Reading the excellent hot dog thread i wondered if there was anything i was that passionate about? I realised that the only thing was pies.
So here is my totally subjective and perhaps unreasonable law of pi(e).
1). Pies have a top, a bottom and sides.
Sticking a puff pastry lid on a watery stew in a ceramic bowl, does not a pie make.
All you pubs ,you know who you are.
2). Jus. Do not serve a jus with my pie.
All pies should have enough sauce/gravy to not need this. If you need to serve extra sauce, call it gravy and make sure its come from making the pie. The only exception is pie mash and liquor in London
3). Pies are made from shortcrust pastry, the crumbly the better.see point 1.
4). Chips should never be served with a pie. Mashed potato is acceptable, especially to soak up gravy and in London with pie, mash and liquor( see point 3).
5). Garden peas are only acceptable for fish pies or maybe chicken. All meat pies should be served with mushy peas.
6). Thai green chicken curry or chicken tikka massala are not acceptable fillings for pies. Yes we've been influenced by many cuisines and it's great but If i want a pie I'll go for pie. If i want a curry i'll go for a curry. There's a reason why no-one has made a black pudding dosa.
7). If you specailise in pies and don't have steak and kidney then you are not a pie shop.S&K pie is the gold standard , the touchstone of pies.
8).I am prepared to make some exceptions - if someone develops a tonkotsu pie with scotch egg filling.
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