On the Menu Today...

[Lburou]

Re: On the Menu Today...

Rosco,
Here are some pie pics. I cooked them at around 230 C for about 10 mins. Great fun and a great hit. With the oven at this lower temp. which it will hold for hours you can cook pies for ages.
Dave

Those pictures are a real motivator for me! Thanks!

[heliman]

Re: On the Menu Today...

Hi Dave - thanks for posting - pies look really great. Nice looking oven too!!!

[david s]

Re: On the Menu Today...

Sorry, one more.

[david s]

Re: On the Menu Today...

Rosco,
Here are some pie pics. I cooked them at around 230 C for about 10 mins. Great fun and a great hit. With the oven at this lower temp. which it will hold for hours you can cook pies for ages.
Dave

[david s]

Re: On the Menu Today...

I'm spending 3 days at our local Folk Music Fest in a couple of weeks and I always take the Mobile oven with me. Puff pastry pies are on the menu so shall try to take some photos to post.

[heliman]

Re: On the Menu Today...

Thanks David ...

Upfortunately I didn't get to making the pies today - ran out of time (wife's birthday today). Hope to make them during the week or failing that, next weekend. I will pre-make the filling so it will be a quick preparation and bake process.

[david s]

Re: On the Menu Today...

Try cracking an egg into a couple. Don't forget the 200C temp. for puff pastry.

[heliman]

Re: On the Menu Today...

Just made a full breakfast and will keep the fire going till lunch time and then give the pies a go. Bought some mince for the filling and will see if I can make a thick, rich gravy. I really enjoy a curry pie so will include one of those in the trial run.

[Lburou]

Re: On the Menu Today...

Rossco,
As you are having so much fun with your oven, you may be interested in trying pies in a tin. My method is to 1/4 a puff pastry sheet and using each 1/4 , squash into a small greased pie tin, then fill with whatever you want. Some leftover roast vegs, egg, bacon, tomato, herbs, etc. Instead of going to the trouble of making tops, I simply fold the four corners into the centre. That way half the pie is open and you can see how well things inside are cooking. For puff pastry you need to have the temp around 200 C. I usually keep an active flame going to give me an oven light. It's great fun sitting around the oven making and building these little pies.

David, I'd like to see some pictures of one of these masterpieces

[heliman]

Re: On the Menu Today...

Thanks for the clarity David. I find the high temp plays havoc to a lot of my dishes so tend to make a small fire and bake bread and other "low temp" items early on. It seems easier to UP the temp than DOWN it...

I have got a really good sausage roll recipe which I would like to share too. Will hopefully get to it this weekend but it's the wife's birthday on Sunday and we have a party on Saturday night so my WFO cooking will be somewhat restricted!! ;-((

[david s]

Re: On the Menu Today...

Yes, it does, but I've found the main problem is that the oven is usually too hot. We often find that by the time the oven has cooled sufficiently we're no longer interested in eating. The puff pastry doesn't seem to work at all well if the temp is over 250C If I'm cooking little pies I usually fire the oven for one hour only or until the crown of the oven starts to clear. It's faster and saves fuel.

[GianniFocaccia]

Re: On the Menu Today...

What a great idea! Bet it works great for desserts...

[heliman]

Re: On the Menu Today...

[QUOTE=david s;113667]Rossco,
As you are having so much fun with your oven, you may be interested in trying pies in a tin....QUOTE]

Hi David - thanks very much for the tip .. that sounds fantastic (and so easy).

I am going to try it this weekend in fact. I have the sheets of puff pastry already so will shop tomorrow for some filling!!! All the leftovers went into a pot of soup that we have been tucking into for the past few days (due to the cold weather)..

Will post results ...

[david s]

Re: On the Menu Today...

Rossco,
As you are having so much fun with your oven, you may be interested in trying pies in a tin. My method is to 1/4 a puff pastry sheet and using each 1/4 , squash into a small greased pie tin, then fill with whatever you want. Some leftover roast vegs, egg, bacon, tomato, herbs, etc. Instead of going to the trouble of making tops, I simply fold the four corners into the centre. That way half the pie is open and you can see how well things inside are cooking. For puff pastry you need to have the temp around 200 C. I usually keep an active flame going to give me an oven light. It's great fun sitting around the oven making and building these little pies.

[heliman]

Re: On the Menu Today...

Sounds good... very nice to have as a starter before the main cooking begins! Guests are always hinting that they need something to nibble while waiting.

I was also impressed with the toast - it wasn't dry like it you get in an electric toaster but had a certain moistness to it. Nice!!!