Cold? Then get a pie on the go
A pie that’s not only yummy – the cooking of it keeps the boat warm for ages afterwards
6 small new potatoes, walnut sized
4 rashers of sliced bacon
Pack of short crust pastry
Teaspoon of mixed herbs
200g strong cheese
I didn’t blame them. It was only 6° outside with a fine drizzle in the air. Summer was ancient history as this cold, damp morning confirmed. Every night for the past few weeks, my hot water bottle had kept me company through the night. Brian the dog regularly crawled under the duvet cover at about 3.30am, feeling the winter chill, too.
We are hardy souls though and the weather still isn’t cold enough for the Refleks oil stove to run 24/7. Instead it’s the Captain’s job to light it when he gets up to make the early morning tea-in-bed. Once lit, the amazing little Refleks soon fills the cabin with warmth and... if we fire up the great JP3 to heat the water and top up the batteries, its huge iron body is like a massive storage heater warming the boat throughout the morning.
Unfortunately, that day the temperature didn’t lift so I put a simple pie on the menu knowing that it would be well received by the Captain and also that the oven would carry on heating the boat For this particular pie I used all the oddments in the fridge but bacon, cheese and potatoes are the main ingredients. Wash the potatoes leaving the skin on and slice them into thin slices. Place the slices into a pan of boiling water and bring to the boil for about five minutes. Turn off the heat.
Into a frying pan, finely slice an onion, four rashers of bacon and a teaspoonful of mixed herbs, fresh or dried. Fry together until cooked. Either make or buy some short crust pastry, cut it in half and roll out each half to cover the base of a china or Pyrex plate.
Check that the potatoes are cooked. Drain a tablespoonful of water into the frying pan and stir it around and then arrange the potatoes over the bottom of the pastry. Add the frying pan contents over the spuds, chop up the cheese and sprinkle that over, too. Slice two tomatoes and spread over the top. until later in the day. This is a pie with a difference; it’s a flat pie rather than a deep one, called a ‘plate pie’ and – as the name implies – is cooked on a china or Pyrex plate. I serve it with a big scoop of hot mushy peas.
It’s delicious but still the Captain will apply copious dollops of brown sauce to his portion. Heathen! It’s a volcano-shaped pie which, when you cut into it, gives lots of tasty filling and for the two of us, any leftovers are a very tasty cold meal embellished with some baked beans which, of course, tick off another of our five a day.
‘This is a ‘plate pie’ and, as the name implies, is cooked on a china or Pyrex plate. I serve it with a big scoop of mushy peas’
Break an egg into a cup and whisk. Brush the bottom edges of the pastry before you add the top layer and use any offcuts of pastry to decorate the top. Make a large hole in the top for steam to escape and pour any left-over egg wash into this hole. Cook in a hot oven ( Gas Mark 7, 220c) for 30 to 40 minutes until the pastry is crisp and brown.