I'm from north Louisiana, and we call them fried pies in the area I'm from. My Mamaw made them and called them "Puppy Ears" to us kids. She folded them over and once she got them sealed they did look a little like puppy ears. :-) We loved them. Papaw's favorite was her peach fried pies. Those are some great memories. Thanks for bringing them back.
Boy what memories came rushing in. Here in Louisiana we call them meat pies, or we have crawfish pies, etc. The sweet pies, we call them by the ing within, like lemon, chocolate, etc. I so thank you Mss Lori, its been a couple years that we had fried pies. Blessings To Yall, Stay Safe
@@Research0digo she always just used a pie crust recipe. I always just look one up. I know she used lard or crisco in hers but I always use butter. The filling is juice preserved canned peaches, honey, butter and cinnamon.
Our Argentine daughter-in-law made empanadas often. It was a special treat for the whole family! She went to heaven three years ago, leaving 7 children. I can see her beautiful hands, fluting the crusts of the “fried pies” as I watch this video. She passed her talent onto her 4 daughters (the oldest, 18) who continue their mama’s wonderful cooking skills! Thanks for your sweet reminders of food, not just for the stomach, but for the heart!
My Grammy made tasty empanadas I don't remember the filling recipe although I know they where meat pies. But I do remember like yesterday she would put the filling in the dough and dip her finger in water and run it around the edge of the dough to help seal it ,then fold it over and use a fork to crimp it .Beautiful memories. Plus I liked the country ham with cheese pies she made . Family history is beautiful no matter what neck of the woods you from .peace and love to all.
I don't know how close the tornado came to y'all but praying you and your family are safe. I'm from Alabama and my Grandma called pies that had meat in them either hand pies or meat pies; pies with fruit or chocolate were called fried pies. Both fried, so I don't know why, but that's what she called them. We kids always got more excited over fried pies because we knew it was a sweet treat! She made really good plum jam she put in them and pear conserve. Yummy..
:( I just love your cooking even though I'll never be able to do it as good because you learned growing up and have lived your whole life cooking this way and I have not. I can try a few recipes but, it will never become a standard for me like it is for you. I think you are so lucky and thank you for sharing all your yummy recipes. :]
So many times i try recipes from on-line and they turn out so-so, but your recipe is OUTSTANDING! I followed the directions exactly, putting together my own filling: fried one onion, a few peas, 12 oz canned chicken drained, salt, pepper, and a bit of chicken bouillion; i made a small package of those cheese-flavored mashed potatoes, with a bit less fluid called for, separately; when i assembled, i put potato layer and then meat mixture on top; i bought one of those presses at local amish store, works great! They were flakey and delicious, and i froze some too. THANK YOU!!
in the uk years ago for the miners the wives used to make pastys one side had meat ans veg and the other half had fruit in it so you had your dinner and pudding so you only used one hand to eat it
Looks yummy! I make them for the grandkids once in a while with ground beef, finely diced potato, carrot and onion. I don't precook the potato and carrot. I drain the fat off before I fill the pockets. I make extra and freeze them. I put two per plastic sandwich bag and freeze them. I've tried baking them, but they are tastier if fried. Let's face it, EVERYTHING is better fried! LOL Take care and have a peaceful Sunday.
They look delicious. In Australia we bake our pastries but this looks so much better. I am definitely going to be making these. Thankyou so much for sharing. My prayer is for you and your family to stay safe in these times.
I'm from Houma, Louisiana. And we called them Meat Pies or Crawfish or Shrimp pies they had an Etouffee type stuffing but so good. Making me home sick now
Thanks for sharing your beautiful creativity with us. I ordered the Pie Molds although it will be a little while but just a couple of weeks. Soon I’ll be making all kind of pies. Thanks Again Carrie
Ive just found your channel and i love it! Good old fashioned home cooking...mmm! In Australia we have a version like this which derived from the cornish pasty (with the aussie accent we pronounce it "pahstees")..When the british emigrated post war era, they brought their home cooking across too, and the wives made the Cornish miners pasties full of minced meat , and mixed vege like carrot, peas etc.. pastry was thicker and shape more plump, and have a thick crust. Theyd hold it by the plait edge, and discard it as their hands were covered in coal from the mines, so the crust was thick for ease to hold. I love the American version - hand sized and fried... so delicious!! I will definitely try this version too. Thank you for sharing.
Yummy! Fried Great! Thank you for all the tips............. My region is the baked Runza region sauerkraut onion ground beef and spices. Yes my lunch ladies made them too, 50 plus odd years ago. Worldwide food!
A couple of ounces of shredded/grated cabbage and/or carrots wouldn't go amiss in that mixture either, or potato, either fresh or leftover, if you've got'em, might as well use'em! Great way to make a meal out of leftovers AND EMPTY THE FRIDGE OF BITS AND BOBS IN ONE FELL SWOOP TOO!
