Select to expand quotesirgallivant said..
Ah well, l succumbed to pressure...
and went to Coles and could not find it, until a nice attendant led me to it hidden behind a concrete pylon, it was!
Saveth! Fray Bento's pie was smiling at me.
Peas and carrots plus Deb's mash on the top of pepper stake gravy - once l am on the spending spree, l am spending big - fell into the basket with a few bottles of Chardonnay at the bottle shop.
The suspense is killing me, but the Chardonnay is open and l lost my drive to cook tonight after fighting a filthy footed mongrel of a shipwright this arvo.
Tonight, Chardonnay and twisties, no more.
I owe you the report on Fray Bentos, yet.
What is the best way to turn that pie in the owen, Southace? 
From another web site om how to cook them and a bit of history
Fray Bentos Pies are savoury pies that come in a pie-pan shaped, sealed in. Each tin weighs 475g (17oz.)
The tin is lined with uncooked puff pastry dough. Filling is put in, then a top layer of puff pastry put on, then the tin sealed with a top.
To eat them, you cut the top off the tin, and then you bake them right in their tin in the oven for about 35 minutes. The puff pastry puffs and browns, and the filling inside heats up. The filling is already cooked.
Flavours available include Mince Beef and Onion, Steak and Kidney, Steak and Mushroom, Steak and Ale Pie, and Chicken and Mushroom. Many of the gravies used have OXO in them.
The tinned pies are easy to store, and provide a quick, tasty meal. It is really easy to have them turn out gorgeous looking.
You use a rotary can opener to open it, leaving the rim. The pastry looks soggy when you first open the tin, but it will come out perfect. When it's cooked, the pastry will be flaky, and a dark-golden brown. It does best in a regular oven. That is to say, not a fan-assisted aka convection oven, and certainly not the microwave, as the pastry won't cook properly. And, you can't use a toaster oven -- you are cooking puff pastry.
The pies do not contain any genetically modified ingredients. They used to, but under Campbell's ownership, they were removed.
The town of Fray Bentos in Uruguay was founded in 1859 (some sources say 1857) as Villa Independencia. It was renamed to Fray Bentos in honour of a local religious hermit priest whose name that was (actually "Fraille Bento", meaning "Brother" Bento) who lived in a cave on the site. It is a port at the mouth the Uruguay River, opening onto the Buenos Aires bay on the Atlantic ocean.
It's only (160 km) 100 miles north as the crow files from Buenos Aires in Argentina. The 1996 population was 22,600. It's main industry is still meat processing.
The Fray Bentos Pies product line started in 1873 with tinned corned beef, made by the Liebig company in Fray Bentos.
The pies were made there as well. It was a company town. It was a model town, not an industrial looking town at all. There is a bandstand in the middle of the town, and a cathedral. In World War II, the factory employed 5,000 people.
1958 - production of the meat pies switched from Uruguay to England
1964 - Fray Bentos operations provide jobs for 40,000 people
1964 - their tinned corned beef was blamed for a typhoid outbreak in Aberdeen, Scotland. The cause was traced to impure water being used in processing at the Villa Independencia plant in Uruguay. Three people died. This caused Fray Bentos name a great deal of harm.
1993 - the company was acquired by Campbell's;
The corned beef is still made today in South America, but in Brazil instead.
For a fuller discussion of the company's history, see the entry on Liebig's Extract of Meat.
In March 1998, the Canadian Food Inspection Agency cracked down on British foods imported to Canada which they said didn't meet their safety standards. Fray Bentos pies fell prey to the Canadian food police in their swoop and crackdown, but the pies were in good company: other British goods which meant British and EU health standards but which weren't good enough for the Canadian bureaucrats included Bisto, Bovril, and Heinz soups and baked beans.
The offending items were also missing French on the packaging. French products having no English, though, were not touched in the swoop.
Regards Don
Great thread.
I do not have an oven aboard. Just a two burner gas stove with gas grill underneath.
Would it be possible to prepare one of these pies in such an apparatus?
I have heard that it is possible to bake in a pressure cooker on stovetop but have not tried it and I'm unaware of the technique.
Any tips?
Select to expand quoteGlennGee said..
Great thread.
I do not have an oven aboard. Just a two burner gas stove with gas grill underneath.
