A tasty fail!

Yesterday, I tried a bit of an experiment.

I decided to make some little beef pies in muffin tins.

This is something I’ve made before – the first time, in Home Ec class! My experiment was with the dough. We’ve been trying to find ways to use less butter in our cooking. We don’t use margarine or shortening, so when it comes to cooking and baking, it’s either liquid oil or butter. With oil, it’s easy to have a variety. Not so much with solid fats.

So for the meat pie, I wanted to make a hot water dough (which is sturdier, for heavier fillings like meat), using oil instead of butter or shortening.

This is the finished result.

As you can tell, the muffin tins didn’t happen!

The dough simply would not hold together and was very difficult to roll out. I think I added too much flour, but the oil made it so slippery! In the end, I had to put half of the dough in the pie pan and roll it as thin as I could, right in the pan. After the filling was added, with about an inch and a half of space around the edges, I rolled out the other half of the dough as best I could, then brought it over, wrapped around the rolling pin, to cover the filling. Some repairs were needed, as the top was spread over and tucked around the filling. Then the edges of the bottom crust were pulled up to seal it more.

It actually turned our really delicious. I didn’t get the hand pies I was after, but that’s okay!

The filling was ground beef, browned (in butter, of course), adding onions and garlic early on, then cubed carrots half way through. The last thing added was the cubed potatoes, along with some beef stock. It was left to cook, covered, until the potatoes were just barely done, then uncovered and stirred until the liquid was all evaporated. A touch of flour was added to absorb any remaining liquid and thicken it. I ended up with more filling than fit in the pie, but it tastes good all on its own, too.

I have some hot water dough recipes that include things like egg that I might try. Maybe that will work better.

The good thing about experimenting like this is that, even when it doesn’t work, it still tastes good!

The Re-Farmer

7 thoughts on “A tasty fail!

  1. In Southern Italy (esp Sicily), olive oil is a very common substitute for butter. In the old days, livestock was rare there, and they lived off of fish. Anyway, DuckDuckGo up Olive Oil Cake for the most famous example. 😉

    Liked by 1 person

    • Olive oil is one of our staple oils. I’m good with using oil in a lot of things, but had never tried it in a pastry like this before. Since the boiling water in the dough does melt the shortening/butter, I hoped a straight substitution would work.

      It almost did! LOL

      Liked by 1 person

      • IIRC, it is a straight substitution. At the same time though, I vaguely recall (decades ago) having olive oil cake at my godmother’s family’s house and thinking it was a little oily. I don’t know how much they used however. On the flip side, if you look at almost every cake mix in a store, they all use vegetable oil and water instead of milk and butter.

        I get fabulous results reversing that; substituting butter for oil and substituting HALF the water for an equal amount of milk. Makes Betty Crocker taste baked from scratch, hehe. FWIW; all milk makes the cake too dense (great for brownies though); a half substitution is just right.

        Either way, oil and butter seem to swap fine in most cases.

        Liked by 1 person

      • I happened to get a YouTube recommended video that, lo and behold, was for a meat pie with hot water crust. He used the usual shortening/butter combination, but with it being melted into the boiling water, using oil instead should work. I think it does come down to my using too much flour this time. I’d added a bit extra, because it was so… well… oily! LOL

        Liked by 1 person

  2. Pingback: Should have done that from the start | The Re-Farmer

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