English pies: with meat, fish and vegetarian. Meat pie according to the old English recipe ("Pork pie")
A real English dish, amazingly tasty and also cheap. Cooking it is a pleasure in itself. And I promise that anyone who tries it will certainly ask for more.
Prepare the meat pie filling.
1 Peel and coarsely chop the onion, carrots and celery. Remove the leaves from the rosemary and chop them finely. Place a large flat saucepan over high heat. Pour a spoonful of oil into it, add vegetables, rosemary and bay leaf. Cook for 10 minutes, stirring every minute or so.
2 Add the ground beef, using a wooden spoon to break up any large lumps. Add mustard, Worcestershire sauce, Marmite (if using) and 2 tsp. flour. Dissolve the bouillon cube in 1 liter. boiling water, pour the broth into the pan. Bring to a boil. Reduce heat and cook at a low simmer, covered loosely, for about 1 hour, stirring occasionally to prevent the sauce from burning.
Prepare the meat pie.
3 Transfer the filling to a large baking dish and let cool to room temperature. Remove the dough from the refrigerator 10 minutes before rolling out. Preheat the oven to 180 degrees.
4 Dust a clean work surface and rolling pin with flour and roll out the dough to a thickness of 3mm (enough to cover the pan). Roll the dough onto a rolling pin and transfer it to the mold with the filling (if the dough tears, it’s okay, just put a patch on it). Run a knife along the edge of the pan to cut off any overhanging edges of the dough. Using a fork, press the dough against the edge of the pan to create a border. Make a hole in the center with the tip of a knife. Brush the dough with beaten egg or milk. Bake on the bottom rack of the oven for 40 minutes until the dough is lightly browned.
Place the pie pan in the center of the table and let everyone help themselves. This meat pie is so filling that you can only serve it with steamed vegetables, such as broccoli or green peas with butter.
"Dowton Abbey" is a very interesting film. The story tells about the life of a wealthy English family over a long period of time. The film is presented from the point of view of the service personnel - cooks, maids. Therefore, most of the filming took place in the kitchen, where dishes were prepared for the whole family and guests. I suggest you try the traditional British meat pie. Delicious both cold and warm.
Preparation
To prepare the pie you need to have salted shortbread dough. You can buy it ready-made at the supermarket or cook it yourself. To do this you need to have:- 100 gr. butter
- 200 gr. flour
- 2 table. spoons of cold water
- salt.
Let's start with the filling:
Peel the potatoes, cut into 4 parts and boil in salted water.
Remove the film from the sausages and mix with the minced meat.
Fry the leeks in a little oil until soft. 
Add minced meat to the onion. Fry for 5 minutes. 
Pour in the wine. 
While the alcohol from the wine evaporates, prepare the necessary spices. 
Mash the boiled potatoes with a fork and add to the minced meat. Also spices, salt. Simmer over moderate heat until all the liquid has evaporated. But the filling should not be dry, be careful
Roll out a larger “bun” of dough on kitchen paper. Line the pan with dia. 22cm. dough along with paper.
Fill with minced meat. 
Roll out a smaller “ball” of dough and use a cookie cutter or knife to make holes. This is necessary to allow steam to escape from the cake during baking. Cover the pie and seal the edges. Brush the pie with egg white, first beat the white with a fork. 
Bake the pie in the oven at 200 degrees for 35 - 40 minutes. Serve warm or cold. 
Try making pies with this filling. Nutmeg, cinnamon, and cloves will fill the pie with aromas. The wine will enhance the flavor of the spices. Leeks will add juiciness and tenderness. And all this deliciousness is wrapped in crispy dough.
Prepare yourself, you won’t regret it!
Bon appetit!
Chef Josh Eggleton, who transformed the 200-year-old Pony & Trap from a country pub into a Michelin-starred gastronomic landmark, teaches how to cook British classics. He shares recipes for pies that appeared in England back in the 18th-19th centuries.
