Hand raised pies are made using one of the oldest and most traditional methods for producing a pie. Using a hot water crust pastry, these generally cold served pork pies pastry shells were formed by hand around a wooden "dolly".
Take the wooden pie dolly, dust with flour and sit it in the middle of the dough. Use your hands to raise the pastry up the sides of the dolly. Once you are almost halfway, turn the dolly upside down and work the pastry down the dolly until the pastry covers about three- quarters of it.
Apparently farmers often used to make food for the hungry drovers, and this pie was part of the repertoire in the Camlad Valley. The pie is a simple composition of shortcrust pastry base and sides, lamb mince filling, and a mashed potato topping.
Well, that's it - the full expression is 'to tell pork pies' - because 'pork pies' rhymes with 'lies'. We just usually leave out the 'pies' bit - and that's what can be confusing. We're not telling porkies when we tell you that English can sometimes be a bit strange. Very true.
A coffin or coffyn referred to a container made of pastry, a precursor of the modern pie crust, and food was served in the coffin it had been cooked in. The first printed use of the word coffin as a box for a corpse appeared later, in the 16th century. Historians trace pies back to ancient times.
A gypsy tart is a type of tart made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pastry. It originates from the county of Kent.
Rich and creamy, the pudding-like pie has four layers: a nutty shortbread crust, luscious cream cheese filling, chocolate pudding, and a whipped cream topping.
HOT PORK PIE/ HOT GROWLERS Yorkshire Growlers is the name given to an individual pork pie in Yorkshire. There are various suggestions of how the name came about. One is that the growl is the sound of a hungry stomach waiting to be fed. Another is that a growl is the sound made after eating the pie.
To tell a porky is something everyone's been accused of as a child – and perhaps even older! A fib or a lie; to tell a pork pie means to fabricate something and it has to be one of the all-time favourite phrases in the Cockney Rhyming slang dictionary.
We all know what Hello Dollies are, aka 7-Layer Bars, yes? The intoxicatingly chewy blend of walnut, chocolate, graham cracker, butterscotch, and coconut that makes your knees weak. This recipe takes that (previously) untouchable dessert and flips it into a pie.
Made from wood, it provides a mold around which we form the outer case crust of hot water pastry. The dolly creates an upright case into which we place the hand-chopped and seasoned free-range pork.
Its benefits are multi-fold: The steam trapped in the bag helps perfectly cook the apples for a soft-yet-toothsome filling (no mushy fruit here); the crust remains insulated from direct heat so you can bake the pie as long as it takes for the filling to set without worrying about it overbrowning; and the bag itself ...
Irish Dingle Pies are a traditional savory pie filled with tender lamb, root vegetables, and fragrant herbs. This version combines the convenience of the Instant Pot for a rich, flavorful stew and the crisp, golden perfection of an air-fried puff pastry crust.
Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century.
Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb.
Pay tribute to the King of rock and roll with our decadent Elvis Pie. A giant cookie base is layered with creamy banana filling, crumbled peanut butter cookies, and crowned with candied bacon for a sweet and savory explosion of flavors that would make Elvis proud. 1/2 pound Thick Cut Bacon.
The classic Four'n Twenty pie is filled with mutton and beef (a minimum of 25%, per Food Standards Australia New Zealand regulations), mostly shoulder meat, in a spiced gravy with carrot and onion.
Here, Macbeth describes the magpie as a “maggot pie.” This description reveals how the magpie got its name. “Magot” is a French word for a hoard of secreted money. 2. This title may have been given to the magpie for its tendency to hide things. Or “maggot” could be referring to the magpie's favorite food.
Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid. Mincemeat originally came about as a good way of preserving meat, without salting, curing, smoking or drying it.
Get to grips with their colourful Scottish expressions and phrases. But, there are some things you dinnae want to say to avoid getting on their wrong side. Follow our sound advice and you'll dodge getting told to 'haud yer wheesht' (shut up), 'get tae' (go away) or 'skedaddle aff' (leave them alone).
In the Scottish Lowlands circa 1950, a bogle was a ghost as was a bogeyman, and a Tattie-Bogle was a scarecrow, used to keep creatures out of the potato fields. All three words were in common use among the children.
