Beautiful pies! I’d probably add minced mushrooms, finely diced onions, peas, diced potatoes and swap out the lettuce for cabbage. Swap the raisins for the golden. They are milder. Serve with a brown gravy and mashed potatoes!
❤I would like it. Plus your suggestions I would use onions instead of the romain. They used raisons and spice likely to cut down the gaminess of wild deer.😊
Hi Megan What I really like in your cooking is that you are not wasteful. You scrape the containers down to get the last bits out. Sadly many others don’t do that and it drives me crazy! 😂😂
I think our ancestors preferred their food more bland. They may have added salt at the table, and many of their meats were preserved in salt or brine, so they would already be salty. I also feel that the ingedients were more flavorful to start with because many of them were fresh from the garden. I give you credit for trying a pie that i never would have attempted!
Also game can have a stronger taste especially if it wasn't something we would eat now think squirrel or pigeon, and every family or settlement would have a different variation, as people came from all over Europe.
Looked & sounded So interesting & yummy!!🥰 Will make this, & revise it a little maybe. Sending this to my son in N Idaho, who hunts when he can.. deer & elk, etc. I think he'd really appreciate this recipe! And he tries to use all parts of any animal, so as not to waste. Always Love the endings alway when everyone is eating & commenting.🥧😋❤👏💖
In England they have so many little savory pies like this in the deli. First thing I thought of. It looks a lot like a stuffing recipe. I love savory pies. Thank you this is so fun.
This is so fun. I wanted to tell you that I'm making the Sicilian meat pie for the THIRD time today. I'm getting it just perfect and it has quickly become a house favorite! Thank you Megan! ❤❤❤
@@KnorppandSouth11 Oh I'm the last person with secrets in the kitchen! But I've added onion and instead of the specific Romano cheese I just lazily bought the bag of mixed&grated Italian cheeses. It is just so easy and yummy!
Fun video. I LOVE the music you've been having with these video's. Interesting how our taste's (salt) have changed. My sis and I tried to make Salt Rising Bread from a relatives 1939 cookbook. It failed and I atribute it to not being able to get the exact products used. Our baking products are so much more refind now.
I have a suggestion for a savory pie, Meghan. You could try making burek. It's a common beef-filled Phyllo pie from Serbia (and really everywhere in the Balkans). I think you and your kids would really enjoy it!
I always like how you go around and get everyone's opinion. And I think it's cool that pearl will tell you our real feelings on it and not just tell you it's good. I have never ever heard of I've heard of Humble Pie. But I did not know that's how it was made, right.That is really cool😊
Give yourself and your family a break and make Mel's Kitchen Cafe Spaghetti Pie. Very easy and delicious! Also, when making a meringue pie make sure you seal the edge of the pie with meringue first and then add the rest of the meringue. Then allow the meringue to cool in the oven, after browning the meringue, with the heat turned off and the door ajar. Cooling too quickly can cause the pie and meringue to 'weep.' Nice video series. Thank you.
Such a beautiful pie and so much work put into it. I think I would leave out the romaine and add sautéed onions and maybe mushrooms and walnuts. But another yummy addition to your expanding pie repertoire!
Hopefully the Crust recipe is in there more section of this video. It looked really easy to make it. The pie looked interesting enough, I'm not sure if I would put all of the ingredients in, and maybe substitute some. But either way it looked very good and I'm glad I watched this video Thank you for your time in making it. Looking forward to your next video.
I was just going to comment this same thing. And they always say that most receipts/recipes from the 1800s and earlier were very vague. Things like browning the meat and adding salt and other seasonings are left out but it's assumed.
Thats so true....the way food was made back then might have satisfied most folks and taste buds might be different ...ONE GOOD EXAMPLE is when CAROL from LITTLE HOUSE IN THE PRAIRIE made food for her family...it was simple and not have to be tasty to satisfy hunger ....and i bet food was not wasted.....
I am enjoying these again this year. To me the word pie conjure s thoughts of savory pies like meat based pies fish pies, bacon and egg piesetc while we would call your most of sweet pies tarts. Having said that fruit pies , like apple come to mind. The great Australian and NZ snack is the meat pie. The first thing my son was ts on the way home fro. The airport is a hot pie! That's home..then comes prawns!