French Canadian and we add cloves to the pork and onion salt covered by water and slow cooked all day till water evaporates then mashed potatoes and into 2 crust pie , heaven
That looked awesome and really wanted Mr. Brown to take a bite of the chocolate pie and show us the filling, how it melted and filled up the dough. Thank You so much.
Ms. Lori these are delicious. I have not tried your version of this Asian one yet. Thank you for all of your delicious recipes...say hello to Mr. Brown for me too...
Hi love to watch your videos my grandma always cook like your recipes she would cook loose meat sandwiches and always butter beans and cornbread o and fried potatoes 🥔 sandwiches that's the best
When I lived in the U P Mich. we made them with Hamburger onions diced potatoes and carrots, some people put rutabagas I don't like rutabagas (so I left them out) put in a pie crust and backed, we didn't cook the filling first it cooked in the crust .. my kids loved them with catsup but most of us put a gravy on them.. they call them Pasties there..and they were like a hand pie. I love them. It's called PAAA- STIES. Glad to see you didn't get the tornado where you are..
Oh these remind me of Bridies and pasties that we have in Scotland, yummy. Here they would be baked but steak and mince pies would be fried if bought from a chip shop. Not great for the waistline but tastes delicious 😊
Have you heard of Runjas? They are meat, cabbage, carrot, onion or whatever really that you want to put in them...but they are made with a bread dough crust. My boys really liked them growing up. I got the recipe from my MIL. My boys still make them today for their families... I want to try your crust and do some meat & sweet pies also. I have a LOT of rhubarb in the freezer...hmmm rhubarb hand pies!!! Thank You 😁
You are so brave putting those pies in hot grease with your hands. I would have splashed the grease on my hands. Definitely going to make some sweet & savory!
Pasty is said like the Pa in pacifier. I love the thought of your asian pies tho. Looks really, really delicious and since I don't have an oven that works and this will be perfect I am gonna add this to this weeks dinner menu. Yum.
My father's family immigrated to the U.S. from Cornwall. They often made pasties. They pronounced "past" to rhyme with "fast", followed by an "ee" sound. They spelled the singular "pasty". For your info only,,,lol.
The original version of this would be Cornish Pasties (Originally from Cornwall England) they where made as a easy lunch for the miners an such but in reality most if not all European counties have something similar to this recipe
Ms.Lori, you sure are something else!!! Just love you and Mr. Brown!!! PLEASE be careful and stay SAFE!!!! Y'all make my soul smile!!! LOVE fried pies!!! SO GOOD!!! GOD BLESS YOU ALWAYS!!! MUCH LOVE AND RESPECT ALWAYS!!! ❤🕊❤
Oh my when you said in your talk vido on virus you said you were gonna do fried pies i must of miss the meat part,I've made fried pies since in my 20s but i made fruit pies,wow never ever seen meat fried pies, I Will be maken this forsure this wk bless you.love to watch you learning alot
God bless ya'll Mrs Lori, those meat & fruit pies looks so delicious. GIad to hear from you. Do you have the recipe for the Paul Bunyan burger?I would like to try it.yall take care, love from Lula mae &family. 💞😍💖😃❤💞💖💜💞❣
Texas makes the best ones. When I was teaming with my husband on the truck I always ate a meat pie when we were in Texas. I grew up some in Texas till I was 12 in Irving TX the out skirts of Dallas. In my real young yrs it was Ok and Arkansas my mom was from Ok an daddy was from Camden AR. But when I turned 12 we moved to Los Angles CA. And I hated it. That was 1960 an in 62 we came back to Ok for a while then we ended up back in AR. And then I got married in AR. But I'm in Ok now lol my life story sorry lol
I love your videos! But I’m from Michigan and the meat pies up there are called pasties the a has short sound like the a in bad. We like meat ,beef ,potatoes rutabaga and I like peas and carrots.when done if we are eating at home we cover with a good gravy. We love these and I started my church selling these many years ago as a fund raising project.my recipes and all about what we were selling as well as my picture in our local newspaper.That was as long time ago.we also sold great apple dumplings. Love your channel my husband is from the Appalachia’s,in the Va. Tenn. area,and you cook a lot like my late mother-in-law.She was the best cook ever and taught me how to be a good cook! I love her so much. You seem to be a lot like her. Thank you for sharing your wonderful recipes and tips with all of us!
Hello Mrs. Brown, where in the Ozarks are you? We used to have 20 acres just outside Jasper, Newton County. I use Batter Than Bouillon as well, it has far less salt that the cubes, and often those are harder than rocks to try and bust up - even after they've been put in liquid! Would you mind telling me what brand skillet you're using please? It looks like Calphalon, except I'm not familiar with that handle. Thank you so much, Nanette PS: speaking of making sweet fried pies, I'm hoping to find a good short crust recipe as I look through your videos.
In Sacramento there is a famous place that makes fried meat pies and love them but never made one. At the convalescent hospital that I was the head cook we made seasoned ground beef in a homemade bun with gravy on top. Have you made these?
I don't know why, but I'm always afraid to deep fry anything. Perhaps because of all the oil it uses? I'm not sure. I really want to make these though. Maybe this week.
