Skip to main content

Meat Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Meat Pies

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Grease a pie basin.

  2. Fill with your meat filling.

  3. Cover with pastry, ensuring it meets evenly on top.

  4. Moisten the edges with water.

  5. Roll out another piece of pastry about ¼ inch thick and place it over the filling.

  6. Trim the excess pastry from the edges.

  7. Brush the top with egg wash.

  8. Bake at 300°F (150°C) until cooked through.

  9. Shake the basin to ensure even gravy thickness before serving.

  10. Perforate the top before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

More meat pies recipes

Mini 4Raised Crust for 4Suet Crust for 4 See all 7 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes