[Closed] I. Like. Pie.

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This is very impressive. 🙂

That pie looks well fit.

Can you make me one too next time, please?

can you post up the recipe please...

i love pie too!

[url= http://www.weebls-stuff.com/wab/ ]Mmmm... pie...[/url]

Mmmmm, pie porn.

Look at the crust on that..............

can we see the innards please?

With, you know, sauce on......

Pook - Member

can we see the innards please?

Rusty Spanner - Member

With, you know, sauce on......

Like this you mean?

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Recipe is courtesy of Mr. Hugh Fearnly Whittingstall's River Cottage Meat Book... But I don't have it electronically...

Classy. Nice. Making me hungry. Bad.

I would

Please tell me you haven't spoilt that lovely pie with Branston? 😯

^^^ definition of food porn ^^^

woody2000 - Member

Please tell me you haven't spoilt that lovely pie with Branston?

Sorry Woody - but that's the only pickle I had... And I don't consider it shameful... part of my Burton-upon-Trent heritage is Branston...

Mmmmm pie......

It's not right coming on here with explicit shots of that nature...

My word! Where are the moderators?!??! 😀

Hugh Fearnly Whittingstall's River Cottage Meat Book

Now, not being familiar with this book, can i assume the pie was quite a lot of time, a fair amount of work and totally worth the effort (ie as good as the pics suggest)?

nice pie!

That is top pieage

BigButSlimmerBloke - Member

Hugh Fearnly Whittingstall's River Cottage Meat Book

Now, not being familiar with this book, can i assume the pie was quite a lot of time, a fair amount of work and totally worth the effort (ie as good as the pics suggest)?

I was actually surprised at how simple it was... Don't get me wrong it took a while to do (I started the stock at 11 and probably finished the whole thing at about 3 - much of which was admittedly waiting round for various stages to be ready)

It was also quite a bit of effort (chopping up the pork shoulder to little 5mm cubes for example)… But it was actually straight forward... Nothing was too technical which meant I could just merrily work away with the radio on…

It was absolutely worth the effort... Omm Nomm Nommm...

oh god that's beautiful...

be honest, you've already eaten it all haven't you?

mmmmmmmpiepornmmmmmmmmm!!!!!!!

next time put an egg in the middle
ooooooooooooohbaby

Egg in the middle? It's 20cm across... The egg'd get lost...

(unless I put an Ostrich egg in... that could be amazing!)

How does that work anyway? I assume you have to cook the egg first them pack the meat around it... but doesn't the egg get massively overcooked?

I haven't eaten *all* of it (only half...)

boiled egg in the middle, used to make them many years ago when i worked for wall meat co, they were brick shaped with a line of eggs down the middle, groveners they were called, sliced' with picalili mmmmmmmmmmmmmmmmmmm

If there is only one cookbook you ever buy make sure its Hugh's Meat one. The chilli is to die for. [i]Goes off to see if there is any mince in the fridge![/i]

(unless I put an Ostrich egg in... that could be amazing!)

oh god

screen wipe please

😳

anyone got a cigarette?

i had me a nice pie on the way back from the Lakes yesterday - Galloway Beef, black pudding and mushroom. yumm.

yours does look great though. you got pie skillz

Nice work! I've nearly bought that book a few times now but your pics are pushing me towards amazon!

The book is seriously worth it... And +1 for the Chilli... It has made me los of friends...

Thanks for all the nice comments everyone... I'm all a-flutter...

Well I, for one, am off to the book shop first thing in the morning!