Ingredients
-
1
-
500
-
50
-
2
-
340
-
225
-
4
-
1
-
2
-
2/3
-
-
-
-
-
Directions
Propah Eastend Pie, Mash and Licqour, I’m an Essex girl by birth and an Eastender by heritage, so pie mash and licquor was a childhood treat. You can imagine my horror upon moving to Kent to find that no one outside of London has even heard of the dish, let alone tasted it. So I languished for years without. Sure, I could just get a meat pie and somemash, but normal meat pies are not the same, and the licqour is just impossible. Fortunately, through much experimenting my Mum and I now have a suitable substitute that tastes as good or bad! as the real thing!, I was under the impression that eel is involved? Liquor? I m really really curious to try this as Im from new Mexico and am Mexico and being that we eat menudo and some foods people think ??? Were really used to eating like poor. SoS… chili on rice.. pork rinds just things people would never eat., this recipe brings back fondest memories from my childhood as my nan used to take me to the local pie’n’mash shop as a special treat for me, im now 62 yrs old and i so miss having pie’n’mash as i now live in the northeast of england but thanks to your website i can now relive my memories and do the recipe for my self now thank you very much you’ve made an old true eastender very happy thank you once again
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Steps
|
1
Done
|
To Make the Suet Pastry Base For the Pies, Combine the Flour, Suet and Water With a Pinch of Salt, Adding More Water If Needed, to Form a Rollable Dough. |
|
2
Done
|
Roll the Suet Pastry Very Thin, Approximately 2mm at Most, and Line Buttered Foil Pie Cases With It. |
|
3
Done
|
Finely Chop the Onion and Brown, Then Add the Beef Mince. Cook Until the Beef Is Browned and Add the Beef Stock, Worcester Sauce and Salt and Pepper to Taste. Cook For 20 Min on a Medium Heat, Then Drain Excess Juice and Add a Little Cornflour to Absorb the Rest. |
|
4
Done
|
Meanwhile, Peel, Quarter and Boil the Potatoes. |
|
5
Done
|
Roll Out the Puff Pastry Shortcrust Is Also Acceptable Until Almost as Thin as the Pastry Bases and Cut Tops For Each Pie. |
|
6
Done
|
Spoon the Beef Mixture Evenly Amongst the Pies, Then Apply the Tops to the Pie Using a Little Water to Moisten the Edges For Pinching. |
|
7
Done
|
Add About an Inch of Water to a Roasting Tray and Put in the Oven on a High Heat. Sit the Foil Pie Dishes in the Water to Steam Cook the Pies. |
|
8
Done
|
While the Pies Are Cooking, Combine the Fish and Vegetable Stock in a Pot With the Parsley and a Pinch of Salt. Cook on a Medium Heat to a Rolling Boil. Add Cornflour Gradually Until the Sauce Becomes Thick and Slightly Translucent. |
|
9
Done
|
Once the Potatoes Are Cooked to a Soft, Fluffy Consistency Drain Them and Mash Without Butter to Produce a Dry Mash. |
|
10
Done
|
Prepare the Dried Peas According to Packet Instructions. |
