What's your favourite pie?

IndigoLake · Post by **IndigoLake** » Wed Jan 18, 2017 8:02 pm

What's your favourite pie? Mine is probably chicken and mushroom but it's a close call.

ClaretAndJew · Post by **ClaretAndJew** » Wed Jan 18, 2017 8:04 pm

Peppered Steak at Turf.

In general? Probably Steak and Kidney

Diesel · Post by **Diesel** » Wed Jan 18, 2017 8:07 pm

Go on then...

Haffners.

conyoviejo · Post by **conyoviejo** » Wed Jan 18, 2017 8:08 pm

Minge pie...oops sorry ...! I mean mince pie

Chester Perry · Post by **Chester Perry** » Wed Jan 18, 2017 8:08 pm

Cheese & Onion - a true Burnley Delicacy

ClaretEngineer · Post by **ClaretEngineer** » Wed Jan 18, 2017 8:09 pm

My good lady's chicken, leek and ham pie if its a proper dinner.

Meat and potato if its on the footie.

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 8:10 pm

Pork and Apple from Whitesides in Colne.

End of thread.

1968claret · Post by **1968claret** » Wed Jan 18, 2017 8:11 pm

Lemon Meringue Pie made by my mum!

The Enclosure · Post by **The Enclosure** » Wed Jan 18, 2017 8:11 pm

3.14159265359

NRC · Post by **NRC** » Wed Jan 18, 2017 8:15 pm

I make a demon "potato" pie (made up of minced lamb or beef, with potato (ratio 20/80) with reduced gravy (meaning absorbed by the potato)) - with a top crust only, served up with pickled red cabbage.

We hold a "Brit Club" pie contest in the Raleigh, NC area annually (as well as a curry contest), and about 25 of us serve up a banquet of about 25 pies - all savory, not sweet (like apple pie). One of the two best nights of the year (the other being the curry night)

ElectroClaret · Post by **ElectroClaret** » Wed Jan 18, 2017 8:15 pm

Cissy Greens meat pies.
Mmmmmm.

Hozz · Post by **Hozz** » Wed Jan 18, 2017 8:17 pm

Beef cheek with carrot.

Chicken with mushroom, cream and tarrogen.

And a good Scotch pie, mutton and mace, hard to beat.

mkmel · Post by **mkmel** » Wed Jan 18, 2017 8:19 pm

Apple Pie

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 8:19 pm

Hozz wrote:Beef cheek with carrot.

Chicken with mushroom, cream and tarrogen.

And a good Scotch pie, mutton and mace, hard to beat.

Hey up, check out Mr Blumenthal here.

Clarets4me · Post by **Clarets4me** » Wed Jan 18, 2017 8:21 pm

Mrs Clarets4me's Cheese and Onion Pie.... no question about it..

Hozz · Post by **Hozz** » Wed Jan 18, 2017 8:22 pm

OK NRC - need a decent potato pie recipe to convert my southern wife to the delights of.

Pie's are a tough call at my house, hence the poncy (but very tasty) chicken pies I make.

Need to convert folk round here.

Rileybobs · Post by **Rileybobs** » Wed Jan 18, 2017 8:23 pm

Whatever happened to butter pies?

Hozz · Post by **Hozz** » Wed Jan 18, 2017 8:24 pm

Well I am bauld and I do have have his books so fair cop BOT.

ClaretCanada · Post by **ClaretCanada** » Wed Jan 18, 2017 8:25 pm

I am with Chester Perry
Cheese and Onion
Baked beans
Chips
Strawberry and Rhubarb with Custard for afters.

DCWat · Post by **DCWat** » Wed Jan 18, 2017 8:26 pm

Is pie with pickled veg on the side a bit of a Lancashire thing, and potato pie too? They used to do potato pie at the ground - I'd just assumed it was because there was that little meat in them, using the word meat would be wrong

If I remember rightly, they also used to do a butter pie!? Never heard of one of those either.

Steak and ale pie, shortcrust pastry for me!!

rejected · Post by **rejected** » Wed Jan 18, 2017 8:27 pm

I'll tell you what . . . . Went for a meat n tatty at half time last night and they'd sold out. Settled for one of your peppered steak ones. ABSOLUTELY the best pie I've had in a ground for years. WELL PLAYED.

Those at the Olympic Stadium were very poor.

Wexford_Claret · Post by **Wexford_Claret** » Wed Jan 18, 2017 8:27 pm

Rileybobs wrote:Whatever happened to butter pies?

Can't beat a butter pie with potted shrimps or HP sauce.

Cheese and onion a close second.

rejected · Post by **rejected** » Wed Jan 18, 2017 8:29 pm

Right then you Burnley folk - I need educating. What on earth is a butter pie?? I'm intrigued.

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 8:30 pm

Rileybobs wrote:Whatever happened to butter pies?

Preston fans ate them all.

IndigoLake · Post by **IndigoLake** » Wed Jan 18, 2017 8:31 pm

Mmm. This thread is making me hungry. As I said on the match thread yesterday, I fully intend to make my own pie at home. My Mrs is frightened I'll burn down the kitchen.

Wexford_Claret · Post by **Wexford_Claret** » Wed Jan 18, 2017 8:31 pm

A butter pie is potatoes and (if you're feeling saucy) onions smothered in thick butter, shoved into a pastry and cooked till burnt.

It is absolutely beautiful.

