Subj : Mini Tuckerdeen Pies, part 1
To : All
From : Ben Collver
Date : Sat Mar 23 2024 11:08:02
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mini Tuckerdeen Pies
Categories: Dinner, Pies
Yield: 8 Pies
MMMMM---------------------------CRUST--------------------------------
3 c All-purpose flour
2/3 c Lard or vegetable
-shortening
1/2 c Unsalted butter; and a small
-amount extra to grease the
-pan
3/4 ts Salt
1/2 c Water; hot, up to 1 c
1 Eggs; up to 2, for egg wash
MMMMM--------------------------FILLING-------------------------------
1 lb Turkey/duck/chicken meat; up
-to 2 lb, chopped small
2 sl Bacon or turkey bacon; up to
-3, chopped small
-(optional)
Stuffing (optional)
Cranberry sauce (optional)
1 ts Long pepper *
-or black pepper
1/2 ts Nutmeg
1/2 ts Cloves
1 ts Marjoram
1/2 ts Sage
1/2 ts Rosemary
1/2 ts Thyme
2 ts Butter
Salt; to taste
* Long pepper was used frequently in early modern cooking. While
today it can still be found in some specialist grocery stores, it can
also be substituted for the more common black pepper.
Crust:
In a large bowl, stir together sifted flour and salt. Make a well in
the center of the flour.
Cut butter and shortening into pieces and place into well.
Pour about half a cup of hot water over butter and shortening in flour
well. Using a fork or spoon remember, the water is hot! stir
mixture until water is evenly incorporated. You should still be able
to see some lumps of butter and shortening in the mixture.
Turn dough out onto a floured surface and knead with hands until
smooth and stretchy. If your dough is too moist, you can add a little
more sifted flour; if it's too dry, add a little more hot water.
Separate dough into two balls. Wrap both balls in plastic wrap and
chill in the fridge for about an hour, or until the dough has firmed
slightly.
Filling:
In a large bowl, mix together all chopped meat, herbs, and spices.
Melt butter in a large frying pan or skillet over medium heat.
Add spiced meat mixture to skillet and cook until meat is just cooked
through, 5-10 minutes. Remove from heat and set aside to cool.
To Fill The Pies:
Lightly grease a non-stick muffin or cupcake pan with butter.
Roll each ball of pastry dough between two layers of parchment paper
until about 1/8" thick. Divide into 8-12 pieces, depending how many
pies you intend to make.
Using your fingertips, carefully press each piece of rolled pastry
dough into bottom and sides of the muffin pan, smoothing out any
creases and making sure no air is trapped between the pastry and the
sides of the pan.
Trim off any overhanging pastry with scissors or a knife.
Make sure pastry is an even thickness by pressing and shaping with
fingers. Don't worry if you make a mistake it's easy to reshape!
Once you're done filling the tin, form your trimmings into a ball.
Roll this out between two layers of parchment paper to about 1/8"
thickness.
Using a round object like a glass or mug as a template, cut circular
'lids' for your pies. These should be just slightly wider than the
pies themselves.
Layer filling in base of your pies. If using stuffing and cranberry
sauce, add this on top. Make sure you put enough filling in your pie
to hold up the lid and prevent it from sagging in the middle.
