British Pie Week

British Pie Week

What’s the most ‘British’ meal? Fish and Chips? Curry? Sunday Roast? What about the humble, and not so humble pie?

75% of people enjoy a pie at least once a month, but what makes a pie?

Some say everything comes from a pie- going back to when workers would use an inedible pastry crust to keep their worktime lunch moist, through Sweeney Todd’s less gourmet versions to today’s Gregg’s staple food, the pie,  be it common fodder or top notch nosh (the most expensive pie recorded was Fence Gate Inn in Lancashire which sold for £8,195 or £1,024 per slice in 2005)…for more details look here, the pie remains quintessentially British.

Here’s an alternative ‘pie recipe’ which we enjoy.  It’s taking several liberties with a traditional recipe so apologies to traditionalists, but this is a nice winter warmer comfort dish.

Coulibiac
A very non-traditional Coulibiac

Coulibiac Recipe

Ingredients:

  • 1 onion, diced
  • 2 cloves of garlic
  • 1 tsp of chilli
  • 1 tin of tuna
  • 2 cup of rice
  • 1 tin of condensed mushroom soup
  • 1 roll of puff pastry
  • Salt and pepper and Italian herbs to season and flavour
  • Egg

Method:

  • Cook rice
  • Fry onion/ garlic till golden brown
  • Roll out pastry
  • Meanwhile, fry all other ingredients together, pour over pastry, cover with pastry, egg wash, sprinkle herbs over
  • Cook for 30 mins.
  • Eat and enjoy (optional).

 

 

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