Looks really nice. I wonder if you could replace the raisins with cranberries, either fresh or dried. I usually put fresh cranberries in my apple pies, as well as braised red cabbage.
So interesting! I thought the raisins and bread soak up the bacon and meat fat so was curious what would happen with less raisins. If you cook the meat ahead it would add flavor but I think it would no longer hold the fat, so bread and raisin would no longer absorb it and it would fall apart. Kinda a meatloaf, so cooking the meat ahead may be unsuccessful. I'd take techniques from delicious meatloaf to update it. So fun to see you try this. Brave!
I’m so enjoying this series, would love to see you make two of my Grandma’s trademark pies - a traditional English meat and potato pie (beef) and the classic French tarte tatin!
What an interesting, crazy array of ingredients! I'm glad you tested it so I don't have to. LOL Glad the Parkers were brave and came to be taste testers.
I watch all your videos. People tell me I look like you. I take that as a compliment. To bad I can't find a guy like Mike. Now a days it's very rare. It's nice to see you and your whole family. Blessings
It's like Christmas and Thanksgiving had a baby. I loved that critique.🦃🎄 I'm surprised Pearl didn't like it. Maybe it was the raisins. Thank you so much for pie month Megan. I look forward to watching everyday. 🥰
If that recipe was originally in a simple paragraph, it wouldn’t have simple instructions like browning the meat, adding seasoning, and measurements. Maybe it would mention a few weights at times. Back then, constructing and seasoning a pie was a given. Great choice Meghan 🥰 No raisins for our family though 😂
Very interesting! I think you should try making Acadian meat pie served in the Atlantic provinces of Canada. As a French-canadian, we call them Paté à la viande. It’s a traditional pie usually served at Christmas. We usually make a whole batch of dozens of pies and freeze for the winter ( frozen with inside cooked but crust uncooked). The meat filling is cooked and is normally a mixture of beef, pork and chicken and onions (In old-fashion times, they would also use hare). Some areas use potatoes, but we do not. The spices are traditionally , salt, pepper and summer savory. It is different than Tourtières in Québec, since they have sweeter spices like cloves, etc. The recipe for Acadian meat pie on Canadian living (2007) is very similar but we also added chicken. This is a pie made in 2 days, Day 1 cook meat and refrigerate for the making the pie the next day.
So maybe all the fillers (raisins, lettuce) was to offset the taste of innards! I’d try it and omit raisins and lettuce, add some celery in place of lettuce, do less apple and maybe add some shredded carrot, more spices and salt like Megan said. And brown the meat first with some finely diced onion! I never knew a hot water pastry crust was so easy 😍 at least Megan made it look easy!
Interesting! I use my kitchen aid mixer to mix these types of things like meat loaf meatballs in large quantities. If you had used venison, the meat would have definitely needed more raisins!!!
People’s taste buds are very interesting …..I so appreciate everyone’s take on this piece in particular…..different sex’s …….differing ages…….by sight it was welcoming……by sense some I believed said it had a warm-room-filling aroma……I love stuffing…..crusts can be tricky…..I know what I like when it first hits my taste buds……this one would work for me…..OVERALL a great presentation video Dear family and friends…..
I'm not sure about this one and don't think I would have wasted my time but rappie pie on the other hand is well worth your time if you have a juicer even more so but maybe you'll try it sometime this season. Thanks for sharing, love yah Nancy
I love, love, LOVE your content!! As the recipe is open to interpretation, may I suggest... perhaps ground turkey would have been better with the fruit and Romaine ... maybe even swap dried cranberries (craisins) for the raisins. Maybe rosemary and thyme would compliment the savory aspects. Or perhaps a country pork sausage or minced pork instead of the beef as apples and pork compliment each other so well. What comes to mind is Peter Brady (of the Brady Bunch) walking through the kitchen saying "pork chops snd applesauce" in his best James Cagney impersonation. 😅. With the pork, I would definitely sub out cabbage for the romaine lettuce. Add sage, celery seed (or celery root shredded with the apple) and marjoram. The apricot jam was a queer thing too. I wonder if that wouldn't be best as a crust glaze.