Pork pie
Melton Mowbray Pork Pie is the official name of Britain's most famous classic mince pie. Melton Mowbray is a town in Leicestershire where this famous pie was invented. Already at the end of the 18th century, Melton Mowbray pies began to be especially popular among fox hunters. Now the official name (as well as the traditional pie recipe) is protected by the European Protected Designation Law. And only products manufactured in a certain area around the city of Melton Mowbray have the right to it.
To prepare a pie with a diameter of 15 cm you will need:
filling:
- 500 g pork shoulder or loin without skin, cut into 1 cm cubes
- 400 ml brine
- 100 g minced pork belly or minced pork
- 100g smoked bacon, finely chopped
- 2 tbsp. l. fresh sage, finely chopped
- 2 tbsp. l. fresh thyme leaves, finely chopped
- 1 tsp. no top (or less) freshly ground black pepper
- ½ tsp. ground cloves
- ½ tsp. ground nutmeg (or nutmeg)
- ½ tsp. salt
dough:
- 25 g butter, cut into cubes + for greasing the pan
- 75 g rendered lard (lard)
- 100 ml water
- 225 g sifted flour
- 1 tsp. salt
- 1 egg + 1 egg for brushing the pie
sauce:
- 125 ml cider
- 125 ml pork broth
- 6 g leaf gelatin
Place the pork cubes in a bowl and cover with brine. Mix thoroughly and refrigerate for 30 minutes to marinate the meat properly. Then rinse it in cold running water and dry it on a kitchen towel. To prepare the dough, place butter and lard in a small saucepan and add water. Heat until the butter and lard have melted, but do not bring to a boil. Combine flour and salt in a bowl, add egg and mix. Pour in the melted butter and lard and knead the dough. If there is not enough flour, add a little more so that the dough is smooth and does not stick to your hands. Wrap it in cling film and put it in the refrigerator for 1 hour. In a large bowl, combine rinsed and dried pork cubes, ground meat or ground meat, bacon, herbs, spices and salt. Mix everything thoroughly and set aside for a while. Preheat oven to 180°C. Generously butter a 15cm baking dish with a removable bottom. Take the dough out of the refrigerator and cut a quarter of it - from this piece we will make the top of the pie. Roll out a larger piece of dough on a floured surface into a circle 25 cm in diameter and 5-8 mm thick. Place the cake on the bottom of the baking pan, gently press the dough into the bottom and sides of the pan, leaving any excess around the edges. Place the filling in the pan, pressing the meat tightly. Roll out the reserved quarter of the dough into a flat cake and place it in the center of the pie on top of the filling. Moisten the free edges of the dough with water, bring them together with the edges of the cake and press the seams using the tines of a fork. Make a small hole in the center to allow steam to escape. Place the pie in the oven and bake for 25 minutes at 180°C. Then reduce the temperature to 160°C and bake for another 45 minutes. Remove the cake from the oven and remove from the pan. Using a pastry brush, brush it all over with raw egg and return to the oven for another 20 minutes until the crust is golden brown. Cool the finished pie on a baking rack. Combine the cider and pork stock in a small saucepan, bring to a boil over medium heat, allow half of the liquid to simmer, then remove from heat. Soak the gelatin sheets in a little cold water for 3 minutes, whisk until smooth, add to the cider and pork stock mixture and stir thoroughly - the sauce is ready. Pour the cooled sauce into the hole of the pie and put it in the refrigerator for half an hour. Make sure the pie is at room temperature before serving. Offer it with mustard and pickled cucumbers.
Shepherd's Pie
Shepherd's pie is a relative of "cottage pie," as the casserole that poor people used to make use of leftover roast meat and mashed potatoes began to be called in the late 18th century. Shepherd's pie appeared a century later. The slower and longer you cook the lamb, the more tender it will be. The perfect side dish for this traditional British dish is pickles in a spicy sauce.
