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Ok, made the pie below - Peppered Mushroom and Stilton with a base and a top, which was nice but which also sparked a debate - what constituent parts are required for it to be a pie.
I propose a pie should be a filling wholly contained within a pastry casing, anything else is just not a pie.
Opinions?
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I think this exact discussion was had no more than two weeks ago 😉
Wholly contained in my book.
A pot for stew with a puff pastry top masquerading as a pie is the eight worst thing that a man could possibly put in your mouth.
I'm not really fussed but that lovely looking creation is crying out for some shin beef in it!
I really don't care (but would you be happy to share the recipe, it sounds delicious!).
http://singletrackmag.com/forum/topic/pie-definitions-pleae
I think all right minded people agreed that a pie requires a fully enclosed pastry case. Your effort looks superb.
Missed that one! 😳
But Homity Pie was the catalyst for tonight's debate.
@eskay - here ya go:
Serves 4
Short crust pastry for the base and top (make your own or use a ready made pack)
1 onion sliced
500g of button mushrooms
2 tbsp oil
1 tbsp tomato puree
1 tbsp dark soy sauce
1 tbsp green peppercorns in brine (drained)
250ml veg stock
200h Stilton
Gently fry onions until soft, add the button mushrooms, cook until soft
Add puree and cook for 5 mins
Add soy sauce, peppercorns and stock - cook until liquid reduced by 50%
Put into pie disc lined with pastry
Crumble Stilton evenly on the top
Put lid on pie and seal around the edges
Prick breathing holes in lid
Brush with milk
Put in a pre heated oven at 200deg for 20 mins
job jobbed.
😀
Wholly encased or not a pie.
That looks lovely - I have rather a lot of stilton, gorgonzola and some field mushrooms knocking around - time to get cooking.
Im keeping schtum.
Frankly, if it looks as mouth-wateringly wonderful as rogerthecat's creation, who cares what it's called!
Stoner - Member
Im keeping schtum.
Just read the thread, justified silence IMO. 😉
Thanks Rog, I'll be cooking that this week or next.
Need Organic meat content
I'm in New Zealand at the moment, over here steak and cheese is considered an acceptable pie combination!
I'd generally agree that to be a proper pie the filling needs to be contained in pastry. However that leaves the problem of Shepherds/cottage/fish pie, non of which have any pastry.
In my local pub just a filling with a pastry crust is mockingly called slop n top
bit late to the party but
OMG that looks gorgeous, shall put in a request for that, my mrs makes decent pies but doesn't eat cheese or mushrooms, her loss more for me.Opinions?
agreed my mum insists on calling her abomination that is corned beef hash with a crust "potato pie", no, really, it's not and if you're reading mum, I don't rate your mince pies either - tho they are atleast fully encased in pastryA pot for stew with a puff pastry top masquerading as a pie is the eight worst thing that a man could possibly put in your mouth.
slop n top
says it all. My pie consumption dropped dramatically when Brewers Fayre went over to "slop n top". Oh, the joys of working away from home!
If it doesn't have meat in... it's not a pie... irrespective of how much crust on there top bottom or side.
MEAT !!!
Apple pie?
cream..........................ill get my coat
Why does this lovely pastry creation keep popping up and taunting me?!
Shepherd's pie?
In my book a pie requires full pastry, whereas just a pastry top is a cobbler and a shepherds/cottage/fish pie is not a pie (just another quirk of the English language)!
same as fish and cottage pie, it's a name not a description. Beef wellington doesn't contain boots....or 19th century dukes either 🙂Shepherd's pie?
I like sausage, mash and onion gravy, if I put it all in a dish with the mash on top it doesn't suddenly become a pie.
What you've made is classed as a pot pie rather than a hand raised pie.
3.14
Inspired by this I made my own "pot pie", I used Roger's recipe but made it a proper pie by adding MEAT!
I present my Beef, mushroom and stilton pie
[url= http://farm8.staticflickr.com/7318/11907782226_6bcfd474d1_z.jp g" target="_blank">
[url= http://www.flickr.com/photos/15253377@N00/11907782226/ ]Beef, mushroom & Stilton Pie[/url] by [url= http://www.flickr.com/people/15253377@N00/ ]z1ppy2[/url], on Flickr
[url= http://farm4.staticflickr.com/3704/11906922835_ff0b8ce331_z.jp g" target="_blank">
[url= http://www.flickr.com/photos/15253377@N00/11906922835/ ]Beef, mushroom & Stilton Pie[/url] by [url= http://www.flickr.com/people/15253377@N00/ ]z1ppy2[/url], on Flickr
[url= http://farm3.staticflickr.com/2847/11906911455_42472ebde3_z.jp g" target="_blank">
[url= http://www.flickr.com/photos/15253377@N00/11906911455/ ]Beef, mushroom & Stilton Pie[/url] by [url= http://www.flickr.com/people/15253377@N00/ ]z1ppy2[/url], on Flickr
Don't forget Nation Pie Day is January 23rd!
(admittedly this seems to be a US date but I ain't gunna complain)
Holy crap I want that pie! Great effort!
McDonald's Apple Pie is not a pie.
I want both the above pies mind. In equal portions. Served with peas, gravy and mustard mash. NOW!
Definitely filled - when my then local (Norwood in Leckhampton) first opened up (again) about 5 years ago, it started off with a mostly pie based menu and it was incredible - we'd go in most weeks for something (well we were DINKYs) and I wouldn't have anything else. FF to last week and a rare night out without the kids, we went back for old times sake and the sole pie on the menu was a beef and wine/ale/something with a puff pastry top. I was distraught.*
* OK maybe that's a bit strong but I was pretty disappointed.
Top effort z1ppy, pity about the dead cow! 😉
Planning another pie experiment one evening this week. Pics and instructions to follow.
The dead cow was lovely, gunna make another one to throw in the freezer, to use up the stilton (I don't like manky mouldy cheese but it works with dead cow 
). Cheers for the incentive to make it 😀
I'm in New Zealand at the moment, over here steak and cheese is considered an acceptable pie combination!
so the kiwis were right!
Zippy, that has made me properly hungry. If the mash was topped with a good dollop of thick onion gravy, then that would be perfect!
There was gravy too, admittedly just bisto's best, to supplement the pie filling. Got the last of the pie (1st pic) to finish tonight with mash, some asparagus & more bisto quickness*.
* I do make gravy, having had pointers from the mighty stoner (though his stock is quite low after expressing his frankly embarrassing views on what a pie is), but don't have any beef stock to make it from
The vision of these pies has taken up too much of my mind this afternoon; I'm making one next weekend!