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

Peppered Steak at Turf.

In general? Probably Steak and Kidney

Go on then...

Haffners.

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

Cheese & Onion - a true Burnley Delicacy

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

Meat and potato if its on the footie.

Pork and Apple from Whitesides in Colne.

End of thread.

Lemon Meringue Pie made by my mum!

3.14159265359

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)

Cissy Greens meat pies.
Mmmmmm.

Beef cheek with carrot.

Chicken with mushroom, cream and tarrogen.

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

Apple Pie

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.

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

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.

Whatever happened to butter pies?

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

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

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!!

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.

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.

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

Rileybobs wrote:Whatever happened to butter pies?

Preston fans ate them all.

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.

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.

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

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.

Butter pies don't sound nice

Cant beat a bit of humble pie

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!

DCWat wrote:Butter pies don't sound nice

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

Any pie Spades does for the match thread.

DCWat wrote:Butter pies don't sound nice

Proper Lancashire heart attack tackle.


Anyone ever had a pie sarnie?

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....

Thagoras

OK leaving aside the issue of Bisto granules..... Shouldn't a proper pie be encased in pastry, not just on top?

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.

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

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

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

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?

you're too bright for me DCWat

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

That's a flan or a tart.

Or a quiche? It's all too confusing

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

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

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

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

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.

Cream pie