Praise the lord! Its National Pie Week

WOOHOOOOOOOO!!!!! 😀

My favourite week of the year. I shall be cooking a chicken, gammon and leek one this evening.

I’ve got to admit that I started early at the weekend at our local purveyor of pastry encased lovliness…

I’m still waiting to hear back if my ongoing campaign to have casseroles with a pastry lid deemed as a criminal offence punishable by imprisonment, but I live in hope

I’m not playing your silly game Fidel. Not this year.

We need a before and after cholesterol check for this week binners!😀

Purely for scientific purposes, we tried the cheese and onion pie at the Dandy Cock in the village on Friday lunchtime.

Very good. Very, very good.

Who was it that did the amazing pork pie last year? I need another thread like that to remind me that pies exist and can be wonderful.

Did the Hairy Bikers cheese and onion pie last night in honour of Dave Myers.

It is a thing of wonder.

@Harry_the_Spider – I’m doing the Hairy Bikers creamy chicken, ham and leek pie recipe tonight in honour of Dave

Weegmans Mince and onion as I type 😋

I was shamefully unaware of this the most important of weeks. However subliminally I must have known because last night we saw off two fully encased chicken, leak and tarragon pies from the monthly farmers market. Accompanied by home made dauphinoise spuds and a medley of fresh veg.

I’ve just looked up the Cheese pie recipe and it’s clearly going to be a ‘two pie’ week.

@binners – that’s a proper pie. Completely agree with the stew in a hat thing. Deport them all to Shoreditch 🙂

Who was it that did the amazing pork pie last year?

Glaves in Brompton, North Yorkshire.

It was an experience like those Youtube videos when they switch the baby’s cochlear implant on for the first time.

Isn’t every week pie week in the Binners household!? 🙂

@the-muffin-man – thats fantastic! 😀

And yes, theres not often a week goes by that isn’t pie week in Chez Binners. I do like making a pie filling at lunchtime and letting it slow cook all day. I’ve recently discovered shin beef is perfect for this if you slow cook it all day for a beef and ale pie. I’m sure I’ll do that at some point this week

@binners if you can get them, beef cheeks are even better.

@Kramer – I’ll have a look out for that. Our nearest supermarket is Morrisons and as they have in-store butchers you can get shin beef, cheap as chips. Its a million miles away from those sad looking packets of already cut up ‘stewing steak’ and is just perfect for the slow cooker. Its become a bit of an obsession over the winter with Chilli’s, beef curries, beef goulash, beef bourguignon, beef casseroles with dumplings.

Mmmmmmmmmm… winter comfort food 😀

I’m not playing your silly game Fidel. Not this year

Pastro ?

This thread needs more pictures

A sort of pie per view channel

Pastro ?

Fidel Gastro – the glorious leader of the Democratic People’s Republic of Pastry and Colouring-in

Loves oppressing the proletariat with his restrictive pastry related propaganda.

See also : Ho Chi Mince and Pol Pot Noodle

https://www.toppingspies.co.uk/product-category/buy-online/pork-pies-speciality/speciality-cutting-pork-pies/

Had a lovely quiche yesterday at the Whitworth while getting a bit of culture, and will pick up something tasty form Toppings at the market tomorrow.

Can see a potato/cheese/leek/bacon pie making an appearance soon.

@midlifecrashes, the past few Toppings pies I’ve had have been very disappointing.

I’ll be doing my best !! 👍👍👍

One of my locals has started doing Great North Pie Co pies 😋

@midlifecrashes, the past few Toppings pies I’ve had have been very disappointing.

Interesting, fresh from the market or further afield? I’ve not seen any significant change. We do occasionality try Wilkinsons, Potter’s, Speeds, but come back to Toppings.

I’m pleased to say last night’s pie made with leftover slow cooker beef bourguignon was totally on point for this week, even if it was just a happy coincidence…

I’m still waiting to hear back if my ongoing campaign to have casseroles with a pastry lid deemed as a criminal offence punishable by imprisonment, but I live in hope

As a point of order, encasing in pastry without any physical constraints on the form of shape or dish requirements could be construed as a pasty.
Now while a pasty is really rather lovely, a pie it is not.
Please can you tighten your definition.
IANAL

Surely pasties are a subset of pies?

Matt OaA, what about a pork pie?

APF (Alex Pie Fan)

I do feel that National Pie Week is a bit superfluous. Like international men’s day and white history month.

Binners, the lovely MrsIHN cooked The Hairy Bikers’ chicken ham and leek last night (well, a version of it using the leftover roast pork from Sunday). Chuffing lovely.

Apparently I’m not supposed to eat pie every day of pie week though 🙁

I do feel that National Pie Week is a bit superfluous

Agreed, every day’s a pie day

@IHN – its good innit? I’ve cooked it laods of times (and did it again yesterday).  I’ve changed it a bit by replacing the double cream with a tin of this…

On the basis that you can never have too much pie, I think I’m going to put a steak n ale pie filling on shortly to slow cook all day

Right then, I’ll be making snake and pygmy pie. My fave.

(Can we denounce / point and laugh at anyone posting meat in sauce with a pastry lid as being non-pie?)

Apparently I’m not supposed to eat pie every day of pie week though 🙁

You don’t need that kind of negativity in your life

There are no rules to pie week!

@aphex_2k

Can we denounce / point and laugh at anyone posting meat in sauce with a pastry lid as being non-pie?

I’m in two minds about this to be honest.

I think that anyone selling a professional pie that just has a lid can get in the sea.

However the beauty of the bottomless “pie” when making them at home is that it removes 90% of the faff and gets you 90% of the pie exeperience.

Can we denounce / point and laugh at anyone posting meat in sauce with a pastry lid as being non-pie?

There are numerous threads about this.

TLDR – BinBins et al. Take delight in pissing all over the cultural heritage of any Scottish person who’s everbeen to a funeral or been to their Mammys for Ne’erday dinner.
Also Desperate Dan.

I’m too tired to rehash all the old arguments again.

I ate a traditional steak and sausage ashet pie from the local butcher for dinner last night. Lid only. It was all the pie I’ll ever need.

(Apart from the Chasni Scotch pies from the same butcher. They are dynamite. )

I’m too tired to rehash

Out of corned beef?

I ate a traditional steak and sausage ashet pie from the local butcher for dinner last night. Lid only. It was all the pie I’ll ever need.

At the risk of repeating myself today, Binners has it.

There’s nothing wrong with a tasty stew and a bit of pastry to dip into it, that’s a fine repast. But a pie it is not.

You get extra pastry with a DD pie though 😉 Not like pastry is expensive. Give me a full pie. Full as in 100% not a pastry frisbee haha

I don’t care. Meat in gravy with a pastry lid aint a pie in my eyes. The debate continues.

I’ll not be lectured on foodstuffs by Southern monkeys who have never even finished a 16” Tandoori Munchie Box nor known the delights of a Tunnocks Christmas box.

There are no rules to pie week!

First rule of pie club….