Enjoy your fill of Brit Food Fortnight upper crust pies
British Food Fortnight is well underway so what better time to enjoy life of pie? With Brits spending more than £1 billion on pies per year, they are a true UK staple.
But did you know pie-like dishes date back as far as the ancient Egyptians?
While the Romans are credited with giving Britain roads, they actually gave us Brits something far more important – the mighty pie!
The first example of a meat filling enclosed in a basic pastry made of flour and oil can be traced back to ancient Rome.
In the 12th century, the pie was used as a way to store, easily transport and keep meat fresh.
Back then they didn’t have access to the buttery, delicious pastry we have today. Instead, casings were hard and not eaten.
Pie master of the Midlands and owner of Black Country landmark Mad O’Rourkes Pie Factory Peter Towler has a rich culinary history too.
Peter, aged 60, is the son of a baker and has devoted half of his life to pies.
So he knows a thing or two about producing perfect pastry and flawless fillings.
Peter has launched a Pies by Post service, delivering his handmade, nationallyrenowned savoury treats to pie aficionados across the country.
When it comes to pastry, Peter says his personal preference is to have his soft, although he’s offered tips for those who like theirs crispy too.
“If you want your pastry crispy, pop it in a nice hot oven.
“But our Pies by Post don’t take long to heat up, so take care not to overdo them,” said Peter.
“If you want the pastry soft like I do, pop them in the microwave. You don’t need an oven for these.”
Offering up expert advice on the perfect way to polish off a pie, Peter says the best way to avoid a burned mouth is in fact to take the top off the pie first and, while waiting for the dish to cool, dip chips in the gravy filling.
“Your pie absolutely doesn’t need tomato or brown sauce – that’s disgraceful!” continued Peter.
“There’s plenty of flavour in our pies as they are. You’re eating the wrong kind of pie if you need it with a sauce.
“You’re going to want to serve that delicious pie either with chips or mash, nothing fancy is needed.”
Peter has shed a light on the best tipple to enjoy with a piping hot pie too.
He insists that the Tipton venue’s gravy-filled delicacies are best paired with a pint.
Peter says if you can’t get your hands on one of the pub’s delicious Lump Hammer bitter or gold or Sledge Hammer IPA, you’re best to go for a top beer.
“Don’t risk taking the shine off your pie dinner with a cheap lager,” he said.
“You’re absolutely best
to go for a good quality beer such as a nice bitter or IPA.”
Celebrate British Food Fortnight with a pack of iconic Mad O’Rourkes pies via the venue’s Pies By Post scheme, a new venture started up by the firm during lockdown which sees the restaurant send its array of famous, cheekily-named pies to addresses across the country.
Hand-made pies on offer to buy through Pies By Post include Posh ’n’ Becks steak and stilton, Sticky Rib, Hen Pecked chicken and mushroom, Eeny Meeny Beeny vegan chilli veg, Wham Bam Thank You Lamb minted lamb and 100 per cent Bullocks steak.
British Food Fortnight runs from now until October 3.
For more information on the Mad O’Rourkes Pies by Post visit https://madpiesonline.co.uk site.