For 4-6 servings you will need:
- 600 g chopped lamb shoulder
- 2 tbsp. l. vegetable oil
- 40 g butter
- 5 shallots, finely chopped
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 tsp. fresh thyme leaves, finely chopped
- 1 tsp. fresh rosemary leaves, finely chopped
- 2 tbsp. l. tomato paste
- 3 cloves garlic, peeled and crushed
- 500 ml dry red wine
- 20 g sifted flour
- 250 ml chicken broth
- 8 waxy potatoes, peeled
- 4 egg yolks
- freshly ground black pepper
Place a large saucepan over high heat and brown the meat in vegetable oil in three batches. Place the lamb in a colander to drain excess fat. Rinse the pan and return to the heat. Melt 15 g of butter and saute all vegetables except garlic for 1 minute. Then add the herbs and continue cooking for another 5 minutes. Place lamb, tomato paste and garlic in a saucepan. Simmer over low heat for 2-3 minutes. Pour in the red wine and let the alcohol boil away - a quarter of the liquid should remain in the pan. Increase the heat and add flour to the pan. Continue cooking for another 3 minutes, stirring constantly. Pour in the chicken broth, bring to a boil, and then simmer the meat for 1-1.5 hours over low heat. Salt and season to taste. Cut the potatoes into halves. Place in a saucepan, cover with cold water, add salt, bring to a boil and simmer for about 30 minutes over low heat. Then drain in a colander and let dry thoroughly. Pure it, add the remaining butter, salt and season to taste. Cool slightly. Preheat oven to 200°C. Place the meat in a heatproof ceramic dish and spread it evenly over the bottom. Pour over the remaining meat sauce in the pan. Thoroughly stir the egg yolks into the mashed potatoes, place them on top of the meat and lightly beat the mashed potatoes with a fork. Bake in the oven for 20 minutes.
Old English apple pie
Old English apple pie is very popular, thanks in large part to the bountiful apple harvest that the UK boasts every autumn. There are several ancient recipes - for example, created in the counties of Devonshire, Somerset and Dorset. I believe that a proper apple pie must be flavored with nutmeg. And these are the baked goods that only become tastier over time. The flavor of Old English apple pie develops to its fullest about a week after cooking.
To prepare 10-12 servings you will need:
- 3 eggs
- 450 g powdered sugar
- 350 ml vegetable oil
- 1 tsp. vanilla extract
- 425 g wheat flour
- 1 tsp. salt
- 1 tsp. soda
- 1 tsp. ground cinnamon
- 170 g raisins
- 7 Granny Smith apples, peeled and cut into 1cm cubes
- 115 g walnuts, chopped
- butter for greasing molds
Preheat oven to 170°C. Spread butter and line 2 springform pie pans with a diameter of 20 cm with baking parchment. In the bowl of a mixer, using the paddle attachment, beat the eggs and powdered sugar until the mixture doubles in volume. Pour in the vegetable oil and mix at low mixer speed. Add vanilla extract. Sift together the flour, salt, baking soda and ground cinnamon and add to the egg mixture. Mix well. Sprinkle raisins, apples and walnuts with flour and also place in the mixer bowl. Stir again. Divide the resulting dough in half and place in the prepared pans. Bake in the oven for 1-1.5 hours, checking doneness with a metal skewer. Then remove the pies from the oven, cool for 5 minutes and remove from the pans. Cool completely on a wire rack.
Discussion
Today I made Old English apple pie. Very tasty, easy to prepare and not expensive in time or price. I recommend!
I'll definitely try)
Comment on the article "3 classic English pies: chef's recipes"
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Oh, in general, everything is very complicated with this English pie... I was sitting yesterday and today, reading recipes, trying to find the truth, but the longer I sit, the more confused I get :) In the Russian Net, English pie is increasingly made with puff pastry, in English - with Hot water crust pastry. Either they put minced meat in it, or small pieces. Either they prepare the filling in advance, or they put it in raw. Sometimes they use only pork, sometimes together with beef, or sometimes only beef. In general, I decided that it’s enough to think and toil, it’s time to do something.
