Savory Meat Pies

Few meat dishes are more tempting than the savory pie with its golden crust of pastry


Savory Meat Pies

Few meat dishes are more tempting than the savory pie with its golden crust of pastry


Savory Meat Pies


Few meat dishes are more tempting than the savory pie with its golden crust of pastry

THE savory pie, with its golden crust of pastry, biscuit dough or fluffiest potato and its filling of rich-flavored meat and sauce, or fowl if you like, or fish—can any main dish be more truly tempting? That there is a pie of this type for even the person who eats no pastry, makes this group appealing to the cook who may have all kinds of appetites, tastes and perhaps whims to consider. Such a pie may be as rich as gourmet can demand, or simple enough to allow the children to partake of it.

The rich pastry cover makes, of course, the most sophisticated and delicious of the savory pies. Rightly made, it need not be in the least indigestible; and how good—how very good—it can be! I shall give you a recipe for a dependable paste which you can make in quantities, if you like, by multiplying the amount of the ingredients several times; if you roll it in wax paper, put it in a covered container and keep in a cool place, and it will be ready for instant use for quite some time.

Biscuit dough, made richer than the ordinary baking powder biscuits or not, as you please, is also fine on some of the pies, and will be preferred when a simpler dish is wanted.

And still simpler, though with no dearth of deliciousness, is the pie with a high, peaky crust of light mashed potato—whisked up with egg if you like, and brushed with melted butter so that it will take oil a delectable golden finish.

An Excellent Pastry

1 Cupful of flour hi Teaspoonful of salt lí Cupful of shortening Cold water

If butter is being used for part or all of the shortening, wash the salt from it under cold water. Have all shortening cold and hard. Sift the flour with the salt in it. Into this, cut half of the hard shortening, using a quick, short chopping motion, with an ordinary knife or a pastry chopper. Add just enough cold water to make a stiff dough. Turn out on a lightly floured board and roll into a thin rectangular sheet. Cut the remaining shortening into small pieces and spread half of these over half the surface of the dough. Pick up the outer edge of the other half of the dough and fold it over, enclosing as much air as possible; pinch the edges together and pat and roll out, being careful not to break the shortening through the paste. Again stfew half your sheet of paste with the shortening, using all you have left; fold over and roll as before. If the paste becomes soft and hard to handle, chill it well rather than add flour as you go along. Chilling at intervals improves it in any case. Fold up, cover and chill before using. Closely covered, it will keep well in a cold place for some time.

An English Pie Paste

As an alternative, this is an old favorite for covering a meat pie.

2 Cupfuls of flour l{ Cupful of butter

1 Teaspoonful of baking hi Cupful of other fat

powder 1 Egg yolk

'V2 Teaspoonful of salt Cold water

Sift the dry ingredients together and rub in the fat with chilled fingertips; or better, cut it in with a knife or pastry blender, using a quick, short chopping motion. Beat the egg slightly, add a little water to it, and mix lightly and quickly into the dry ingredients, adding cold water just sufficient to make a stiff paste that will roll nicely. Roll out, fold and chill, then roll again for use.

Rich Biscuit .Dough Crust

2 Cupfuls of flour 4 Teaspoonfuls of baking

y2 Teaspoonful of salt powder

% Cupful of milk 4 Tablespoonfuls of


Sift the dry ingredients together; cut in the shortening —which should be cold and hard—using a knife or pastry blender as in preceding recipes. Add the very cold milk, mix quickly and lightly with the knife, and turn out on a lightly floured board or sheet of paper.

I find this more convenient for a single small rolling of this kind; the paper is so easily gathered up and thrown away.

Pat or roll the dough to fit the pie dish; cut a couple of narrow diamonds out of the paste to allow the steam to escape; place over the filling in the pie-dish—using a support in the centre of the dish — and bake in a hot oven, 425 deg. Fahr. If you find that your crust is becoming brown before the pie is cooked, lay a paper over the top.

Delicate Mashed Potato Crust

This may be substituted for a pastry or biscuit dough crust on any pie of meat or fowl, but it does seem to be preferable to the others on the usual type of fish pie.

Put the necessary number of freshly boiled or steamed potatoes through the ricer; then beat very light with a little butter, pepper and salt, and one or two well-beaten eggs. Spread lightly over the filling or drop from a spoon to give an irregular peaked surface; brush the top with melted butter and bake in a moderate oven to a delicate brown.

