Outdated-Usual Meat Pie — The Elliott Homestead

Maybe I’ve by no means informed you this both, however after my school commencement, I took up work at a feedlot. Eat morning, I drove a huge feed truck, feeding over 40,000 head of cattle on any given day. Pens of cattle so far as the attention might see spanned the Central Washington feedlot. I spent a number of time throughout that season of life praying (I had a number of alone time) and speaking to the cattle. (Typically I put a couple of tons of feed into the flawed feed trough and needed to shovel all of it out by hand. That gave the cattle and I A LOT of time to talk.). Fact be informed, I couldn’t abdomen it. I noticed issues I want I might unsee. I noticed a creature that I liked in a state of affairs that I hated. Once more, who I’m now is drastically modified by such a historical past and I don’t communicate the phrases in at this time’s video absently. I communicate them with conviction due to these constructing blocks that obtained me right here. 

At the moment, phrases like “grass-fed” and “natural” and “pastured” had been fully fringe. Now, we now have ABSOLUTELY FABULOUS firms like Porter Highway which can be positively killin’ it (pun meant) when it comes to high quality meats, from animal husbandry requirements to high quality butchering methods to reviving misplaced cuts that belong in your plate.

So maybe I get a bit wordy as we stomach as much as the desk and make this positively great, old school meat pie collectively, however I hope you already know it comes from a coronary heart of affection for good old school recipes and elevating our meat in good old school methods. 

Take pleasure in!

You will get 15% off your first order with Porter Highway proper right here. I’m very grateful to have the ability to introduce you to such a superb firm that I not solely use and however critically love.

For the filling

4 tablespoons butter

1, 3-4 pound chuck roast, lower into 1” items

2 tablespoons flour

Spices of alternative, to style

1 cup of wine

8 ounces creme fraiche

For the crust

2 kilos all function flour

350 grams lard, tallow, goose fats, or butter

1 cup water

1 egg, crushed

1. Preheat the oven to 250 levels. Sprinkle the spices and flour over the meat items and stir to mix. Add the butter right into a Dutch Oven and brown the meat. 

2. Add 1 cup of liquid (wine or broth) into the meat. Put a lid on the Dutch oven and let it prepare dinner low and gradual within the oven for 2-3 hours or till the meat items are collapse tender.

3. Measure out the flour for the crust right into a mixing bowl.

4. Mix the lard and water in a small saucepan and convey to a boil. 

5. Mix the flour and lard collectively till the dough could be very clean. 

6. Line a springform with parchment paper and put aside. 

7. Take away 1/3 of the dough and reserve it for the lid. 

8. Working with the remaining dough, roll it right into a spherical. Switch it to the springform pan and use your palms to type it evenly within the pan. 

9. Combine with creme fraiche into the cooked meat combination and season to style. Add the meat filling into the dough.

10. Use the remaining piece of dough, roll it out right into a small circle, to cowl the highest of the pie. Use your fingers to press the sides collectively. Lower a couple of slits within the prime of the meat pie to let steam escape. 

11. Bake in a preheated 350 diploma oven for 1-1.5 hours (cut back the time to 1 hour if making smaller pies). Within the final ten minutes, brush with an egg wash and bake for a couple of extra minutes, till golden.