Thread: Ask The Chef

Originally Posted by Chico

Originally Posted by Cujo

How does one make pie pastry?

what type of Pie pastry.

Pie pie pastry. (for pies)

^Yeah.That's pastry for pies,Chics.

Originally Posted by Cujo

Originally Posted by Chico

Originally Posted by Cujo

How does one make pie pastry?

what type of Pie pastry.

Pie pie pastry. (for pies)

Cujo there are different types of Pie pastry,depending on what your making.

Meat pie. Actually I should be asking LT to ask his missus for me.

Originally Posted by Cujo

Originally Posted by Chico

Originally Posted by Cujo

How does one make pie pastry?

what type of Pie pastry.

Pie pie pastry. (for pies)

Mate, I know you're thinking meat pies, but if you think about it for a second you'll realise...
Sweet short for, eg, pineapple pie, short, puff, flaky...

OK, exactly, I checked recipes but like you say there are so many types. So what pastry would I use for meat pie and what's the simplest way to make it?
Cheers.

Originally Posted by Cujo

Meat pie. Actually I should be asking LT to ask his missus for me.

Just make sure she ain't one of those Thais that put sugar in it.

Originally Posted by Chico

Originally Posted by Cujo

Meat pie. Actually I should be asking LT to ask his missus for me.

Just make sure she ain't one of those Thais that put sugar in it.

Well you're the fucking chef, how do you make pastry for meat pies?

Personally, for meat pies I prefer flaky. All NZ pies are flaky.
In Oz, there are flaky pastry pies, but a simple (not sure what it's called...give me a mo and I'll google it) non-flaky crust is used quite often

As far as what kind of pastry, the key word is SIMPLE.
Just a bit of flour and water and salt should do it.

Chef Chico...
Were you ever able to remedy the Chef Relief website issues?

I believe Topper assisted, did he not?

OK, not sure if this is correct...the predominant Oz pastry is a short savoury, different from a short sweet in that it uses animal fat whereas sweet uses butter and sugar.
The Oz pie pastry is quite hard and not crumbly like a short sweet.
I think.

Originally Posted by thaimeme

Chef Relief

Looks like the welcher's moved onto Comic Relief now

Originally Posted by Cujo

As far as what kind of pastry, the key word is SIMPLE.
Just a bit of flour and water and salt should do it.

No mate, I think you'd end up with a rock hard biscuit. You need to knead some fat into it.

here's a quick simple one for you 250 grm plain flour 125 grm butter softened and one egg,pinch of salt,if you have a food processor will be easier

add flour and softened butter and salt to blender and add egg form to either one ball or two and wrap in cling film leave for around two hours or overnight and then bring out to room temp for an hour or so depending on the heat around your home, and use as required.

Originally Posted by thaimeme

Chef Chico...
Were you ever able to remedy the Chef Relief website issues?

I believe Topper assisted, did he not?

Jeff CS kindly offered his services to my website,though we mutually consented to part ways.

Fortunately we have had no need of the site as we found a company looking for the services on long term contracts,which I'm happy to say has provided my Chefs with good rates and hours of pay.

By the way Jeff fuck off trying to stir the respected CS.

Not sure I'd trust or require advice from a chef who hasn't demonstrated any of his own wares yet.

Jus' sayin'

Originally Posted by AntRobertson

Not sure I'd trust or require advice from a chef who hasn't demonstrated any of his own wares yet.

Jus' sayin'

Yes. We do have a very good pie maker on board actually, forget the nic.

Ant Rightfully so,

here;s a quickly for you Thai Farang marinade for any meat that can be flash fried.

Dark soy sauce
honey
ginger
chilli
mint
corriander
lime zest/juice.

mix all in blender add to your own taste should be one part honey to four parts dark soy sauce.

lemon grass to add to mix,split the grass so can infuse the marinade,

will keep for months and mature the sauce.

when needed simply add thinly sliced meat over night to marinade in separate container, and flash fry add bit of the marinade and serve with a salad of leaves noodles etc.

Originally Posted by Chico

simply add thinly sliced meat over night to marinade in separate container, and flash fry add bit of the marinade and serve with a salad of leaves

Where did you earn this Michelin star again?

Have I mentioned a Michelin star.?

Such a shame that the Naive public put such emphasis onto Michelin and Rosettes.

^im sure its highly revered also, your CSE in home economics

Originally Posted by Chico

here's a quick simple one for you 250 grm plain flour 125 grm butter softened and one egg,pinch of salt,if you have a food processor will be easier

add flour and softened butter and salt to blender and add egg form to either one ball or two and wrap in cling film leave for around two hours or overnight and then bring out to room temp for an hour or so depending on the heat around your home, and use as required.

Call that pastry?

Flour and lard in 2:1 ratio if you please...and you need cold lard cut into chunks and either cold hands or use a knife to combine. Easy on the water if you want it soft and crumbly.

Troy we've moved on since the 19th century.

Originally Posted by Troy

Originally Posted by Chico

here's a quick simple one for you 250 grm plain flour 125 grm butter softened and one egg,pinch of salt,if you have a food processor will be easier

add flour and softened butter and salt to blender and add egg form to either one ball or two and wrap in cling film leave for around two hours or overnight and then bring out to room temp for an hour or so depending on the heat around your home, and use as required.

Call that pastry?

Flour and lard in 2:1 ratio if you please...and you need cold lard cut into chunks and either cold hands or use a knife to combine. Easy on the water if you want it soft and crumbly.

Agree, and putting it in a food processor will only bring out the gluten and make for a tough crust. Basic cooking science.
Really not sure about adding egg, either. Maybe for an apple pie dough.