“A boy doesn’t have to go to war to be a hero; he can say he doesn’t like pie when he can see there isn’t enough to go around” Edgar Watson Howe.
I am no hero.
Pies are great. The only way to overcome the problem highlighted above is to make sure there is more than enough to go around. That way there’s always seconds!
So British Pie Week is upon us. And several ideas came to mind at the start of the week. The first was a hot-pot pie made with my mum’s leftover hot-pot. Scuppered by the fact that the original hot-pot was too good and there were no leftovers. Second, The Hairy Bikers Cheese & Onion Pie, one which I have made before and it is always tasty. The only alteration I made was to add a little more cayenne and mustard as I like the extra kick. I will also confess that I used shop bought pastry as I am rubbish at making the stuff – my hands are too warm apparently.
Finally I purchased some goat meat to put in a pie. I had no real idea what I was going to do with it but was rescued by The Lone Gourmet who provided a recipe for a Greek style goat stew. This recipe was pretty much adhered to aswell, little bits of tinkering included the tossing of the meat in seasoned flour to help thicken the sauce and the addition of one green and one red pepper to help bulk it out. I was working with 500g of goat meat so the rest of the ingredients were upped accordingly. In an effort to keep an eye on the liquid levels I cooked the stew for three hours on a very gentle heat on the hob.
So then it came to the constructing the pie. And it dawned on me……….
Why not make little individual pies? I had been wanting to try this for ages. That was it. With my pre-made pastry to hand I set about greasing 8 dariole moulds then lined them with the pastry and placed in the fridge to chill for 30 minutes. The tops were brushed with plenty of eggwash and the cases filled with the goat stew. Pastry lid on and pressed firmly in place. Lots of eggwash brushed on top, couple of little holes for the steam and whacked in the oven at about gas mark 5 for 25 minutes.
This gave me just enough time to pour an ale and contemplate what I was doing. If Greek style pies were a good thing, why didn’t I see them anywhere? Why had I guaranteed my colleagues to have their lunch for them the following day? Would the darn things come out of the moulds? Should I stop eating the remainder of the delicious stew before I burst?
25 minutes of nervous pacing later and the familiar “Ding Ding” of the timer went.
The oven door opened, my nose filled with the aroma of fresh pastry and goat stew. My eyes were greeted with the golden brown tops of the pies. So far so good.
The pies were left overnight and then transferred to work. After 20 minutes or so in a low oven to warm through they were turned out and shared with colleagues, one of which had never tried goat before.
I am happy to report that the pies were very well received and I thank The Lone Gourmet again for the idea.
Now as we all know Greece is having a few problems at the moment, but I have taken steps to get this idea over there and you just wait and see if the economic recovery doesn’t take place soon after.
Stay tuned for more pies – something sweet and something nuts. Oh and stay outta Greggs.