I made a pork meat pie 
We will need (for 3 servings):
For the test:
225 g flour
40 ml water
40 ml milk
butter (or preferably fat) - 75 g
a pinch of salt
1 yolk
Energy value (with oil): 295.8 Kcal per 100g
For filling:
pork (shoulder or neck) - 400g - chopped into mince
1 large onion or several shallots
salt, pepper, thyme, other spices and herbs
Energy value: 239 Kcal per 100g
Yolk for greasing
-And also, to be even closer to the original, we need a strong broth, such that it hardens into jelly.
Energy value of meat pie: 259.38 Kcal per 100 g
***
Prepare the dough: sift the flour, add salt and yolk. We don’t interfere with anything, just add a little flour to the yolk.
Pour water, milk into a saucepan, add butter. Place on the fire and bring to a boil. Immediately pour the liquid into the flour and mix thoroughly with a wooden spatula. When the dough has cooled slightly, knead with your hands. Cover with film and set aside for an hour.
Fry finely chopped onion in vegetable oil until transparent. Cool, mix with minced meat. Add herbs and spices.
Divide the dough into 3 larger parts and one smaller one, immediately cover them with film, keeping only the part you are working with.
Roll out the dough on a floured surface... and here we have several options:
1. You can bake the pie in ramekins (I had a small cast iron cocotte maker). To do this, cut out a circle with a diameter the size of the bottom of the cocotte maker. Grease the inside of the cocotte maker with oil and sprinkle with flour. Place a circle on the bottom and brush its edges with yolk. Cut out a strip of dough with a width corresponding to the height of the cocotte maker (slightly wider), lay it out along the inner diameter of the cocotte maker, smooth the bottom edge, gluing it to the bottom. Place the filling and press it tightly.
Cut a piece from a small part of the dough, roll out a pancake lid from it - the pancake should completely cover the filling on top. We cut out a small hole in the center, about 5 mm in diameter (I just cut it out with a funnel). Place the pancake on the filling, grease the edges with yolk, pinch it in a circle, gluing the wall and top.
2. Take a glass or other small-diameter vessel and sprinkle flour on the outside. Place the glass in the center of the rolled pancake and cut the pancake with a margin of about 4 cm - these will be the walls. Turn the glass upside down, place the dough pancake on it, and press the dough around the glass. Carefully remove the glass, we are left with a “bowl” of dough. The walls may be quite soft and fall off - it’s okay, when there is filling inside, the walls will be fixed. Place the filling and press it tightly.
Cut a piece from a small part of the dough, roll out a pancake lid from it - the pancake should completely cover the filling on top. We cut a small hole in the center, about 5 mm in diameter. Place the pancake on the filling, grease the edges with yolk, pinch it in a circle, gluing the “bowl” and the top.
Place in the oven preheated to 180 degrees for 50-60 minutes.
About 20 minutes before the end, take out the pies, brush the top and sides with yolk, and return to the oven.
Ideally, when the pie has cooled, you need to pour strong broth into the hole in the lid, and then put the pies in the refrigerator. This will create a layer of jelly between the dough and the meat.
Although I am not a fan of pies or baked goods in general, this pie is pleasant. It is good both hot and cold. But next time, half the mass of meat will be sausage mince, that’s it.
founder of the Pie Point cafe, the Chocolate Atelier confectionery and "Eclair Claire"
Born in Moscow. She worked as a financial director. In 2002 she opened the confectionery “Chocolate Atelier”, in 2005 - confectionery production of chocolate, marmalade, cakes, pastries and bread.
In 2013, together with partners, she opened a cafe with English pies, which Julia began preparing in the pastry shop.