I LOVE this series!! I’m making Banoffee pie tomorrow. Can’t wait! Yum😋 Also, I just purchased a few of your shirts (homemaker and original design) and I was thinking you should make a September Pies shirt!! You could list all the pies you’ve made on the back like bands do with their tour dates! 🥧
In Anne of Green Gable, Anne uses her knowledge and helps out the Berry’s child who had I believe whooping cough. Prior to this Anne was not allowed to see her bosom friend because she accidentally took the alcohol drink and served it to her friend Dianna Berry. Dianna got sick and the Berry family did not want their daughter to have anything to do with Anne. But after saving Dianna’s little sister they called Anne over for supper. Merylla reminded Anne about humble pie. I guess to be humble about what she had done. As well I guess that pie existed in the 18th or early nineteenth century in Canada. My recollection on the humble pie.
Did you have mince pies when you were in England, usually eaten only around Christmas time? The mincemeat in those little pies, is the apple, fruit, spices and breadcrumb, left over - the meat had disappeared gradually over time. The fruit and spices were indeed designed to disguise slightly gamey meat, as there was no refrigeration. The romaine and parsely would probably have been something like lovage.
Another variation , you might really enjoy that is savory, is a beef empanada. They’re pretty easy to make and so delicious. I hardly ever have one left over when I take them to parties or serve them at the house here. And they freeze beautifully at a later date or for snacks for the kids to cook in the air fryer. Here’s the general recipe per one and a quarter to one and a half pounds of beef: 1.5 lbs ground beef 1 diced onion 2 large minced cloves of garlic 2-3 t paprika(NOT smoked paprika) 2 or three cups of double strength beef broth ( I use knorr liquid concentrate as it is not salty) 4-6 T parsley Approximately 1 large tomato diced Salt and pepper Red chili flakes to taste 1 package of Pepperidge farm puff pastry thawed 30-60 mins on the counter 1 beaten egg for brushing pastry Prepare beef filling and chill an hour or two before filling. Sauté the onion and garlic until tender, add beef and cook until browned. Pour off any excess fat. Add the beef stock (I usually just throw in water and then double the squirts so 3 cups of water 6 squirts out of the normal bottle, each one being roughly a teaspoon ) Add paprika and chili flake and let the mixture simmer to strengthen the beefy flavor. The fluid will reduce. While the fluid reduces add the tomatoes.when the liquid is about 60-70% begin to season with S&P. Add more chili flake if you like. I do like to salt more than usual and even make it a little bit spicier than I normally would because it’s going in the puff pastry and the flavor gets a little lost if it’s not amped up just a smidge. The last thing add in is the parsley give it a good stir and a final taste. It should be a punchy, beefy, savory, and spicy to your taste preference. Chill the filling about two hours before filling the empanadas. Thaw pastry about 30-60 mins on the counter. I roll each sheet out a little bigger than they come. I usually make 9 per sheet but you can make them any size you like. Cut in squares or circles or whatever shape you like. I don’t like to waste the pastry so I often make them in squares and fold into a triangle with 2-3 T of filling each. That gets me 18 out of 1.5 lbs beef and 1 pkg of pastry. Seal with some water as you close and fork them for a tight seal. Brush with egg and bake at 425 for 25-30 minutes on parchment 📜or r freeze on a cookie sheet and then throw them in a ziplock bag. If you freeze some, Cook straight from freezer without thawing. Enjoy!
I think you just needed a gravy to pour over both the pie, and potatoes. That would have added some moisture, as well as salt. Would have pulled all the flavors together. Looked beautiful 😊
Hi. Could you please give us the measurements of the ingredients of your hot water pie crust. I looked on your website but couldn’t find it there. It looks so perfect. Greetings from Perth, Western Australia.
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
Pearl becoming the resident critic ❤ love it!
When she said I don't want to be rude my mind went to 💩 😂
@@kristinturner9619 Pearl is a jewel, as all her brothers and sister are.💋
Love Pearl’s critiques. She is a remarkable critical thinker which will serve her quite well in the years to come.
Keep doing you, Pearl!
I love Pearl’s honest response 😊
😂
Beautiful pies! I’d probably add minced mushrooms, finely diced onions, peas, diced potatoes and swap out the lettuce for cabbage. Swap the raisins for the golden. They are milder. Serve with a brown gravy and mashed potatoes!
