Smokey and the Acadian Meatpie Now Popoers

thanks,, Lee
"Jofirey" wrote in message
...
A popover is the same recipe as Yorkshire Pudding. Flour, egg, and
liquid well mixed like a batter, You pour it into hot, greased
muffin tins or hot greased custard cups. You bake them until they
are golden, sometimes then leave them in the warm oven for a bit to
let them dry some.

See: for the sort of pans they cook in.
http://www.amazon.com/s/?ie=UTF8&key...56a3o q8qbn_e


Now I'm going to have to buy some of these new proper non-stick pans
and try them again. Charlie quite likes them and they will impress
the kids.
Jo


"Stormmee" wrote in message
...
what is a popover... and once you describe it you may as well give
the recipe too, Lee, suddenly very hungry
"Jofirey" wrote in message
...

"Judith Latham" wrote in message
...
OK. My Yorkshire Pudding.


Here's the one I make to have with roast beef.

3 fluid ounces milk (75ml)
fluid ounces water (55ml)
1 egg
3 ounces plain flour (75g)

Pre-heat the oven to 200 C.

Mix the milk and water, add the egg then the flour. Beat well
until the
mixture is a smooth batter.

Put some oil in the tin or dish. (I use a small casserole dish or
a cake
tin) Heat it in the oven. When it's nice and hot (so that it
sizzles) pour
the batter into the tin and put in the oven immediately. cook for
about 25
minutes. (check after 20 minutes don't open the oven door before
as it may
sink.) It should be golden and crisp.

If I'm making Toad in the Hole, I use this recipe. Sorry I don't
know the
ml or grammes for this, it's an old recipe.

8 fluid ounces milk
1 egg
4 ounces plain flour
8 good quality sausages (I use pork)

Pre-heat the even to 200 C.

Mix the milk and egg then add the flour. Beat until a nice smooth
batter.

Heat the tin as above. Skin the sausages. (the skins can be a bit
tough
otherwise). When the tin is sizzling hot place the sausages in
the tin and
return to the oven for 5 mins then add the batter. Cook for about
30 mins.
(Same principle as above)

Enjoy.

Judith


If I remember from the days when I used to make 'popovers' from
the batter, it is pretty easy and works well to make the batter in
a blender.

I'll have to try making popovers again one of these days. I
always get frustrated because they want to stick to the pans. But
the ones you do get out of the pans are so good.

Jo

I actually don't have a meatpie recipe. I'm only Acadian by adoption/
marriage and am not a particularly great cook so I've never tried to
make it myself.

I will see if I can weasel one out of my mother in law next time I'm
in PEI.

I will note, though, that the "meat" can be various kinds. My mother
in law's has beef and chicken in it. Some also have pork. My GRANDMA
in law's has RABBIT in there.

I have a strange urge to try to cook one with faux chicken and beef
for DP to eat.

--Fil

..

A popover is the same recipe as Yorkshire Pudding. *Flour, egg, and

that would be a great way to get both recipes... and then you can share with
us so i can quit drooling... odd event, as i was reading this MH came and
demanded to be picked up so he could read this message to see how long he
has to wait to eat the meatpie, Lee
"Enfilade" wrote in message
...
I actually don't have a meatpie recipe. I'm only Acadian by adoption/
marriage and am not a particularly great cook so I've never tried to
make it myself.

I will see if I can weasel one out of my mother in law next time I'm
in PEI.

I will note, though, that the "meat" can be various kinds. My mother
in law's has beef and chicken in it. Some also have pork. My GRANDMA
in law's has RABBIT in there.

I have a strange urge to try to cook one with faux chicken and beef
for DP to eat.

--Fil

..

A popover is the same recipe as Yorkshire Pudding. Flour, egg, and

"Enfilade" wrote in message
...
I actually don't have a meatpie recipe. I'm only Acadian by
adoption/
marriage and am not a particularly great cook so I've never tried to
make it myself.

I will see if I can weasel one out of my mother in law next time I'm
in PEI.

I will note, though, that the "meat" can be various kinds. My mother
in law's has beef and chicken in it. Some also have pork. My
GRANDMA
in law's has RABBIT in there.

I have a strange urge to try to cook one with faux chicken and beef
for DP to eat.

--Fil


I would think that would come out quite well. There are lots of good
fake meatloaf recipes out there that could serve as the filling.

Jo