Lamb Pie

This is very good when covered with one of the pastries given at the beginning of this article, or with the biscuit dough. It is

sufficient for a good-sized pie. Reduce the quantities if preferred.

3 Pounds of lamb Cold water

1 Cupful of diced salt pork (optional)

Diced potato Sliced carrots Seasonings

Flour to thicken gravy

1 Tablespoonful of French


Cut the lamb in small pieces, removing fat and gristle, and cover with cold water; bring to the boil, then immediately lower the heat and simmer gently for an hour. Toss the diced salt pork into the frying pan and fry until crisp; then add it and the vegetables to the lamb and simmer half an hour longer, seasoning with salt, pepper, a dash of kitchen bouquet or Worcestershire sauce or whatever zestful relish you have on hand. Blend sufficient flour with cold stock or waterto thicken the sauce. Allow two tablespoonfuls of flour for each cupful of liquid. Add the capers to the sauce and pour it over the solids in the dish.

For variety in flavoring, you can use a little finely chopped onion instead of capers; or add a little chopped pimento and green pepper to the sauce.

Cut eyelets in the rolled-out pastry and cover the pie with it. Bake in a hot oven.

Superb Steak and Kidney Pie

2 or 3 Beef kidneys

2 Pounds of steak

3 Hard cooked eggs Flour



Stock or boiling water Paste

Cut the steak and the kidneys into neat pieces, removing all gristle from the latter; coat with flour that has been well seasoned with salt and pepper; to develop the richest flavor, brown the meat nicely on all surfaces in a hot frying pan, using bacon dripping for additional flavor. Turn into a saucepan, cover with stock or boiling water and simmer gently until tender. Allow to cool.

Into a deep pie dish put half the meat, then a layer of the sliced hard-cooked eggs and more meat; pour in the stock in which the meat was simmered—there should be enough liquid almost to cover the solids. If you have some of the eggs left, spread them over the top; cover with pastry in which eyelets have been cut, brush with beaten egg and bake in a moderate oven forty to fifty minutes.

Molded Fish Pie

This is really more in the nature of a fish pudding: there is no crust involved.

1 Pound of cold cooked fish

2 Cupfuls of mashed potatoes 34 Pound of suet

2 Eggs Salt Pepper Milk

2 Tablespoonfuls of buttered - crumbs

Flake the fish with a silver fork and mix it with the light mashed or riced potatoes, suet and seasonings to taste; beat the eggs light and add them, and just enough milk to make the consistency of a thick batter. Beat well and turn into a buttered pie dish; sprinkle the top with crumbs that have been tossed in melted butter and bake in a moderate oven for one and a quarter hours.

Fish Pie, Potato Crust

2 Cupfuls of flaked fish

2 Hard cooked eggs

1 Cupful of white sauce

1 Tablespoonful of French capers, or

34 Cupful of chopped olives Chopped parsley or green pepper

Make the white sauce medium thick— two tablespoonfuls each of butter and flour to one cupful of milk. Flake the fish, cooked or canned, with a silver fork, freeing it from all skin and bone. Cut the eggs in eighths or slice them. Arrange alternate layers of fish and egg, putting some of the sauce over each layer and sprinkling with whatever zestful additions you have chosen, all or any of those mentioned, and if you have it and care to add it, a colorful touch of chopped pimento.

Beat the mashed or riced potato crust very light—made as directed in the recipe for delicate mashed potato crust—and spread it over the fish. Brush the top with melted butter, sprinkle with a little paprika and put into a moderate oven to heat thoroughly and brown delicately.

Deep Chicken Pie

Like most of the other savory pies, this one may be made in a single large deep dish or in individual casseroles. You can use a boiling fowl for it or one that is still young enough to be suitable for roasting, stewing either one for the time required to make it tender. Separate into neat pieces for serving, cover with boiling water, bring to the boil, then immediately reduce the heat so that the fowl will simmer gently. Add two or three stalks of celery, a few sprigs of parsley, a little onion if liked.

When the chicken is tender, remove the pieces to a deep baking dish, or cut small and put into individual dishes. Make a sauce, using one and a half cupfuls of stock and one and a half cupfuls of milk for liquid; melt six tablespoonfuls of butter and blend smoothly into it the same quantity of flour. Add the liquid slowly, stirring constantly until the sauce has thickened smoothly; then season to taste with salt and pepper, paprika, chopped parsley. Pour over the chicken.

