I’ve started making pies. They can be eaten cold, or reheated in your oven at home. Think ‘slow and low’ when re-heating, so that the middle of the pie gets hot without burning the outside. I don’t recommend reheating in the microwave as pastry goes soggy when reheated that way.
All made here in the shop, with different fillings. They are not always available every day, due to their popularity and my patience for making pie shells….
So far, the fillings have included:
- Steak & Gravy
- Chicken Curry
- Veg Thai Curry
- Chicken Fajita
- Chicken & Mushroom
- Chicken & Sweetcorn
- Mince & Tatties
- Christmas Pie (the one in the pic)
I’m trying out a haggis, neep & tattie pie in honour of the Bard – Fair fa’ your honest, sonsie face, Great Chieftan o’ the puddin’ (pie) race!
I’m always interested in making other flavours of fillings, so let me know what you think would be good in a pie.
I’m also experimenting with gluten free pastry, but so far it hasn’t been a great success. Any tips for that would be appreciated too.