Savory Pie Crust

[Carmella]

In a newsletter I received recently, they were featuring Russell James' Mince Pie recipe. I thought the crust looked just fabulous and could be used for all sorts of savory pie-type recipes: pot pies, quiche, etc... I've never had mince pies during my SAD days but will give it a try over the holidays.

You can find the recipe on his blog:
http://therawchef.blogs.com/russell_james/raw_recipes/index.html

Here's the pict:

[Bethanie]

:D :D Have you made my Christmas meal easier or WHAT!!!!!!!!
Thank you for the lovely picture and the link, how sweet of you to share.
I can hardly wait for the day that i can have these, usually holidays are difficult at times but this is WONDERFUL.
Happy Holidays to You and Yours :D
B.

[Carmella]

Bethanie,
I'm so happy you find this recipe inspiring. Helping and sharing...This is what this board is all about! (to me anyway!)

Enjoy and Happy Holidays to you too!

Carmella

[fairygirl]

OMG, i cant believe how "real" the pastry looks!!!!! incredible...i will have to try!

[Carmella]

fairygirl,

I know! My thoughts exactly! I'll be making a few mince pies and freeze the rest of the pie shells so they're ready to receive whatever filling I feel like...

[carolg]

I love Russell James posts and recipes. Just looking at them is sometimes enough. Thanks for the post. Which newsletter featured this master? I can't wait to see if he will ever share his cannoli at his site. Surely Alissa has to have one too. I am not used to pastry bags, and the cannoli used one.

The Mince Pie link I found for Russell is:
http://therawchef.blogs.com/russell_james/2005/12/its_never_too_l.html#more

Thanks Carmella. You know how to make a "blizzard" bound person wish she had all the ingredients.

carolg, colorado where the blizzard continues--everything totally shut down....people stranded and places set up for them. to stay..

[lil fairy z girl]

wow they look so like the real i mean sad version, amazing,

sal
~*~*~*

[RowanC]

That is a raw pie crust?
Has anyone tried it yet? :eek:

[RowanC]

In the recipe i saw on that website, there was no top crust. And this crust really looks cooked. Even the pinched part is darker... is this really raw?

::skeptical quizzical look:::: :confused:

[Rawkinlocs]

Yeah, I kinda wondered about the crust in the photo too. I mean, I've NEVER seen a raw pie with a crust that looked all flakey and stuff like a standard pie crust.

I'm "kinda" thinking that it might just be a photo they used that isn't the "real raw deal"...but I guess all we'd have to do is email and ask. If it IS the actual raw crust in that photo, he did a HECK of a job with it!

[Sharon in Colorado]

When I looked at the site, I noticed the mince meat crust had dried fruits and nuts in it, like most raw crusts. Didn't look any different from other raw crust recipes. I saw that about the photo up above too - looks like a regular cooked flour crust. :confused:

[madmel]

Call me blind, but I can't find the photo on the website... Only the recipe, which does sound great! But no pic...

cheers,
madmel

[kyrie]

Hello Everyone,

This isn't Russell's original recipe, the original has golden flax meal in it, as well as dried apricots, therefore the golden colour of the pastry. This pastry only has 3 ingredients in it.

So...click on the banana, type in mince pies, when search results come up click on thread called " Mince Pies".

Seeing as Russel did an apprenticeship with Matthew Kenney at the Plant, I think it is raw, as the Plant will blow your mind with what they can come up with that's raw but looks cooked.
So try the orginal pastry, and good luck.

Ciao.
Carla. :cool:

[Rawkinlocs]

Thanks for the tip-off Carla...found it!

Here is the recipe WITH the golden flax meal:

RAW MINCE PIES

Recipe created by Russell Clamp. Makes 15 pies.

For the ‘pastry'

* 2 cups cashews
* 2 cups almonds
* 2 Tbsp golden flax
* 20 – 30 Dried soft apricots

For the filling

* 7 Medjool dates
* Juice of 1 orange
* 1 tsp orange zest
* 1 apple
* ½ tsp mixed spice
* 1 cup raisins

Directions:

1. To make the pastry, first process the nuts and flax in a Vita-Mix dry jug or a coffee mill so that you end up with a fine ‘flour’.
2. Transfer the mixture to a food processor with an ‘S’ blade. Add apricots one at a time until the whole mixture becomes sticky. If you are using apricots that have been soaked, you may find that you already have a dough-like consistency. If the mixture isn’t forming a ball in the processor at this point then add some water (soak water if you soaked the apricots) a few tablespoons at a time until it does.
3. Roll out the mixture on a flat surface so that it is about twice the thickness of a pound coin.
4. Using a pastry cutter, cut the required amount of ‘bases’ from the rolled out dough. Place these in a pie baking tray that has been lined with cling film. You may need to remove them from the rolling surface with a knife. Put these in a dehydrator at 115ºF for 2 hours to firm up.
5. Next cut out the same amount of ‘lids’ from the dough. You will need to re-form and re-roll the dough to get the most from it. Use any left over dough to build extra pies!!! Set the lids to one side.
6. Remove stones and flowers from dates and place in food processor. Add the orange juice, zest and mixed spice. Process and add water as needed to produce a creamy consistency. Mixture will need to occasionally be scraped from the sides of the processor using a spatula.
7. Chop apple into small pieces and add to mixture. Process for a further minute.
8. Add raisins to mixture and stir in with a wooden spoon/spatula.
9. Remove bases from the baking tray after the 2 hours and fill with raisin mixture.
10. Place lids on the pies and return to the dehydrator on mesh sheets for as long as you can keep your hands off ‘em!!! They should be ready after an hour but will get crispier, the longer you leave them. Enjoy!

[trinity082482]

That sounds good. Times like this I wish I owned a dehydrator. I would also substitue the inners with a raw pizza filling :D

[Bethanie]

:) I plan to make the Mince Pie for Christmas but do you think i could use any other fruit besides Apricots?
The dried ones are very expensive here, so what do you think could i substitue anything else.
I am so excited, the picture is perfect, makes my mouth water.
Thanks for posting it and the link.
Merry Christmas to You and Your Family :) :) .
B.

[Carmella]

Good morning everyone,

Sorry for not shedding light on this issue earlier but I was away all day yesterday...

OK, about the crust... The recipe was in a weekly newsletter sent by "The Raw Food Coach" Karen Knowler; long time raw foodist in the UK. You can check out her site here:

http://www.therawfoodcoach.com/

Unfortunately, I haven't made it yet so can't give feedback about what the crust "actually" look like. There is no pict on Russell's site so I would think it's Karen's particular version of the pie that is posted. I very much doubt that it is cooked but then again, I can't vouch for it. Best thing would be to drop her an email I guess if you are still concerned...

Bethanie,
I can't help you much here I'm afraid. I'm still such a learner when it comes to dehydrated raw food. Sorry! I'm sure some of the more experienced and gifted raw chefs on this forum can suggest something...

Have a wonderful Xmas!

[Bethanie]

:D I have some dehydrated papaya and thought maybe that might work, i'll try it and see.
Happy Holidays.
B.

[Carmella]

Thanks Rawkinlocs, for posting the original recipe.

The crust is in the making right now. I put it in the freezer so that it would be easier to roll out. I'm beginning to seriiously doubt though that this was a pic of the actual raw pie.
But then again, we'll see...

I didn't realize that mince pies were actually sweet. I guess I should have titled this thread "Sweet Pie Crust" instead... LOL

Will keep you posted.

[Sharon in Colorado]

Carmella,

Let us know if your crust looks remotely like the one in the picture. :)