Would it be possible to prepare one of these pies in such an apparatus?
I have heard that it is possible to bake in a pressure cooker on stovetop but have not tried it and I'm unaware of the technique.
Any tips?
Ive no oven but anything that requires oven can be done on bbq.
I've only got a double burner metho stove. Now the pies have been talked up - any tips on method to cook these this way? Pie pressure cooker??
I might give one a go in the Magma Kettle BBQ in oven mode with the diffuser in and the lid on and see what happens
Regards Don
Tried the Fray Bento pies once many years ago, thought they were pretty average. When I was a kid mum used to make instant meat pies with crackers that were made from puff pastry filled with Kraft braised steak and onions, a fine example of Australian gourmet food from the 1970s. I don't think you can buy the crackers any more but it would be okay for travel food.
I just bought one out of interest and will test out on magma before i leave
Theyre not exactly great value for money at $7 and no best before date!
But i looove pies and these will stow easy and keep- forever!
Select to expand quoteSectorsteve said..
I just bought one out of interest and will test out on magma before i leave
Theyre not exactly great value for money at $7 and no best before date!
But i looove pies and these will stow easy and keep- forever!
Let us know how you go cooking in the magma. Trick would be to cook on low heat and checking regularly . I think it's a fair price with some mash and canned peas half the pie looking at a $10 buck anytime meal.
Select to expand quoteGlennGee said..
Great thread.
I do not have an oven aboard. Just a two burner gas stove with gas grill underneath.
Would it be possible to prepare one of these pies in such an apparatus?
I have heard that it is possible to bake in a pressure cooker on stovetop but have not tried it and I'm unaware of the technique.
Any tips?
Get yourself a big pot with a lid, aka Dutch oven, you can even cook a roast in one on the stove top.
Apparently the they serve them up different Evesham, Worcester
Father horrified to find live MAGGOTS in ?2.49 Fray Bentos steak and kidney pie he was about to serve to his children
Read more: www.dailymail.co.uk/news/article-2980944/Father-finds-live-MAGGOTS-2-49-Fray-Bentos-steak-kidney-pie.html
Maggots, live maggots could only get in that pie if father left the open can on the benchtop for a while and flies were around. Come on! That is news bull****.
Here is the result of the cook up for today's lunch:
The pie came up tops with high crust, golden brown.
The food was tasty, filling the pepper steak gravy gave it a twist.
Good idea Southace, goes into the books and the locker for a permanent offer on the menu.
It is definitely enough for two people or two meals. (probably that is the way, the maggots got into that pie?)
I found the price $ 7.60 quite attractive for two meals!
Southace +10
Fray Bentos +10
Select to expand quotesirgallivant said..
Maggots, live maggots could only get in that pie if father left the open can on the benchtop for a while and flies were around. Come on! That is news bull****.
Here is the result of the cook up for today's lunch:
The pie came up tops with high crust, golden brown.
The food was tasty, filling the pepper steak gravy gave it a twist.
Good idea Southace, goes into the books and the locker for a permanent offer on the menu.
It is definitely enough for two people or two meals. (probably that is the way, the maggots got into that pie?)
Southace +10
Fray Bentos +10
Bloody beautiful mate that's how I do it too! Always makes you feel good when you can pass on some good free advice that people savour. ??
I have a metho stove and will try one in my upsidedown pot oven in a couple of weeks.
[Have to go down to Canberra for a few days first]
Here is a loaf of bread cooked in my upsidedown pot oven.
Burnt because it was over the burner to start with!!
Here is the upsidedown pot oven
This is the pot the bread was cooked in in the correct position on stove [must not be over burner!!]
half a standard bread mix in a brown paper bag from WW
Cook as directed, 35 mins. temp adjusted by burner. I had it fairly low.
Bread was excellent
Upside down pot oven... great idea.
My favourite on passage is a rolling stew in the pressure cooker.
Prepare large stew day 1.
Everytime you eat from it you add some different ingredients. Interesting too see it morph from beef stew to fish stew etc etc depending on what comes to hand. The pressure cooker ensures it's sealed during the day and kills any nasties in the cooking.
The French call it: Un ragout continu en feu
If you don't have a gas oven, have a look at one of these.
www.12-24voltovens.com.au/travel-buddy-12-volt-marine-oven/
I have just bought one and will install in a few weeks. Plugs into a cigarette lighter and appears to be well made.