Hi, I was wondering what type of oil did you fry your pies up in and does it matter with fruit or meat pies for the different types of oil to fry in? Thank you
I really want to try this, would be so nice to have something different for a change. I don't typically use lard so do you think I could use butter when making my crust and then bake them? and if so what temp and for how long?
Up here in Michigan they're called a Pasty or Pasties ( Pass-tee, or Pass-tee's ). Lots of root vegetables, carrots, rutabagas, potatoes, onions, and a good amount of meat, beef, pork, chicken, turkey, burger or chopped into smallish pieces. Usually 1 to 1 1/2 cups of filling, folded over like a calzone. Usually baked. Served with gravy or ketchup.
they say they can tell us trolls by the fact that we order gravy with ours lol... ketchup is ok... but gravy gets you funny looks... guess it depends on who is cooking them for you. I really don't like rutabagas... but my sisters mother inlaws pasties are so good that I don't seem to mind them. I am going up there this coming week... I love it up there... So beautiful, the people are so friendly.
My gran would always manage to add a smidgeon of shredded cabbage to almost EVERYTHING! JUST to stretch whatever, a but furthrr and sneak in a bit more nutrition. Of course if there was some leftover turnip...that would get mixed in too...growing up in the depression she had a serious *hatred* for waste! Of anything!
My family's from Appalachian Mountain range in Eastern Ky. Area was mostly settled by Irish / Scottish/ Native Americans. My granny made these , we called them meat pies or fruit pies . We didn't have electric till I was 15 . She cooked on a wood stove that had a reservoir by the oven and a warmer cabinet above the stovetop , that's where she would put them pies! Mine aren't near as good ! Be blessed y'all!
Funny how the same food that our parents and grandmama's cooked somehow just is not as good as what we make nowadays. Maybe it's the memories that made their food taste better. Oh well, that just means that the food that we cook nowadays will be the bomb for our kids and grand kids!😊
1. They look so yummy! 2. Really cute dress!!! 3. I've always noticed in your vids that when you get around your husband, you always giggle a little bit. It is soooo adorable! Love you both!
My friend from Ireland always had a "Boxing Day" party the day after Christmas here in TN. It was the first time I ever had a pork pastie made by his lovely wife, Patty. Sadly she passed away 4 years ago and her husband hasn't had a party or a pastie since. After seeing your video I decided it's high time I took up the torch and continued this wonderful tradition! I shall practice and perfect your recipe and hopefully by "Boxing Day" the Corona virus will be but a memory and we can all celebrate together once again! Thanks for this! xox
Julie in Sheboygan, WI. there is Flieshbrok. Phonetically it would be "Flyshbrock" But it is still a meat pie. Knowing it is Pasties leads me to believe you could be from Upper MI. or Northern WI. :)
@@georgecoulter1935 I was born and raised in Green Bay, WI. Yoopers would travel down to "the big city" to shop and sometimes to relocate for good-paying paper mill jobs. We said, "Ya, hey," and "you guys," and probably a lot of other UP lingo I have forgotten. The accent is a bit Canadian, too.
@@juliem.679 Cheeseheads unite! I figured when you knew how to pronounce Pastie! Lori is a very good cook. Always loved cooking, I have gained a bunch cooking and sitting on my butt not able to go anywhere but the store. Hope you are well and getting through this strange time we are in. Cook on.
I was born in Nebraska and they have what they call Runza. It has hamburger meat and cabbage filling, in a bread dough. They are baked. Very delicious. Just another way to make meat pies :)
You and Mr. Brown are one of a kind! It is the most comforting place to go watching your videos! And it is both of you because you represent the way things should be and you are great role models! Your recipes are wonderful and since my husband passed in 2007, and I will be 70 soon, when I watch your videos and get busy in the kitchen, my sadness goes out the window and the good kitchen smells take over! Thank - you both for being there and sharing such precious times with all of us! You are a most amazing, fabulous couple!
We used to get pears from my grandmother's pear tree. Mom and I made pear pies. We started frying them , but switched to baking them. We brushed them withy butter when they were done and sprinkled cinnamon sugar. Your video reminded me of those wonderful memories. God Bless yall.
My mom made dried fruit fried pies, peach, or apricot, once a week and I and my friend would run from the school bus to the house, so excited for those pies. Thank-you for this video. Maybe time to make fried pies in my kitchen, too.
Used love seeing my mom or grandma standing at the fence with my lunch as I came around the field on the tractor! It might be a biscuit with egg and bacon , cornbread and beans or some kind of fried pie! Life was good
Amen, Mr. Ronnie... I had a pint of home canned navy beans cooked with ham hocks, carrots and onions for lunch today. Mama taught her baby boy how to keep himself fed good!
I been making these for about 45 years. Both meat & fruit pies. We call them MOON PIES. THE THINNER THE CRUST THE BETTER YUM YUM. GOD'S BLESSINGS 🙏😇💖🇺🇸
