Pies For All
March 7th to March 13th is British Pie Week. That’s right, Pie Week, An entire week devoted to the scrumptious dishes that are British pies. I don’t know who comes up with the ideas for these holidays, but I am all for it, because pies are awesome.
This pie was developed from the Bakewell pudding sometime in the 20th century. It consists of a short crust pastry shell, and layers of jam and frangipane topped with baked almonds.
Corned Beef Pie
This traditional British pie can be eaten both hot and cold, making it both a picnic pastry and a warm winter staple.
This is a traditional British open vegetable pie; it is composed of a pastry shell with a filling of potatoes, onions, and leeks; the whole thing is topped with a cover of cheese. It origins are variously attributed to the region of Devon or to the restrictions of wartime rationing; its modern-day popularity stems from a 1960s vegetarian restaurant in London.
The modern dish known as a Cumberland Pie is a variant of cottage pie. This pie is made of either beef or lamb with a top layer of breadcrumbs and cheese; the crust has a filling of meat with fruits and spices.
Also known as a Kilmarnock Pie, this is a steak and gravy pie; created for Kilmarnock Football Club and sold at their stadium, it differs from the Scotch pies normally associated with Scottish football.
This is a traditional baked tart originating in the City of Manchester; it consists of a short crust pastry shell with a spread of raspberry jam and a custard filling with flakes of coconut and Maraschino cherry on top. A popular variation involves putting a layer of thinly-sliced bananas under the custard.
Melton Mowbray Pork Pie
The Melton Mowbray pork pie is an officially protected pie under European designation of origin laws; originating from the town of Melton Mowbray in Leicestershire, this pie has been around for at least two- and- a- half centuries. Its distinctive feature is its hand-formed crust; the pie is then baked free-standing and is served cold.
Also called a mutton pie, this is a small, double- crust meat pie; it is usually filled with mutton, haggis, or oatmeal. The traditional filling is mutton; it is often highly spiced with ingredients like pepper and put inside a hot water crust pastry shell.
This pie, created at London’s Savoy Hotel, was widely served in Britain during the Second World War. It involves dicing and cooking vegetables like potatoes, cauliflower, and carrots; rolled oats and spring onions are combined with the thickened vegetable water and poured over the vegetables themselves. The whole thing is then topped with potato pastry and grated cheese and served with vegetable gravy.