Meat Pie - Grandma Vita's Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cooked Brisket as per Grandma Vita's Brisket
Pie Shell-the amount of Shells will be determined by how many lbs of Brisket
I use Oronoque Orchards 9" Deep Fry Dish-2 shells
Potatoes
Worcestershire Sauce - I use Lee and Perins
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Directions: |
Directions:Preheat oven to 350º
Peel and cook potatoes in boiling water.
Keep an eye on them - you want to cook so they are slightly hard, not until they fall apart
Let potatoes cool - I usually cook them the day before and keep in refrigerator so I can cut them cold so
they don't fall apart. If you do not do that then just make sure they are completely cool before you cut.
Cut cooked potatoes into bite size pieces.
Cut cooked Brisket into bite size pieces.
Put Brisket and Potatoes in a large frying pan with high sides.
Heat on top of stove on medium flame and gradually add in Worcestershire sauce. I can't tell you how much to add you just have to keep on tasting it. It should have a very strong flavor and be much browner than when you started. I use a lot but you will know when it is done by the taste.
The pie crust has a bottom and top. The directions will tell you to take one out of pie pan and let it defrost before you put on top of completed bottom crust. Do not do that. I have found that it is easier to handle when it is completely frozen.
Fill bottom pie crust with meat mixture. Do not be stingy. Fill so looks like a small mountain. Flip over the top crust with the pan still on it. Gently work the crust out of the pan. Wait about 5-10 minutes until the crust
softens and then you can gently make grooves around the edges with your fingertips.
Put in the oven and cook until golden brown - anywhere from 45 minutes to 1 hr and 15 minutes.
Start checking the oven at 45 minutes.
You can serve immediately or make a day in advance and heat up the next day. If you make in advance
then the pie will not fall apart when you cut it.
Cover with tin foil to store in refrigerator.
To reheat whole pie, keep tin foil on, put in 350 degree over for 45 min to 1 hour.
To reheat one piece at a time you can put in microwave. |
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Personal
Notes: |
Personal
Notes: Grandma Vita came up with this recipe to make with her leftover Brisket. It has become a tradition with our family.
I can't tell you exact measurements because each time I make it I use different amounts and
I don't measure anything.
I buy the brisket when it is on sale and freeze it. I buy a lot as I am usually making for a lot
of people. It is also a process...takes a lot of time and steps so I want to make more and freeze.
Rule of thumb for 5-6 meat pies....approximately 10 lbs of Brisket
When I make the Brisket I fill bottom of 1 large and 1 small roasting pan.
I use on full 5 lb bag of potatoes and
almost 1 full large bottle of Worcestershire sauce.
You have to use your judgement on what is the right ratio.
If you only want to make 2 pies...
Use enough Brisket to fill one small roasting pan.
Cook 1/4 bag of potatoes. Better to have too many than not enough.
You can use for something else if you made to much.
Worcestershire sauce to taste. Maybe 1/2 to 3/4 of small bottle.
It may take more than one try at this to get it right but you will eventually get the hang
of it.
Refer to video for more guidance.
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