Pie of the Month

Monday 27th February

Whilst outwardly resembling previous contributions, this weeks pie from Lucie set new standards in the cheese/pastry combination department. Goats Cheese Surprise Pie was indeed a savoury to be relished. Partakers agreed that a brief microwave enhanced the overall effect.

And the surprise I hear you ask?…



Recipe:

Still no recipe!!! It’s been nearly 3 hours Lucie!

Pie number one exhibited all the finest qualities we’ve come to expect from this team. A savoury number chock full of the finest chuck steak and some delightfully prepared mushrooms, pictured above. The crust had taken on a deep bronze hue, complementing quite exquisitely the rich gravy.



Art’s second offering, served chilled and looking dazzling, was none other than that recipe that’s made Texas famous - the vegetable quiche, see picture below. Packed full of agricultural goodness and wholesome in the extreme, this dish went down a treat.






Recipe:

We’re still waiting on a recipe, and until one is presented, the judging panel will not make public a score. It should be noted however that rumours abound as to the identity of the glamorous mystery chef…



Note: In future, kitchen-bound ringers will NOT be permitted, (unless discrete financial incentives are chanced upon by the members of the judging panel).

Wednesday 18th August
Tony’s cheesecake - whilst not a savoury number (as agreed to previously…) and therefore liable for arbitrary points deduction, was nonetheless a worthy attempt at the pie crown. The base, almost a delicacy in it’s own right, was liberally covered in creamy goodness sporting an almost ice-cream like consistency, succulent fruit strewn liberally across.

Recipe:
We’re still waiting on a recipe, and until one is presented, the judging panel will not make public a score.

Wednesday 3rd August
Today, being Wednesday or ‘Pie-day’ as it’s fast becoming known, and we decided to seek out the finest pie our local vendors had to offer. The West Cornwall Pasty Co. duly delivered up a fab selection of flakey savouries.

Recipe:
No recipe, but who needs one when you can just buy the finished article at such a reasonable price…
 

Tuesday 2nd August
Whilst not strictly a ‘Pie’, Catherine’s cake effort in tribute to Angela’s notching up another year went down very well indeed in the site-ops meeting. Note - this won’t derail the forthcoming savoury pie from Tony that we’re anticipating, nay slavering at the thought. Only 2 weeks to go.

Wednesday 13th July
Andy ‘the’ Pauer catches the summer mood with this colourful little number, a fruity surprise, and whilst not strictly a ‘Pie’, we liked this one for it’s cheeky appearance, and for fulfilling many of eBay’s values.

Recipe:

1 ready made, baked pastry base
Custard
Some strawberries
Some raspberries
Some blackberries
Cream

Spread out custard to cover base of pastry

Put the lovely summer fruits on top of the custard

Cut a piece out

Put cream on it

Eat with a spoon

Wednesday 15th June
Kerstin’s effort - our second dessert style pie, hailed from Germany. A dish featuring cherries and chocolate.

* Actually the recipe calls for 250 g normal flour and 125 g of something I didn’t find a good translation for (and didn’t find at Sainsbury). The best approximation is “starch flour”, but it should be made out of potatoes, not out of corn It makes it much smoother. I made it only with wheat flour.

Wednesday 18th May
After a long break without a pie, Ian comes storming back with a savoury number - a Greek dish stuffed full of Mediterranean goodness heralding a long hot summer and a bright future!

Recipe:

1 ½ kilos leg of lamb, boned
4 onions, finely chopped
3 ripe tomatoes, diced
3 cloves garlic
1 coffee-cupful parsley, finely chopped
1 coffee-cupful dill, finely chopped
3-4 cloves
1 tsp cinnamon
1 ½ teacupfuls olive oil
1 teacupful long-grain rice
1 packet ready-made pastry leaves, country-style

An interesting version of meat pie, with a distinctive taste. No mere pasty but a full meal in itself.

Using a sharp knife, cut the meat into small pieces, about the size of a chickpea. Heat the oil in a large pan and fry the onion. Put in the meat and brown well. Add the tomatoes, garlic, parsley, dill and all the spices. If necessary add a little water. Cook for 20 minutes. Add the rice at the last moment.

Line a baking tin with two leaves of pastry, brush each liberally with oil. Pour in the runny filling and cover with another two leaves of pastry. Brush with oil and bake in the oven at 180 °C for about 1 hour. Make sure the filling has plenty of gravy for the rice to absorb and cook in.

Wednesday 24th November
Lai-Ping kicks off Product Pie with a stunning pumpkin number. (The picture is of a similar pie, not the actual article.)