I’ve just flushed last Friday’s gravy down the toilet. Not that it wasn’t delicious, I just left it out too long – and not that it was gravy-gravy, more the sieved-off sauce from the Guinness and steak in the slow-cooker. And that was Pie 4 of this Pie Season; the most pressured, production-wise, as it was baked for my darling sister Annie, over from France and en route to Leeds. She and it and my B. devoured the effort gladly, chatting and toasting Annie’s anniversary too.
Good as the pie was, it wasn’t the best of this season’s batch. That would be Pie 2. It’s been a season of mixed fortunes – Pie 1 didn’t even get Instagram’d or Facebook’d, whilst Pie 3 had me swearingly picking out madly baked-in baking beans whilst all around me pastry ballooned and collapsed. But Pie 2 was brilliant, and the sausage rolls Christmas bonus was a shot in the baking arm too. Let’s have some pictures, shall we?
Pie 1 – 10th November 2013
Steak, Potato, Mushroom, Bass Ale
The following weekend we made our annual pie-lgrimage to Edwards’ Butchers in Conwy, North Wales.
Pie 2 – 22nd December 2013
Steak, Mushroom, Guinness, Duffield Black Pudding (served with spiced red cabbage)
Sausage Rolls – 24th December 2013
This Christmas saw me and B. having to be in different places. As one of my sisters was hosting for my lot, I thought I should take along a dish. These fun and easy efforts were copied off Jamie Oliver’s site. I was unrealistically aiming for something like the beauties that B.’s mum makes every Christmas, but was happy enough with what was, after all, my first ever bash at such yumsters.
Pie 3 – 29th December 2013
Shredded Chicken with Chorizo
… with a sprinkling of tarragon, white wine and cream. Altogether too packed, too dense, no air, I remarked; no space for the pie to be itself…
Pie 4 – 3rd January 2014
Steak, Mushroom, Guinness, Chorizo (served with mashed potatoes… and Champagne)
Hap-Pie Anniversary! Served up to celebrate Annie and William’s special kissy day.
… and here’s the ‘aw’ bit for starters:
Pie Season #4 now takes a mid-season break.