John Hunt Pie Press

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

John Hunt Pie Press

Postby Shuswap » Thu Jul 06, 2017 3:29 am

Lucky me, I acquired a John Hunt Little Champion pie press. Our friend Robert Goodrick has kindly passed on to me a couple of “how to” tips for its use. However, neither the John Hunt website nor YouTube are very helpful in how to use or care for it. I would appreciate any advice you may be able to give me as I start my meat pie making journey.Image
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Re: John Hunt Pie Press

Postby wheels » Thu Jul 06, 2017 4:41 pm

Robert, Brican, is your man for this. Maybe PM him?

Phil
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Re: John Hunt Pie Press

Postby Shuswap » Thu Jul 06, 2017 6:47 pm

Thanks Phil, as noted we have already been in touch. Life is strange. A good friend and chef saw my find and said she still has her dad's tucked away in the attic. Her dad, now deceased, was a baker from Britain. Not bad for a small community in BC's interior.
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Re: John Hunt Pie Press

Postby Snags » Fri Jul 07, 2017 9:58 am

Australia has adopted and adapted the meat pie to be a national iconic dish
Theres a bakery in every country town that is judged on the quality of its pies and there are a million variations.
Curried scallop is uniquely Tasmanian,Image

and a meat pie served in a pea soup in south Australia
https://en.wikipedia.org/wiki/Pie_floater
But theres a great pie shop in the middle of nowhere in NSW that would do emu kangaroo crocodile buffalo pies but there are also variations in Mexican, Thai flavoured pies etc etc

Traditional is beef
http://www.taste.com.au/recipes/aussie- ... f28f642a92

Image

http://www.abc.net.au/local/recipes/200 ... 290056.htm
http://www.sbs.com.au/food/recipes/aussie-beef-pies
yet to take the plunge still researching
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Re: John Hunt Pie Press

Postby Shuswap » Fri Jul 07, 2017 1:17 pm

That's an eye opener Snags
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