Who ate all the Pies?
British Pie Week
Farmhouse Egg and Bacon Pie
I am a pie lover, no, I REALLY mean I LOVE pies! I love making them, creating new recipes, eating them and reading about them. I am quite simple a Pie Fanatic. So, when I saw that next week was British Pie Week, I got all in a flutter….I know that British Pie Week is hosted by a commercial company, Jus-Rol, the frozen and ready-made pastry people, but I am still embracing this week with gusto. Actually, I rather like Jus-Rol products, and I buy their flaky pastry regularly, however, when it comes to shortcrust pastry, I always make my own – and I am rather pleased to say that my shortcrust is pretty damn good! My mum taught me how to make pastry when was I was quite small, and I have never forgotten her tips for perfect pastry, such as not handling the pastry too much and to add the water bit by bit as not to get a sloppy, rubbery mess, subsequently my pastry is always light and flaky and very short.
I could have shared all sorts of posh pies with you on this inaugural “British Pie Week” day, but, this was a request by a friend who came to dinner yesterday, and so the humble egg and bacon pie it is for day one. Actually, I don’t think of this pie as being that humble in reality; it is made with my chicken’s free range eggs (hence the rich golden glaze) and dry cure Yorkshire smoked bacon, and my home-made pastry of course. I sometimes add a few herbs but with such great ingredients, the herbs are not really needed. This is such an easy and simple recipe to make, and yet the result is a pie full of flavour, a real British classic. You will find this pie on many a “caff’s” menu, and it is prefect for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well. This is another recipe from my maternal grandmother and I can still remember this pie gracing her tea time table when I was little. This can be made ahead and freezes beautifully – defrost overnight, on a cooling rack so the pastry does not get a soggy bottom.
If you want to know more about British Pie Week, there is a fun and informative website here: British Pie Week and the site also has some recipe ideas for pies too. Sunday’s Pie was a Cumberland Tattie Pot, which looked very tasty and was the winning pie for 2011:
The winning pie for 2012 was Wheatley House Pie, which is a pheasant pie with junipers, looks and sounds wonderful!
Please note, this recipe, Farmhouse Egg and Bacon Pie, has no spices in it – although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry……..spices would just mask the lovely flavours. That’s all for today, I will be posting more pie recipes throughout the week, as well as some more violet recipes and a special cake for Mothering Sunday……it will be busy week again! Bye for now, and see you later……Karen