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Victorian Beef Pie

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I was given this beautiful pie mould by a Quirky sister. It is modelled on a Victorian mould. These moulds were originally copper or tinned iron and were often highly decorative.

The pastry is easy to insert into the tin, the pastry case holds the filling well, and the pie unmoulds well once cooked.

I have used the same recipe as in the post I wrote for Beef and Red Wine Pasties:

Winter Pies: Beef and red wine pasties + Ham, leek and mushroom baby pies.

I lined the mould with rough puff pastry and filled the pie with beef in red wine, adding a lid to the pie.

I eggwashed the pastry before putting the filling in and then eggwashed the lid. Don’t forget to cut a slit in the lid to let the steam escape.

On this particular occasion I served the pie with a lovely bacon, cabbage and pea side dish.

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One response »

  1. The pie looks great but I see you have not put the clip on correctly. The clips go in the middle not at the bottom and you have to make sure the indentations and matching round bumps on the opposite side match up.There are two on one end and one on the other. Slot them together and then slide the clips on. I have mislaid a clip over the years but find one clip on each side works well. The pie is sometimes called a raised pie and made with hot water pastry and served cold. This pastry is more robust than the short crust pastry I use for a hot pie and I find it too difficult to remove the hot pie from the metal base.as I see in photos of the hot water pastry pies. The cold raised pies are a bit complicated but the ones with short crust pastry or the puff pastry you used are much quicker and the attractiveness of the mould makes a simple dish look very exciting.

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