'Deep Fill' Pie Scam
Discussion
I like to get off to an early start when it comes to mince pies, and generally I like to sample as many different manufacturers offerings as possible.
WTF is going on with all this 'deep fill' bulls
t?
Tesco's own brand hang your head in shame. Roughly 1cm deep in the mince department - the rest of the space under the 'dome' of the pie is nothing more than fresh air. This is in sharp contrast to the picture on the packaging.
Whatever Next?
Outraged of Rochdale.
WTF is going on with all this 'deep fill' bulls
t?Tesco's own brand hang your head in shame. Roughly 1cm deep in the mince department - the rest of the space under the 'dome' of the pie is nothing more than fresh air. This is in sharp contrast to the picture on the packaging.
Whatever Next?
Outraged of Rochdale.
t84 said:
You need Costco's 'Sponge on top' Pies,
Accept no substitute.
Never tried them, but don't have the urge.Accept no substitute.
Our local farm shop does a variety of wonders, such as steak and stilton, steak and guiness, chicken and ham.
Each one has nothing but the advertised ingredients, absolutely chocker up to the top with nothing but meaty goodness. No air or useless filler.
Add some gravy, roast potatoes and a few veg, and an almost heavenly gastronomic delight is in front of you ready to be wolfed down.
clonmult said:
t84 said:
You need Costco's 'Sponge on top' Pies,
Accept no substitute.
Never tried them, but don't have the urge.Accept no substitute.
Our local farm shop does a variety of wonders, such as steak and stilton, steak and guiness, chicken and ham.
Each one has nothing but the advertised ingredients, absolutely chocker up to the top with nothing but meaty goodness. No air or useless filler.
Add some gravy, roast potatoes and a few veg, and an almost heavenly gastronomic delight is in front of you ready to be wolfed down.
It is a shame that you cannot find our Medieval style meat and fruit pies, if only to see what they tasted like. Their 'descendants' have morphed into sickly sweet sultana pies, and a savoury version made of parts of the animal you'd rather not think about.
If I was Santa I'd eat the carrot.
If I was Santa I'd eat the carrot.
bramley said:
I wish they didn't put those figures on mince pie boxes, the ones that tell you what percentage of your RDAs each pie contains. bds - mince pies are nice, I don't want to be put off by numbers 
Ah ha - I've found a solution to this!ds - mince pies are nice, I don't want to be put off by numbers Don't look at the numbers
When my girlfriend and I go shopping, she's the number watcher (for diets and goodness and things) and I'm the pie buyer
cptsideways said:
PistonHeads "Pie's Matter"
They do. They do.Frankly the only way to get a REALLY good pie is to make it yourself.
I made the most wonderful chicken pie last night. Should have photographed it, really.
But it's how you get a thin layer of moist, flaky pastry around a generous (packed full) filling of nothing but good roast chicken meat in a cider gravy and onion sauce.
Used up a pile of left-over roast chicken from the weekend and was supremely delicious if I say so myself.
I HEARTILY recommend buying pre-rolled flaky pastry and having a go at making pie fillings. I pre-cook the filling so that the oven time is just to cook the pastry and heat through the filling. The list of pies you can make are endless: chicken, chicken and mushroom, chicken and bacon, chicken and ham, sausage onion, sausage and beans, etc. If you don't mind slow cooking a filling first you can make wonderful lamb and beef pies - in essence I make a thick casserole first and then fill a pie with it.
Easy peasy most of 'em and a home made pie just knocks every last shop-bought one into a cocked hat.
tegwin said:
In such cases as this, the ONLY option is to pack the void with as much brandy butter as possible!!!
Dammit someone beat me to it 
Our traditional plan is to warm up the pies, carefully lever off the top and fill with whipped double cream and then replace the lid... mmmmm calories....
You have to be a bit careful with deep filled mince pies, as the mince stuff has the temperature and heat retention capacity of a supernova. Especially if they have been microwaved. The searing pain in the mouth and then gullet as you desperately try to chug it down whilst it's the consistency of molten plastic and temperature of lava from Mount Etna. The few seconds of relief that follows, until the burning begins again as it reaches the entry into your stomach and you run around the kitchen frantically drinking water from flower vase. I love them though all the same.
Don said:
cptsideways said:
PistonHeads: "Pies Matter"
They do. They do.Frankly the only way to get a REALLY good pie is to make it yourself.
I made the most wonderful chicken pie last night. Should have photographed it, really.
... If you don't mind slow cooking a filling first you can make wonderful lamb and beef pies - in essence I make a thick casserole first and then fill a pie with it.
Easy peasy most of 'em and a home made pie just knocks every last shop-bought one into a cocked hat.
Enjoy.
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