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Fried Meat Pies
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: A Taste of Cowboy available at major booksellers and signed copies here: https://www.kentrollins.com/shop-1 Cowboy Hash Knife: https://www.kentrollins.com/shop-1 Finex Dutch oven: https://finexusa.com Double burner propane stove: https://amzn.to/2MG9vo9 Red White enamel bowl (larger size): https://amzn.to/2WxlCd5 For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/meat-pies/
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0:00
In this week's episode, what is it
0:02
A crispy meat pie fried with that good crust. Mmm, so good, so juicy
0:06
You better come on, cause it is getting ready to go. Hey, thank y'all for stopping by the barn on a hot day in August
0:23
Feel like temperature today? Woo, 117. It'll make anybody perspire. I don't care if you're a polar bear living in Alaska
0:30
When it's that hot, you're gonna sweat. We thank you all for stopping by today
0:35
And you new viewers, oh, you're new? Come on in here. Let me give you a hug. Welcome you all to our good little community here
0:41
Be sure and you hit the dingy dong bell and the subscribe button because we don't want
0:45
you to miss out. Now, in today's episode, it is time to turn back the old vinyl records way back to the
0:51
classic dish. It is meat pies. Miner's pies. What do y'all call them in Nevada, Shan
0:58
Pasties. pasties and if you'll stick around I'll tell you my story about how I come to be who I am today due
1:04
to the meat pies. People have been wondering where do you come up with all these recipes? Well today
1:10
is your lucky day Vanna White would say here it is. This recipe is in our cookbook A Tasty Cowboy
1:18
While y'all wasn't here or watching I did me a little prep work. I took that old Griswold skillet
1:22
but got it pretty good and warm I did and throwed me in a one pound of 8020 certified Angus beef
1:28
ground meat there and let it get started. Now as it was sitting there doing its thing, I took me
1:34
some cumin, some oregano, some smoked paprika, and some chili powder and mixed it all in there
1:39
get some of that seasoning to where it is loving on each other. While it's over there loving on
1:44
each other, I took me some cabbage right out of the garden. I had me one anaheim pepper and one
1:49
jalapeno pepper and I laid them out here on this board with a half an onion and I commenced with
1:55
my handy dandy hash knife now folks I'm gonna show you how we like to use that
1:59
and I like to start with a rolling method first and then you come back chop
2:03
one way come back and chop the other way and it will get it done this is a fine
2:08
tool to have get all them veggies put them over in there let everything get to
2:13
going and loving and when they get tender don't think we're through yet
2:16
because we're gonna break out that sauce that gives me trouble in a spelling bee every time I hear the word somebody says for $500 can't please spell
2:24
It'll woosh to shishire. Ain't gonna happen, it's the W sauce that works wonders
2:28
and we're gonna put about two tablespoons in there after we turn the heat off
2:32
Stir it around, and then we're gonna set it aside and just let it get to cooling
2:37
We're gonna make us some dough to put that meat filling in, so let's get after it
2:42
You want two? What are we gonna start with? Whew, about a cup
2:49
No, I think it's two and a half. We're going to use two and a half cups of all-purpose flour
2:58
To that, we're going to add a teaspoon of salt. And I see a lot of them do this on, I don't know what it's for, but we're going to go ahead and do it today
3:08
I think that's if you spilled the salt. They just don't, no, they'd be thrilled
3:11
That's for luck. Or yeah, like it's bad luck to spill the salt, so then you have to toss it over your shoulder
3:16
Well, I done spilled some while ago, so. You already did it. There we go
3:20
So that will make sure that I have good luck when I spill it again here after a while
3:24
Teaspoon of baking powder and get you a stick of chilled butter Go ahead and just chop it in little chunkies Don chop your finger in there with it Put them in here and we going to take one of them crumb cutter pastry masher deals
3:43
whatever you want to call it, and we're going to cut this into that flour
3:47
until it sort of gets a cracker crumb consistency. So bear with me, it will take a minute
3:54
Well, we have got most of that there butter cut in there, And traditionally, this was probably done with lard, but I'd be liking me some butter in my pie crust
4:03
