy or mashed
fish mashed potatoes, i know it sounds odd but its acutaly pretty good.
>
>
> >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.
Me mum could make it worth eating but its not a very appetizing recipe
to read.
>
>
> >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.
Here are a few i have on file. The first 2 are very good and the 3rd
while o.k. i have had a better version of as Julia Childs "Torte
Milinaise" layers of ham and cheese and pancetta and spinach in pastry.
pork pie
----------
3 lb. ground lean pork
2 cups diced onions
4 cooking apples, peeled, cored & diced
2 tsp. mace
2 tsp. salt [i cut this in half]
1 tsp. freshly ground black pepper
2 eggs beaten
2 cups fine fresh bread crumbs
1 recipe french lining pastry
3 hard boiled eggs, halved
1 recipe English glaze
Place pork in a dutch oven, cook over medium heat, stirring constantly
until fat is rendered. Drain off fat. Stir in onions, apples, mace,
salt and pepper. Stir in eggs and bread crumbs, mix well.
Roll out pastry, 1/4 inch thick, on a floured surface, line 10 x 4 inch
spring form loaf pan or 9 inch round spring form pan with the pasty,
seal edges together to prevent leaking.
Pack half the pork mixture in pan, arrange egg halves, cut side down, on
pork mixture, pack in remaining pork mixture. Moisten rim of pastry
with cold water, fit on top pastry. Pinch edges together. If desired,
roll out pastry trimmings, cut part of the trimming into 1 inch wide
strips to fit around edge of pie, braid or twist strips or cut into a
fringe, moisten top edges of pie and apply braid or fringe, brush top
of pie with English glaze.
Bake in a preheated 400 F oven for 15 minutes, reduce oven temperature
to 350 degrees; bake for 1 hour longer. Let cool slightly, Place on a
serving dish; remove sides of pan. Serve with a peperonata sauce, if
desired.
---------------
Old English pork pie
-------------------------
1 lb ground lean pork
1/8 tsp. sage
1 egg lightly beaten
salt
freshly ground black pepper
1/2 cup all purpose flour
1 pound lean pork
8 slices of bacon, diced
1 cup chopped spanish onion
2 tbs. butter
1/2 tsp. thyme
1/4 tsp. cinnamon
2 tbs. finely chopped parsley
1 & 1/4 cup red wine
1 & 1/4 cup beef broth
1/2 recipe basic savory short pastry
English glaze
Combine the ground pork, sage, egg, 1/2 tsp. salt, and 1/4 tsp. pepper
in a mixing bowl and mix well.
Shape into 1 inch balls. Combine the flour, 1/2 tsp. of salt and 1/4
tsp. of pepper. Dredge the balls with the flour mixture. Cut the pork
into 1/2 inch strips, then dredge with the remaining flour mixture.
Fry the bacon in a skillet until browned, then remove bacon with a
slotted spoon and drain on paper toweling. Brown the pork balls, the
the pork strips in the drippings. Remove with a slotted spoon and place
on paper toweling to drain.
Sauté the onion in the butter until lightly browned. COmbine the pork
strips, onion, thyme, cinnamon, parsley, wine and broth in a 2 inch deep
9 inch casserole.
Mix well then arrange the pork balls over the top. Cover bake in a
preheated 350 degree oven for 1 hour or until the pork is fork tender,
adding more broth if needed. Remove from the oven and cool thoroughly.
Roll out the pastry on a lightly floured surface to 1/8 inch thickness
and trim to fit the top of the casserole. Place on the cooled casserole
& brush with the glaze.
Cut 1/2 inch strips of the remaining pastry and twist then arrange the
twists around slightly moistened edge and center. Brush the trim with
the glaze, bake in a preheated 375 F oven for 25 minutes or until
browned and serve immediately.
Ham and herb pie
--------------------
1 recipe basic savory short pastry
1/4 cup finely diced cooked ham
2 eggs
1 & 1/4 cup milk
2 tsp. onion juice
1/8 tsp. white pepper
1/2 tsp. salt
1/2 cup freshly grated parmesan cheese
1 tsp. finely chopped chives
1 tsp. finely chopped parsley
1/8 tsp. dried tarragon leaves
Pinch of thyme leaves
Roll out 1/4 of the pastry 1/8 inch thick on a floured surface, then fit
into a 9 inch flan pan. Trim off excess pastry with rolling pin. Prick
bottom of pastry lightly with fork but not quite all the way through.
Refrigerate any remaining pastry for future use. Spread ham evenly over
pastry. Combine the eggs and milk in a medium mixing bowl and bet with
a fork until well mixed. Add remaining ingredients and beat until
combined. Pour carefully over ham.
Place flan pan on a cookie sheet. Bake in a pre heated 400 degree oven
for 5 minutes, then reduce oven temperature to 325 degrees and bake for
1 hour longer or until center is set. Cool on rack for 15 min then
remove flan ring. If desired sprinkle top loosely with thinly sliced
gruyere cheese
----------------------------------
As usual, if there are any question, especially about the pastry or
"English Glaze" just let me know. Also let me know if you are
interested in pork fillets in puff pastry or sausage rolls.
---
JL
>
>
> Thanks
>
> Andy Katz
> *********