When a pie not a pie
Ok, made the pie below – Peppered Mushroom and Stilton with a base and a top, which was nice but which also sparked a debate – what constituent parts are required for it to be a pie.Posted 4 years ago
I propose a pie should be a filling wholly contained within a pastry casing, anything else is just not a pie.
I think all right minded people agreed that a pie requires a fully enclosed pastry case. Your effort looks superb.Posted 4 years ago
Missed that one! 😳
But Homity Pie was the catalyst for tonight’s debate.
@eskay – here ya go:
Short crust pastry for the base and top (make your own or use a ready made pack)
1 onion sliced
500g of button mushrooms
2 tbsp oil
1 tbsp tomato puree
1 tbsp dark soy sauce
1 tbsp green peppercorns in brine (drained)
250ml veg stock
Gently fry onions until soft, add the button mushrooms, cook until softPosted 4 years ago
Add puree and cook for 5 mins
Add soy sauce, peppercorns and stock – cook until liquid reduced by 50%
Put into pie disc lined with pastry
Crumble Stilton evenly on the top
Put lid on pie and seal around the edges
Prick breathing holes in lid
Brush with milk
Put in a pre heated oven at 200deg for 20 mins
bit late to the party but
OMG that looks gorgeous, shall put in a request for that, my mrs makes decent pies but doesn’t eat cheese or mushrooms, her loss more for me.
A pot for stew with a puff pastry top masquerading as a pie is the eight worst thing that a man could possibly put in your mouth.
agreed my mum insists on calling her abomination that is corned beef hash with a crust “potato pie”, no, really, it’s not and if you’re reading mum, I don’t rate your mince pies either – tho they are atleast fully encased in pastryPosted 4 years ago
Inspired by this I made my own “pot pie”, I used Roger’s recipe but made it a proper pie by adding MEAT!
I present my Beef, mushroom and stilton pie
Don’t forget Nation Pie Day is January 23rd!Posted 4 years ago
(admittedly this seems to be a US date but I ain’t gunna complain)SpeederSubscriber
Definitely filled – when my then local (Norwood in Leckhampton) first opened up (again) about 5 years ago, it started off with a mostly pie based menu and it was incredible – we’d go in most weeks for something (well we were DINKYs) and I wouldn’t have anything else. FF to last week and a rare night out without the kids, we went back for old times sake and the sole pie on the menu was a beef and wine/ale/something with a puff pastry top. I was distraught.*
* OK maybe that’s a bit strong but I was pretty disappointed.Posted 4 years ago
There was gravy too, admittedly just bisto’s best, to supplement the pie filling. Got the last of the pie (1st pic) to finish tonight with mash, some asparagus & more bisto quickness*.
* I do make gravy, having had pointers from the mighty stoner (though his stock is quite low after expressing his frankly embarrassing views on what a pie is), but don’t have any beef stock to make it fromPosted 4 years ago
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