{"id":932,"date":"2015-07-14T01:27:35","date_gmt":"2015-07-14T01:27:35","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=932"},"modified":"2026-05-05T13:05:24","modified_gmt":"2026-05-05T05:05:24","slug":"home-made-pies","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2015\/07\/14\/home-made-pies\/","title":{"rendered":"Home Made Pies"},"content":{"rendered":"

\"Pie\"<\/a><\/p>\n

Home made pies\u00a0are a great way to use\u00a0up left over stews and casseroles. You can use an electric pie maker or non stick pie tins for smaller pies or make a larger one in a high sided flan tin. I like to use these pie tins:<\/p>\n

\"Pie<\/a><\/p>\n

I’ve struggled with finding a base that’s firm enough to hold liquids, yet still remain edible. I like to use puff pastry for the tops, it has such a lovely flakiness and satisfying crunch, but it doesn’t work so well for the base, tending to go soggy.\u00a0Finally, after much experimenting, I made the shortcrust pastry from the TM5 Cookbook and it was perfect! I think it would be even more fantastic with half lard, half butter, the way my Mum used to make pastry.<\/p>\n

\"Pie<\/a><\/p>\n

For left over meat or chicken from a roast, it’s easy to make your own sauce or gravy with a bechamel. Saute\u00a0diced onion, mushrooms etc. in oil or butter, with some herbs, add flour and cook for a minute. Add stock plus\u00a0cream or milk for a creamy sauce or just plain stock. For dark gravy, add\u00a0soy sauce, miso or aminos for seasoning and for creamy sauces, stock paste or powder. Make sure it’s very thick and add chopped cold meat or chicken.<\/p>\n

I often cut the meat off a shoulder roast and make a stew, but this time, I decided to slow cook it in port. From there, the meat was removed and a gravy made from the juices to make delicious Lamb and Port Pies.<\/p>\n


<\/a>\"Lamb<\/a><\/p>\n

Instead of browning the meat in a frying pan, I popped it in the Air Fryer (I have a Philips XL) minus the basket so it would fit in, baked for 10 minutes on 200 and then popped it into the slow cooker.<\/p>\n

This is not so much a recipe as a guide. I’m notorious for not measuring anything, just going by eye and taste.<\/p>\n

\"Pie,<\/a><\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Lamb & Port Pies<\/h2>\n
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This needs to be started the day before.<\/div>\n
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Course: <\/span>Lunch Dish<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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Meat<\/strong><\/div>
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