[Closed] PSA: Rejoice people......because its National Pie Week.

So how will you be celebrating

Fellow chub club member here, so I'll just be sniffing people as they walk out of Greggs.

You want "[url= http://www.drpidgeon.co.uk/dr-p-cooks/the-full-english-breakfast-pie ]the recipe[/url]" again... 😉

DrP

So how will you be celebrating

Last night I met , in secret, at an undisclosed location, with other members of the resistance where, in hushed tones and whispers, we consumed Steak pie with beef link sausages and a separate serving of puff pastry.

When will this oppression end?

Love the fact that pies get a whole week, whereas pancakes and other poor imitations at sustenance only get a day!

I need to get to the George.

next weekend venturing south to the Lakes isn't until the end of the month, not sure I can wait that long....

Stoner to the thread, please

When will this oppression end?

Come the revolution there'll be shortcrust, puff, filo, choux and flaky for all!

Brothers and sisters do not give up hope!

So how will you be celebrating

Love the fact that pies get a whole week, whereas pancakes and other poor imitations at sustenance only get a day!

Moustaches and James May both get a full month. It's so unfair.

I miss Williams Mince pies from my youth 🙁

Cant even find a picture of one.

They were the eponymous stars of many a pie and pea supper.

If anyone remembers them " oval in shape about 3/4 full of mince with a samll amount of onion, highly glazed with a raised crimped edge"

Bite me, and my lovely PIE!

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That sir, looks suspiciously like a casserole with a puff pastry lid

#notapie #burntheheretic

Got to make ours when I get home. Leftovers from the yesterdays beef joint with some mushrooms. It will have a pastry top and bottom.

change of venue for MNPR? leaving from the hollands pie factory at rising bridge?

binners - Member

That sir, looks suspiciously like a casserole with a puff pastry lid

#notapie #burntheheretic

#propieganda #fidelgastro #pastrytyrant

#nicepiestoner

Down with lidded stews/casseroles!

I think it's right to embrace all pastry products, after all a lidded stew/casserole is just a proper pie in waiting. Educate, rather than exclude!

DrP - you eat that and win races?!?
Damn, more riding [i]and[/i] more pie needed 🙂

What pie for xc?

Big Soup with a hat is not pie.

Lemon meringue pie. Now there's a pie.

Stoner what you have there is quite clearly a cobbler. It's coming to something when you defend the indefensible so strongly.

I accept that language changes and over time the accepted norms can move however there are certain things that should not be allowed and calling a stew with a lid a pie is very much one of them.

Didn't know it was Pie Week, but I do have a family sized steak pie line up for my dinner on Thursday 😀

Stoner what you have there is quite clearly a cobbler.

This thread is full of cobblers, but Stoners pie ain't one.

It's a proper, good old fashioned, ashet pie. Lovely.

I've decided that I will no longer participate in the ongoing pastry debate.

I'm a piecifist.

At 43 years of age I finally had a go at making my first pie the other week.

Wasn't bad... Not as tasty as the good lady's, about on par with my mother's .... Meat was tender and the pasty top n bottom was good but the jus was a bit watery.... A little disappointed but an average pie is still a PIE Mmmmmm

Now I know its pie week I'll give it another go and make the gravy thicker.

What's your best Pie Technique gents ??

Pork pie starter

Pie & Chips Main

Apple Pie for pudding

Sound like a decent celebration of pie? Not sure about the starter, anything we could swap it for?

Needs a decent strong ale in there Ro5ey, if making a steak pie, or red wine as an equivalent.

Didn't know it was Pie Week

Neither does Stoner.

😛

Wasn't bad... Not as tasty as the good lady's, about on par with my mother's .... Meat was tender and the pasty top n bottom was good but the jus was a bit watery

Good man for making a proper pie, not some half arsed attempt, ala Stoner (who does not represent the midlands making pie traditions).
To thicken it up, after you brown the meat (if you did brown the meat), cover it and any other internal ingredients in flour, before adding the wine/ale to make the sauce. The more flour (don't get silly) the thicker the gravy will end up

Strong Ale ... check .... already in, after tip from the good lady.

Im thinking maybe a splash of worcestershire sauce or dollop of mustard ... ?

My chef is recreating one of my favourite pies from when we had a pub together; turkey and black pudding, shortcrust all round. 8)

Ro5ey, try googling fife miners stew - Sue Lawrence recipe, makes a fine pie.

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(via @thepoke)

Oh... Sorry, wrong pi! 😳

Yay, I was having pie tonight anyway but that makes it even better!

(don't worry, there will be pastry on all sides, top and bottom)

turkey and black pudding, shortcrust all round.

Oh my word, that sounds divine!

Just had this, made earlier today..
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Mine was scrummy. Beef with mushrooms, threw in some new potatoes with skins on to fill it out and served with mushy peas. Enough left for packing tomorrow.
Now need to decide on which pie to do for tomorrow's tea

I can't help but notice there is a suspicious lack of evidence of pastry to the rear of binners' pie. I'm not even sure i can see any under it...

So is fish pie actually a pie? Does it count? Or is it simply fish, eggs and peas in white sauce with mashy spud on top?

themightymowgli - Member

So is fish pie actually a pie? Does it count? Or is it simply fish, eggs and peas in white sauce with mashy spud on top?

It is not a pie, but can be called one. Same as cottage, or shepherd's.

Any recommendations for supermarket pies?

Got to make pork pies for seven people tomorrow. Not sure how many to prepare. I thought maybe 22 between them would be about right...

Huge if true:

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"I remember when all this were pies, lad"

Oh... Sorry, wrong pi!

My local bakers have got a special offer on pies: 3.1 for 2.

Sorry IGMC.