IndigoLake · Post by **IndigoLake** » Wed Jan 18, 2017 8:31 pm

I've never had a butter pie. That needs fixing.

Grimsdale · Post by **Grimsdale** » Wed Jan 18, 2017 8:33 pm

I was back in Burnley from overseas recently and I could have happily lived off cheese and onion pies the whole time I was there.

DCWat · Post by **DCWat** » Wed Jan 18, 2017 8:34 pm

Butter pies don't sound nice

dpinsussex · Post by **dpinsussex** » Wed Jan 18, 2017 8:34 pm

Cant beat a bit of humble pie

ClaretKent · Post by **ClaretKent** » Wed Jan 18, 2017 8:36 pm

Cold - Marchants of Bethersden pork pie - a thing of beauty. Like a Sunday roast pork in a pastry setting.
Hot - my late mum's steak and kidney pie. It made my mouth water in anticipation all the way up home on the A1/M62.
On a slight tangent - stew n hard at the Rising Sun in Blacko took me right back to my youth!

Rileybobs · Post by **Rileybobs** » Wed Jan 18, 2017 8:36 pm

DCWat wrote:Butter pies don't sound nice

You're supposed to eat them, not listen to them.

Buxtonclaret · Post by **Buxtonclaret** » Wed Jan 18, 2017 8:36 pm

Any pie Spades does for the match thread.

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 8:37 pm

DCWat wrote:Butter pies don't sound nice

Proper Lancashire heart attack tackle.

Anyone ever had a pie sarnie?

NRC · Post by **NRC** » Wed Jan 18, 2017 8:38 pm

Hozz wrote:OK NRC - need a decent potato pie recipe to convert my southern wife to the delights of.

Pie's are a tough call at my house, hence the poncy (but very tasty) chicken pies I make.

Need to convert folk round here.

five pound bag of old spuds
2lb of 80% mince, or lamb
2 onions
tub of bistro gravy granules
pre-wrapped pastry (saves you making it yourself)

- cut the spuds into a maximum of one inch cubes - they'll reduce anyway. Pre-soften them by boiling
- finely chop the onions
- fry up the meat until brown
put all of it into a container big enough that can go in the oven
- add water, mix in half of the gravy mix (don't make gravy), which also stirs the whole mixture
- cook for a couple of hours at 375F
- keep checking for moisture - add more water and granules as required so that it ultimately doesn't run freely - if you put too much water in keep cooking until reduced.
- finally roll the pastry on top and cook until brown, maybe fifteen minutes

best served a day after, warmed but good to go t=for those that can't resist from the off. Provide copius amounts of brown sauce and pickled cabbage to taste....

jdrobbo · Post by **jdrobbo** » Wed Jan 18, 2017 8:41 pm

Thagoras

DCWat · Post by **DCWat** » Wed Jan 18, 2017 8:43 pm

OK leaving aside the issue of Bisto granules.....

Shouldn't a proper pie be encased in pastry, not just on top?

Bfc · Post by **Bfc** » Wed Jan 18, 2017 8:47 pm

My own Cheese and Onion pie about an inch deep. Plated up with my home made mushy peas. Even better than my old favourite Haffners Steak n Kidney.

gawthorpe_view · Post by **gawthorpe_view** » Wed Jan 18, 2017 8:51 pm

Spud pie sandwich, one pie, flattened, on a very large teacake, add ketchup to taste.
Standard scran when I was a skint apprentice.

NRC · Post by **NRC** » Wed Jan 18, 2017 8:53 pm

DCWat - I would define a pie as something that features patry within its construct, which doesn't mean encapsulation..... i.e. it's pastry that defines a pie, not the design

IndigoLake · Post by **IndigoLake** » Wed Jan 18, 2017 8:58 pm

I prefer the pastry to fully encompass the contents of the pie.

DCWat · Post by **DCWat** » Wed Jan 18, 2017 9:00 pm

NRC wrote:DCWat - I would define a pie as something that features patry within its construct, which doesn't mean encapsulation..... i.e. it's pastry that defines a pie, not the design

What about pastry on the bottom, a tart or still a pie?

NRC · Post by **NRC** » Wed Jan 18, 2017 9:03 pm

you're too bright for me DCWat

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 9:03 pm

DCWat wrote:What about pastry on the bottom, a tart or still a pie?

That's a flan or a tart.

DCWat · Post by **DCWat** » Wed Jan 18, 2017 9:04 pm

Or a quiche? It's all too confusing

Darthlaw · Post by **Darthlaw** » Wed Jan 18, 2017 9:04 pm

Too close to call between Haffners Steak and kidney, or Game pie from lishmans butchers in Ilkley.

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 9:05 pm

DCWat wrote:Or a quiche? It's all too confusing

We don't use French words when talking about English pastry.

Steve1956 · Post by **Steve1956** » Wed Jan 18, 2017 9:08 pm

The first bakers on the left in Crawshawbooth on the way to Burnley two meat n potato and two custards ... pie n custard heaven.

bobinho · Post by **bobinho** » Wed Jan 18, 2017 9:08 pm

Cheese and onion.

Meat and onion.

Chicken and mushroom are two ingredients I love, but absolutely NOT together in a pie. It's just wrong. All chicken and mushroom pies should be lined up against a wall and shot.

Mrpotatohead · Post by **Mrpotatohead** » Wed Jan 18, 2017 9:12 pm

Cream pie