Let's talk about meat pies, as I'm going to make one

If you want to thicken up a meat pie add potatoes. Mashed or grated will do. Keep adding it to the hot meat mixture until it's still just a little bit runny and it should be fine after you take the pie out.

>>7166932
Thicken up what? There's only meat in your pie.

What sauce are you putting in it?

http://www.pbs.org/food/kitchen-vignettes/classic-french-canadian-tourtiere/

I would add pickled jalapenos and maybe cheese

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Here's the progress. 1 lb 90% beef, 1lb pork, 1.5 white onion, 1 russet potato mashed, garlic, salt, pepper, red pepper

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Pie and pocket pie

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Pocket came out

>>7167362
No gravy?

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Done. Shit was delish, just had it with tabasco and steak sauce

>>7167502
I see sparagus! I can smell my pee already.

>>7166932
gotta use hot water crust

>>7167362
do oyour pour in gelatinouised stock afterwards?

>>7167600

I didn't. I actually drained some of the meat juice with cheese cloth after I had initially cooked the onion pork and beef. I think that helped the pie not turn into a pool of juice and fat

>>7167479
Is gravy meat pies an Aussie thing?

>>7167504

looks good op

bump for meat pie

>>7167504
Looks dry AF I bet you smothered that nigga with your disgusting steak sauce didn't you.

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>>7168478