Topic: Real Pies!

[Simon]

I've just had a delivery from The Real Pie Company, and would heartily recommend you give them a try.  The pastry on the sausage rolls is as flaky as I've ever had, and they, and the pies and pasties, are stuffed full of meat.  I had a Cornish Pasty for tea this evening, and it was delicious!  Looking forward to trying the Apple and Cherry pie for 'afters' later.  

[Rik]

I'll second that. So far I've tried the Cornish Pasty, Meat & Potato Pie and Steak & Guinness pie. Chock full of high quality meat and flavour, I highly recommend them. The Tomato Stall's Red Tomato Relish make a good accompaniment.

[GillE]

I'm a big fan of pies too, although the more I eat the bigger a fan I become .

Pie-making seems to be a skill which so many households have lost these days.  It's only since I've had my kitchen re-furbished that I've started trying to make my own, and I've got to say I need much more practice to get pie pastry right!  What I would like are some silicone pie moulds but there don't seem to be any available.

Ever tried The Blessed Delia's flaky pastry sausage rolls?  They're gorgeous!

[Simon]

Never used the company, but are these any good, Gill?

http://www.charliesdirect.co.uk/products/innovake-silicone-pie-mould-9inch

[GillE]

Thanks for looking, Simon, but perhaps I should have mentioned that I'm looking for silicone pie moulds that are suitable for cooking single portion pies.  I'm looking to cook pies the same size as those awful ones you'd buy from a chip shop.

[Simon]

I'm just off out, Gill, but it might be worth trying Lakeland if you haven't already.

[Clive]

Pie-making seems to be a skill which so many households have lost these days.  It's only since I've had my kitchen re-furbished that I've started trying to make my own, and I've got to say I need much more practice to get pie pastry right!

Mrs Clive who makes exceedingly good pastry always claims the secret is having cold hands.  I suppose a warm handed cook could run their hands under the cold water tap for a few minutes.   

[GillE]

I'm afraid Lakeland can't help, Simon.

Actually, I'm pretty good with pastry - it's just that I haven't got much experience making individual pies.  My hands are definitely on the warm side which is why I usually make pastry in a food processor.  For me, the skill is in knowing when to stop processing  .  If you run the machine only a few seconds longer than it needs, the pastry becomes over-worked.

[Simon]

I know how it feels.

[Rik]

 

Might be worth a look on QVC, Gill, they do a lot of silicon bakeware.

[Clive]

So you are the one who watches QVC Rik!   

[Simon]

How do you know he doesn't own it? 

[Clive]

I was stupid enough to buy an electric steamer from them once but it was virtually impossible to clean the thing! 

[Rik]

So you are the one who watches QVC Rik!  

Not if I can help it, Clive, but if they have a camera I want to test it's quite handy.

Oh, and that's where I found the Real Pie Company.

[Clive]

Oh, and that's where I found the Real Pie Company.

All that meat and pastry will be your downfall!  Think of your waistline!