What's your favourite pie?

IndigoLake · Post by **IndigoLake** » Wed Jan 18, 2017 9:14 pm

Mrpotatohead wrote:Cream pie

Not potato then?!

IndigoLake · Post by **IndigoLake** » Wed Jan 18, 2017 9:15 pm

bobinho wrote: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.

This makes me sad

Clarets4me · Post by **Clarets4me** » Wed Jan 18, 2017 9:16 pm

Rileybobs wrote:Whatever happened to butter pies?

I think Oddies still do them... they were originally created for Catholic workers to eat on a Friday, when traditionally, they weren't permitted to eat meat !!

Garforth Claret · Post by **Garforth Claret** » Wed Jan 18, 2017 9:18 pm

Anthing from Pie and Mash cafe in Whitby with mushy peas and gravy mmmmmmmm

CrispyClaret · Post by **CrispyClaret** » Wed Jan 18, 2017 9:23 pm

Rileybobs wrote:Whatever happened to butter pies?

When I left Burnley a couple of years ago, Oddies were still doing butter pies as were the local Spar

JohnMac · Post by **JohnMac** » Wed Jan 18, 2017 9:28 pm

Cheese and Onion - Homemade or pub style plate pie.

Meat and Potato - Homemade or pub style plate pie.

Bacon and Bean - Plate pie with shortcrust pastry not those minging things like Greggs etc.

No wonder I need to shift a few stones now I've retired

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 9:36 pm

scottish pies are excellent, they put some pepper or herbs or something in them, and the pastry is great too.
Hollands meat pie is probably the local king of pies though.

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 9:37 pm

No butter pies left.............

lrac · Post by **lrac** » Wed Jan 18, 2017 9:38 pm

hot pork pie peas with mint sauce

Garnerssoap · Post by **Garnerssoap** » Wed Jan 18, 2017 9:43 pm

1. Hafners ( any flavour other than cheese and onion as that doesn't punt)
2. Cissy greens ( the one with a chilli in)
3. Roy Porters Lamb and Apple
4. Hair

In that order

Garnerssoap · Post by **Garnerssoap** » Wed Jan 18, 2017 9:44 pm

Count not punt

burnmark · Post by **burnmark** » Wed Jan 18, 2017 9:54 pm

The steak pie at City this season was the best I've ever had at a football match.

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 9:55 pm

cant see what the fuss is with those cissy greens pies, they are nowt special at all.

spadesclaret · Post by **spadesclaret** » Wed Jan 18, 2017 9:57 pm

DCWat wrote: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!!

When I first went to stay with my future in-laws, the future Mr. spades waxed lyrical about his mother's potato pie. She was making one for tea that day and I would love it. I had no idea what a potato pie was. All I could envisage was potatoes enclosed in pastry. It didn't sound at all appetising. In the event, it was probably the best thing I've ever tasted. Best steak, potatoes and thick, delicious gravy in the lightest pastry I've ever had.

Why don't you Lancastrians call it MEAT and potato pie?

DCWat · Post by **DCWat** » Wed Jan 18, 2017 10:07 pm

That's my thought, Spades.

I assume it's a lower ratio of meat to potato. I'd always opt for more meat and less potato, which to me would be a meat and potato pie. I wouldn't be having it with pickled vegetables of any variety either

spadesclaret · Post by **spadesclaret** » Wed Jan 18, 2017 10:12 pm

There was certainly plenty of meat in my mother-in-law's potato pie and I forgot to mention that there were also carrots and onions. Red cabbage is a good accompaniment.

HendricksHair · Post by **HendricksHair** » Wed Jan 18, 2017 10:14 pm

Chicken Balti

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 10:19 pm

spadesclaret wrote:When I first went to stay with my future in-laws, the future Mr. spades waxed lyrical about his mother's potato pie. She was making one for tea that day and I would love it. I had no idea what a potato pie was. All I could envisage was potatoes enclosed in pastry. It didn't sound at all appetising. In the event, it was probably the best thing I've ever tasted. Best steak, potatoes and thick, delicious gravy in the lightest pastry I've ever had.

Why don't you Lancastrians call it MEAT and potato pie?

For a start it isn't 'potato pie', it's tatie pie (yes there's an invisible but very prominent letter y in there).

