Great pie recipes for British Pie Week
As the Street Food movement rolls on via - apparently - every other cuisine in the world, British Pie Week (4-10 March 2013) is a chance to celebrate one of the UK's finest - and, as you'll shortly see, most versatile - handheld, pastry-covered eating experiences.
Yes. We know. We've missed your favourite recipe. So what do you think is the best pie filling known to humanity?
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A terrible recipe for such a traditional english steak and kidney pie,!!
so many important tips left out,
you can not bown meat and already browned vegetables together as the vegetables would be even darker,
the casserole will never be thick without a thickening agent, and you cant put pastry on hot meat or the pastyry will collapse,
you must also let the pastry "Rest" before baking.The kidneys are better blanched first and washed and then added to the casserole.
Am amteur following this recipe would never make a good pie,
Also rosemary, olive oil and garlic and wine in an english pie NEVER!!!
instead what about a bouquet garni in the casserole ???and perhaps a dash of Worcs sauce
Sorry to be critical but I am a retired British chef who can make a real steak and kidney pie
most of these are stews with a topping . a pie is encased in pastry not this designer crap.