Old Fashioned Fried Meat Pies

Jun 08, 2021

Okay, today we're going to make

fried

meat

pies

, guys, in my neck of the woods, that's how we do it, but the thing is, when it comes to

meat

pies

, today you can create pretty much any kind of feeling you want. I'm going to act like an Asian player because I'm going to use the best ground pork here and I wanted something a little bit Asian or some Chinese food, so I thought well. I'm going to use this pork, so I put a little Asian flair on it. Now, when I was little, I'll tell you my grandmother made this all the time and I'll tell you why, because it was a cheap meal and she knew we liked it a lot.

I don't think mr. Brown had eaten one too and he and I started going out and he ate one there at Grandma's house and he really liked it and he didn't get the feeling that she would make it just some

fried

hamburger meat with onion and salt and pepper and put a little cheese on it and that was it and it was always so good. I will tell you that my favorite part of meatloaf was the crust and it was because most of the time I made it instead of bacon, so it was always very good and tender in the way I made it, so I want to fry my pork and We will add a little onion.

More Interesting Facts About,

old fashioned fried meat pies...

I'll probably put a whole onion in it and put a little bit of garlic in it. and probably a little salt and pepper and probably even a little more garlic. I'll put a little bit of garlic powder and add. Oh, probably a little bit we always put Shire sauce on it, no matter if it's a burger. or pork and I'm going to add a little bit of soy sauce too, so that's pretty much all the flavor we're going to put on it. Maybe I'll put some mushrooms in it, I'm not sure we'll see that. I'll just see how it turns out, but I'm going to shut my mouth and bring you here are my pork pies, they're made in so many different regions, they make different pork pies and I'm serious. many different good feelings and some of them become pretty, they even turn like beans now I like to fry a hamburger a little, I mean, sometimes grandma would cut it like a potato and boil it just a little bit that she had diced.

We squeezed it real tight and boiled it and put it with that meat and that was also part of the filling and it was just a good meal that would fill everyone up and of course we would probably have to dip it in some ketchup. or something like that, but we really liked it, but you can even put in some shredded cabbage. I think some of the meat pies even have beans in them. You can do it. A completely vegetarian pie wouldn't be a meat pie, but it would still be a hand pie. and that's what some of them are called, it just depends on the region where I'm from here in the hills of Arkansas, they're called fried pies.

I think in Louisiana, different places, they're called hand pies and maybe even fried pies there too and up north and I hope I say it right. I'm going to put some oyster sauce in there, they're called dumplings and I've seen a lot of different good recipes from up north. They make meat pies and like I said, they are so versatile you can put anything in there, the only thing you don't want to do is put some broth in with the meat that you just don't want. juicy because you're going to put it in dough of course, and meatloaf was originally made to be easy because a woman could come in and make a lunch for the miners or whoever was working and they could come in and they could take it and leave and there are so many different stories about meat pies, so it's always been a very useful thing, you can have sweet and savory, and I'm going to do both.

I'm going to make us some meat pies. and then I'll make some. I think I'll make some fruitcakes and then I'll make some chocolate cakes because mr. Brown wanted a chocolate cake, fried pies, so I thought, well, we'll splurge and have some fried pies. It is an easy dish, we will have to prepare a little crust, but it is an easy crust and it will be a flaky crust. You can bake it or you can fry it, it's just up to me when you fry them, their crust is a little more flaky but if you want to bake it it works well too, so whether you call it hand pie, fried pie or empanadas they are all good and if You go online, you can search for hand pies and it's unreal how many good, different recipes there are and how they are similar, but still. different, it just depends on where in the world you go, but they are all good.

My pork looks so good, it's cooking that well. The onions are getting soft. Here I have a little better than Boyan beef broth. I'm putting in my pork and I know you're probably thinking why are you putting meat bullion in with your pork and it just gives it a little bit, it just gives it a good flavor. I'm not going to put any water or broth in there anything, just throw it in there and like there's a little bit of fat in this pork and of course that fat is rendered out so everything is cooking nicely.

