Steamed puddings - ground beef filling
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Steamed puddings - ground beef filling
  Beef    British    Fillings  
Last updated 6/12/2012 1:24:52 AM. Recipe ID 58584. Report a problem with this recipe.
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      Title: Steamed puddings - ground beef filling
 Categories: Beef, British, Main dish
      Yield: 4 Servings
      2 c  Ground beef
      1 ts Celery salt
      1 ts Thyme
           Salt to taste
           Ground black pepper to taste
      1 ts Dark Soya sauce

  1 1/2 c  All-purpose flour
    1/2 c  Ground suet
      1 ts White pepper
  1. Add meat and filling spices to a large skillet. Cook thoroughly.
  2. Discard oils that have been extracted during the cooking process.
  Allow meat to become cold. Using warm or hot meat will adversely
  effect the pastry shell.
  3. Thoroughly mix all-purpose flour with suet. Do not use a
  substitute for the suet - the results will not be acceptable. If the
  suet is an extremely fine grind (powdery) use slightly less. The
  consistency should be similar to that used in making Mince-meat. A
  food processor may be utilized in making the dough.
  4. Add cold water to the mixture, a little at a time. Continue to
  blend together. A pea-sized consistency will be achieved then dough
  will form into a ball. Allow to stand for 5-10 mins.
  5. On a floured surface, roll out the pastry ball to obtain a sheet
  approx 1/4" thick. Make (or find) a circular template that will gauge
  the proper amount of pastry to fit into your pudding form.
  Note: pudding forms come in a variety of sizes. Anything that will
  stand up to being steamed, is approximately the size and shape of a
  coffee mug, and has a lid, would be appropriate. Heat-resistent
  plastic steaming cups with snap on covers are best.
  6. Use the template to cut 4 pastry shells from the sheet. Gently
  press these shells into the steaming cups so as to cover the bottom
  and sides. Pleat where necessary to follow curve of the cup and allow
  pastry to hang over the sides at the top.
  6. Place approx 1/4 of the meat filling into each cup. Press the meat
  down slightly in each cup so as to fill to within 1/4 in. of the top.
  7. Re-work remaining pastry. Cut circles of dough slightly smaller
  than the diameter of the snap on lid. This forms the cap of the
  pastry shell. Joined to the pastry shell to the cap by pressed the
  pastry together around the circumference and folding in the hanging
  edges. A slightly thick cap is desired - although great excess should
  be trimmed away. Snap on the lid, and place each steamed pudding into
  the steaming device that you intend to use.
  8. Steam for 25-30 minutes. Check at 20 min. to determine degree of
  progress. The pastry should take on a slightly shiney look and be
  firm to the touch when done. Puddings will stand up to overcooking.
  9. Serve with a rich beef gravy, chips (french-fries), and peas.
  Reconstituted dried green peas is the traditional vegetable.
  Footnote: This recipe orginally contained diced beef and kidney as
  the meat filling. Since few people seem to appreciate the kidney
  ingredient, and considering that minced beef (hamburger meat) is an
  economical alternative, this recipe was developed. The Steak and
  Kidney Pudding is a widely recognized British dish.

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Recipe ID 58584 (Apr 03, 2005)

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