Pie-rate Ship

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    Pierate Ship
    Pierate Ship
    Pierate Ship
    Pie-rate Ship
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    A guide to making hearty meat pie ship. Great served with a sea of gravy and an island of mashed potato!
    Servings Prep Time
    6 Pirates 30 minutes
    Cook Time
    50 minutes
    Servings Prep Time
    6 Pirates 30 minutes
    Cook Time
    50 minutes
    Pierate Ship
    Pie-rate Ship
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    A guide to making hearty meat pie ship. Great served with a sea of gravy and an island of mashed potato!
    Servings Prep Time
    6 Pirates 30 minutes
    Cook Time
    50 minutes
    Servings Prep Time
    6 Pirates 30 minutes
    Cook Time
    50 minutes
    Ingredients
    Servings: Pirates
    Units:
    Instructions
    1. Parboil potato cubes for 5 minutes.
    2. Combine garlic, onion and mushrooms and saute over high heat until onions are translucent. Remove from pan and set aside.
    3. Cook ground meat in pan over medium heat until brown. Salt and pepper to taste.
    4. Combine all ingredients in a large mixing bowl.
    5. Mush all ingredients together using clean hands. Add spices to taste.
    Preparing the Boat
    1. Pinch the midpoint of one of the shorter edges and bow outwards. This will be the bow (front) of our boat.
      Pie-rate Ship
    2. Turn the boat over and work the underside of the bow, removing the rounded rectangular profile with a hydrodynamic shape of a privateer schooner.
    3. Fold parchment paper as shown in the photo.
      Pie-rate Ship
    4. The middle dimension is the width of the widest part of the boat (the stern/back).
    5. This parchment template should easily fit inside the boat pan. Make minor adjustments or cuts as necessary.
    6. When you're comfortable with your parchment fit, remove the parchment, lightly grease the boat pan with butter and insert the parchment back into the pan. The addition of butter here is to keep the parchment in place.
    7. Clean a large flat work area, and then lightly dust with flour.
    8. Roll out a segment of dough that is roughly twice as large as your boat pan, at about 3mm (1/8") thick.
    9. Gently lower the pastry into the parchment boat pan, make sure dough is pushed into all voids. Trim excess dough from pan edges, but keep a wide lip of dough for mounting the top (deck) later. Set dough trimmings aside.
      Pie-rate Ship
    10. Fill pastry boat with delicious meat pie filling.
    11. Ball up the trimmings and roll out a new sheet of the same thickness for the boat top. Use another boat pan upside down as a guide on where to cut the top deck. Trim the excess, keeping a wide offset matching the dough lip on the pastry hull.
      Pie-rate Ship
    12. Using small drops of water, moisten the edges of the pastry boat and place the pastry top on the hull. Gently press the edges together with your fingers. Then make another pass crimping the edges with the tines of a fork.
    13. Slits were made on the top deck to let steam escape when cooking, and notches were made in the gunwhales to give the ship some flair.
    Baking the Ship
    1. Place on baking sheet and bake at 200°C (400°F) for 30 minutes until edges and top turn golden brown.
    2. If edges start to burn, wrap with aluminum foil and continue baking until top is golden brown.
    3. Join barbeque skewers together and trim to size according to your pie boat, this will be the mast. A sail was cut from scrap paper and taped to the barbeque skewer mast.
      Pie-rate Ship
    4. A jolly roger flag was drawn and attached to the top of the mast. Stab the skewer mast into the pie.
    5. Serve with gravy and mashed potatoes!
      Pierate Ship
    Recipe Notes

    Other supplies needed:

    Small Baking Loaf Tin

    Parchment Paper

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