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Time to go all pie-eyed

Ah, the humble pie. The staple fare of footie fans on match day, perfectly pukka with chips and gravy or hurriedly grabbed from the freezer for an emergency dinner… Actually, we don’t think pies get enough credit.

And neither do the Lincolnshire-based organisers behind the British Pie Awards and British Pie Week, which this year runs from Monday, March 4 – Sunday, March 10.

Pies have enjoyed something of a renaissance over the years. The large family pie is still very much in favour, especially since it can feed quite a few mouths on a budget, however, a new range of pies has also emerged, namely the gastro pie, as well as ‘Fusion Pies’ such as Chicken Tikka Pies, Balti Pies, Vindaloo Pies and Lasagne Pies. Gluten-free pies and vegan options are also popular.

Chairman of the Melton Mowbray Pork Pie Association and British Pie Awards, Dr Matthew O’Callaghan OBE, says: “Pies now come in all shapes and sizes with all manner of pastry and fillings. There is a pie for practically everyone. This is why the humble pie has come to be so loved and recognised as distinctly British and why it is celebrated in British Pie Week and the British Pie Awards.

“We Brits love a pie – the Pie is our unique contribution to International Cuisine. We have developed it to give us the range and styles of pies that we know and love today. One of them, the Melton Mowbray Pork Pie, has even gained official PGI-protected status in the European Union along with its cousins the Cornish Pasty and the Scottish Forfar Bridie.”

The definition of a pie

A pie is defined as ‘a filling encased in pastry and baked’. Not a lattice, tart or casserole with a puff pastry lid. And no, Shepherd’s Pie (lamb mince with potato topping), Cottage Pie (beef mince with potato topping) or a potato-topped pie of any kind doesn’t count either.

The pastry topping can be any of the following: shortcrust, puff, rough puff filo, hot water crust or suet crust. Fillings can be sweet or savoury but our favourite filling is meat – your choice – in a hearty gravy or sauce or a traditional Lakings pork pie.

Lakings’ pie range

Whether you’re looking for delicious braising steak to make your own steak and ale pie or chicken breasts to rustle up a savoury chicken and vegetable version, our butcher’s counter offers everything you need.

Alternatively, why not let us do the prep? We have a range of savoury pies, as well as sweet versions available and of course, our classic pork pies and pasties (yes, they count as pies).

Our Old Fashioned Steak Pie is a real people-pleaser, made using succulent chunks of beef cooked in a rich gravy and topped with delicious puff pastry. Reheat in the oven for 20/25 minutes at 180 degrees, perfect for a mid-week meal for the family. We also have a delicious Steak and Kidney version available.

Another popular choice is our Chicken and Mushroom Pie. Savour succulent chunks of chicken cooked in a creamy mushroom sauce topped with delicious puff pastry.

And, why not try our Sausage Pie? A puff pastry case filled with our Lincolnshire Sausage meat, this pie can be served hot with vegetables, potatoes and gravy or cold with pickles. We love how versatile it is.

If you’re looking for a hearty lunchtime alternative to a sandwich, our pasties will hit the mark. These golden parcels of meat and vegetables fly off the shelves in our Louth store.

And the perfect Ploughman’s Lunch accompaniment has to be our pork pie. Lincolnshire pork, seasoned and encased in a delicious jelly and pastry pie. Just add a chunk of Lincolnshire Poacher cheese, pickles and crusty bread to complete the meal.

We also offer a range of sweet pies, including Eccles Cake – flaky pastry egg washed and sprinkled with sugar and filled with currants; a traditional Apple Pie, made using shortcrust pastry and filled with sweet Apples – serve with custard or cream after your Sunday Roast; Mince Pies – shortcrust pastry filled with our homemade mincemeat. Lovely served warm with cream. Why wait until Christmas when they taste this good?

The British Pie Awards

The highlight of British Pie Week takes place on Wednesday, March 6, when the judging of almost 1,000 pies will take place in the magnificent surroundings of St Mary’s Church in Britain’s Pie Capital Melton Mowbray.

Roughly 1,000 pies are judged each year but only one can be crowned the Supreme Champion or ‘Pie of Pies’.

British Pie Week is the perfect excuse to discover our amazing range of pies (or grab the ingredients and have a go at making your own). Order online at Lakings, or pop into our Louth shop.

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Lakings

33 Eastgate
Louth
LN11 9NB

T: 01507 603186
E: info@lakings.co.uk