Celebrating British Pie Week: A Culinary Delight

From the hearty steak and ale pie to the comforting embrace of a classic apple pie, pies hold a cherished place in British culinary heritage. Each year, for one week in March (4th to the 10th this year), the nation comes together to celebrate this beloved dish during British Pie Week. 

This gastronomic extravaganza is a testament to the versatility, tradition, and innovation of pie-making across the United Kingdom.

A Tradition Deeply Rooted in History

Pies have been a staple of British cuisine for centuries, with their roots stretching back to medieval times. Originally, pies were a practical means of preserving and cooking meat, encased in a sturdy pastry shell that could be easily transported. Over time, they evolved from humble sustenance to culinary delights fit for kings and commoners alike.

A Feast for the Senses

One of the joys of British Pie Week is the opportunity to indulge in a wide array of pie flavours and fillings. 

Whether you prefer the classic combination of minced beef and onion, the decadence of a chicken and mushroom pie, or the simplicity of a fruit-filled dessert pie, there's something to satisfy every palate.

Restaurants, cafes, and bakeries across the country join in the festivities, offering special pie menus and promotions to tempt diners. Food festivals and pie-making competitions provide opportunities for amateur and professional chefs alike to showcase their skills and creativity.

Embracing Innovation

While traditional pies remain perennial favourites, British Pie Week also celebrates innovation in pie-making. Chefs experiment with new ingredients, flavors, and techniques to create pies that push the boundaries of culinary imagination.

Vegan and vegetarian options have become increasingly popular, reflecting changing dietary preferences and a growing awareness of sustainability. From jackfruit curry pies to lentil and vegetable pies, plant-based alternatives offer delicious alternatives for those seeking meat-free options.

Community Spirit and Shared Traditions

At its heart, British Pie Week is about more than just food, it's a celebration of community, shared traditions, and the joy of gathering around the table with friends and family. Whether enjoyed at a bustling pub, a cozy kitchen table, or a community pie-making event, pies have a unique ability to bring people together and create lasting memories.

Looking Ahead

As British Pie Week draws to a close for another year, the legacy of this beloved culinary celebration lives on. Whether you're a seasoned pie aficionado or a newcomer eager to discover the delights of British pie-making, there's never been a better time to indulge in this timeless culinary tradition.

So, why not join in the festivities, roll up your sleeves, and embrace the comforting warmth and delicious flavors of a freshly baked pie? After all, as any pie lover will tell you, there's nothing quite like the simple pleasure of a perfect pie.

Unraveling the Delicious Mystery: Cottage Pie vs. Shepherd's Pie

In the realm of comfort foods, few dishes stand as tall as the hearty and satisfying pies known as Cottage Pie and Shepherd's Pie. 

These two culinary delights, while often used interchangeably, actually have distinct origins, ingredients, and flavours. Today, we embark on a savoury journey to unravel the delicious mystery that sets Cottage Pie apart from Shepherd's Pie.

Origin Stories:

To understand the nuances between Cottage Pie and Shepherd's Pie, we must first delve into their histories. Shepherd's Pie, the older of the two, originates from the United Kingdom and is believed to have its roots in Scotland and northern England. Traditionally, it was a thrifty dish made with leftover roasted meat, typically lamb or mutton, topped with mashed potatoes.

Cottage Pie, on the other hand, emerged later and shares a similar concept but with a slight twist. Originating from Ireland and later gaining popularity in England, Cottage Pie was traditionally made with minced beef instead of lamb or mutton. The name "cottage" is said to refer to the rural cottages where farmworkers lived, reflecting its humble origins.

Ingredients:

The primary point of departure between Cottage Pie and Shepherd's Pie lies in their choice of meat. Shepherd's Pie, true to its name, traditionally features lamb or mutton. The rich and slightly gamey flavor of lamb infuses the dish with a distinct taste that is synonymous with traditional British cooking.

Conversely, Cottage Pie opts for minced beef as its protein base. The beef lends a heartier and more robust flavor profile to the dish, making it a favorite among those who prefer a meatier filling. However, modern variations of both pies may deviate from these traditional meat choices, with some recipes incorporating alternative proteins such as turkey or even plant-based substitutes.

Another differentiating factor is the vegetables used in each pie. While both typically include a mix of carrots, onions, and peas, Cottage Pie may incorporate a broader range of vegetables, such as mushrooms or celery, adding depth and complexity to its flavor profile.

Topping:

One of the most iconic elements of both Cottage Pie and Shepherd's Pie is the luscious layer of mashed potatoes that crowns the savory filling. However, subtle differences in the preparation of the topping can distinguish one from the other.

Shepherd's Pie traditionally features a smooth layer of mashed potatoes, often piped or spread evenly over the filling. The creamy texture of the mashed potatoes complements the tender lamb or mutton, creating a harmonious balance of flavors and textures.

In contrast, Cottage Pie may opt for a rustic mashed potato topping, with chunks of potatoes scattered atop the filling. This variation adds a rustic charm to the dish, enhancing its homely appeal and providing pockets of creamy potato goodness amidst the savory filling.