And to get them bigger chunks all mashed up in there, I like to do that
4:08
I want to put my hands on it method. Just roll it around there. You can see things are getting nearly as fine as sifted flour again
4:15
One cup of just regular old tap water. You see that pouring technique, Shin
4:22
Then we're going to fold it, Dookie, with a spoon until we just roll it around here and try to get things a little incorporated
4:29
Then we will get our hands up on it. So we got it to a point to where it looks a little wet, it does
4:35
So what are we going to do? We're going to add some more flour. Because you can always add a little to it
4:40
But when it's too dry, whoo, folks, it is near a catastrophe
4:45
So we're going to get her in here. Put a little up on your palms of your hands
4:49
Let's get to working that dough around a little till we can get it off the bottom of that little bowl
4:54
And get to kneading a little I got a question for you. It's a quiz
4:58
It's like a pop quiz who wants to be first in the audience to raise your hand you in the third row second from the right
5:05
He left he's camera shy He's camera shy Now when you're making biscuits a lot of times I don't need dough
5:15
But when you're making a pie dough or like a loaf of bread, you'll be really be needing to knead it
5:22
So make sure your surface is floured well, wherever it may be
5:28
Put her out here. Mash her down one more time. You can see we got a little sticky steel left there
5:34
So we're going to put a little flour on him. Put a little more on the hands
5:38
And let's work him a little more. I bet y'all wondered, the scenery changed it did
5:44
The wagon is here and we in the barn. It was time for the wagon to have some tender loving care
5:51
You can't just pull up to the jiffy lube and say hey Could y'all give it a good going over because they probably ain't never seen one sure
5:58
It's a studebaker what was once an automotive company, too But we brought her in here sanded them wheels down just went back with a natural wood color tone little bold linseed oil
6:08
Oh, Studebaker's looking mighty fine. You can see the dough ain't got no sticky left to it
6:15
Uh-uh. Did y'all ever play that deal, Shannon? Hot potato, hot potato. Who's gonna catch it
6:19
Hot potato, hot potato. Who's gonna catch it? No? Let's get you a rolling pin
6:24
What did we call them from last week's episode? You in the third row. Next to the right, close to the back by the exit door
6:30
Yep, a husband trainer. That's what... He left again. We're gonna roll her out to about an eighth of an inch thick
6:38
maybe 3 16ths maybe 5 30 seconds uh-oh pull it on in here shan we got a problem look here
6:47
we can't have that so get your elasticity back in here we got a little too thin in the middle
6:55
right what have we got a little flower pot measured five inches across here it does
7:01
so we just going to put them on there go around here till we get some of them cut out and we pull the dough back together and we make us some more Y know that me and Shan and Biggie and the Duke love you and we won be looking down upon you
7:17
Do you want to go down there to the store when nobody's looking and grab one of them Pillsbury pie crust out of there and throw it in your basket and take it home
7:26
That's okay. We won't tell nobody. So all we're going to do is place about two tablespoons right dead center in the middle
7:34
tablespoon and a half. Don't overload the boat. The lid won't shut
7:49
We're just going to make nine today. It'll make about 12 to 15, depending on how big a circle you actually make
7:55
and then your meat proportion ratio to that. Let's get these rascals folded over
8:01
so we can get them sealed up. And you can crimp them any way you want to
8:08
Shan, she really loves this method right here. I mean, it just touches her heart and soul, it does
8:15
to put the clam bake on them. Me, not so much. What's your favorite method
8:21
My method is, hot as it is in the barn, we're going to give them a little egg wash right here
8:25
to make sure they seal, and then we're going to crimp them with a fork
8:33
Take your handy-dandy little fork, and ain't that artistic? Now, these can be baked, but I really like them fried, but you do whatever you want to
8:46
We got our little fine eggs out today. We do, running about two inches worth of oil in there
8:51
What kind of oil do you say? It ain't Pennzoil nor Traparic. No, it's not
8:55
It is a good peanut oil today. Make sure that your fry oil you are using will reach that temperature of 350 to 375 before it ever begins to smoke. So let's load them up in the transferring vessel. Go ahead and chunk them in here and you can see there is that frying sound has commenced. Lay them down in there gently. And I like to do about three at a time
