Pies
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Chad Sexington
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Re: Pies
I have to confess, I’m very partial to a Fray Bentos pie, there’s something about the soggy underside to the puff pastry, and the fact that they can be kept on hand and prepared whenever you fancy (I’m talking about when I was living in Blighty here)
For something that, as you state, comes out of a tincan, they are rather delicious.
I imagine the scarcity of ovens in Cambodian homes is the reason why none of the stores stocked them here.
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Apparition
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Re: Pies
Whenever I had work in New Zealand, I overdosed on pies. Even the ones from the petrol station are banging...I think there was a steak and cheese one, I forget the brand.PSD-Kiwi wrote: ↑Sun Mar 27, 2022 2:29 pm Pie porn....just look at those delicious layers of buttery puff pastry goodness, and the array of filling options ... yet to come across anyone making and selling pies of this quality in Cambodia. Dandelion Cafe in Kampot came close, unfortunately the business didn't last too long, as with many Kampot foreigner owned businesses.
Probably the reason I'd always come home a couple of kg worse for wear.
I love NZ.
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Freightdog
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Re: Pies
I’m currently working in west Africa, and gave the local hotel version of chicken pie a try the other day. Actually, it was ok. On a par with the average fare from a UK style pub restaurant. And by comparison, reasonably priced by comparison with the rest of the menu. Nigeria is not the cheapest.
It wasn’t really a pie, though. More a small pasty, but with pastry somewhere between a pasty and a Samosa. But it had all the effects of pastry, with heart burn later in the evening for me, which is why I rarely eat the things, anymore.
As a kid, my mother made some great pies., favourites being
Bacon and Egg.
Cheese and onion.
Steak and kidney.
Apple pie. Loaded with cloves and cinnamon
Apple crumble
Apple and blackberry. Assuming we could salvage enough blackberries before dad requisitioned them for his home brew wine.
When I still had a kitchen I used to enjoy making a post Christmas turkey and stuffing pie. Served with bubble and squeak, and chestnut sauce.
I was quite successful with export strength guinness or similar stout to marinade the steak for a good steak, mushroom and kidney pie.
It wasn’t really a pie, though. More a small pasty, but with pastry somewhere between a pasty and a Samosa. But it had all the effects of pastry, with heart burn later in the evening for me, which is why I rarely eat the things, anymore.
As a kid, my mother made some great pies., favourites being
Bacon and Egg.
Cheese and onion.
Steak and kidney.
Apple pie. Loaded with cloves and cinnamon
Apple crumble
Apple and blackberry. Assuming we could salvage enough blackberries before dad requisitioned them for his home brew wine.
When I still had a kitchen I used to enjoy making a post Christmas turkey and stuffing pie. Served with bubble and squeak, and chestnut sauce.
I was quite successful with export strength guinness or similar stout to marinade the steak for a good steak, mushroom and kidney pie.
Re: Pies
Apple pie. Loaded with cloves and cinnamon
plus walnuts and lemon peel
plus walnuts and lemon peel
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Freightdog
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Re: Pies
Oddly, as I like nuts, I was never too keen on walnuts in pies.
The lemon peel (plus cinnamon) she puts in the crumble. These days, I NEVER eat crumble, anywhere else. EVER. I’d rather eat crumble only once a decade, so long as it’s hers.
Re: Pies
I have to agree, and I would not knock a Fray Bentos pie at this moment in time, also their steak puddings weren't too bad.Chad Sexington wrote: ↑Sun Mar 27, 2022 4:05 pmI have to confess, I’m very partial to a Fray Bentos pie, there’s something about the soggy underside to the puff pastry, and the fact that they can be kept on hand and prepared whenever you fancy (I’m talking about when I was living in Blighty here)
For something that, as you state, comes out of a tincan, they are rather delicious.
I imagine the scarcity of ovens in Cambodian homes is the reason why none of the stores stocked them here.
Always "hope" but never "expect".
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Apparition
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Re: Pies
If there's one lesson I've taken from this thread, it is: eat more pies in the 80 days I have left in the UK.
Edit: anything else I should eat more of before I leave?
Edit: anything else I should eat more of before I leave?
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Apparition
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Re: Pies
and proper vintage cheddar.
Fish and Chips (in the shop, not ruined by wrapping in paper and a plastic bag);
Back bacon, sausages and black pudding;
Draught Guinness (extra cold)
Sausage rolls and Cornish pasties from Greggs.
I am going to the UK in June so I have been giving this subject some serious thought.
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