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Can't sleep, won't sleep...
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I know it's early..lol
do you have a 'regional dish'
if so what is it?
do you have a 'regional dish'
if so what is it?
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From Buckinghamshire it would be Stokenchurch Pie
Ingredients : -
◦500g of plain flour
◦800g meat (any cooked meat like lamb or beef chopped small)
◦100ml Beef stock
◦200g lard
◦3 hard-boiled eggs
◦100g dried pasta
◦a little salt
◦a little water.
Mince or cut up the cooked meat and add to a little thickened beef stock. Boil the dried pasta in salt water until tender, cut up small and mix with the meat. Cut up the hard-boiled eggs.
Make pastry with the flour and lard, (rub in the soft lard to the flour until it makes bread-crumbs and then add one or two tablespoons of water to bind) roll out and line a well-greased pie tin. Put in half the meat, the eggs, and then the rest of the meat on top. Cover with pastry. Make a hole in the centre, and brush over the top crust with milk.
Bake in a hot oven for 30 minutes.
Ingredients : -
◦500g of plain flour
◦800g meat (any cooked meat like lamb or beef chopped small)
◦100ml Beef stock
◦200g lard
◦3 hard-boiled eggs
◦100g dried pasta
◦a little salt
◦a little water.
Mince or cut up the cooked meat and add to a little thickened beef stock. Boil the dried pasta in salt water until tender, cut up small and mix with the meat. Cut up the hard-boiled eggs.
Make pastry with the flour and lard, (rub in the soft lard to the flour until it makes bread-crumbs and then add one or two tablespoons of water to bind) roll out and line a well-greased pie tin. Put in half the meat, the eggs, and then the rest of the meat on top. Cover with pastry. Make a hole in the centre, and brush over the top crust with milk.
Bake in a hot oven for 30 minutes.