Cover with rich biscuit dough as given in the third recipe, patting and rolling your dough—about half inch thick—to fit the dish. Cut gashes in the top and thrust a paper funnel or two right through to the filling.

Mushrooms may be added, either fresh mushrooms, sauté, or the canned ones. A little chopped green pepper and pimento are also welcome additions.

Veal may be substituted very nicely for chicken in this recipe, and is especially good if just a little fried diced fat pork is added to the diced veal.

Oysters—a layer of them added just before the crust is put on—will raise this already excellent chicken or veal pie in the estimation of some people.

If the crust is in great demand at your table, you may think well of this suggestion. Put your meat and sauce in a dripping pan that is perhaps three inches or so deep, instead of in a deep casserole; then make a generous quantity of biscuit dough, cut it in squares, and place these over the surface of the pie; bake as usual

Old Country Pork Pie

2 Pounds of lean pork Stock or water

3 or 4 Hard cooked eggs

1 Medium onion

1 Teaspoonful of salt 34 Teaspoonful of pepper 14 Teaspoonful of ground nutmeg

Flour to thicken Pastry

Cover the pork with stock or boiling water and simmer gently for threequarters of an hour. Allow the meat to cool in the liquid, then remove and cut in cubes. Arrange meat and sliced hardcooked eggs in alternate layers in baking dish.

Strain the stock, heat it, add the seasonings, and thicken with flour mixed smoothly with cold stock; allow one tablespoonful of flour for each cup of liquid. Cook, stirring until the sauce is smoothly thickened; then pour it over the

solids in the dish and cover with one of the pastes given in the first two recipes; gash the pastry and thrust one or two paper funnels through to the filling. This will permit the steam to escape and the

sauce that rises in the funnel will drop back into the pie again. Bake in a rather hot oven, 400 deg. Fahr., for about twenty-five to thirty minutes, or until nicely browned.

MacLean's Cross-word Puzzle

A word square forms the centre block of this crossword puzzle. That is, the words are the same horizontal and vertical.


1. A box

5. An extreme and sudden fright 9. Enthusiasm, ardor. &ltk word which emigrated from Franco, but has become naturalized.) 13. The assembly place of an ancient Greek city. 15. A drunkard 16. With the mouth open in astonishment 17. The residence of the king 19. Makes reparation or amends 20. A mineral springs resort 21. To flow out 22. Making crossword puzzles is one 23. A French gold coin 25. Domicile for swine 27. The crossword puzzler’s faithful friend; half of an em 28. Another handy word: third person singular masculine pronoun 30. In like manner 32. A negative answer 33. A scale of prices 34. A circle, or part of one 35. A preposition indicating place 36. Exist 37. A conjunction indicating an alternative 38. One of the three articles in the English language 40. An act in playing bridge which takes place immediately after the deal 41. A simple piece of mach-

44. Containers for water only now 49. Whence the drinks flow 51. Sour ale or vinegar made therefrom. 53. With evil intent 55. What we moderns would have called a vamp 56. To lessen the brilliancy of a light 58. A bar of metal used to lift a weight 59. What crossword puzzles do to your brain 60. Lassoed 61. An adventure in a story Vertical 1. Headdresses 2. With mouth open 3. Comfort 4. A period of time 6. Identical with 30 horizontal 7. Time for dinner 8. Third person singular neuter pronoun 10. Covered with fine long hair. (A word not used in every poolroom.) 11. The practice of aping 12. The delivery room for birds 14. Higher than the king, but without standing in government 16. Past tense of eat 18. Twice 27 horizontal 19. Preposition showing place 24. Not registered by the auditory nerve. (A

9. Self

mean definition for a common word) 25. A varnish 26. 3.17 grains 29. Treated with narcotics. (Little slangy but it gets by) 31. Past tense of sit 32. The head (Slang) 37. Men who help make the wheels go round 39. One born in a place 40. To prove untrue 42. Large heavy staffs, carried as a symbol of authority. 43. On your left, when you face south 44. A prohibition 45. Identical with 37 horizontal 46. A journey, likewise what happens when you get your feet tangled 47. Identical with 39 vertical 48. Salt, as the doctor • writes it on the prescription. 50. Saucy 52. To obtain. (Do you-it?). 54. You have it over snake? —they have none 56. To accomplish 57. First person singular objective pronoun Word Square, Horizontal and Vertical 1. To look intently 2. One who habitually uses intoxicants 3. A common fruit 4. A historical souvenir 5. To build

Solution of the Cross-Word Puzzle on Page 73