what kind of a veggie pie does anyone think would be a good pie? I recently overheard someone asking for a veggie pie and just couldn't believe it. At terrapin school we did pie appreciation every day for an hour and a half and i can't remember anyone saying anything about a veggie one. Did I stumble upon a hidden tradition? Or was the person who asked either a) a spy doing the first part of a secret transaction...('yes we have veggie pies sir'; cue the passing of brown envelopes)...or b) did i just happen to be right on the spot AGAIN when the world put in an extra second in its orbit, allowing for some odd thing to happen?
I should like to reopen the debate as to the very best pie. (I will warn you - Enobarbus is reigning champion of this debate and, as everyone knows, he fights dirty.)
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16 comments:
now i need clarification before i can start debating - is this for a savoury pie or sweet pie or are they competing against each other?
the question arose from the proposition of a 'veggie pie', so savoury, primarily. i was waiting to see what categories emerged most strongly. certainly the sweet pie is worthy of debate. terrapins make 54 delicious varieties, and that's not even counting one of them.
Howard has told me he would like to kick off with a pie he's been making for years and isn't even very nice: the lardy pie. There won't be many votes for this one.
oh now Ced has unaccountably put in a vote for the Lardy Pie, which is typical.
okies ihave to say i vote for blackberry and apple pie for sweet and mmm savoury its hard a good beef and ale? or a chicken one with a wine based white sauce and broccoli?
what sort of pastry, firefly? Howard tensed up a lot when I read him the chicken with a wine-based sauce bit of what you were saying; he had a lot of trouble with a wine-based sauce last week.
Do not be afeared of the wine based sauce its all in the reducing dont you know.
In the case of the steak and ale id be tempted to make a suet or flakey pastry i believe
thanks for your encouragement Firefly; I will pass that on about the reducing. And you sound like you know what's what with the pastry element of a pie - suet is more or less the most brilliant pastry of all! In the Terrapin Pie Trials of 1985 Heidi and I won joint first with a very strong suet crust on a steak and kidney. No other pastry can come close.
On another note (c), where is the one called Jammy and surely he cares for pie??
Im very much afraid Jammy is a northerner which means he will have his own strange ways with pies - do not be afraid of the north south divide jam
perhaps you could make a half and half pie with northern pastry up one end and southern pastry at the other. and we can't let that go with out mentioning pasties and the way they were often made savoury and sweet in one. (Ced, amongst other things, is a keen pasty historian.)
i must apologise for my lack of input recently but i have had a mystery illness which temporarily revoked my ability to blog. I must catch up and inform the fellow blog readers I am indeed a fan of pies and do not have one particular favourite. I enjoy all kinds of pies including (in no particular order) mince, chicken, steak, veg. etc :)
how lovely to have you back jammy and how reassuring that you are indeed a fan of pies. notice you don't mention the lardy pie in your list - that's reassuring too.
the pasty is the pie of all pies but jam might disagree seeing as hes northern he'll want gravy
square pies are very nice. is it the shape do you think?
i think the shape helps the flavour and makes it look more appetising :)
is it possible to make a pie that satisfies everyone? I remember reading a book once which said that it might be, but didn't say how. Any ideas?
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