cookingfat50 Â Â 10 #1 Posted April 19, 2015 hi I need your help.my mother god bless her made a mean yorkshire meat and potato pie and the pie crust was always thick and moist. when I try to make one unlike mothers it's like eating a biscuit, I have tried different wa, like using shortcrust frozen short crust made my own with plain flour water and lard, that didn't work either I have used plain flour, and self raising flour again bad pie crust. can anyone one write the recipe for a meat and potato pie crust mix. she would make a pie Monday it had a thick crust on it and would last 3 days. my dad used to call it a Yorkshire meat and potato pie with a thick crust that was moist under neath please help me make a pie like Ma's x Share this post Link to post Share on other sites Share this content via...
francypants   441 #2 Posted April 23, 2015 (edited) My late mom always made delicious meat & potato pies just as you describe. I've never been able to make them anything like her. So what I do now is use suet dumpling mix for a thick crust. When baked in the oven this becomes light and fluffy but crispy on top....... Not an original Yorkshire meat & potato pie but very yummy. Edited April 24, 2015 by francypants Share this post Link to post Share on other sites Share this content via...
scottcross   17 #3 Posted April 23, 2015 Try self raising flour and use baking margarine or butter. Half fat to the amount of flour, I guarantee you success. Oh and please treat it all gently, don't keep mauling it and over rolling it. Share this post Link to post Share on other sites Share this content via...
Carmen. Â Â 14 #4 Posted April 23, 2015 That's the secret, pastry needs air. Handle it too harshly , there's a chance you are working out all the air.. Â ---------- Post added 23-04-2015 at 22:44 ---------- Â Don't keep rolling and rolling.. Â ---------- Post added 23-04-2015 at 22:54 ---------- Â In fact, try shaping with your floured hands. Share this post Link to post Share on other sites Share this content via...
medusa   16 #5 Posted April 23, 2015 Are you sure that it was a shortcrust pastry? It could have been a hot water suet crust pastry, which holds itself together really well with wet ingredients. Share this post Link to post Share on other sites Share this content via...
happyaslarry   13 #6 Posted April 24, 2015 You mean like the ones they used to make here? http://wp.me/p5wFIX-aT   Butler's used shortcrust pastry Share this post Link to post Share on other sites Share this content via...
allwednesday   11 #7 Posted April 27, 2015 (edited) Here you go this is the old fashioned pie crust and it's good  8oz of self-raising flour 4oz of lard Small pinch of salt optional  Method Rub lard into flour using your fingertips to make bread crumbs No set amount of water just slowly add water and use a knife to mix a stiff dough no need to over mix it! then use your hand to form a ball not to sticky though ! Now roll out on a floured surface that's it.  Ps if you over mix or roll it you will ruin it. Edited April 27, 2015 by allwednesday Share this post Link to post Share on other sites Share this content via...
cookingfat50 Â Â 10 #8 Posted April 27, 2015 cheers for all your help guys will let you all know how it goes thanks again x:) Share this post Link to post Share on other sites Share this content via...
Priorylady   10 #9 Posted April 29, 2015 make sure you have enough gravy in with the meat & potatoes to steam the underside of the crust to help keep it moist Share this post Link to post Share on other sites Share this content via...
LAURA4   10 #10 Posted April 30, 2015 I always braise my meat first, it makes better gravy, part boil my taters, and use half fat to SR flour for pastry, use water sparingly, too much will spoil it just enough to hold it together  ---------- Post added 30-04-2015 at 16:02 ----------  Are you sure that it was a shortcrust pastry? It could have been a hot water suet crust pastry, which holds itself together really well with wet ingredients. I think you'll find that's the pastry recipe for pork pie crust Share this post Link to post Share on other sites Share this content via...
Vaati   11 #11 Posted April 30, 2015 Here you go this is the old fashioned pie crust and it's good 8oz of self-raising flour 4oz of lard Small pinch of salt optional  Method Rub lard into flour using your fingertips to make bread crumbs No set amount of water just slowly add water and use a knife to mix a stiff dough no need to over mix it! then use your hand to form a ball not to sticky though ! Now roll out on a floured surface that's it.  Ps if you over mix or roll it you will ruin it.  This works, I've managed to re-create my nan's meat and tatty pie on a few occasions (before this was posted, but knew her recipe.)  Ps. don't forget the Hendo's with the gravy Share this post Link to post Share on other sites Share this content via...