That crust is just so beautiful!!! Wonderful job Megan!!!
I look forward to my daily pie dose from Megan. This episode was exceptional, with the history, the friends, the funny family feedback ... 5 stars!
Thank you for another pie, Megan!!! Every day I wake up and check for your pie video. So enjoyable to watch.❤️❤️❤️
❤I would like it. Plus your suggestions I would use onions instead of the romain.
They used raisons and spice likely to cut down the gaminess of wild deer.😊
That’s true!
Absolutely love spring pans! Makes life so much easier in the baking world!
Finally!!I told my husband we can’t leave for the day until I see and watch and learn a new pie from Megan 🙏😘💐
😂😂
Hi Megan
What I really like in your cooking is that you are not wasteful. You scrape the containers down to get the last bits out. Sadly many others don’t do that and it drives me crazy! 😂😂
Same! I thought I was the only one who noticed 😂
Those pies look like they came from King Henry Vlll court at Hampton Palace. Well done!
I think our ancestors preferred their food more bland. They may have added salt at the table, and many of their meats were preserved in salt or brine, so they would already be salty. I also feel that the ingedients were more flavorful to start with because many of them were fresh from the garden.
I give you credit for trying a pie that i never would have attempted!
Debmarie, there were also a lot of delicatessen: mustard, brown sauce, cornichon, sauerkraut to spice up taste.
Also game can have a stronger taste especially if it wasn't something we would eat now think squirrel or pigeon, and every family or settlement would have a different variation, as people came from all over Europe.
Looked & sounded So interesting & yummy!!🥰 Will make this, & revise it a little maybe. Sending this to my son in N Idaho, who hunts when he can.. deer & elk, etc. I think he'd really appreciate this recipe! And he tries to use all parts of any animal, so as not to waste. Always Love the endings alway when everyone is eating & commenting.🥧😋❤👏💖
I didn't even know humble pie was a literal pie. I always thought it was just an idiom. 😂😂😂
Good point!
In England they have so many little savory pies like this in the deli. First thing I thought of. It looks a lot like a stuffing recipe.
I love savory pies. Thank you this is so fun.
This pie definitely gets beauty points if anything else! Megan, your hot water crusts are perfection every time! 🎉
🥧 Amazing!! Chop the raisins in a food processor. Disguise them.
Thank you Megan for a learning experience.
This is so fun. I wanted to tell you that I'm making the Sicilian meat pie for the THIRD time today. I'm getting it just perfect and it has quickly become a house favorite! Thank you Megan! ❤❤❤
Wow! That’s so awesome! What have you learned? Share your secrets!
@@KnorppandSouth11 Oh I'm the last person with secrets in the kitchen! But I've added onion and instead of the specific Romano cheese I just lazily bought the bag of mixed&grated Italian cheeses. It is just so easy and yummy!
This was so fun!!
Makes me think of a meatloaf. You are inspiring me to try pies
My goodness, how beautiful!
Christmas and Thanksgiving had a baby! Mike is so funny.
Kind of reminds me of mincemeat pie. That may be one to add to the piebrary. Love your pies!
Oh so love pearls response, but I love raisins, great job Megan, I was so excited for this, I couldn’t wait to, 👍🏼👍🏼👍🏼
Wow!Megan it looks so good and hearty great job
Absolutely stunning pies! 🎉 I would love that just omitting the lettuce. Yes, salt, pepper, garlic powder. I would love the raisins aso.
Cool choice!
Fun video. I LOVE the music you've been having with these video's.
Interesting how our taste's (salt) have changed.
My sis and I tried to make Salt Rising Bread from a relatives 1939 cookbook. It failed and I atribute it to not being able to get the exact products used. Our baking products are so much more refind now.
Looks good
I have a suggestion for a savory pie, Meghan. You could try making burek. It's a common beef-filled Phyllo pie from Serbia (and really everywhere in the Balkans). I think you and your kids would really enjoy it!
WHO fast forwarded for Pearls’s reaction?! Me, 🙋♀️ 🎉❤
Wow!! Beautiful Pie!!
This is a beautiful pie that I would love to try! Yummy! ❤
Beautiful looking pie❤
Strawberry n rhubarb pie😊
Looks great Megan.
