Entertainment For Lively Minds
A market for the hot pie
Posted by Glenbervie on 11 November 2009 - 2:53pm.
The Scotch Pie is quite a tradition north of the border, completely enclose in pastry and usually stuffed with minced mutton (go to a football match and ask for "a pie" and this is what you get) ...
Every year there's a World Scotch Pie Championship and this year a bakery in Buckhaven, Fife, had decided to make "the hottest pie in the world", based on phaal curry - hotter than vindaloo ...
the BBC link covers all angles but the choice quote, surely is: "In developing the pie two men have cried and one has felt faint but we feel there is a market for the pie."
http://news.bbc.co.uk/1/hi/scotland/edinburgh_and_east/8352072.stm
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Ah, the Scotch Pie.
Made from the bits not good enough to go into the sausages. And grease.
It still tastes wonderful though.
I suspect the market for the pie will be long after the baker has closed for the evening.
It's been a while
Haven't had a Scotch Pie for some time now (nor a Pork Pie, for that matter). This particular effort is a bit different from a Pukka Balti Pie that most football clubs offer these days.
Remember as a kid having a hot Pork Pie covered in a Thick Lincoln Pea Soup... heaven.
I used to love those
I haven't eaten meat for decades, but when I did I enjoyed a Scotch pie - a peppered hockey-puck of mutton gristle, slick with fat and served in a pastry of miraculous variety: the cruchy burned bits on the raised sides, the greasy bit on the top and the soft, barely cooked underside. The pastry was by far the best bit, and I think overwhelming it with a hot curry filling would defeat the point of the pie.
Are you only meant to eat them hot?
Because they used to sell them at our local Sainsbury's in London, and so I bought one, took it home and ate it as was. It was vile and I never tried one again. Then it dawned on me perhaps I should have warmed it through first...
never seen the point
the whole eat the hottest curry business partly because I have a weird involuntary hiccup reflex to fresh chilli but also milder sublter ones are just nicer also it always seems vaguely patronising.
With respect to Scottish pies tip o the hat to warm "Bridie's" (mutton and pepper pasty(?)) from the all night bakery in St Andrews.
My favourite pie filling?
Another pie....expolains why I was once mistaken for Jeremy Spake - until I spoke, that is
A pie in a roll
In my days living in Manchester I observed this phenomenon, except that they called it a barmcake...
that sir (in Bolton at least)
is a "Pie slappy" I believe the barm can be "moistened" by some "pea wea" the flavoursome liquor which lurks on the top of a vat of warming pan of Mushy peas. The pie can be decorated with a liberal garnish of chips* and or sauce before closing the lid and are you taking notes Heston squidgeying the multi layered comestible to ensure proper mingling of the subtle flavours and textures.
* can substituted by "scraps" and the chips passed separately.
In Oldham this has evolved
In Oldham this has evolved into the delicious but almost impossible to eat neatly "puddin' on a muffin" - a steak and kidney suet pudding (Hollands by preference) on a buttered muffin (or barm, breadcake, bap, whatever you call it round your way - let's not have that argument).
When I were a lad
In Macclesfiled, we used to eat what were generically known as "meat pies" - no idea what sort of meat, probably better not to know - but they always had a layer of jelly on the top when cold, which melted into the pie and poured out if you weren't careful when hot. Ahhh, deeeelicious. Ideally followed by a Brassingtons Lemon Bun. Now there is a specialised craving!
If you're ever in Fort William...
I'd highly recommend stopping off at the Nevis Bakery on the High Street and sampling one their Scotch Pies.
Called in by chance one Sunday lunchtime this summer on the way further North - it was a revelation, utterly different from all the Safeways cardboard versions I remembered from my youth. I even made a special stop on the way back down South the following week, to stock up the freezer (just two left now).