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Favorite Seasonings for Meat Pies

Is this actually about English "pasties" ?

"Meat pies" on my side of the pond mean something a little different.

Just wondering. I've never been particularly keen about "meat pies", yet English pasties always seem more of something I'd like to try. (I do enjoy Italian Calzones) . Perhaps not such a distant cousin of pasties.
 
Outdated said:
Pasties are common here too but the beef pies seems to be pretty much uniquely Australian.

I have no idea what you might be referring to. So now I'm wondering. :)
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I suppose I'm assuming that in Oz, you guys are probably more accustomed to English pasties than we are. Or is that an incorrect assumption?

In America we have "pot pies". Not the same as English "pasties", which strike me more like a conservative Calzone. I remember first hearing about pasties on Rick Steves' travel shows. He was s doing a spot about southwest, coastal England. - Cornwall if I recall correctly.

A good "pot pie"- Try Marie Callendars or KFC. A bad one? - Avoid "Banquet" pot pies.

https://www.ricksteves.com/watch-read-listen/video/tv-show
 
Here a pie looks like this:

e61a317fbcd7037277184a4538114ae5.jpg


Usually around 180 to 200 grams in weight - a bit less than half a pound. A quick meal that can be eaten one handed.
 
Outdated said:
Here a pie looks like this:

View attachment 105881

Usually around 180 to 200 grams in weight - a bit less than half a pound. A quick meal that can be eaten one handed.
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Aha. Well, to my eyes that looks far more like a pasty and not one of our pot pies.

In Rick Steves' tv show that's exactly how they were to be eaten. -One handed.

The pasty crust seems IMO much more appetizing compared to one of our pot pies. The one you posted looks like a tasty pasty!
 
Outdated said:
I've seen this in restaurants, they're just too lazy and cheap to put any pastry on the bottom. :)

Other than that it's a similar thing.
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Yeah, probably the pastry aspect more than anything else would be what separates the two. I know with heating up a pot pie there's a fine line in terms of cooking time where the crust can be moist and tasty as opposed to dry and tasteless.
 
It's a hereditary disease, I'm a real sucker for pastry. I grew up not far from the Barossa Valley, famous for it's wines. But I didn't care about the wine, I loved the traditional German bakeries.
 
Too bad some enterprising Brit or Aussie couldn't create a fast food pasty startup here in the states.

Reminds me of how much I enjoyed "H. Salt Fish & Chips".

But then America really didn't become keen in adopting English culture again until around 1964. When four lads from Liverpool arrived. :cool:
 
Outdated said:
It's a hereditary disease, I'm a real sucker for pastry. I grew up not far from the Barossa Valley, famous for it's wines. But I didn't care about the wine, I loved the traditional German bakeries.
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LOL...yeah I'm a big fan of Northern European strudel myself. :cool:
 
Judge said:
Too bad some enterprising Brit or Aussie couldn't create a fast food pasty startup here in the states.
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One of our larger commercial pie makers tried that about a decade ago, it had novelty value for a little while and then died out again. The company was Four And Twenty. I don't think much of their pies, maybe someone like Villis might have been more successful.
 
The Germans make pasties too, except instead of making lots of little individual pasties they make one big square one and you buy slices of it. Also very nice. So you tour the wineries and buy a couple of nice bottles, then you go to the bakeries and buy really nice food, and you go and sit in the park on top of Mengeles Hill having a picnic looking out over the valley.

It's a tough life but someone has to live it. :)
 
Just for those who might not know, and for @All-Rounder who might want to have a crack at making them:

Pasties were the traditional food of English coal miners. It was what their wives made them for lunch, meat and vegetables wrapped in a pastry container, They could crack it open and eat the clean meat and vegetables inside and discard the pastry casing because by the time they got to eat it would be covered in coal dust.

cornish-pasty.jpg
 
Outdated said:
Cook the meat in it's own gravy first, this lets you have more control over how thick or runny the contents of your pie will be. You don't want it too dry but you don't want boiling gravy dripping on you when you try to eat either.
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G'day, me china plate. ;)

When I was a kid at school, ALL the pies I came across had a lot of gravy that would burn your mouth and fingers.
I could have waited for the pie to cool off, but where is the fun in that? :koala:

I also preferred the pastry that was soft and moist on the base.
Still do. :hearteyes:
 
I read and reply to one post at a time but can see the question has been answered.
(Chronically poor short-term memory.)
I'll post this anyway.

These are the traditional Australian pies.
Ppl often have tomato sauce (ketchup) with them.

Pies.jpg
 
Outdated said:
It's a hereditary disease, I'm a real sucker for pastry. I grew up not far from the Barossa Valley, famous for it's wines. But I didn't care about the wine, I loved the traditional German bakeries
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I love carbs also, but they are downright EVIL!
I have come late to "the dietary party", but I am learning.

Having said that, I will give myself a carb treat from time to time, and pies are definitely on the list. ;)
 
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