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How To make Fried Pork Pies (Festival)
FILLING:
1 1/2 T Vegetable oil
1 T Flour
1/4 lb Ground chuck
3/4 lb Ground pork
1 c Onion, chopped
1/2 c Green onion & tops, chopped
1/4 c Parsley
1/2 t Salt
1/4 t Black pepper
1/4 t Red pepper
1/2 t Oregano
PAStrY:
2 1/2 c All-purpose flour
1 t Salt
1/2 t Baking powder
1/4 c Shortening
2 Eggs, beaten
1/2 c Milk
Vegetable oil for frying FILLING: Mix oil and flour in a 10-inch skillet. Add next four ingredients. Cook until meat is no longer pink. Add seasonings. Drain excess oil from the cooked mixture. Cool before placing filling in pastry dough. PAStrY DOUGH: Sift flour, salt, and baking powder in a 1-quart bowl. Mix well. Cut in shortening. Mix milk and beaten eggs and add to flour mixture. Divide dough into 10 portions. Place one portion on a floured board and roll into a circle approximately 7 inches in diameter. Use a lid or saucer to cut into a circle about 6 inches in diameter. Place several tablespoonsful of the meat mixture on one edge of the pastry. Fold dough over. Dampen edges with water. Crimp edges together with a fork. (Make other pies in same manner.) Preheat oil to 350 degrees F. in a deep fat electric fryer. Place pies in oil and fry until golden brown. Remove from oil and drain on absorbent paper paper.
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HOW TO MAKE SOFT AND FLUFFY BAKES | BAKES AND CORN BEEF | FRY DUMPLING || FRUGALLYT
Welcome back to my channel. Today I’ll be showing you step by step how I achieve my super soft & fluffy bakes. I’ve been getting a lot of requests lately so here goes.
INGREDIENTS: (BAKES)
3 cups flour (sifted)
1 1/2 cup water (may vary)
2 tsp salt
2 tbsp sugar
1 tbsp baking powder
3 tbsp butter (room temperature)
You can also add 1/2 tsp yeast for rising
INGREDIENTS: (CORNED BEEF)
1 can corned beef
2 tbsp vegetable oil
2 tsp black pepper
Chopped parsley
Chopped scallions (green onion)
4 Cloves garlic diced
1 yellow onion sliced
Sliced bell peppers
3 tbsp water
Fry bakes on medium heat.
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Thanks again for support!
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Marcus chats with Luke from Mrs King's Pork Pies
I catch up with Luke on his working stall at the market to find out what makes their pies arguably the best in the UK...as tasted by Stephen Fry (see the Virtual Farmers Market YouTube channel). Borough market is a must visit for any true foodie. The market is a gathering of artisan producers offering the best made food and drink for you to try and buy. Supporting these manufacturers in person or through the virtual farmers market assures their survival.
Luke and I remembered the days many years ago (late 90's) when Luke with his pies and me with Patchwork Pate (my family business) would, along with 98 other independent producers, set up tents in fields around the country and people would flock to shop with each of us.... in many ways it's what we've recreated without the mud on line here at the virtual farmers market.
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Nana Murphy (nee Ouelette) wrote down this recipe and said that it came from her Mother - the Ouellete family is from Nicolet Quebec. This has always been on the table for our family feast on Christmas eve (Réveillon), and now the tradition of making it has passed to my generation and hopefully on to the next.
Nana's recipe was for 12 - 9 pies - I scaled it down for one 10 deep dish pie, to better suit the needs of Covid Christmas 2020.
Ingredients:
500g (1 pound) ground beef
500g (1 pound) ground pork
500g (1 pound) ground veal
3 small onions minced fine
2 smallish potato, diced and boiled (about 350g)
Salt and pepper to taste
2 mL (½ tsp) cloves
2 mL (½ tsp) allspice
2 mL (½ tsp) marjoram
1 recipe pie crust:
Method:
Preheat oven to 425ºF.
Cook onions, in a little bit of oil.
Add meat and cook without browning.
Remove excess fat, and add in the spices, salt, pepper, and potatoes.
Stir to combine.
Transfer to a lined 10 deep dish pie plate, and cover with pastry.
Bake at 425ºF for 10 minutes and then reduce temperature to 350ºF for 45 minutes - 1 hour.
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???? BROWSE MY KITCHENWARE -
❤️ SUPPORT ME ON PATREON -
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Videography / Editing by Austin Schargorodski -