didcot Posted July 31, 2022 Share Posted July 31, 2022 (edited) Following on from the Curry Club I thought the next step was a Pie Club. I will kick of with Scotch Pies. Recipe below. https://www.bbc.co.uk/food/recipes/scotch_pies_92297 I doubled the portion and made a single pie. I did add some peas,onions and copped carrot to help bulk it out. The price of meat having gone up so much. I cheated and used ready made short crust pastry. I used the wife's baking tin that has a push up bottom. I find a quick spray with that 1 calory oil and a hot oven stops the pastry sticking to the side. The mixture shouldn't be runny as you don't want it seeping out when you cut the pie. A few tablespoons of gravy granules will help thicken it. Went down a storm last night. Edited July 31, 2022 by didcot 10 Link to post Share on other sites More sharing options...
RMweb Gold Enterprisingwestern Posted July 31, 2022 RMweb Gold Share Posted July 31, 2022 How did you find a wife with a push up bottom? Mike. 13 Link to post Share on other sites More sharing options...
didcot Posted July 31, 2022 Author Share Posted July 31, 2022 (edited) Next up Steak and Kidney Pie. I've been making it for my eldest since he was about 3, he's now 18. Should serve 3 to 4 Ingredients Diced Beef, 600g pack Lambs Kidneys. One pack. Don't be tempted by Ox kidneys, they are bigger and not as nice. One Onion. Beer ( not necessary) Beef Stock cube, 1 or 2 to your liking. Teaspoon of English Mustard. One Bay Leaf Ready makes flaky pastry. Mushrooms. Cut the Kidney into pieces with scissors removing the white bit in the centre. (can't remember what it's called) Size is up to you. Chop the onion. In a frying pan add a little oil of your choice, brown the meat and then fry the onions. I then put the meat and onions in a slow cooker, but a large saucepan on the hob is ok. Whilst the frying pan is still hot pour about 1/2 of the beer into it. This will deglaze the pan and all the meat juices will combine with the beer. Pour over the meat. Add the remaining beer. It should just be level with the top of the meat. Add the Bay leaf. I slow cook for a minimum of 4 hours. If you can shred the beef with a fork after 4 hours it's ready. You can use cheaper cuts of meat and get good results by slow cooking. Chop the mushroom and add these halfway through cooking the meat. Also add the mustard and beef stock cubes to taste. The mushrooms will add extre liquid, as they cook. You may need to thicken the liquid towards the end of cooking and it will give you a lovely gravy. You can do this by adding corn flower or plain flower. I start with a tablespoon of flour and mix it with cold water. Then mix it into the meat. Don't put flower into the hot liquid as it will clump. I aim for a thick gravy consistency, it may well take a few tablespoons of flower to reach the consistency you want. Spray an oven dish with low calory spray, lay in a sheet of puff pastry. Using a slotted spoon fill the pie base with the meat. Remember to remove the Bay leaf. You can then add the gravy to suit your taste. Add the top layer of pastry, pinch into the bottom layer, trim and cut a slot in the middle to let the steam out. Place in a hot oven and cook to the pastry timings. Keep the left over gravy warm. Serve with potatoes and vegetables of choice and top with the remaining gravy. Edited July 31, 2022 by didcot 4 Link to post Share on other sites More sharing options...
Hroth Posted July 31, 2022 Share Posted July 31, 2022 3.141592653589793238 (approx) Sidles off, whistling.... 1 1 8 Link to post Share on other sites More sharing options...
jpendle Posted July 31, 2022 Share Posted July 31, 2022 1 4 1 10 Link to post Share on other sites More sharing options...
BR traction instructor Posted July 31, 2022 Share Posted July 31, 2022 (edited) Probably a large cop out but I just popped into Harrison’s butcher Cockermouth a day or two back and test drove one of their ready cooked steak pies…probably the best that I’ve had…perfect blend of filling, pastry and seasoning. A slight aside, the same butcher does marvellous home made beef burgers. We slice 4 of these into strips, fry them until crispy and serve with well softened onion rings with ketchup in a burger bun…absolutely scrummy. BeRTIe Edited July 31, 2022 by BR traction instructor 2 Link to post Share on other sites More sharing options...
