Pasties and Pies

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ariettyspaghetti
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Pasties and Pies

Post by ariettyspaghetti » Wed Oct 03, 2007 16:31

I just had a sausage and bean pasty from Greggs when I was in town. I have to say, I nearly always go for chicken bake, but I was pleasantly surprised with this flavour. It was well good.
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a layer of chips
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Post by a layer of chips » Wed Oct 03, 2007 16:32

I could murder a pasty. I might get some from the co-op later on.

alongwalkhome

Post by alongwalkhome » Wed Oct 03, 2007 20:15

I haven't had a pastie (I *heart* cheese n' onion) in more than ten years. I MUST have one in October. And chips. I need chips! Neither of these can be reproduced in the States; don't ask me why.

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Damian
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Post by Damian » Wed Oct 03, 2007 20:19

Is it pasty or pastie? Are both correct? Does it even matter?

I've not had a pasty(ie) in ages either, maybe not since Glastonbury '99 when they was well cheap.

I see them as a special occasion kind of food.

alongwalkhome

Post by alongwalkhome » Wed Oct 03, 2007 22:06

It probably is "pasty". It's funny cuz it's one of those words I've never written--only spoken--so I never thought abuot how to spell it! Pasties don't come up in your typical American correspondence, you see...

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squirrelboutique
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Post by squirrelboutique » Wed Oct 03, 2007 22:09

I've already shared this story, but in grad school, our prof had us meet online in a chat thing (PhPbb! What was he thinking? Security!), and someone sent me a private messagey thing asking what I was wearing, and instead of just responding to her, I mistakenly responded to the whole class "pasties!"

alongwalkhome

Post by alongwalkhome » Wed Oct 03, 2007 22:14

You've proven me wrong then! But you can see, non-Americans, how one might avoid talking about "pasties" in written communications w/out the benefit of phonetic pronunciation: "PAH-sties," no biggie; "PAY-sties," you've got a problem on your hands. "Hello, vice president of HR! What brings you to my cubicle with the security guard?"

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Post by stolenwine » Thu Oct 04, 2007 19:00

pie 'n' mash is one of my favourite things to eat, ever. so good and comforting and filling. the s+m cafe in islington does really nice vegetarian pie 'n' mash with gravy. i want to try and make a savoury pie one of these days, but i'm scared i'll mess it up and then i'll never want to eat pie again.

i keep posting on food threads. i should just have my dinner!
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Post by llamawench » Sat Oct 06, 2007 01:45

I adore lasagna pie, they can be hard to eat without making a complete mess of yourself, but well worth it!
Also I love me vegetarian sausage rolls, not done with vegie meat, but done with pumpkin and sweet potato mash or spinach and feta.
Cant beat a proper traditional pastie either.
mmmmmm pastry goodness
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La-Di-Da
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Post by La-Di-Da » Wed Jan 02, 2008 11:43

PIES.
I baked a quorn chicken and mushroom pie last week after my dad suggested making one for our tea, and it was wonderful!
Making pastry is a fine art, isn't it?
The first batch we made was excellent.
All crumbly and melt-in-the-mouthy.
Then the second batch had a little too much water in and came out a bit hard when baked.
But it was easier to roll.

I'm all about pies now.
If you make a sweet pie, do you just chuck a bit of sugar in the pastry?
I assume that's all you'd do.

Any ideas what can go in the next pie?
We also did a leek and mushroom which was very very tasty.
Oh lovely pies.

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humblebee
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Post by humblebee » Wed Jan 02, 2008 11:56

llamawench wrote:lasagna pie
Hang on...

I have a feeling that this doesn't, in fact, involve baking an entire lasagne inside a pastry case.

But I hope I'm wrong.

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Post by caramarydaisy » Wed Jan 02, 2008 11:59

i made a yummy pie with mushrooms, leek, spinach, onion, linda mc sausages and oniony hendersons gravy last month - my first attempt was pretty good but it fed me for a whole week! i cheated with the pastry tho.

next one ill make my own pastry. i heart pastry. it is my weakness :(
i said OK! the wind said no

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Post by humblebee » Wed Jan 09, 2008 11:11

Made a mushroom, leek, Quorn and broccoli pie last night. And some carrot and roasted squash mash. And some french beans. And gravy.

Mmmmmmm.

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La-Di-Da
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Post by La-Di-Da » Wed Jan 09, 2008 11:16

Ooh, broccoli!
I love broccoli.
I usually put a handfull of peas in my pie filling but broccoli sounds like an excellent alternative.

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humblebee
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Post by humblebee » Wed Jan 09, 2008 11:17

La-Di-Da wrote:Ooh, broccoli!
I love broccoli.
I usually put a handfull of peas in my pie filling but broccoli sounds like an excellent alternative.
Oh... I put a handful of peas in as well! I forgot about that!

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caramarydaisy
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Post by caramarydaisy » Wed Jan 09, 2008 11:40

remind me how to make pastry again pete?

i think i might give something like this a go soon, if my baking bread thing ever gets boring..
i said OK! the wind said no

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Post by humblebee » Wed Jan 09, 2008 11:55

For shortcrust pastry you want 8oz of plain flour and 4oz of margarine. Put them in a bowl with a pinch of salt and rub it all together with your fingers and thumbs until it looks like the sawdust at the bottom of your rabbit hutch after your rabbit's done a wee in it. Then gradually add very small amounts of very cold water and mix it in, so there's just enough moisture in it for the whole pastry mix to hold together in a ball.

They reckon you should let pastry rest before you roll it out - wrap it in clingfilm and sit it in the fridge for 20 minutes or so. Makes it easier to roll.

You can vary the quantities, obviously, but just keep the ratio of "half fat to flour" (as my cookery teacher used to put it). Some people will tell you to use slightly less than half, to get a shorter pastry, but that is beyond my knowledge.

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Mr Bear
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Post by Mr Bear » Wed Jan 09, 2008 11:57

Can't get a job, I can't tie down a living,
Can't get by on the pittance they're giving.
I can't afford a pasty from the Gregg's bakery,
You know that's just the weight I carry with me...


Actually that's a lie, I had the aforementioned sausage, beans and cheese pasty (or the breakfast pasty as it has become known in my head) this morning and it was fantastic. Perfect temperature and really tasty. I knew it was going to bed quite a good day after that.

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Post by miss deepfreeze » Sun Jan 20, 2008 12:38

i made a pie yesterday with potato, leeks, fakin' bacon and cheese and mustard, and it was amazing. it looked like a proper pie, too, all tall and rolled-crusted. mmm, cold pie for breakfast.

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Re: Pasties and Pies

Post by humblebee » Tue Sep 30, 2008 20:50

Did any UK Anoraks see the Hairy Bakers on telly the other night, making pies? Mmmm.

In the oven right now I've got an attempt at their cheese and onion pie. I've even bought one of those pie/cake tins with the catch thing on the side so that you can remove it from around the pie when it's finished and you've got a free-standing pie, proud and erect.

I love this time of year when you can start making pies again. In the northern hemisphere.

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