Re: Pies, pies and more pies

I did ask ages ago if bakerman knew about pork pies???????

Re: Pies, pies and more pies

Oops ! Sorry, you got lost in the shuffle. I don't recall every making or eating a pork pie. Are they baked in a pan with sloping sides or are they baked more like a shepherd's "pie" ?

Do they have a pastry crust or a mashed potato topping ?

Re: Pies, pies and more pies

Has anyone mentioned mince pies?

Re: Pies, pies and more pies

That was not my point.
Never mind.

Re: Pies, pies and more pies

No, they are made with hot water pastry.

Re: Pies, pies and more pies

Here's it's cousin, the Gala Pie:

Re: Pies, pies and more pies

I have the recipe for both.
Just ask.

Re: Pies, pies and more pies

Ah Ha. I would call them something other than a pie, because of the way they are baked. The pork "pie" looks like it may have been baked in a vertical sided pan. The other appears to be baked "free-form".

In either case, neither appears to be a true pie. As I previously stated a "true pie" is always baked in a sloped sided pan.

The common man/woman often misuses words, no matter what country they come from.

A chef does not have that luxury, and must be extremely precise in his/her use of words which describe foods.

Re: Pies, pies and more pies

Aww, Bless I trained as a chef too.

Re: Pies, pies and more pies

No problem, Sweetie Pie. We will just have to agree to disagree.

I am reminded of the great chili argument within the U.S.

Depending upon where you are from, determines what you will call chili. A Texan would never agree that a chili has vegetables or beans in it. And, moreover, if it does not make you break out in a serious sweat, it is not chili.

A Californian, however, would call Chili con carne y frijoles, real chili.

(singing) "And the beat goes on".