[Sca-cooks] Meep! - Needing quick beef pastry recipe!

[Jeff Gedney]

I have found a HUGE difference in both texture and flavor bewtween using preground raw meats and boiling then grinding/shreading chunk or whole meats. 
When the recipe calls for boiling meat and "smyting" it "small" to be mixed with other ingredients, like eggs etc, I think that if they are boiled then shredded the meat is superior. 
Especially if you are boiling in a good broth... 

If you take the time to boil chunks of beef in a beef broth, then fishing them out and cutting them in 1/4 inch slices across the grain, they fairly come apart completely, and will mix really well into a nice pastry filling.  

Capt Elias

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If you want to build a ship, don't drum up the men to gather 
wood, divide the work, and give orders.  Instead, teach them
to yearn for the vast and endless sea. 
  - Antoine de Saint Exupery