I always like how you go around and get everyone's opinion. And I think it's cool that pearl will tell you our real feelings on it and not just tell you it's good. I have never ever heard of I've heard of Humble Pie. But I did not know that's how it was made, right.That is really cool😊
Give yourself and your family a break and make Mel's Kitchen Cafe Spaghetti Pie. Very easy and delicious! Also, when making a meringue pie make sure you seal the edge of the pie with meringue first and then add the rest of the meringue. Then allow the meringue to cool in the oven, after browning the meringue, with the heat turned off and the door ajar. Cooling too quickly can cause the pie and meringue to 'weep.' Nice video series. Thank you.
Yum!!! ❤🎉 I’ve been waiting and scrolling! This one looks so yummy!
Thanks for taming down the music. Makes watching the prep much more enjoyable
That looks amazing
Such a beautiful pie and so much work put into it. I think I would leave out the romaine and add sautéed onions and maybe mushrooms and walnuts. But another yummy addition to your expanding pie repertoire!
Impressive 😁💐
Hopefully the Crust recipe is in there more section of this video. It looked really easy to make it. The pie looked interesting enough, I'm not sure if I would put all of the ingredients in, and maybe substitute some. But either way it looked very good and I'm glad I watched this video Thank you for your time in making it. Looking forward to your next video.
You need to watch Early American. They recreate recipes from 1800s. It's very interesting 😊
I was just going to comment this same thing. And they always say that most receipts/recipes from the 1800s and earlier were very vague. Things like browning the meat and adding salt and other seasonings are left out but it's assumed.
This calls for sauce or gravey or mustard like condiments ;-)
Those pies looked magnificent! The recipe reminds me of mincemeat which had spices and meat originally.
Thats so true....the way food was made back then might have satisfied most folks and taste buds might be different ...ONE GOOD EXAMPLE is when CAROL from LITTLE HOUSE IN THE PRAIRIE made food for her family...it was simple and not have to be tasty to satisfy hunger ....and i bet food was not wasted.....
I am enjoying these again this year. To me the word pie conjure s thoughts of savory pies like meat based pies fish pies, bacon and egg piesetc while we would call your most of sweet pies tarts. Having said that fruit pies , like apple come to mind. The great Australian and NZ snack is the meat pie. The first thing my son was ts on the way home fro. The airport is a hot pie! That's home..then comes prawns!
Looks really nice. I wonder if you could replace the raisins with cranberries, either fresh or dried. I usually put fresh cranberries in my apple pies, as well as braised red cabbage.
So interesting! I thought the raisins and bread soak up the bacon and meat fat so was curious what would happen with less raisins. If you cook the meat ahead it would add flavor but I think it would no longer hold the fat, so bread and raisin would no longer absorb it and it would fall apart. Kinda a meatloaf, so cooking the meat ahead may be unsuccessful. I'd take techniques from delicious meatloaf to update it. So fun to see you try this. Brave!
I’m so enjoying this series, would love to see you make two of my Grandma’s trademark pies - a traditional English meat and potato pie (beef) and the classic French tarte tatin!
What an interesting, crazy array of ingredients! I'm glad you tested it so I don't have to. LOL Glad the Parkers were brave and came to be taste testers.
I watch all your videos. People tell me I look like you. I take that as a compliment. To bad I can't find a guy like Mike. Now a days it's very rare. It's nice to see you and your whole family. Blessings
Raisins are often traded for dried prunes. To overrule Pearl, if allowed...I 'd put un very finely chopped cabbage instead of the salad :-) cloves
Meatloaf and mincemeat pie got together.
Wow! I'm surprised to see another pie with raisins! ;) ;) ;)
It's like Christmas and Thanksgiving had a baby. I loved that critique.🦃🎄
I'm surprised Pearl didn't like it. Maybe it was the raisins.
Thank you so much for pie month Megan. I look forward to watching everyday.
🥰
I think that pie needs a nice gravy bath! Lowkey, I'd be down to make a variation of that pie.
The pie where the saying we all still use today comes from !!
If that recipe was originally in a simple paragraph, it wouldn’t have simple instructions like browning the meat, adding seasoning, and measurements. Maybe it would mention a few weights at times.
Back then, constructing and seasoning a pie was a given.