I'm still thinking about adding some mushrooms in there. I have my garlic. cut I think it's time to add the garlic, it smells good, it looks good, very good things were cooking. I'm going to go ahead and we'll put my garlic in here and we're ready to start making some meat. pastries, so I went to the freezer and I found a bag of rice and cauliflower that had peas and carrots in it and I thought, you know, this would be really good with this port because it would be like fried rice, so let's throw that in there, I'm going to cheat , it's frozen, it's a green giant, but it will be good and it's just another filling for your meatloaf, okay, let's put our rice, cauliflower, peas and carrots in here, you know, since we had been watching our carbs.

There for a while we have been kindly neglecting it here lately, but we are still doing well, we were eating a lot of things like cauliflower rice and of course we still eat a lot of vegetables and try to stay away from so many carbs when it comes at a separate time, but I also put some soy sauce in there, so I only put half a bag in. I think a whole bag would have been too much, so I really think this is going to be good, it's going to be like fried rice, okay? now let's start our crust.

I have 2 and 3/4 cups of all-purpose flour. This is optional. I'm going to put about a tablespoon of sugar. A teaspoon of salt. Spent some baking powder. You need about 1/2 cup of lard or lard and I'm using lard. I always used lard in my crust and it makes it very tender and flaky, so since it was in the refrigerator always keeping the refrigerator, I will have to break it up with my hands and then I will mix it with my flour so that it mixes well. I mixed the lard very well. You only want to get pea-sized pieces and you need about a cup of milk, but I don't do that.

I'm going to use my milk to make the crust. My milk to drink. I'm using canned milk. You can use powdered milk if you want. Just make a cup. A cup of milk with milk powder. I have a lot of canned milk that I save. in the pantry that I cook with or just have in case you know an emergency or anything, you just want to work all of that together because it will bind the sugar that I put in this crust, it's optional, you don't have to put it in. there and it's not that it makes the crust sweet because if it doesn't it just gives it good flavor, if that makes any sense it's not going to make the crust sweet for me kindly maybe it needs some powder to bake.

The flour taste, you know, but it tastes good so you can see how it comes together, so now I can take my hand and bring it all together like you would with regular cake batter and the baking powder that you put in it. be different than some recipes people use for meat pies, which may be a different ingredient, but we use it in our fried pies, it helps make the crust tender on the Conley, maybe it just puffs up a little, but it's a really good fry up. pie dough, whether it's savory or sweet, and if you can pinch it and pinch it like this and it stays together, you know you're ready to make some fried pies, there are several different ways you can make hand pies and I pinched a couple of the amount inscribed and simply cut them out with a little ribbon to make the perfect little circles.

That's not really the way I do it, but that's one way you can do it, just place them, you know, one on top. of the other and just surround it like this and just seal the meat and just go around the edge and seal already and now you can do it with a stick, the fork and water and just seal the crust around or you You can just dip your fingers and flour and just roll the edges up, just push the edges down and that's one way to make a cake with your hands, but usually when I make fried cakes, I just pinch a little piece and I have a previous video where I made fried cakes, but I'll show you all again since we're making meat pies.

Label. I just put a little bit of flour in, rolled my little one out and pressed it out and then We're just going to roll it out a little bit. I don't like my eye crust to be too thick, but you don't want it too thin, just in the middle, just spread it out until it's the size you want. I know you need it to put the meat in there. You don't have to be perfect when the ladies were working hard on me and I didn't imagine they were in a hurry whether the cake was pretty or not, just that it tasted good and was filling.

So far I ended up putting mushrooms in there too you'll see them so it's just another filling for your meatloaf so you just put the side up to push your feeling in and sometimes when you push it that feeling down . you know it might make a hole in the crust but you can put them together and it'll be fine just go around the edge of the meat turn it over and then start rolling start rolling the edge of the crust and some people can do this and make make it look really pretty, it looks like a braid when they are done, it might be that pretty but it will stay closed, just hold it, it will stay sealed and your meat won't fall out, that's the main thing so keep rolling the ends. and voila that's another meat pie we make them and put them in the refrigerator for at least ten minutes before frying them now if you watched my previous video where I'm making fried pies you already have I've seen these little pie presses and the I bought years ago when I was making a lot of fried pies because I was making pies for different reasons, not just for my family, but I made a lot of them, take them to say, for example, our fire.

