by LadyCentauria » Sun 23 Nov, 2014 4:45 pm
Pan Haggerty
Rebecca wrote:Er..what's a Pan Haggerty?
I'm not having the pie for Christmas dinner,just preparing it for when I need a pie over the holidays.
see,we really need a christmas thread so I won't be cluttering up the politics page talking about food.
The basic version is a pound of sliced potatoes, eight ounces grated cheddar, four ounces sliced onions, four ounces of butter. Use some of the butter to gently fry the onions to soft light golden, put half the rest of the butter in an oven-and-hob-proof frying pan or shallow (two-or-three inch deep but wide) pie-dish, in a medium (Mk5) oven to pre-heat it and melt the butter. Once that butter is melted take the pan out onto the hob, put a layer of sliced potatoes in and fry until the base of them is golden. Then layer up so it goes potatoes, onion, cheese, repeat, until the cheese it used up, top with potatoes, dot with the remaining butter and put back in the oven for half an hour. Raise the temperature to medium hot (Mk7) for another 15 mins. Once finished, use a spatula to loosen around the edge, lay dinner- or serving-plate on top, flip over, lift off the pan, slice and serve. Reduce/increase quantities and size of pan according to appetite and numbers.
Now, my Grandma Wilkinson's versions grew and shrank with what was available so she would add layers of cabbage and/or other vegetables, chopped or sliced cooked meat, mash, etc., Even leftover pie sliced fine with the pastry still on. And if there wasn't much meat left she'd shred it or chop it up and mix it and the cheese into the mash and use that as one layer. Often, and especially after feast-days, she'd start with sliced roasted potatoes instead of raw – and reduce the cooking time by about five minutes. So, that's five generations of us, at least, making it as either a cheap feast or a post-feast-day standard, including my son – and my not-my-daughters.
Copied over from this post: http://flythenest.org/viewtopic.php?p=16339#p16339
[b]Pan Haggerty[/b]
[quote="Rebecca"]Er..what's a Pan Haggerty?
I'm not having the pie for Christmas dinner,just preparing it for when I need a pie over the holidays.
see,we really need a christmas thread so I won't be cluttering up the politics page talking about food.[/quote]
The basic version is a pound of sliced potatoes, eight ounces grated cheddar, four ounces sliced onions, four ounces of butter. Use some of the butter to gently fry the onions to soft light golden, put half the rest of the butter in an oven-and-hob-proof frying pan or shallow (two-or-three inch deep but wide) pie-dish, in a medium (Mk5) oven to pre-heat it and melt the butter. Once that butter is melted take the pan out onto the hob, put a layer of sliced potatoes in and fry until the base of them is golden. Then layer up so it goes potatoes, onion, cheese, repeat, until the cheese it used up, top with potatoes, dot with the remaining butter and put back in the oven for half an hour. Raise the temperature to medium hot (Mk7) for another 15 mins. Once finished, use a spatula to loosen around the edge, lay dinner- or serving-plate on top, flip over, lift off the pan, slice and serve. Reduce/increase quantities and size of pan according to appetite and numbers.
Now, my Grandma Wilkinson's versions grew and shrank with what was available so she would add layers of cabbage and/or other vegetables, chopped or sliced cooked meat, mash, etc., Even leftover pie sliced fine with the pastry still on. And if there wasn't much meat left she'd shred it or chop it up and mix it and the cheese into the mash and use that as one layer. Often, and especially after feast-days, she'd start with sliced roasted potatoes instead of raw – and reduce the cooking time by about five minutes. So, that's five generations of us, at least, making it as either a cheap feast or a post-feast-day standard, including my son – and my not-my-daughters.
[i]Copied over from this post:[/i] [url]http://flythenest.org/viewtopic.php?p=16339#p16339[/url]