British Pie Week 7-14 March

"We British are apparently huge lovers of pie, from rabbit and cheese and onion to apple pie for dessert.” says Chef John Rudden from Grassington House.

"One of my favourite pies is a good old steak and kidney pie, made with cheek or beef skirt. If you cook the filling before you cook the pie, then you can make sure that your meat is really tender, and there’s not too much juice. You can then reserve the excess liquor to serve on the side. If you’re feeling fancy, add in a few oysters, which might seem a delicacy now, but are actually a traditional ingredient of pies.”


A few additional interesting pie facts...

  • Definition - a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry
  • Originally, the pie's pastry shell was designed to be used as a baking dish, storage container, and a way to serve the filling
  • Records show that Romans would use meats, oysters, mussels and fish as the filling and a mixture of flour, oil and water to keep it all in place. The pastry was often tough andinedible and was designed to be thrown away
  • The most expensive pie in the world was served in Lancashire and cost £1,024 a slice, it included;Japanese wagyu beef fillet, Chinese matsutake mushrooms (which are so precious, they're harvested under guard), Winter Black truffles, French Bluefoot mushrooms and two bottles of vintage 1982 Chateau Mouton Rothschild wine, topped with edible gold leaf.
  • In 16th century England "surprise pies", where live animals would jump out when the pie was cut open, were strangely popular among the upper class