• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Stokenchurch Pie Recipe

Stokenchurch Pie Recipe

Image of a chef holding a hot bowl

Stokenchurch Pie Recipe

The measurements in this pie don't have to be exact: it is a classic English recipe designed to use up leftovers.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Cooking Temperature 190 C / 375 F / Gas Mark 5
Course Quiches and Savoury Pies
Servings 8

Ingredients
  

  • 3 ½ cups Flour
  • 1 cup Butter
  • 1 cup Macaroni
  • Stock
  • 1 ½ pound Meat cooked
  • 3 Eggs

Instructions
 

  • Make up enough pastry for a top and bottom crust. Grease an ovenproof dish, and line it with the bottom crust. Set aside. Roll out your top crust to have it ready to go.
  • Put a pan of salted water on to boil to cook the macaroni in.
  • Put the 3 eggs (uncracked) into a smaller pan of cold salted water. Bring the pot to the boil, then remove from stove, cover and set the timer for 5 minutes. After 5 minutes, remove the eggs and rinse under cold water. Peel them, and slice them up. Set aside.
  • When the water for the pasta is boiling, tip the macaroni in and cook for 8 to 10 minutes, then drain. Set aside.
  • Start heating oven to 190 C / 375 F / Gas Mark 5.
  • Chop up the meat. To the chopped up meat, add the stock and the cooked macaroni.
  • Put half the meat mixture into the pie dish. Arrange the sliced egg on top, then top with the remaining meat mixture. Cover with your top crust, make some slats or holes to allow steam to escape, and glaze with a bit of milk or beaten egg. Bake in oven for about 40 minutes or until piping hot and the crust is golden.

Notes

You may use any meat you wish. The idea is that you would use up leftover meat, but failing that, fry up in advance some ground beef.
1 cup of uncooked Macaroni = 4 oz / 115 g.
To your stock, add a bit of flour or cornstarch. If you don't have stock, use water with a bit of Worcestershire or other flavouring sauce that strikes your fancy such as Maggi or Kitchen Bouquet. You want just a bit of stock, perhaps 4 to 8 tablespoons at the most to make the pie juicy.
Tried this recipe?Let us know how it was!
This page first published: Jul 2, 2005 · Updated: Jan 28, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: British, English, Pasta for Baking, Savoury Pies, St George's Day

Primary Sidebar

Search

    Today is

  • Lemon Chiffon Cake Day
    Lemon chiffon cake

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.