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absolutely inspired!
I am making one of those bad boys this weekend 8)
Even my intense disliking of baked smegma beans and the absence of anything proper, like black/brown pudding, does not mask the genius of this dish. Gonna have to do it myself now 🙂
You need some baking beans or blind rice to prevent pastry shrinkage mind - you can get more filling in then 8)
this thread has made me moist
Jeez! That is a thing of beauty right there! That ha sto be the King of pies..
Most eagerly await the next pic update.. I swear i can smell it baking!
Sooooo, hungry........ 😯
Amazing.
For my lunch I've got a lovely home-cooked beef goulasch. And on any other day, that'd be pretty much perfect
But in light of DrP's activity, it now just isn't going to cut it
Here...
we.....
go.....
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The salad was necessary as there's ladies present.....
Bon apetit!
DrP
Mmmm, want!
that looks fantastic..........you lucky sod 8)
wheres the brown sauce? Looks nice tho, although would have preferred a fried egg (of some sort) with mine rather than boiled
Genie-us..!
Off to have my veggie bean stew for lunch. *Wonders if the canteen has any pastry and sausages*
[b]OH!... MY!!... GOD!!![/b]
DrP that is possibly the most desirable thing I have ever seen. You are an utter genius, sir!
I'm doing one of those for next weeks Pie Monday. If I can wait that long. I doubt I will
Oi!
WHERE IS THE BLACK PUDDING????
Well?
MkII needs black pudding methinks. However Genius idea and great effort! Is there enough to share? Where are you?
Oh no, it's a TRAP!!!
All that talk of English breakfast in pie form, then sneaking salad onto the plate.
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ouch!
That is amazing, even though I am vegetarian!
that is just stunning.. simply stunning
I'd have put a bit of black pud in there as well, but each to there own..There is a very strong chance I'm making that this weekend.!
[bows and tips cap...]
Cheers for the comments!!!
The proof is in the tasting of course, and it was pretty scrummy, I tell thee!
Many of the suggestions duly noted - MK2 will endeavor to include black pudding, and I'll see if hash browns can sneek in too (though I was thinking of swapping the pastry topping with a hash brown/rosti topping perhaps?)
My tips/feedback on the whole experience:
-continue to use [b]top quality meat[/b] - the sausages were delicious, and despite my reservations, there was literally no grease in the pie at all
-cooking everything beforehand too (roasting sausages and mushrooms, and grilling bacon) really added to the flavour
-[b]the bacon stayed crispy[/b]!!!
-boiled eggs were great - I personally don't think breaking a raw one in would have worked - may not have cooked? The texture of the cooked yolk was stunning!
-shortcrust pastry is actually pi$$ easy to make, and costs pennies! Use the quantities quoted in the OP, but perhaps twice as much for deeper dishes (you can see mine is quite shallow, and there wasn't enough really).
As I was munching through the beans, pastry, and sausage, I was pondering the idea of a [b]"Full Sunday Roast Pie"[/b]........
TBC
DrP
How about one for the drunken munchies.......2am Saturday morning........"Doner Kebab and chips Pie" . It would make sense and be irresistible but only after a skinful.
iApprove
I too would go for beaten raw eggs
Poured in via a funnel as the last ingredient
Amazing!
Filth, absolute filth.
I would add black pudding and remove the beans, you would use more tomato for moisture.
But really, these are minor things and that is truly a beautiful creation. Well done that man.
A work of genius - flawed only by the salad.
Oh my....
(+1 for black pudding and a hash-brown topping though)
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I'll take your pie and raise you a full-English Yorkshire Pudding:
[url= http://farm4.staticflickr.com/3579/3301470658_5493618bb7_b.jp g" target="_blank">
[url= http://www.flickr.com/photos/ir_bandito/3301470658/ ]DSC_0019[/url] by [url= http://www.flickr.com/people/ir_bandito/ ]ir_bandito[/url], on Flickr
Bacon, sausage, black pudding, tomatoe, egg & cheese. In batter.
Sir I salute you, that is excellent, but agree with the addition of black pudding though.
though I was thinking of swapping the pastry topping with a hash brown/rosti topping perhaps?
Would be a crime against pie-hood & a blot on your masterpiece
It is not a pie, no it's not, unless it has pastry all around the contents!
oh my, this is getting better and better. Outstanding stuff.
'tomatoe'?
Raw tomato, almost raw black pudding, weird yellow gunge 'cheese'.
/does not want.
Hash browns are not an ingredient in a full english. Sauted potatoes are permitted. Pies are not pies unless they have a pastry lid. No lid = QUICHE!
😉
me thinks this thread will run longer than the bivi one !
tomatoe was cooked, but not crisped.
and there's nowt awrong with raw black pudding. its been cooked once anyway.
Cheese is a little odd I'll admit. Reminiscent of a pie I had in Australia once: steak, bacon, cheese and egg.
But ultimatly, Yorkshire Pudding for breakfast isn't totally normal is it?
That looks fabulous. I may attempt a vegetarian version using one of these bad boys.
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[url= http://www.reallancashireblackpuddings.co.uk/Real%20Lancashire%20Vegetarian%20Black%20Pudding.php ]V-Pud[/url]
I word of warning though... a pie without a pastry lid is a quiche.
Or a tart at best
ir_bandito - Member ... tomatoe ...
*stabs in face*
😆
Final excuse is simple, I didn't make it. It was in a cafe and i thought it was worth trying. It was.
DrP - I've shown everyone at work your handiwork, and it provoked gasps of awe, followed by a moment of silent contemplation as the shear genius of it was mentally (though unfortunately not physically) digested.
😀
bandito - you need not apologise for anything save your spelling 😉
I think you could, and should take this one stage further with the full english pie sandwich!
Mmm, battered deep fried full english pie donner sandwich pizza ... and chips.
Like something off supersize vs superskinny ...
Nobel Prize for Gastronomic Fabulousness.
Just to avoid going back over all that, how long and at what temperature for the oven?
I'm definitely going to do this one.
Well done. The evolution MUST include black pudding and a subtle brown sauce flavour.
How about a dash of Worcestershire Sauce to liven the beans up?