At Dalton's house they had fried fish twice a year, in the fall and spring, and I brought a lot of fried pies there. I've been eating this stuff for a long time and it comes in handy when you're making a bunch of fried pastries. cakes because look, it seals them perfectly and they look pretty, so I'll put a link below. I bought it on Amazon, okay, let's make the chocolate cake filling, it's the old recipe and it's practically chocolate. paste and I'm going to put two good tablespoons of soft butter not melted only at room temperature where you put salt two good tablespoons and we're going to take I guess it depends on how chocolate you really like I put about a tablespoon and half of cocoa powder well, and if you like dark cocoa powder too, and I'm going to add about 1/4 cup of powdered sugar and that's it, now what you're going to do is going to seem very dry.

When you start stirring it, you just have to keep stirring because As you keep stirring and keeping it, it will become a perfect chocolate filling. This looks like chocolate paste. You want it to be a thick paste. because when you put this in your crust and you go to fry it, it's going to melt inside that crust, but if you start with chocolate paste that's too runny, it's going to start coming out of your crust before you get there. your crust is fried, so keep watching the texture, keep stirring it because everything will come together and be so good you'll want to eat it with a spoon, so I always accidentally drop a little bit. my finger so I can taste it, but you know they say that a good cook always tastes her food before serving it.

I always get fooled before dinner is on the table because I'm tasting it too much, but there you go, you see how it is. come together and that's your chocolate feeling so we're going to make some sweet fried pastries so I got my work done on my press if you don't have a press just use a fork press the edges like you saw me do but then the meat. cakes I'm going to put a good heaping spoonful right in the middle, then we'll turn it over and seal it, remove that extra crust from the edge, open it up and we'll have a nice little chocolate frog ready to go. spread and fry, you can use a cast iron skillet or an electric skillet when it comes to fried cakes.

I would do it both ways, but I prefer to do it in my electric skillet because it maintains an even heat and can't you fry it several fried pastries before it looks like flour and sometimes you feel it coming out and with cast iron you have to change the fat several times before finishing the cakes? and in the electric skillet it seems a little easier and they come out just as good and this is not a Teflon electric skillet, it is a ceramic one and I bought it on Amazon and if I can find the link I will also put the link below now when I tell youturn around, make sure you have, like me, two utensils long enough so that you don't burn yourself with the grease of the hope you have.

You can just flip them like this, you want to flip them, but right when it starts to brown on one side, you want to flip them, but I'll put a link below to this electric skillet. I really love it, okay, the cakes are good. and brown them on each side, you can see how nice and golden brown they are, so it's time to take them out and I like to put them here on a cookie sheet with a little bit of paper towel to get some of the grease off, okay? I'm going to make my meat pies.

I went ahead and made my sweet pastries first because I'm just going to cook. I'm probably only going to cook three meat pies because I'm staying for dinner and I'll tell you what I do. I'm going to do the others that remain with this. I'll wrap them individually with parchment paper or wax paper and then I'll put a couple in each bag and put them in the freezer that way, if we need something useful for lunch, something like that, something quick, we can go in there and all you have to do is do is take out your cakes, you want to thaw them in the refrigerator, although don't throw them on the counter and put them on the heat and once they're pretty well thought out, you just fry them so they're useful to have them that way too and you can make your cakes from fruits that way too, but you really want to wrap them individually.

I started to put I wrapped them there and I didn't wrap them, but you need to wrap them in something and that's why when they start to come out they're going to stick together so always wrap them like I said with wax paper or parchment paper and stick them. in the freezer and you have an instant lunch and I already turned the meat pies over, they look really good, okay, try it, tell me, can I try, tell me, feel, I know this is Kido, eh, yeah, it's a total meatloaf and all That usual life is delicious, do I really like it very much?

I think next time we'll make it with hamburger meat, cheese and onion, and like grandma used to make, she called it a Paul Bunyan burger. Many years ago, she was just dating. I hope that like these old-