I don't know this as fact (it's just my thoughts on it), but meat was hard to come by once of a day but Lancashire grew some of the best taties in the land (probably still do, it's just that you can't buy them at Asda), and scraps of leftover meat were introduced into a tatie pie.

DCWat · Post by **DCWat** » Wed Jan 18, 2017 10:29 pm

There goes my theory on the meat to potato ratio

Still not convinced by the pickled veg with a pie though.

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 10:30 pm

a lot of people ask for meat and potato still, others ask for potato. I think I'ed have to know the shopkeeper quite well to ask for "tatie"
if there was a queue, and it was full of stunning brunettes with diamond necklaces and french perfume, I would probably go for "potato"

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 10:36 pm

DCWat wrote:
Still not convinced by the pickled veg with a pie though.

Pickled onions, pickled red cabbage and dare I say it Piccalilli (with pork pie obviously) all go with pies.

It cuts through the stodge.

DCWat · Post by **DCWat** » Wed Jan 18, 2017 10:37 pm

I'd have veg with it just not cold and pickled. Would prefer just chips mind!!

JohnMac · Post by **JohnMac** » Wed Jan 18, 2017 10:41 pm

It changed back in the early 70's from Meat and Potato to Potato and Meat in line with advertising standards I seem to recall.

Guller Bull · Post by **Guller Bull** » Wed Jan 18, 2017 10:42 pm

I know a few pie makers up here in Scotland and some of their stuff is incredible.

One of the guys is a chef and he has opened a pie restaurant - going really well.

There seems to be a few of these Gastro Pie Pubs springing up now - we were in one the other day in Newcastle really nice stuff and reasonable

http://www.theredhousencl.co.uk

ShabbaRanks · Post by **ShabbaRanks** » Wed Jan 18, 2017 10:47 pm

The meat and potato pies at TM are rancid.

Peel the crust off, which is ok, and you'll find a grey gloop of processed mush that tastes of not a reyt lot.

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 10:49 pm

DCWat wrote:I'd have veg with it just not cold and pickled. Would prefer just chips mind!!

It all depends on the pie that you're having.

Tatie pie, peas and gravy = pickled red cabbage

Homemade Steak and Kidney pie = steamed green beans, carrots and green cabbage

Pork pie = Branston pickle, brown sauce or piccalilli

dougcollins · Post by **dougcollins** » Wed Jan 18, 2017 10:50 pm

There are lots of things you can do with chicken, very nice too.

But it should never be in a pie. Just wrong.

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 10:54 pm

my wifes dad used to work at Bullers or Buellers in Accy, he had his pie in a teacake for his dinner.

Hozz · Post by **Hozz** » Wed Jan 18, 2017 11:00 pm

Cheers NRC, seen a recipe similar to that and wondered if it might be okay but if it is a personal thumbs up then will try. What type of pastry, you didn't specify? I assume shortcrust but maybe a flaky pastry, ruff-puff stylie?

Bobhino, chicken and mushrooms are a cornerstone of cuisine, a dash of truffle oil is de rigueur, tarragon optional.

How about a chicken and ham pie, hot or cold?

Had a few decent pies in Oz, served with mash, mushy peas and gravy on top.

Hozz · Post by **Hozz** » Wed Jan 18, 2017 11:02 pm

Need to convert you Doug, trick is to use thigh and leg, no breast as it dries out too much.

Pstotto · Post by **Pstotto** » Wed Jan 18, 2017 11:02 pm

3.142 (sorry). Potato pie.

Hozz · Post by **Hozz** » Wed Jan 18, 2017 11:04 pm

Has anyone had Portuguese custard pies?

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 11:09 pm

The best pies in any football ground I've been to was at t'Turf.

Late 80's and I've asked before if anyone knew where they came from.

They were superb and sometimes the only highlight of going on t'Turf.

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 11:10 pm

wasn't there a White's pies aboout then Bin?

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 11:16 pm

or Haffners, think their motto was "clogging up arteries since 1859"

Bin Ont Turf · Post by **Bin Ont Turf** » Wed Jan 18, 2017 11:18 pm

I don't know Wile but in the mist and fog White's does ring a bell.

