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How To make Pirates Pies (Festival)
FILLING:
1 lb Ground beef (round)
1 Garlic clove, chopped
1 c Onion, chopped
1/2 c Green bell pepper, chopped
1/3 c Celery, chopped
1/3 c Green onion, chopped
1 1/2 ts Salt
1 ts Black pepper
1 ds Red pepper
1 c Cooked rice
1/2 c Catsup
1 tb Parsley flakes
DOUGH:
5 1/2 c Self-rising flour
2/3 c Shortening plus
2 tb Shortening
2 Eggs, beaten
1 3/4 c Milk
8 c Vegetable oil
FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well-mixed with beef. Remove from heat, cool. Drain off excess fat. Add catsup and parsley. Mix well. DOUGH: Sift flour; cut shortening into flour. Mix egg and milk together. Add to shortening/flour mixture. Stir to form a dough. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 inch diameter circles (or squares). Place two heaping tablespoonsful of filling on dough. Dampen edges of dough circles. Fold over meat. Crimp edges with a fork. Prick with a fork at the top. Deep fry at 350 degrees F. until golden brown. From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White -----
How To make Pirates Pies (Festival)'s Videos
The Art and History of Pies
Famed for his intricate pastry designs and innovative fillings, Chef Calum Franklin has revived the art of the pie in the UK. For this live session you are invited into the heart of Franklin’s bespoke pie room in London’s Holborn Dining Room to watch him create one of his pastry showstoppers while reflecting on the historical cooks, techniques and traditions that have inspired him.
Calum Franklin began his career at Michelin-star restaurant Chapter One in Kent, where he developed his culinary knowledge and skills before later moving on to roles at The Ivy, Aurora at the Andaz Hotel, Indigo at One Aldwych Hotel and Roast in Borough Market. Currently Executive Head Chef at Rosewood London’s Holborn Dining Room, he is renowned for taking old-school pastry classics and updating them with quality British ingredients. Passionate about craftsmanship, which is demonstrated through his intricate and elaborate pastry work, he is perhaps best known for having spearheaded the development and launch of the restaurant’s ‘Pie Room’, a treasure trove of savoury delicacies for food lovers.
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