Only relatively small, wont fit a roast, but will take a couple of aluminium trays of food. So should fit the pie.
Select to expand quotedism said..
I've only got a double burner metho stove. Now the pies have been talked up - any tips on method to cook these this way? Pie pressure cooker??
You can use a pressure cooker. This nice Indian lady will show you how:
I tried one , not too bad !! I had trouble getting the top off with the can opener though !!!! 
deff needs tom sauce !
Select to expand quotenswsailor said..
half a standard bread mix in a brown paper bag from WW
Cook as directed, 35 mins. temp adjusted by burner. I had it fairly low.
Bread was excellent
The bread is made by "LUCSKA", or something like that
The Steak and Kidney pie would certainly last forever on my boat, I don't eat offal of any kind, the Harvest Steak and Veg or the Irish Stew is pretty good though as is the Heinz Big Eat canned varieties.
Aldi has a hot chilli con carne on special ATM. Might be worth a try for those cold wet nights. However I dont know how to heat the garlic bread to go with it. Maybe just toast bread and put garlic butter on the toast. Would need a two burner stove.
While sailing dinner is cooking: (not for Bruski)
Get your chicken liver cleaned and wrapped in thin slices of bacon. Speck, Jamon Serrano or Parma Ham would be much better!
A toothpick will hold it together (do not salt it, salt it before eating).
Put it in a baking tray and at the appropriate moment put it into the oven. If so desired, one could put wedges into the tray or carrots etc.
Cook some rice, or polenta, or make your mash and dinner is done in 45-50 minutes on high.
A bottle of Pinot Noir would complement the meal.
Works wonderfully on the barby, as well!
Bon apetit!
Fresh food makes a better dinner than any canned concoction!
Grab a clear plastic bag and put your small chicken pieces, cut up spuds, carrots, mushrooms, pumpkin, capsicum, onion pieces or whatever you fancy in with it, put a bit of olive oil in and salt, pepper, oregano, chilli or whatever your taste is.
Mix it well massaging the oily mix into the food.
Empty bag into baking tray, start oven and go back sailing.
Dinner should be ready in an hour or so.
Check every twenty minutes or so and shake baking tray so it cooks evenly.
A bottle of well chilled Pinot Grigio or Savignon Blanc would complement it splendidly.
Enjoy your meal!
The upside-down pot (I use one of the large cheap Stainless 'salad' bowls) is a winner. I sear a whole pork fillet (neck) on all sides on the BBQ then cover with the salad bowl and turn down to minimal until deliciously tender. Will work with any fish/meat/maybe whole chook. The Magma seems to do this with its sealed lid. Enjoy. Clare Valley Riesling with most fish. May start a new thread: 'I've found a great $8-20 wine to go with...'
Yep, that's it!
Good idea about the pot!
Garlic bread does not have to ooze butter!
Real garlic bread does not have any butter on it.
Toast the bread (not sliced bread, that is not bread, but Italian or Greek bread thinly sliced!) then rub a clove of garlic on both sides. (if so desired put freshly chopped tomato sprinkled with basil on the top of it, ala bruschetta) Done.
With a bottle of well chilled white it is a meal by itself.
Select to expand quoteriverider said..GlennGee said..
Great thread.
I do not have an oven aboard. Just a two burner gas stove with gas grill underneath.
Would it be possible to prepare one of these pies in such an apparatus?
I have heard that it is possible to bake in a pressure cooker on stovetop but have not tried it and I'm unaware of the technique.
Any tips?
Get yourself a big pot with a lid, aka Dutch oven, you can even cook a roast in one on the stove top.
Couldn't cook at all, except BBQ, if it wasn't for my Dutch Oven, if cooking pies in Dutch oven insert a cake cooler, (metal), first and sit the pie on the cooler so that the air can circulate around the pie or the base will burn.
Now at Aldi.
Haven't seen them at my coles or woolies so was surprised they were at the local Aldi store.
Select to expand quotedreamliner said..
Now at Aldi.
Haven't seen them at my coles or woolies so was surprised they were at the local Aldi store.
So did you try one? I just love sirgallivant first attempt classic with the mash and can peas . Tomato sauce is also good as well as gravey!
