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A guide to a traditional British Pie

With British Pie Week fast approaching there is no better time to learn all about the humble classic...

What is Pie?

The great pie dates back to the Egyptian period of 2000 B.C., through the centuries it has evolved to become a firm British favourite topping both savoury and sweet menus*. Its success is down to simplicity, proven by the fact traditional recipes such as Steak & Ale and Steak & Kidney are the most popular fillings followed by Chicken & Mushrooms^ - it's all about good, hearty fodder!

Types of Pies**

Pies are incredibly versatile, enjoyed as sweet or savoury dish you can use whatever ingredients you find in your kitchen cupboards - from meat and vegetables to fruit and cheeses. The pastry you use will always depend on the type of filling you have, scroll down for a guide to pastries.

Below is a list of different types of pies you can bake:

Filled Pies

A filled pie is when a pie dish is lined with pastry and the filling placed in the dish.

Top Crust

A top crust pie is when the filling is placed directly into a dish and then covered with a pastry; this style is often used for fish pies.

Two Crust Pie

This is when the filling is wrapped in pastry, with the dish lined with pastry and then a lid placed on top.

Bottom Crust Pies

The upside down pie, bottom crust pies are most popularly used for quiches and tarts.

No Dish Pie

The no dish pie is when the filling is wrapped in pastry – we know them better as the pasty

The Pastry

The pastry you use depends very much on the filling but here is a guide from Jus-Rol the pastry experts to get that perfect pie result:

Pastry Blocks

Available as puff, shortcrust, sweet dessert and All Butter blocks are ideal for topping delicious pies. Simply roll out to the perfect thickness for your pie.

Ready Rolled Sheets

Available in puff, shortcrust and filo ready rolled sheets can be used straight from frozen to top large multi-portion pies or quickly defrosted and used to cut into whatever shape is required.

Shapes

Pastry shapes are ideal for cooking from frozen to top pies or creating individual starters and desserts. Ideal left to defrost and finished with a sprinkle of herbs and/or spices to compliment your filling.

British Pie Week

What better excuse to put pies on your menu then during British Pie Week (1^st-7^th March) visit www.britishpieweek.co.uk to claim point of sale, get loads of recipe ideas and a chance to win £500 and a pie expert for the day!.

* Publican Food Report 2007

^ Market Tools 2007

** Wikipedia

For more information and recipes visit www.britishpieweek.co.uk

For more information on Jus-Rol visit www.jusrolfoodservice.co.uk or call 0800 626 893

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