Help
The peculiarity of English pies is that they contain not just a few ingredients mixed together, but a full-fledged dish - a stew. The most common story of English pies involves workers: they came home from factories with dirty hands, and the most convenient thing they could eat was pies. They tried to make them very satisfying. There are many varieties of fillings, but there are traditional combinations and recipes. We take the idea as a basis, and finalize the details ourselves. For example, there is a well-known combination of duck with oranges and apples; to fill one of the pies, we decided to stew it in cider; beef and kidney pie is one of the classic combinations, we stew the kidneys in dark Oyster Stout beer, it is a little spicy and complements the taste of the filling well. As for the shape of the pies, they are usually made round, and we adhere to traditions, but literally a month ago we changed the shape of the fish pie - now it looks more like a cheburek - just for the sake of experiment: I wanted something new.
Dough for three pies
time
portions
complexity
Ingredients
Dough for one pie:
Butter - 150 g
Flour - 250 g
Salt - tea spoon
Egg - 1 piece
Very cold milk - 20 g
Preparation
Cut butter into cubes room temperature. Sift the flour into a container, add salt, butter and break the egg. Start kneading with your hands, rubbing the mass.
Continuing to knead, add milk. Form the dough without kneading too much, otherwise it will become rubbery.
Beef and kidney pie in beer
TIME
1 hour *excluding kidney soaking
SERVINGS
KITCHEN
English
COMPLEXITY
Ingredients
Beef - 500 g
Beef kidneys - 400 g
Onion - 240 g
Carrot - 2 pieces
Celery - 2 stems
Parsley - 1 bunch
Dark beer (Oyster Stout) - pint (586 ml)
Zira - 2 pinches
Bay leaf - 3 pieces
Allspice - pinch
Buckwheat honey - 30 g
Salt - taste
Worcestershire sauce - 2 tablespoons
Flour - 5 g
Olive oil - 10 ml
Preparation
Rinse beef kidneys, remove fat and cut into small pieces about three by three centimeters. Soak in water for several hours to eliminate the specific odor (the time also depends on the kidneys: the stronger the odor, the longer you need to soak). Then lightly fry the kidneys in olive oil.
ROLL OUT THE DOUGH INTO A LARGE PIECE. Place the dough into the pan on parchment paper, forming the edges. Place another layer of parchment on top of the dough, sprinkle dry beans or peas (this is necessary so that the dough retains its shape during baking and does not rise) and bake in the oven for ten minutes at 180 degrees. Roll out another round of dough to the diameter of the pan and set aside.
Cut the beef into small pieces, roll in flour and fry in olive oil. Coarsely chop the onion and carrots and fry them with cumin. Finely chop the celery.
Place beef, kidneys, onions and carrots into a saucepan, pour beer. Add celery, honey, bay leaf and salt. To stir thoroughly. Simmer over low heat for four hours. Gradually the mass will boil down and turn into a thick sauce.
Transfer the filling into the dough. Cover the pie with a second layer of dough and carefully pinch the edges. Brush the top of the dough with egg and make a hole for steam to escape. Place in the oven and bake for about 30 minutes at 180 degrees. Serve with a scoop of green pea puree and Worcestershire sauce on top.
Pie “Two fish”
TIME
SERVINGS
KITCHEN
English
COMPLEXITY
Ingredients
SAUCE:
Flour - 100 g
Butter - 100 g
Cream 33% - 200 ml
Milk - 1 l
Sugar - 15 g
Turmeric - pinch
Salt - pinch
Salmon fillet - 800 g
Cod fillet - 1 kg
Broccoli - 500 g
Bell pepper - 500 g
Salt - taste
Pepper - taste
Preparation
Separate broccoli into florets, cut the pepper into cubes. Coarsely chop the fish, add salt and pepper and quickly fry. Fry the vegetables separately.
Sauce. Melt the butter in a saucepan, gradually add flour and stir thoroughly with a whisk until smooth. Stirring constantly, pour in milk and cream, salt, add turmeric and sugar. Continuing to stir, bring to a boil - the sauce should thicken.
Transfer fish and vegetables to a container, pour in the sauce and mix thoroughly. Roll out the dough into a flat cake, about three millimeters thick and about 20 centimeters in diameter, put the filling on one half of the dough, cover with the other half and pinch. Bake in the oven for about 30 minutes at 180 degrees.