British Pie Week

The humble pie – sweet or savoury, large or small, raised or flat, open or closed – we all have a favourite. As I write, the wind outside is howling and rain is lashing against the window. Inevitably my thoughts turn to food and on days like this a warm and comforting steak & ale pie is normally pretty high on the wish list. I could even be tempted into a slice of warm apple pie and custard for dessert, just to be polite of course! There can be few foods that encompass a wider range of flavours and styles than a pie, and the fact that a whole week is dedicated to it (British Pie Week runs from the 7th – 13th March) is a fitting testament.

The Life of Pie

The concept of a pie has changed very little over the centuries – a form of pastry that encompasses a filling. The first pies were very basic and mainly had savoury fillings. In fact the pastry was used more as a way of baking, transporting and serving the filling and was often discarded once the filling had been consumed. It is thought that these pies originated in the Mediterranean region (Greece, Egypt and Ancient Rome) and it was probably the Romans that spread the popularity of the pie whilst on their travels around Europe. Pies (or Pyes) appeared in England in the twelfth century, the crusts of which were known as ‘coffyns’. Fillings contained various assortments of fish and meats and as before the crusts were discarded as often as they were eaten. Fruit pies appeared much later (1600s). Pies were introduced to America by the first English settlers who cooked them in long, narrow pans called ‘coffins’ and were an essential food for survival in the harsh and primitive conditions the colonists found themselves in. Since then the pie has become so much a part of American culture, the term ‘as American as apple pie’ is commonly used when describing anything that is undeniably American.

Steak & Ale Pie - Recipe

Ingredients

• 1/2 tbls olive oil
• 1kg cubed braising steak
• 2 garlic cloves
• 1 roughly chopped onion
• 2 chopped carrots
• 500ml strong ale
• 4 beef stock cubes
• 1 vegetable stock cube
• 1/2 tsp chili powder
• Handful of fresh thyme
• 300g ready to roll puff pastry
• 1 egg, to glaze
• Salt and pepper to taste

Method

Heat the oil in the pan with the onion and garlic. Add the steak and cook until the meat is seared all over and there is no pink. Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chili powder and salt and pepper to season. Crumble in the beef and vegetable stock cubes. Add in the chopped vegetables. Simmer for 10 minutes and then transfer to a large casserole pot. Pop the dish into the oven at 180°c / 350°f or gas mark 4 and leave for at least 1 ½ hours. 20 minutes before you serve, roll out the pastry and cut an appropriate sized top for your pie. Take the dish out of the oven and ladle the meat into the pie dish. Pop the pastry top on the dish, glaze with the beaten egg and put back in the oven for 20 minutes. Take out of the oven and leave to cool. Thanks to KitchenCraft for this recipe

Eyes Pie - Pies In Movies

Pies get, if not a leading role, at least a bit part in several well-known films, nursery rhymes, songs and even a Shakespeare play! Four and twenty blackbirds were baked in a pie in the classic nursery rhyme Sing a Song of Sixpence. In medieval times live birds and other animals were put into pies as a joke. The pie crust would be baked first then removed. The birds would then be put into the pot and the crust replaced. When brought to the table the crust would be broken and out would fly the birds to the mirth and merriment of the guests! Pies play a big part in the musical Sweeny Todd: The Demon Barber of Fleet Street. The murderous barber would slit the throats of his customers and, with the help of his accomplice Mrs Lovett, dispose of the bodies by baking them into pies! There’s a rather famous scene in the raucous comedy American Pie. Let’s just say it involves a pie! ‘Who ate all the pies?’ is a chant that can be heard at many a football ground across the country. Normally directed at anyone who may be looking a little overweight – this is most famously associated with striker Mickey Quinn, who during a match between Newcastle and Grimsby in 1992 picked up and ate a pie that was thrown onto the pitch by a fan. A pie even plays a part in one of Shakespeare’s bloodiest and violent works – Titus Andronicus. Titus serves a pie to Queen Tamara made from her sons, as an act of revenge for all her evil deeds.

Pie Kit

Here are some essential kitchen items if you are thinking of making your own pie to celebrate British Pie Week. Eddingtons | Blackbird pie funnel Living Nostalgia | Enamel 22cm oblong pie dish Master Class | Crusty bake pie tin Le Creuset | Baking accessories kit Home Made | Lattice shaped pie mould Le Creuset | Teal stoneware 24cm round pie dish Women’s Weekly | Pies & Pastries cookbook Joseph Joseph | Elevate pastry brush Katie Alice | Cottage Flower pie dish Judge | Electric deep pie maker