Cipaille Or Cipate (Layered Meat Pie) Recipe | CDKitchen.com (2024)

FAQs

What makes meat pie hard after baking? ›

There are several reasons why pie crust can become hard. You don't have a great recipe. Pie crust needs a ratio of 3 parts flour, 2 parts butter, 1 part water, all ice cold, plus a pinch of salt and a tablespoon of sugar.

Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe using a 23cm/9” pie dish, whether using homemade or store bought. Preheat oven: Turn oven up to 200°C/390°F (180°C fan). Fill pie: Bring filling to room temp, do not use fridge cold. Puff pastry lid: Partially thaw puff pastry (do not cut).

I would then spend another day within the next week making the filling. Then I would chill the filling in the fridge, assemble pie with frozen crusts, into disposable foil 9 inch pie tins, double wrap and freeze the entire pies. Then when it's time to eat, you would bake from frozen.

A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction.

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Use a fork to prick pastry base evenly about 25 times. Place in fridge for 15 minutes to rest (to help reduce shrinkage during cooking). Blind-bake the pie base before adding filling to ensure it is well cooked and crisp.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust. Meat Filling: Heat the oil in a large pot.

A baked pie can be frozen for 6 months, a longer freezing time than an unbaked pie. Loss of quality increases with the length of time in the freezer. Pies can be frozen longer than recommended here but the quality greatly deteriorates with the extended freezer time.

What is the best frozen pastry for meat pies? ›

Perfect for sweet and savoury pies, Pampas Frozen Shortcrust Pastry Single Pie Case is ideal for prepping everyday meals or for special events. Whether you're making a beef pot pie for dinner or an apple pie for dessert, Pampas shortcut pastry case will do the trick.

Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

Historians have recorded that the roots of pie can loosely be traced back to the ancient Egyptians. The bakers to the pharaohs incorporated nuts, honey, and fruits in bread dough, a primitive form of pastry. Drawings of this can be found etched on the tomb walls of Ramses II, located in the Valley of the Kings.

Tough pie crusts are typically the result of working the dough too much (again, gluten).

The pie dough isn't given enough time to relax and chill

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently!