Best Propah Eastend Pie Mash And Licqour Recipes

PROPAH EASTEND PIE, MASH AND LICQOUR

Propah Eastend Pie, Mash and Licqour image

I'm an Essex girl by birth and an Eastender by heritage, so pie mash and licquor was a childhood treat. You can imagine my horror upon moving to Kent to find that no one outside of London has even heard of the dish, let alone tasted it. So I languished for years without. Sure, I could just get a meat pie and somemash, but normal meat pies are not the same, and the licqour is just impossible. Fortunately, through much experimenting my Mum and I now have a suitable substitute that tastes as good (or bad!) as the real thing!

Provided by Bunny Mazonas

Categories Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 white onion
500 g beef mince
50 ml beef stock
2 teaspoons Worcestershire sauce
340 g self raising flour
225 g beef suet
4 tablespoons water
1 (425 g) packet premade puff pastry (I got lazy here)
2 pints fish stock
2/3 pint vegetable stock
30 g chopped fresh parsley
1 lb potato
cornflour
salt and pepper
chilli vinegar
1 (250 g) packet dried marrowfat peas

Steps:

To make the suet pastry base for the pies, combine the flour, suet and water with a pinch of salt, adding more water if needed, to form a rollable dough.
Roll the suet pastry very thin, approximately 2mm at most, and line buttered foil pie cases with it.
Finely chop the onion and brown, then add the beef mince. Cook until the beef is browned and add the beef stock, worcester sauce and salt and pepper to taste. Cook for 20 min on a medium heat, then drain excess juice and add a little cornflour to absorb the rest.
Meanwhile, peel, quarter and boil the potatoes.
Roll out the puff pastry (shortcrust is also acceptable) until almost as thin as the pastry bases and cut tops for each pie.
Spoon the beef mixture evenly amongst the pies, then apply the tops to the pie using a little water to moisten the edges for pinching.
Add about an inch of water to a roasting tray and put in the oven on a high heat. Sit the foil pie dishes in the water to steam cook the pies.
While the pies are cooking, combine the fish and vegetable stock in a pot with the parsley and a pinch of salt. Cook on a medium heat to a rolling boil. Add cornflour gradually until the sauce becomes thick and slightly translucent.
Once the potatoes are cooked to a soft, fluffy consistency drain them and mash without butter to produce a dry mash.
Prepare the dried peas according to packet instructions.
Once pies are brown on top, upturn them on a plate and serve upside-down, with a side of mash and mushy peas. Pour over with the licqour and chilli vinegar. The vinegar is essential for the licqour to taste right, but should be added separately. Lush!

Nutrition Facts : Calories 1914.4, Fat 121.6, SaturatedFat 50, Cholesterol 129.4, Sodium 802.5, Carbohydrate 152.4, Fiber 7.7, Sugar 3.5, Protein 49.2

PIE & MASH WITH PARSLEY LIQUOR RECIPE - (3.8/5)

Pie & Mash with parsley liquor Recipe - (3.8/5) image

Provided by á-9642

Number Of Ingredients 20

Ingredients

FOR PIE:
1 1/2 lb. Lean minced beef
1/2 oz Vegetable oil or animal fat trimmings
1 Medium onion peeled and chopped
Garlic - 2 cloves, crushed
2 tsp Plain flour
2 tsp Tomato purée or one skinned and de-seeded tomato with seasoning and a little vinegar
1 tsp English mustard
Half tsp Allspice
3 oz Mushrooms finely chopped or any variety surplus from the vegetable market
Half a pint of brown ale from the pub.
14 oz pre-made Puff pastry or shortcrust or suet crust pastry or make your own.
2 tsp Milk or white of 1 egg.
FOR PARSLEY SAUCE:
1 oz Butter or margarine
1 oz Plain flour
1/2 pint chicken stock (really any stock will do)
4 tsp Fresh parsley, chopped finely
Salt and freshly ground pepper
Option - You can use milk, fish stock or potato juice with a little Marmite instead of water.

Steps:

PIE: Place the minced beef in the cooking fat in a hot frying pan and brown. Add the onion and garlic and keep the heat on for a further 2 minutes. Stir in the flour and tomato purée/tomato and cook for yet a further 2 minutes. Add the mustard, allspice, mushrooms and brown ale and bring slowly to the boil. Cover with lid and simmer for 20 minutes.Allow to cool. Turn the mixture into a 1¾-2 pint pie dish or 4 individual pie dishes. if using the smaller pie dishes, press pastry into each cup to form a base Roll the pastry out to cover the large pie dish or create individual lids for the smaller dishes. Cut the pastry to fit and press firmly onto the edge of the dish. Brush with milk or egg wash to glaze. Bake at 425 °F for 15 minutes for small pies or 20-25 minutes for the large dish or until the pie crust is golden brown. PARSLEY SAUCE: Melt the butter in a saucepan. Add the flour and cook gently for 1 minute. Gradually add the stock and bring to the boil, stirring continuously. Add the parsley and seasoning . Serve with pie above and mashed potatoes. Sufficient for 4 people.