Alas poor pie, we knew and loved you well!
Discussion
Imagine the shock. The conclusion of our Sunday morning thrash around the wooded countryside, looking forward to the sadly infrequent antidote to the FiF mass/volume reduction programme. 
Waitress arrives with the helping of boiled spuds, seasonal vegetables all lovingly coated with that rich glistening home made gravy when ...
... what is this excrescence nestling on the plate?
Cookie has changed the pie recipe!
The savoury filling of braising steak and shin beef, complete with onions, mushrooms and carrots is still the same, but encrusted in ... SHOCK HORROR PROBE ...puff soddin’ pastry!
Yes the smiley just about summed it up.
According to the landlord (bloomin’ sarferners!) this was due to “popular” demand!
What is the world coming to?
Meat pies are meant to have shortcrust!
Or is it just me that is out of step?
Waitress arrives with the helping of boiled spuds, seasonal vegetables all lovingly coated with that rich glistening home made gravy when ...
... what is this excrescence nestling on the plate?
Cookie has changed the pie recipe!
The savoury filling of braising steak and shin beef, complete with onions, mushrooms and carrots is still the same, but encrusted in ... SHOCK HORROR PROBE ...puff soddin’ pastry!
Yes the
smiley just about summed it up. According to the landlord (bloomin’ sarferners!) this was due to “popular” demand!
What is the world coming to?
Meat pies are meant to have shortcrust! Or is it just me that is out of step?
Perhaps a petition?
Perhaps pay lots of actors to go in and ask for "a nice shortcrust pie, like it otta be" and then recoil in degust when they're told that only puff pastry is available, shouting, "Look here barkeep, I'm not having anything to do with you and you're la-de-da puff-pastry pies -- I'm off to eat somewhere that serves real, shortcrust pies to hardworking, hard-eating men, that like their pies as god intended: not puffy. You make me want to wretch!"
Just a suggestion, mind.
Perhaps pay lots of actors to go in and ask for "a nice shortcrust pie, like it otta be" and then recoil in degust when they're told that only puff pastry is available, shouting, "Look here barkeep, I'm not having anything to do with you and you're la-de-da puff-pastry pies -- I'm off to eat somewhere that serves real, shortcrust pies to hardworking, hard-eating men, that like their pies as god intended: not puffy. You make me want to wretch!"
Just a suggestion, mind.
I quite like Quorn really. The mince is nice in a lasagne or atop a pizza. I hasten to add that I only use the stuff when I've had too much red meat in a week but don't fancy chicken or whatever.
As a word of caution, for some reason I didn't think the stuff would go off - left an open pack in the fridge and went away for a week - words cannot describe the smell
As a word of caution, for some reason I didn't think the stuff would go off - left an open pack in the fridge and went away for a week - words cannot describe the smell
minimax said:
Mmm...pies. Anyone tried the chorizo, patatas bravas and salsa delicacy from the Square Pie Company? They just make the best pies
spot the southerner
a surly northern chap once said:
Pip pip! And jolly nice washed down with a jug of Pimm's while watching the coxless fours
I'll add to that that a shortcrust pie is more likely an English thing and a good steak pie from either a butcher or pub north of the border will more likely have a puff lid.
We do have our shortcrust 'scotch pie', the staple half time feed around all the grounds filled with mutton varying from delicious to stomach churning.
We do have our shortcrust 'scotch pie', the staple half time feed around all the grounds filled with mutton varying from delicious to stomach churning.
lotuslad said:
Eurgh! May I advise you never to lift the lid off a Scotch pie and peer inside
oh god yes, they are bloody awful. even the ones from aulds are cacky at best
as a child I was once so disgusted with the state of the 'meat' in my scotchy I fed to a flock of hungry threatening sheep at grey mares tail waterfall in the borders
I think my logic (as a 14yr old) was something like 'here' have it back'
lotuslad said:
Eurgh! May I advise you never to lift the lid off a Scotch pie and peer inside
That's along that same lines as not wanting to know what really goes into haggis.
The pastry should be dry and crisp. The meat type stuff should be non greasy and well spiced. I couldnae bring myself to eat a Scotchy at Montrose where the grease had turned to pastry limp and opaque.
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