Great choice Meghan 🥰 No raisins for our family though 😂
Very interesting! I think you should try making Acadian meat pie served in the Atlantic provinces of Canada. As a French-canadian, we call them Paté à la viande. It’s a traditional pie usually served at Christmas. We usually make a whole batch of dozens of pies and freeze for the winter ( frozen with inside cooked but crust uncooked). The meat filling is cooked and is normally a mixture of beef, pork and chicken and onions (In old-fashion times, they would also use hare). Some areas use potatoes, but we do not. The spices are traditionally , salt, pepper and summer savory. It is different than Tourtières in Québec, since they have sweeter spices like cloves, etc. The recipe for Acadian meat pie on Canadian living (2007) is very similar but we also added chicken. This is a pie made in 2 days, Day 1 cook meat and refrigerate for the making the pie the next day.
Adding that sometimes it’s made with game meat as well, mostly deer or moose.
Like to see your take on a *breakfast pizza pie* 🤓
I’m thinking of using cabbage instead of Romain lettuce. Looks delicious!
This actually sounds like mincemeat pie! ❣️. My parents loved it...but they grew up in the 1940's😊
So maybe all the fillers (raisins, lettuce) was to offset the taste of innards! I’d try it and omit raisins and lettuce, add some celery in place of lettuce, do less apple and maybe add some shredded carrot, more spices and salt like Megan said. And brown the meat first with some finely diced onion! I never knew a hot water pastry crust was so easy 😍 at least Megan made it look easy!
Interesting! I use my kitchen aid mixer to mix these types of things like meat loaf meatballs in large quantities. If you had used venison, the meat would have definitely needed more raisins!!!
I have to say! Absolutely love your hair like this! Xx
Thank you for the humble pie recipe! I think it is like a mincemeat pie. I would want to make it with salt and game meat added.
I wish I could be there eating the pies.
Megan you should try to make STARGAZEY PIE just look at the picture of it 😜 1
that looks bomb!
Please make a Manchester tart. 💐❤from 🇬🇧
People’s taste buds are very interesting …..I so appreciate everyone’s take on this piece in particular…..different sex’s …….differing ages…….by sight it was welcoming……by sense some I believed said it had a warm-room-filling aroma……I love stuffing…..crusts can be tricky…..I know what I like when it first hits my taste buds……this one would work for me…..OVERALL a great presentation video Dear family and friends…..
Hi Megan, I’m really enjoying your series of pies. Something that might be interesting is if you did a month of vegetarian dishes.
Adding prunes or plums or raisins was used a lot in Tudor times to deal with how yucky the meat was as they didn't have fridges
I wonder if eaten with a hearty beef gravy would have made it tastier?
I'm not sure about this one and don't think I would have wasted my time but rappie pie on the other hand is well worth your time if you have a juicer even more so but maybe you'll try it sometime this season. Thanks for sharing, love yah Nancy
“I knew it was going to be disgusting so I invited the Parkers” lol that came out so funny! ❤😂
That “let’s do it” wasn’t giving this time🤦🏿♀️🤣 but the pie looks yummy❤️
I love, love, LOVE your content!! As the recipe is open to interpretation, may I suggest... perhaps ground turkey would have been better with the fruit and Romaine ... maybe even swap dried cranberries (craisins) for the raisins. Maybe rosemary and thyme would compliment the savory aspects.
Or perhaps a country pork sausage or minced pork instead of the beef as apples and pork compliment each other so well. What comes to mind is Peter Brady (of the Brady Bunch) walking through the kitchen saying "pork chops snd applesauce" in his best James Cagney impersonation. 😅. With the pork, I would definitely sub out cabbage for the romaine lettuce. Add sage, celery seed (or celery root shredded with the apple) and marjoram.
The apricot jam was a queer thing too. I wonder if that wouldn't be best as a crust glaze.
Wonder what it'd be like with some gravy on the side and maybe mashed turnips with the potatoes?
I may have to try this!
I LOVE this series!! I’m making Banoffee pie tomorrow. Can’t wait! Yum😋 Also, I just purchased a few of your shirts (homemaker and original design) and I was thinking you should make a September Pies shirt!! You could list all the pies you’ve made on the back like bands do with their tour dates! 🥧
Some other vlogger mentioned humble pie too. What are the chances. But it looks really good.