ŽižkovClaret · Post by **ŽižkovClaret** » Wed Jan 18, 2017 11:20 pm

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

Quiche is a waste of good ingredients

ŽižkovClaret · Post by **ŽižkovClaret** » Wed Jan 18, 2017 11:23 pm

dougcollins wrote:There are lots of things you can do with chicken, very nice too.

But it should never be in a pie. Just wrong.

Id argue for chicken and asparagus, and also chicken ham and leek personally

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 11:26 pm

Bin, just googled white's , there was a yorkshire based company called White's bakery. Been around since mid 1930's. i even emailed them asking if they supplied us.

ŽižkovClaret · Post by **ŽižkovClaret** » Wed Jan 18, 2017 11:27 pm

Wasn't white's pies in Rose Grove?

COBBLE · Post by **COBBLE** » Wed Jan 18, 2017 11:28 pm

Thanks for this question. Its cheese and onion pie. But, like my mum used to make it 50 + years ago. like most mums then she fed a family on a tiny budget so there were plenty of onions in. The cheese was a rougher Lancashire cheese. Pastry was tasty but not smooth and buttery.

In summary nothing like the smooth slop, or dried up mush I have been served in recent times. I've been to the gastro pubs of local TV celebrity chefs and been appalled. Come back mum.

gogogadgetlegs · Post by **gogogadgetlegs** » Wed Jan 18, 2017 11:28 pm

Steak and Kidney but the mince beef and onion from the now closed Bakery shop in Read were something else entirely on a great note.

DCWat · Post by **DCWat** » Wed Jan 18, 2017 11:30 pm

We definitely used to have White's pies for a while. Not sure if 80s or perhaps 90s. Seem to recall the logo being advertised in the ground or programme perhaps (or maybe just in the tea bars

)

Wile E Coyote · Post by **Wile E Coyote** » Wed Jan 18, 2017 11:35 pm

ZizkovClaret wrote:Wasn't white's pies in Rose Grove?

sounds more like it Zizkov, I am not sure, certainly nearer than yorkshire.

starting_11 · Post by **starting_11** » Wed Jan 18, 2017 11:54 pm

Skirt steak from morrisons (not as cheap as it used to be) with a can of stella, 2 Oxo, an onion and garlic. (Bit of cornflour to thicken as per)

Make the pastry as short as you can (moar butter!) and just a half top.

Bin Ont Turf · Post by **Bin Ont Turf** » Thu Jan 19, 2017 12:02 am

You should never judge anything until you've tried it.

But for f**ks sake

.........

starting_11 wrote:Skirt steak from morrisons with a can of stella,

Red wine, a Porter, Stout or even an English ale, but Stella?

oswyclaret · Post by **oswyclaret** » Thu Jan 19, 2017 12:26 am

Steak pie from Martins confectioners in Oswy..Delicious!!

minnieclaret · Post by **minnieclaret** » Thu Jan 19, 2017 12:36 am

Hollands Puds are my favourite.
In pies it would be chicken & mushroom.
Cheating Mrs. Minnie does a mean fish pie, no pastry, with smoked coley and grain mustard. Wonderful.

NRC · Post by **NRC** » Thu Jan 19, 2017 3:09 am

Hozz wrote:Cheers NRC, seen a recipe similar to that and wondered if it might be okay but if it is a personal thumbs up then will try. What type of pastry, you didn't specify? I assume shortcrust but maybe a flaky pastry, ruff-puff stylie?

Bobhino, chicken and mushrooms are a cornerstone of cuisine, a dash of truffle oil is de rigueur, tarragon optional.

How about a chicken and ham pie, hot or cold?

Had a few decent pies in Oz, served with mash, mushy peas and gravy on top.

Now you're getting technical,Hozz. Both are acceptable, but I always considered the extra density of shortcrust weighted better with the "mix" underneath. Now an option would be to roll out a double thickness of puff pastry, but if so would probably recommend putting the first layer on for ten minutes first and then topping that with a fresh layer

Thread of the year so far, this

HendricksHair · Post by **HendricksHair** » Thu Jan 19, 2017 4:49 am

Meat and Potato pies from Waites' in Hebden Bridge were always my favourite. Sadly due to the multiple floods in the past few years it's now shut down and been replaced by a new Pie shop that I am yet to try.