Hey /ck/ Bout to make some meat pies tomorrow. Made the crust

>>8368404
>meat pies

pic related is an empanada

>>8368412
Im gonna be honest my dude, ive never known what an empanada was. My mexican friends used to laugh about that, and i never cared to google it.
So, that should probably exemplify how lost i am right about now.

>>8368421
kys

>>8368424
Huh?

>>8368424
Theres no need to be salty my dude.

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>>8368446

>>8368404
If you want a classic minced beef pie then do everything you typed out but throw in some seasoned flour and Worcestershire sauce, maybe some beer and or vinegar. Leave out the vegetables, add some thyme. Let the onion and garlic sweat for 10 minutes in a pot with the lid half on. Use only a bit of tomato.

What sort of crust are you using? just a short pastry?

It's really up to you what goes in them but if you've never made them before start with a basic filling. You can add all sorts of things, raisins, green peppers, peas and corn, bacon, mushrooms.

>>8368503
That's a yes for short pastry, and I have plenty of thyme so ill be adding that.

Should I add the tomato before or after the flour?

And I've never had Worcestershire sauce, could you describe the taste? I watched a video of how it was made once, and it looked repugnant.

>>8368509
You want to lightly toast the flour after the mince has browned, add the paste and then whatever liquid you like- vinegar, stock, beer etc.

Worcestershire sauce is something like mushroom ketchup mixed with balsamic vinegar and the fond from a nice roast pan. It's dark and savoury but not too heavy. You only need a few teaspoons in a large pie mix. Definitely try it.

>>8368404
Yeah I was going to say add in some bell peppers, maybe a red or yellow to give it some color and flavor. Personally I'd add them in the saute pan after the meet so they don't cook all they way and retain some crunch, but that's personal preference shit.

You need do get a cut like chuck steak, cut it up toss it with some flour to coat, brown onion and garlic, add meat, brown the outside of the meat. Put all of it in a slow cooker, add all the shit you were gonna add (minus the vegetables) add some worcestershire sauce and thyme. Cook on low for 8 hours or high on 4 hours.

Make sure you never put hot/warm filling in pastry.

>>8368412
Christ you south americans are a cancer. You shit up every board with your una vela crap and every food thread with your empanda shit.

Fuck off.

>>8368981
It's because all their culture was replaced 400 years ago.

>>8368404
I watched the food wishes pasty video yesterday, and he used beef, potato, turnip, etc. but I don't remember him cooking the filling first. I think it was just diced fine, then cooked in the oven. Browning the meat first probably wouldn't hurt though.

>>8369166
Sounds pretty fucking terrible my deer.

Only saying cause i love u. XoXo

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>>8368404
Just made these pastys the other night. Basic: mince up your beef well with a chefs knife, s&p; dice swede, carrots, russet potatoes, onion. Fancy: marinade minced beef in a T or two of soy sauce, clove minced garlic. T of finely minced parsley & t minced thyme for roots.

>>8369166
>>8369756
Forgot to add: don't brown meat before or it will get over cooked. Nor the roots. Just combine and spoon into pies and bake at 425' F ~ 20 min on lower third, ~20 min on upper third

>>8368404
>>8369766
Finally: OPs prolly fucked off but if empanadas were the topic of the thread, here's a decent site: http://laylita.com/recipes/all-about-empanadas/

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>>8369756
Is the "basic" version not kind of dry and bland?

Usually when I'm making pies, there's at least some kind of gravy inside. Or it gets served with gravy.

>>8369795
If you use a decent cut of beef, like skirt (flat iron), or sirloin it's not dry or bland at all, the juices from the meat combine with the roots as they steam in the pie to make a lovely combo. The "basic" is your traditional Yooper (upper peninsula of MI)/Cornish pasty, the "fancy" is what's in the above pic, something I decided to do on a lark. It turned out well & I like both. That said, pastys are a bit like chili: everybody has there own idea on what is correct, with swede or without, gravy or ketchup or no condiment, carrots/no carrots... and will argue tooth and nail to what is "right."

>>8369833
*their. Bottom line: do what you damn well please. If you like it, who cares?

>>8369787
still here homespice
cooking the filling as we speak
empenadas werent strictly the topic, but the filling is close enough, so it helps, thanks

>>8369987
Post pics after if you're able!

>>8369987
Noice. Give us an update when you're done.

>>8369787
Nobody is talking about your shitty pasty ripoff.

Spew your autism elsewhere.

>>8369833
Yeah no, a Cornish pasty is set in stone. There is no arguing what goes in it, it is a set PDO.

don't use ground beef, it's disgusting. use knife chopped flank steak.
don't use flour, wtf.
t. argie

>>8368981
lmao y u so mad

>>8368404
Cook the garlic later it will burn if you do it in this order.

>>8368404
Potatoes in an empanada is wrong.

>>8369053
amerifat education lmao

>>8370495
Garlic only burns if left alone in the pan. The moment you add onions you are safe.

>>8370538
no it's not.

>>8370546
Just shut up Salteño
Empanada tucumana rules

>>8370486
Go and cry about the Falklands some more, autist.

>>8370538
Again, nobody is talking about your third world pasty ripoff.

It's like you're an eight year old with autism.

>>8370556
im literally living in Tucuman. kek
>>8370723
u mad

>>8370754
CHI

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>meat pie

Are you from Louisiana? In nearly every truck stop/convenience store I go to over there at the deli counter they sell a "meat pie" alongside other regional fare and hot deli items. I've never seen it in Texas which is why I figured it was a regional food thing. I haven't tried one yet but my dad says they are good. Might as well give it a whirl, I suppose.

>>8370807
You think that a pie containing meat is some sort of regional speciality?

Why are Americans like this?

OP here. would post pics but the family and i fucking demolished the pretty looking ones in a heartbeat. Might have burnt the roof of my mouth, cause self control doesnt run in the family.

Other than that, the crust was hard from over-kneading, but still a crowd pleaser.

Gonna try again with apples instead of meat, probably would do the dough more justice.

Today i learned: Worcestershire sauce tastes like ketchup for a second, and afterwards it tastes like someone pissed in your mouth. Cooked with food it tastes like mushrooms i think.

>>8370845
>and afterwards it tastes like someone pissed in your mouth
How would you know that?

>>8370985
i once took the name of urinal cake too literally.

What's the best way to get a lot of gravy in the pie?

I want it oozing delicious brown gravy.

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>>8372986
Just an idea, maybe freeze a bunch of gravy into tiny ice cubes. Then assemble your pies, add a handful of cubes, and bake.

>>8370845
>Cooked with food it tastes like mushrooms i think.
Told you m9. Glad you enjoyed the pies. Worcestershire is great in most dark,saucy dishes or even as you mentioned, mushrooms.

Lightly brown the underside of some medium mushrooms that have had the stalk removed. Then flip and cook on low with a pinch of salt and a dash of worcestershire/balsamic. The juice that leaks out of the mushrooms is godly.

>>8372986
Use cheap watery beef and flour. Use stock/demiglace

>>8371047
eeww

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>>8374579

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>>8374582

>>8374587
looks dank fampai

>>8372986
Look up a recipe for a steak and ale or steak and kidney pie, those have gravy in them.

>>8369053
>>8368981
The ampanada is a spanish recipe, latin america adopted it later