- Pie Barms
it’s as bad as a “pie” in a dish with only a top crust, which isn’t a pie, it’s a crime against pie.
last time i ordered pie in a restaurant, I got a stew, with a oblong piece of puff pastry stuck on it. the pastry was blatantly cooked separately to the meat.
I sent it back, saying if i wanted stew with a oblong of puff pastry I would have asked for it, I want a pie.Posted 4 years ago
I’m not opposed to it as a concept, but it seems that – as a rule – they have to be made from the cheapest, shittiest bread and grim, mechanically recovered “meat” pies so for that reason I’m ooot!
Go for a butter pie in a simple (freshly baked, by a baker not some supermarket dross) bun. Lovely.
(You’ll probably need a big mug of tea to help wash it down if you’re a beginner)Posted 4 years ago
pie barms For The Win
@twinklydave – you had probably ridden a gazillion miles for that though 😉
If its just for dinner(lunch) then the carb/carb thing seems wrong to me and theres just not enough protein. I.e a pie has enough carb in the pastry. Bit like a chip buttie. That’s a wrong’un most of the time too.Posted 4 years agotechnicallyineptMember
Go for a butter pie in a simple (freshly baked, by a baker not some supermarket dross) bun.[
The nicest butter pies I have ever eaten were from a deli in Congleton. (also home to Congleton Oatcakes)
One Friday, I bought three (to take home) but scoffed them all during the afternoon.Posted 4 years ago
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