FILL YOUR PIE HOLE
For too long, this definitive British comfort food has been unjustly neglected by gourmands and gym-goers alike. Here, we celebrate its upper-crust nutritional cred
Far from a plate of stodge, a proper British pie has upper-crust nutritional credentials. Allow our chef to rewrite your recipe book
01 PUT A LID ON IT
Once a guaranteed crowd-pleaser, the humble pie has slipped into the doldrums of Wetherspoon’s pub grub and reheated football-stadium tuck. But Tristan Welch, head chef at Cambridge brasserie Parker’s Tavern, wants to reverse this own goal. Done right, pies are a nutritious, macro-laden payload presented inside a deliciously buttery parcel. They’re a crust above, in other words. This is how to get a slice of the action.
02 MAKE YOUR CASE
Puff pastry and potato toppings require little explanation, while hot water crusts are rare. So we’ll focus on shortcrust – an essential part of any man’s culinary armoury. “This delicate pastry is perfect for pies, because it soaks up the sauce and takes on its flavour,” says Welch. Start by sifting 225g of flour into a bowl that has a silicone base (£20 lakeland.co.uk) – this will keep it steady when you’re mixing later. Slice 100g of butter into small pieces over the flour; use two knives rather than your fingers to keep the butter cool. Mix together and, once a fine crumb forms, add two egg yolks and a splash of cool water, gradually stirring until the mixture has evenly combined. Use the flat of the knife to fold it into a dough, then shape it into a disc with your hands. Roll out your pastry, occasionally rotating the dough 90 degrees. A smart rolling pin (£20 johnlewis.com) with attachments on both ends will help you to achieve an even thickness. Wrap in cling film and chill for 20 minutes. Then, trim to fit, brush with an egg and start preparing your application for next
year’s Bake Off.
03 FILL YOUR PIE HOLE
From a bite-sized Melton Mowbray to a massive masala, pies can sate all appetites. Falcon’s pie set (£55 falconenamelware. com) covers all bases: its enamel finish transfers heat evenly for a perfectly cooked filling, and no chance of a disappointingly soggy bottom. Once you’ve updated your kitchenware, follow Welch’s expert recipes to make your cooking time as easy as, well, pie.