Moderators AY Mod Posted July 31, 2022 Moderators Share Posted July 31, 2022 A local store, sadly now closed due to the objection to cooking smells (possibly a change of use issue) by a new tenant above the shop even though they'd been doing so for three years, made some fantastic products including roast chicken or beef dinners in a pie. Genius. Of course they have lids on when you buy them. 9 Link to post Share on other sites More sharing options...
Hroth Posted July 31, 2022 Share Posted July 31, 2022 4 minutes ago, AY Mod said: A local store, sadly now closed due to the objection to cooking smells (possibly a change of use issue) by a new tenant above the shop even though they'd been doing so for three years, made some fantastic products including roast chicken or beef dinners in a pie. Genius. Of course they have lids on when you buy them. What a pity, by the look of them Lidless Pies would be wonderful! 1 Link to post Share on other sites More sharing options...
RMweb Gold Gilbert Posted July 31, 2022 RMweb Gold Share Posted July 31, 2022 Dickies Cheese and Onion pie - usually available at out local Somerset farmers markets. Best Cheese and Pastry combination I've ever had... 7 Link to post Share on other sites More sharing options...
didcot Posted July 31, 2022 Author Share Posted July 31, 2022 This arrived earlier. Haven't had time to look through it yet. 3 Link to post Share on other sites More sharing options...
Nearholmer Posted July 31, 2022 Share Posted July 31, 2022 I'm not keen on pies, but surely this thread needs to reserve a special place for a pie icon, dear to the hearts of all railway enthusiasts of a certain age: The Lyons Individual Fruit Pie. 3 Link to post Share on other sites More sharing options...
APOLLO Posted July 31, 2022 Share Posted July 31, 2022 Brit15 5 12 Link to post Share on other sites More sharing options...
iL Dottore Posted July 31, 2022 Share Posted July 31, 2022 (edited) 7 hours ago, didcot said: Following on from the Curry Club I thought the next step was a Pie Club…. As our American cousins would say “sounds like a plan!“. I note, reading the posts before I wrote this, that some of the usual jokers have been making their humorous contributions! But quite frankly, gentlemen, a decent pie is no joking matter, but an item of immense culinary importance. Of all the foods we eat today, the pie is one of the few food items we can trace its genealogy back to the Ancient Romans (and before). And, if I may be blunt, @jpendle’s cartoon, illustrates THE fundamental principle of The Way Of The Pie. anything claiming to be a pie which consists of something with a pastry lid is not a pie, it’s a stew with pretensions in a hat! Edited July 31, 2022 by iL Dottore A minor historical correction 2 4 Link to post Share on other sites More sharing options...
iL Dottore Posted July 31, 2022 Share Posted July 31, 2022 1 hour ago, didcot said: This arrived earlier. Haven't had time to look through it yet. It’s OK, although Calum Franklin’s The Pie Room is - I think - better 1 Link to post Share on other sites More sharing options...
Nearholmer Posted July 31, 2022 Share Posted July 31, 2022 9 minutes ago, iL Dottore said: Of all the foods we eat today, only the pie can trace its genealogy back to the Ancient Romans (if not before). What about a loaf of bread, a piece of cheese, and a pint of beer? And, I think, a sausage, but I'm less sure about that. 2 Link to post Share on other sites More sharing options...
iL Dottore Posted July 31, 2022 Share Posted July 31, 2022 Just now, Nearholmer said: What about a loaf of bread, a piece of cheese, and a pint of beer? And, I think, a sausage, but I'm less sure about that. Quite, a bit of culinary hyperbole on my part - although I think you can argue that a pie, unlike bread or cheese, is a sophisticated multi-ingredient concoction. I have amended my original post… Link to post Share on other sites More sharing options...
Nearholmer Posted July 31, 2022 Share Posted July 31, 2022 (edited) Yes, I think that pre-Roman complex, multi-ingredient dishes might mostly have been one-pot stews - very tasty though, a sort of pie without any pastry, which is an improvement IMO. Edited July 31, 2022 by Nearholmer 2 Link to post Share on other sites More sharing options...