In Anne of Green Gable, Anne uses her knowledge and helps out the Berry’s child who had I believe whooping cough. Prior to this Anne was not allowed to see her bosom friend because she accidentally took the alcohol drink and served it to her friend Dianna Berry. Dianna got sick and the Berry family did not want their daughter to have anything to do with Anne. But after saving Dianna’s little sister they called Anne over for supper. Merylla reminded Anne about humble pie. I guess to be humble about what she had done. As well I guess that pie existed in the 18th or early nineteenth century in Canada.
My recollection on the humble pie.
Did you have mince pies when you were in England, usually eaten only around Christmas time? The mincemeat in those little pies, is the apple, fruit, spices and breadcrumb, left over - the meat had disappeared gradually over time. The fruit and spices were indeed designed to disguise slightly gamey meat, as there was no refrigeration. The romaine and parsely would probably have been something like lovage.
Another variation , you might really enjoy that is savory, is a beef empanada. They’re pretty easy to make and so delicious. I hardly ever have one left over when I take them to parties or serve them at the house here. And they freeze beautifully at a later date or for snacks for the kids to cook in the air fryer. Here’s the general recipe per one and a quarter to one and a half pounds of beef:
1.5 lbs ground beef
1 diced onion
2 large minced cloves of garlic
2-3 t paprika(NOT smoked paprika)
2 or three cups of double strength beef broth ( I use knorr liquid concentrate as it is not salty)
4-6 T parsley
Approximately 1 large tomato diced
Salt and pepper
Red chili flakes to taste
1 package of Pepperidge farm puff pastry thawed 30-60 mins on the counter
1 beaten egg for brushing pastry
Prepare beef filling and chill an hour or two before filling.
Sauté the onion and garlic until tender, add beef and cook until browned. Pour off any excess fat. Add the beef stock (I usually just throw in water and then double the squirts so 3 cups of water 6 squirts out of the normal bottle, each one being roughly a teaspoon ) Add paprika and chili flake and let the mixture simmer to strengthen the beefy flavor. The fluid will reduce. While the fluid reduces add the tomatoes.when the liquid is about 60-70% begin to season with S&P. Add more chili flake if you like. I do like to salt more than usual and even make it a little bit spicier than I normally would because it’s going in the puff pastry and the flavor gets a little lost if it’s not amped up just a smidge. The last thing add in is the parsley give it a good stir and a final taste. It should be a punchy, beefy, savory, and spicy to your taste preference. Chill the filling about two hours before filling the empanadas.
Thaw pastry about 30-60 mins on the counter. I roll each sheet out a little bigger than they come. I usually make 9 per sheet but you can make them any size you like. Cut in squares or circles or whatever shape you like. I don’t like to waste the pastry so I often make them in squares and fold into a triangle with 2-3 T of filling each. That gets me 18 out of 1.5 lbs beef and 1 pkg of pastry. Seal with some water as you close and fork them for a tight seal. Brush with egg and bake at 425 for 25-30 minutes on parchment 📜or r freeze on a cookie sheet and then throw them in a ziplock bag. If you freeze some, Cook straight from freezer without thawing. Enjoy!
woow medieval humble pie
Love September Pie Month! How about a Coconut Cream Pie!
I think you just needed a gravy to pour over both the pie, and potatoes. That would have added some moisture, as well as salt. Would have pulled all the flavors together.
Looked beautiful 😊
LOVING your pie season! (do you have a link for your necklace by chance? I love it)
Pumpkin spice humble pie 🎉
Hi Knorpp family...
How about a pie with some peanut butter? Yum
Hi. Could you please give us the measurements of the ingredients of your hot water pie crust. I looked on your website but couldn’t find it there. It looks so perfect. Greetings from Perth, Western Australia.
❤
having sweet meats is so common here, but i totally get that if you're not used to it, it's unusual.
Love your aprons and dresses/blouses you’ve been wearing. Links?
You look so beautiful in blue! Love you guys.
Maybe a gravy too….
I think the deciding question to each "taster" should be... "do you want mom to make this again"?
In our family, my husband says whether he would eat it once a week, once a month, or once a year. Lol