Category Archives: Pastry

The Pie Of Scotland

It has been said that in Sauchiehall Street, Glasgow, on any given Saturday night you are never more than six feet from a Scotch pie! But be that as it may! The Scotch Pie was an Industrial Revolution pie, intended … Continue reading

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The Golden Age Of The Pie

Pie – A definition : the filling and baking of sweet (fruits, nuts, cheese) or savoury (meat, fish, eggs, cheese) ingredients and spices in casings composed of flour, fat, and water In that, the pie is one of the most … Continue reading

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The Pie In Poverty

The Tudors, despite all their faults (and there were many, so very, very many!), were inordinately fond of their food and were very open-minded when it came to new and novel food-stuffs. Their pies were magnificent, sculptured and garnitured pieces … Continue reading

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The Evolution Of Pie . . .

Sing a song of sixpence, a pocket full of Rye, Four and twenty blackbirds, baked in a pie, When the pie was opened, the birds began to sing, Wasn’t that a dainty dish to set before a King? During my … Continue reading

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Steak & Kidney Pie

With next week being National Pie Week I have pulled together a couple of traditional British Pies from the archives. I believe this particular recipe to be one of my Grandmothers, though I’m unsure by who or when it may … Continue reading

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Some 60’s Party Ideas . . .

Continuing the party theme from my last post, this one is from a magazine supplement from the early sixties. A far more innocent era: with a horrendous war fading from immediate memory and a time of great change. A time … Continue reading

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The Mince Pie

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat. English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit … Continue reading

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