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Hannah Glasse's influential 1747 recipe collection included a recipe for a "Cheshire pork pie", having a filling of layers of pork loin and apple, slightly sweetened with sugar, and filled with half a pint (285ml) of white wine. By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took ...
Raised pies must have a quick oven, and be well closed up, or they will sink in their sides, and lose their proper shape. A selection of pastry recipes immediately follows, such as: [4] Puff paste must be made thus: Take a quarter of a peck [b] of flour, and rub it into a pound of butter very fine. Make it up into a light paste, with cold water ...
Old-Fashioned Shoofly Pie Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster This old-fashioned recipe turns simple ingredients into one sweet pie.
Frequently the pastry was considered superfluous and was discarded. [4] The process of raising the sides of the pie to form a strong protective crust is described in old cookery books as "raising the coffin". [5] The term "mete" referred to the pie, not the meat: a 15th-century cookbook gives a bake mete recipe for a pear custard pie. [6]
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork, but chicken and beef are also now commonly used.
Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board.