sadly, this post will be lacking the normal picture load that I typically include. This is because I'm a goober and forgot my camera in the dorm when I went to Jay's apartment this weekend. As we live a few hours apart, there was no option to come back and get it. And it was homecoming weekend for the other big college in town. That kinda shuts down the city for the weekend. Seriously. So, instead we bring you our ingredients renditions via PAINT! And this is kinda sad... because... you see.... Jay is a trained draftsmen and I've taken a class that had several lessons in photoshop. Really, we can draw. I think there is something that the computer emits when you open paint that turns you into a 3rd grader. Heck, they'd probably be able to handle it better, I'm sorry, what I just said was an insult to 3rd graders. Ok, onto teh fud.
I was really really craving meat pies, as this is the perfect time of year to make something heavy and warm. Plus I'd not had one since leaving London two years ago. This made me sad. We decided to make them little like, smaller than a traditional english pasty. Plus, that's how I used to make them with my Abuela.
Jay's filling of choice was Portobellos (ew) and tomatoes (yay!) covered in grated Romano (meh) and crumbled blue cheese (double ew). Really his was more like a pastry piece with toppings, like a pie dough pizza, than a pocket like pie, but meh. He basted it off of these:http://junglefrog-cooking.com/chanterelles-tart/
But being that we're on the poor side there were necessary switch ups.
The end result:
There was also the pastry to be dealt with. We decided we wanted to be judged more on our choice of fillings this go around, so we made the dough together and used the same one. Man mine would have come out so much better if I'd just gone with store bought. Not that these were bad. But yeah, you know, somethings it's just so much prettier when you do.
So... The crust to be made. Man. We actually made two different ones. Neither worked out well for us. Not terrible, just not fluffy mazing flakey like we thought. the first was:http://recipes.lovetoknow.com/wiki/Flake_Pastry_No._1_Recipe
It was ok. Would have worked better for like a pot pie or something you want a denser kinda crust.
The second was:http://junglefrog-cooking.com/volauvents-daring-bakers-september-09/
Man I wish ours came out as nice as hers. They didn't probably because of three things:
1. No real rolling pin, we used a jar of olives.
2. No real space to roll things out nice. stuck in front of the microwave with the stove under one elbow and the sink under the other.
3. We subbed half of the butter for crisco... we ran out of butter and were too lazy to go to the store. Man was THAT a mistake.
We didn't use this one the night of the battle for our savory pies but in the morning for apple turnovers. 'Cause I finished it at like 11pm and was no longer hungry or wanting to stay up to bake up more savory pies. Those apple turn overs where pretty awesome. But they had trouble staying crimped up and the syrup ended up every where as did half the butter out of the pastries. Is ok, they were super tastey. But back to the ACTUAL BATTLE!
So my filling of choice was picadillo, which is typically a spiced ground beef dish of the Cuban persuasion. I made this batch with ground turkey instead. It came out about the same. Really tasty. I used a combo of recipes both from Clarita's Cocina, my bible of home cooking. I made a half recipe as this cookbook seems to be designed to feed a small army at every meal. Which really isn't too bad for this one in particular, as it gets exponentially better after a day or so in the fridge or freezer. I can't explain why, but it really is better the next day. Everyone in my family agrees with that.
I don't have a link to the recipe, so I'll do my best to supplement my masterpiece above with precise measures and real words.
1 lb meat -o- choice
1/2 an onion
1/2 a green pepper
1 ish cloves of garlic
1 - 3.5 oz drained jar of capers
1/2 cup of golden raisins
1 bay leaf
1 teaspoon brown sugar
1 tablespoon wine vinegar
1/4 cup water
olive oil to lube up pot, like 2 tablespoons-ish.
Brown the meat in olive oil, then add onions, tomatoes, garlic and green pepper. Cook this for 10 minutes. Then add the rest of the ingredients and cook for at least 45 minutes. Hell you can leave this on the stove like I did for HOURS on low heat.
The ground turkey was a little drier than ground beef like I normally use, so I was a little heavier on the olive oil. But really it came out damn close. This is a HALF recipe.
If you really want, email me at rocking food blog at gee mail and I'll send you the actually scanned page my dad emailed me when I called him asking for the recipe. I'd forgotten my copy in the dorm with the camera... Yeah, I'm a goober. But remember, if you love this recipe I'd really suggest buying the book.
So Pies? Right I was talking about those wasn't I? This delicious picadillo goes right into the pastry and BAM into the oven until the pastry is done. I did mine less like little open top pies and more in shape like raviolis. I did this to keep the steam in the pie and not let the meat dry out in the oven.
mmm camera phones... what would we do without them? So that's the end of my post. Other than this: Again we are leaving this up to the INTERWUBS to decide who is the supreme cook! So let me know here! OR vote on the blog! or both really. http://saturdaynightfights.blogspot.com/2009/10/pie-fiiiiiiiight.html