Originally Posted by
ePressureCooker
I would definitely NOT put raw meat and veg in the pastry, they release a lot of water as they cook, and could turn your pastry to mush. At a minimum, I would cook the meat (minimally) and par-boil the vegetables.
Many thanks. Should I basically make the complete lamb stew first, and then when cool put it in the suet - or must i just part cook it?
Thanks!
.... can I also bounce another idea of FT'ers?
I experiment a lot!
I'm thinking of making my first meat pudding in the following way.
I'm thinking of doing a sort of mild Lamb and Sweet Potato Curry (may substitute carrot to preserve a bit of bite as the sweet potato will mush ....) with some coconut milk and sugar - and then put that cooked mix fairly dry into a suet pastry that I made in the normal way but also have mixed some slowly braised and caramelised red onion in with. So a sort of mild lamb curry in a caramelised red onion suet pudding crust.
I don't know whether anyone else can picture and taste this but the idea seems to work in my head. Any views appreciated.