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!
Provided by Bunny Mazonas
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Roll the suet pastry very thin, approximately 2mm at most, and line buttered foil pie cases with it.
- 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.
- Meanwhile, peel, quarter and boil the potatoes.
- Roll out the puff pastry (shortcrust is also acceptable) until almost as thin as the pastry bases and cut tops for each pie.
- 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.
- 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.
- 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.
- Once the potatoes are cooked to a soft, fluffy consistency drain them and mash without butter to produce a dry mash.
- Prepare the dried peas according to packet instructions.
- Once pies are brown on top, upturn them on a plate and serve upside-down, with a side of mash and mushy peas. Pour over with the licqour and chilli vinegar. The vinegar is essential for the licqour to taste right, but should be added separately. Lush!
Nutrition Facts : Calories 1914.4, Fat 121.6, SaturatedFat 50, Cholesterol 129.4, Sodium 802.5, Carbohydrate 152.4, Fiber 7.7, Sugar 3.5, Protein 49.2
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Tawhidur Rahman
[email protected]I've never had pie and mash before, but this recipe makes it look so good. I'm definitely going to try it.
Kristy Taylor
[email protected]I'm not a big fan of pies, but this one looks really good. I might have to give it a try.
Maria Fuentes
[email protected]This recipe looks a bit complicated, but I'm sure it's worth the effort.
Tayyab zahid
[email protected]I'm not sure what liquor is, but this recipe sounds delicious. I'll have to try it soon.
Nkululeko Mnyamande
[email protected]This pie and mash recipe is a great way to use up leftover meat. It's also a very affordable meal.
Rubama Collection
[email protected]I tried this recipe last night and it was delicious! The liquor really adds a unique flavor to the gravy.
Shazam Mohamed
[email protected]This is my go-to recipe for pie and mash. It's always a crowd-pleaser.
Gaming with Niloy
[email protected]I love this recipe! The pie is always a hit with my family and friends.
Babu Lama
[email protected]This recipe was easy to follow and the results were amazing! The pie was crispy and golden brown, and the filling was perfectly seasoned.
alok saha
[email protected]I'm not a big fan of pies, but this one was really good. The meat was tender and the gravy was rich and flavorful. The mash was also very good.
Nishan Samith
[email protected]Just tried this recipe and it turned out great! The pie crust was flaky and the filling was savory and flavorful. The mash was also delicious and creamy.
Egidio pereira
[email protected]This pie and mash recipe is a winner! The liquor adds a delicious depth of flavor to the gravy, and the mash is creamy and smooth. I'll definitely be making this again.