Kefalonian Meat PieHere 'tis: Meat Pie from Cephalonia 5 tbsp EO olive oil 1-2lb each lean lamb, pork, beef, cut into 1-2in pieces (or mince if you prefer) 2 large onions...
Pandora Hi Pandora,
I'm not Ophelia, but here is my recipe.
Yorkshire Pudding 1945 Purity Cookbook (my mothers old cookbook)
couscous instructionsLONGOk..so I wrote out the instructions along with pointers to pictures that I took. If you want to see the pictures I can email...
2 eggs 1 tsp salt 1 1-3 cups milk 1 cup sifted flour
Beat eggs until light and add salt and milk. Pour half of liquid over flour and stire to smooth paste, then add remaining half, and beat well with a rotary beater. Drop batter into sizzling hot, greased gem pans or shallow baking pan which has been generously greased. The batter should be about 1-2 inch deep in the pan. Place in a hot oven (450F) and back for 20 minutes, gradually lowering the temperature as the baking proceeds.
OK.. with the prevalence of kitchen aids, blenders, food processors etc... you don't need to do so many steps. But I did want to transfer the recipe exactly. What I do is beat the eggs and add the salt and milk as directed, but I add the flour pretty much all at once or gradually while the machine is running. I generally use a blender or electric mixer. I let the dough rest for about 20 minutes or so before baking. You can use a grease like crisco or canola oil or the fat drippings from the meat. Sometimes I use a muffin tin for individual puddings and other times I use a 9 inch round cake pan. Don't just grease the pan, put enough grease in the pan to hmm hard to judge.. maybe a depth of 1-8 inch? Just be sure the oil is sizzling hot before adding batter. I generally reduce the temp about 25 F every 5 minutes until done. Have never had a failure with these.
Debbie