RMweb Gold Stubby47 Posted July 31, 2022 RMweb Gold Share Posted July 31, 2022 1 hour ago, Nearholmer said: What about a loaf of bread, a piece of cheese, and a pint of beer? And, I think, a sausage, but I'm less sure about that. The 'Ploughman's' was a meal invented by the Milk Marketing Board in the 60's. https://www.pongcheese.co.uk/blog/a-history-of-the-ploughmans-lunch/ 1 1 Link to post Share on other sites More sharing options...
Nearholmer Posted July 31, 2022 Share Posted July 31, 2022 (edited) So, despite having all those things freely available, late iron-age Brits never thought to consume them all at one meal, as a supplement to or change from some porridge, or a bowl of one-pot stew, or a nice bit of roast animal? Seems unlikely. Anyway, back to pies. PS: thinking about it, ale flavoured with herbs, not beer flavoured with hops. Edited July 31, 2022 by Nearholmer 1 Link to post Share on other sites More sharing options...
KeithMacdonald Posted July 31, 2022 Share Posted July 31, 2022 8 hours ago, Hroth said: 3.141592653589793238 (approx) Sidles off, whistling.... 2 4 Link to post Share on other sites More sharing options...
RMweb Premium Dava Posted July 31, 2022 RMweb Premium Share Posted July 31, 2022 I have good memories of Eleys Ironbridge Pork Pies, but do they live up to their billing? https://eleysporkpies.co.uk/ lve been away from Macclesfield too long to know where the best beef pies can be found, they were delicious when hot & runny with juices! Dava Link to post Share on other sites More sharing options...
RMweb Premium Ian Smeeton Posted July 31, 2022 RMweb Premium Share Posted July 31, 2022 In my pub, the Plough at Greetham (not advertising, it's 10 years this year since I left) we ran the Plough Pie Club on Sunday and Monday nights. All the usual suspects, Steak & Ale, S & K etc, But occasional appearances made by: Disney Pie (Bambi, Thumper and Donald), adults loved it, kids cried! Steak, Stout & Stilton (yum yum) and many others. Regards Ian 7 Link to post Share on other sites More sharing options...
RMweb Premium Ian Smeeton Posted July 31, 2022 RMweb Premium Share Posted July 31, 2022 A Glasgow favourite was to take a Scotch Pie and deep fry it. A Torrey Canyon. Those too young will have to look the Torrey Canyon up to get the significance. Regards Ian 4 Link to post Share on other sites More sharing options...
SteveyDee68 Posted August 1, 2022 Share Posted August 1, 2022 (edited) Warning: slightly OT ... Of course, Wigan in Lancashire is the spiritual if not actual home of pie-eaters... Back in the early 2000s, my fiance* was taking a professional choreographer dance course at Preston College, and one of her peers was a truly dainty, petite, elf-like ballet dancer from Wigan who literally danced rings around everyone else on the course - rumour was she had been turned down by the RBC because she was too tiny! In the second year, the whole cohort travelled down to London to visit a specialist shop for fitting with bespoke ballet shoes and my other half recalled how, half way down Oxford Street, the aforementioned tiny dancer suddenly asked if anyone else was feeling peckish before pulling a large pie out of her Burberry handbag. Having munched half of it as they continued to walk, she wrapped it up and put it back in her handbag rxplaining it was "for Ron". "Who's Ron?" asked her friends, intrigued. "Later-on" she replied, straightfaced. You can take the girl out of Wigan... * now ex-wife Edited August 1, 2022 by SteveyDee68 2 6 Link to post Share on other sites More sharing options...
APOLLO Posted August 1, 2022 Share Posted August 1, 2022 Wigan pies are far travelled --- A meat and potato pie has been sent "into space" attached to a weather balloon. The pioneering delicacy was launched from Roby Mill, Wigan, at about 11:30 GMT ahead of the World Pie Eating Championship next week. The aim is to see if its journey up to 100,000ft (30km) changes the molecular structure of the pie making it quicker to eat. It is believed this is the first pie to be launched into the stratosphere. https://www.bbc.co.uk/news/uk-england-manchester-38334437 I think a British Rail Travellers Fayre Bowyers pork pie holds the distance travelled record, having travelled between Newcastle to Bristol nearly 50 times !!!!!!!!!!!! Brit15 and an avid pie eater !!!! 6 Link to post Share on other sites More sharing options...
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