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Custard Tart/ Blind baking pastry case  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Custard #Tart #Blind #baking #pastry #case | baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Custard Tart/ Blind baking pastry case


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Custard Tart,Sweet pastry,Blind baking,vanilla custard,flour,baking,Vanilla,Custard,Dessert,Sweet,Egg Yolks

How to make a delicious Custard Tart, simple step by step instructions from start to finish, using the Blind baking Technique.

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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very careful of allergies. Thank You.

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Merry go round By Dan Lebowitz

Custard Tart/ Blind baking pastry case

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Custard Tart/ Blind baking pastry case

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

    baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    Custard Tart/ Blind baking pastry case

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

    baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

    baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

    baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Custard Tart/ Blind baking pastry case

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Custard Tart/ Blind baking pastry case

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

    baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

 

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41 Comments

  1. Martin Burke says:

    What with panakelty peas pudding and now custard tart can you come and live at our house John!! Bring you chicken pie with you🤗🤗🤗

  2. Dave Jones says:

    Hi John once again mega thanks for another fantastic recipe. My first attempt at something other than bread and cup cakes, so approached it with some trepidation, but I neednt have worried, as once again your excellent recipe and video, were both excellent and helped me to deliver a much more than ‘passable’ egg custard tart. The fact its all been eaten within the hour, (thats after cooling) by the family, is testament to your wonderful recipe and approach. You are helping me feel more confident with every recipe of yours that I undertake, and this is only my third one – all successful I must say. Thanks and take care.

  3. Dianne Sironic says:

    I tried this but for some reason it didn’t quite set? The only difference was I used all cream (500 ml) instead of half milk and half cream? It looked like it had worked, I let it cool approx 1 hr but when I cut it the top was still runny! I was so disappointed because the flavor was amazing, the pastry was perfect but the custard not set enough. Any ideas why? Should I have baked it longer or maybe let it cool longer before cutting it? I am confused as how something with so few ingredients have a totally different outcome? I want to try it again but not sure what can be changed

  4. Chunkymonkey says:

    Please could you tell me if this can this be frozen? I love egg custard but my OH doesn’t

  5. Shazia Fahed says:

    You're a legend John…all I can say.

  6. Christopher Moss says:

    I use a large tin of pennies – our one cent coins are no longer valid currency in Canada, but they make a great weight for blind baking!

  7. Jonny Hoareau says:

    Wow! Looks amazing can’t wait to try. I was wondering why do you roll the baking paper?

  8. Annemarie van Ommen says:

    Hi John, I love this recipe and have made it three times now. The first time it turned out perfectly but when I made it the last two times, the liquid custard mixture seeped through the pastry. Is it because my pastry is too thin or I need to blind bake longer? I have followed the recipe exactly as shown.

  9. Diane B says:

    Hi John Could you help please I made this a few days ago when it came to putting the custard into the tart I had about 400ml left of custard. I don’t know what Went wrong I weighed everything correctly I had the right tin as shown what We did We put cling film in the tin weighed liquid ingredients only without eggs sugar and there was only a bit of space left . For the pastry when we looked no way would all the ingredients go in I’ve just brought your book it’s says 8in tin in your book on the video you’re using 9in please advise

  10. I am D says:

    looking forward to try this, i've tried your recipe orange n lemon cake very delicious tq

  11. Chandre Van Der Westhuizen says:

    In South Africa we call this a milk tart and we use cinnamon instead of nutmeg

  12. Perfect Gentlemen says:

    Hey John, what type of sugar should I use? Standard granulated or caster. Thanks. I’m making this now and have opted for granulated but thought I would ask.

  13. Amanda Jane says:

    What food processer do you use here, please John xx

  14. Sharon Binns says:

    Oh John this has taken me back. My mum used to do these all the time. Remember the Fray Bentos pies? She used to keep the tins they came in and she would do hers in them. I used to end up washing about 6 of them small tins. I don't eat this but mum sure loved doing them x

  15. K Brown says:

    Ayup lad, another brilliant video, I made the corned beef, and tatey pie yesterday, and the white pepper, really made it sing, my neighbor got a couple of slices, and there's enough left, to feed Cumbria!, Keep safe pal, and kind regards.😃

  16. Awe Some says:

    Hi John, I’m adding this to my to-bake list. I don’t have All Purpose Flour, can I replace it with Superfine Flour or Whole Wheat Flour? Is the quantity the same?

    I’m quite confused by all the different types of flour. Hope you can shed some light.

  17. Charlie Heatherley says:

    John that custard is magnificent. Absolutely legendary. You have come up tops again!! 👍🤓🤸‍♂️🙏

  18. Michelle says:

    Hi John, I was wondering if there was a way to tweak the recipe so it could have a lemon flavour.

  19. Raise The Vibes says:

    Oh my goodness!! I'm so glad I found you John! I'm from Darlington and I grew up on all of these lovely foods 😋 I'm going to be cheeky and request videos for curd tart and creamy rice pudding 😆 I hope one day you will do those for us 😊 but in the meantime I'll keep myself busy working through all of your amazing videos and taking myself back to my childhood 😀 thank you so much John x

  20. Sharon Riley says:

    Thank you xx

  21. Dr. Deb Lindh says:

    Hey, Chef. What’s an alternative pan? Can you use a glass pie dish? I’ve not got a tart pan w/removable bottom. Thx! 🙏🦋

  22. Margaret Guest says:

    My mum made my dad one every week…it was his very favourite desert. 20 yrs after their passing I’m going to try this. Thanks.

  23. Leonie Ganivet says:

    Dear John, people like you make this world a better place. Your channel is perfect for people who love cooking delicious dishes, cakes, and breads in the old fashioned way. Nothing nicer than homemade. Greetings and best wishes from Australia.

  24. shirani சிறாணி Uthi says:

    Lovely

  25. ATTACHMENT SOLUTIONS Colchester says:

    What machine do you use for making your pastry ?

  26. Glen Audi Q5e says:

    Hi John, I'm going to give that one a try tomorrow. Never made one but I love egg custard, Wish me luck👋

  27. EnglishRose Maria says:

    Hi John, is it possible to state which part of the oven to use for us that have basic ovens pls?

  28. Vickii Bendit says:

    I make a pie exactly like this, well, with no nutmeg. I’m allergic to nutmeg. My grandmother called this chess pie. The only thing is that I’ve never heard of using egg wash on the pie crust! I’m going to have to try that.

  29. Charlie Heatherley says:

    Very enjoyable to watch John. You can clearly see you have a passion for your craft. I was a Chef for 25 years before changing careers but I still enjoy cooking. I will definitely be trying some of your lovely recipes especially your pastry as it looks so good. Welldone John kep up tge passion. Job welldone!

  30. Billy Bob says:

    Just made the Cheese and Potato Pie and it was fantastic. This is next on the list for next weekend. Cheers John.

  31. Melody Johnston says:

    well done John! Love your videos

  32. nicadi2005 says:

    What's "shortening"?

  33. dank genetics says:

    Mate

  34. AYNSLEY STOREY says:

    my favourite pudding of all time

  35. AYNSLEY STOREY says:

    nothing worse than a soggy bottom!! be honest did you much the left over crust??

  36. Dori says:

    Thanks for making a cookbook, John!   Just ordered one!  Good luck with your business.

  37. Steve M says:

    Good evening John. I want to make mince pies. Can I use the same pastry for mince pies as I use for the custard tarts? Thank you.

  38. Jabs says:

    Woww..this.looks soooo yummy

  39. JanTheNan says:

    Wish I was your official taster.

  40. IAN SPICER says:

    Thumbs up to you John 👍👍👍👍

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