9:20
Like I say, takes about two minutes a side. You're going to have to flip them over if you can
9:27
Roll them around a little bit. Be careful not to damage the vessel and get them good and crispy
9:32
They be fine dining. Thank you
10:20
They have all been fried up golden, crispy, brown, just right they are
10:38
Let them cool put them on a wire rack put them on a paper towel paper sack whatever you got Let go ahead and just bust one of these in half so we can see what in there That what I talking about And look at that flaky little crust right
10:52
there. Now, I remember when I was in the second grade and school was hard for me, folks. I was not
10:57
a gifted and talented student. I was one of them that challenged and didn't like to read
11:01
But I would struggle so much that my mother and the teacher would bribe me and they'd say
11:06
you know, if you do good this week, I bet your mama would take you up there to that old Dairy
11:10
Queen see Miss O'Donnell get a treat. I made a C one time on a spelling test. I so proud I was
11:17
And mama took me up and she said, you can have ice cream or you can have a meat pie. Miss O'Donnell's
11:23
sweet lady, she was, come to the window and she said, yes ma'am, Joy Faye, what can I get for you
11:28
She said, he made a passing grade. Let's get him a meat pie. Well, if she hadn't went out of business
11:34
I'd probably been a brain surgeon like Jethro Clampett or something. As many meat pies as I
11:38
like to eat from that woman down there they were so good you got you got a meat pie for a fee
11:42
you have something wrong with that well i mean if i'd have made it i get like if i got an a
11:49
well y'all had it y'all had a different grading scale it is time to reap the benefits of your
11:58
labor folks the flakiness of this pie crust is so good in its own but that good ground beef when
12:06
You seasoned it with all them good seasonings, cumin, oregano, smoked paprika, and a little chili powder
12:11
and then add that onion and them peppers in there. Mmm. Mmm
12:16
Mmm. Wait, do the shuffle with it. Mmm. Mmm. Mmm. Took me all the way back to the second grade it did with the meat pie shuffle
12:30
Mmm. Say, Big, sorry about it. Duke has quit us because it's hot, but you always work
12:35
you're still on the job. There's a little pie crust there, brother. I need you to let me know
12:40
And I need some tail wagons. Is it going to get a tail wagon? Huh? There we go. Not many. He says
12:46
it's hot, Dad. Tail wagon ain't doing too good today. Well, folks, we hope you learned something
12:51
as you dropped by the barn today, because we did. And that was to open our heart and open our
12:55
kitchen to y'all. And that's what we try to do. As always, I tip my hat to all our servicemen and
13:00
women and veterans who have kept that flag flying above that wagon, no matter where we're at
13:04
We don't forget you, nor will we ever, and we thank you wherever you may be stationed, in the states or abroad
13:10
And we also, we got a special shout-out this week to Daddy Jack. I had a lot of folks say they come on our channel due to Daddy Jack
13:17
Well, y'all check him out. This man's up here in Connecticut. He does a lot of fun cooking stuff
13:21
You'll really like his channel. Remember what I always tell you when they say something about food is hear people show up
13:26
Y'all remember my grandson from the breakfast burrito challenge? You like a meat pie, Cade
13:32
He been down there at the cell bar now today look a little nasty and hot. Go ahead on take you a bite buddy
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I think it's fit to eat what do you think it ain't got no spam in it, but there's a lot of hidden vegetables
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No, I mean oh my gosh. They're gonna be good for you We hope you learned something today and remember you can find the hash knife
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And a cookbook right there. Shannon have you a link down there. God bless you each and every one
13:55
Hope you have a great day above the grass. See you down there. I pass the second grade
14:02
well I'm just gonna tell you mmm it is hot you don't have to have the weather
14:07
to figure that out we got a clue for you I'll tell you how hot it is she had to
14:11
put the camera in an icebox in between takes I want to show you what's happening
14:16
Shan you got it in there do you
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