In the delightful world of comfort food, Cottage Pie and Shepherd's Pie stand as quintessential examples of hearty, wholesome fare. While they share many similarities, including a comforting layer of mashed potatoes, their differences in ingredients, flavors, and origins offer a fascinating glimpse into the rich tapestry of culinary traditions.

Whether you prefer the robust flavors of minced beef in Cottage Pie or the classic allure of tender lamb in Shepherd's Pie, one thing is certain, both pies are sure to warm the soul and satisfy the appetite, making them beloved staples on dinner tables around the world. So, the next time you find yourself craving a taste of nostalgia and comfort, why not whip up a batch of Cottage Pie or Shepherd's Pie and savor the delicious differences for yourself?

Mini Coronation Chicken Pies with Pickled Walnut Chutney

Serves 12

Prep time: 1 hours (plus 4 hours marinading time)

Cooking time: 40 minutes

Allergens: Gluten, dairy, egg, nuts, mustard

Ingredients:

For the Coronation Chicken Pies: 

 6 chicken thighs, bone and skin removed

 1 ball of Opies Stem Ginger, finely grated 

 1 tsp cumin 

 1 tsp turmeric powder 

 3 tbsp korma paste 

 125g yoghurt

 Pinch of salt

 2 sheets shortcrust pastry 

 1 sheet puff pastry 

 A 400ml can coconut milk 

 2 tbsp mild curry powder 

 1 fresh mango, finely diced 

 100g fresh spinach 

 1 egg, beaten

 1 tsp nigella seeds

For the Spiced Walnut Chutney: 

 250g apples, peeled, cored and chopped

 ½ large onion, thinly sliced

 75g soft brown sugar 

 ½ tsp cayenne pepper

 1 tsp mustard seeds

 1 tsp salt 

 75ml Opies Pickled Walnuts pickling liquor

 ½ jar of Opies Pickled Walnuts, finely chopped

Method

1. Place all the chutney ingredients except the pickled walnuts into a large pan. Allow the sugar to

dissolve over a low heat, bring to the boil and continue until the apples are soft and broken

down. Take off the heat and stir in the pickled walnuts. Place into sterilised jars and set

aside. Note: The chutney can be made in advance, or you could simply add chopped pickled

walnuts to your favourite chutney for a shortcut. 

2. In a bowl mix the chicken thighs with the ginger, cumin, turmeric powder, korma paste,

yoghurt and a pinch of salt. Ensure they are well coated, cover and refrigerate for at least 4

hours. 

3. When ready to cook, place chicken in a deep pan over a low heat and cover with coconut milk.

Simmer for 30 - 40 minutes until the chicken is tender and falling apart. Remove with a slotted

spoon and finely shred with two forks. Set aside. Add the curry powder, mango and spinach to

the coconut milk and simmer until thick. Remove from the heat then add the chicken back to

the sauce.

4. Meanwhile preheat the oven to 200C / 180C Fan / Gas 6 and grease a 12 hole muffin tin.

Unravel the shortcrust pastry and cut out 12 circles around 10cm in diameter, then repeat with

the puff pastry using an 8cm cutter. Line the muffin tray holes with the shortcrust pastry circles

then bake blind in the oven for 5-10 minutes. Remove then add an even layer of pickled walnut

chutney to the bottom of each. Top with the chicken mixture then pop the puff pastry circles

on top to encase the filling. Crimp the edges with a fork then brush each pie with egg.

5. Sprinkle with the nigella seeds then bake for 25 - 30 minutes until golden and well risen. 

Where to Buy:

Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Ocado and Sainsbury’s from

£2.75

Opies Stem Ginger 350g available from Tesco from £2.60

Opies Stem Ginger 280g available from Asda from £2.28

Dickinson & Morris launches show-stopper pie to mark Coronation of King Charles III

Hot from the ovens (so to speak!) of a win at this year’s British Pie Awards, which saw this brand-new pie win in the Cold-Eating Savoury Pie category, the Melton Mowbray pork pie purveyors, Dickinson & Morris, have teamed up with ‘The Pie King’, Calum Franklin, once again to launch the King’s Coronation Pie, a celebration of King Charles III’s Coronation. 

The new pie continues the brand’s long-standing relationship with the Royal Family, with both King Charles III and his mother, Queen Elizabeth II, visiting the Ye Olde Pie Shoppe in Melton Mowbray over the years. 

The Dickinson & Morris Coronation pie takes inspiration from the King’s love of British game and includes outdoor-bred British pork with succulent pheasant, warming chestnut and madeira jelly, finished by hand with intricate, royal-themed pastry detailing by the talented team at Dickinson & Morris.

The pie is 860g and serves eight people, making it the perfect centre-piece for any Coronation party or celebration this May.  

Dickinson and Morris have been traditionally supplying the nation with superior Melton Mowbray Pork Pies for over 170 years, traditionally made using the finest quality ingredients. Encompassing dedicated craftsmanship and a pioneering spirit, the artisan pies are made from outdoor-bred British pork shoulder, a unique blend of white pepper and Brozzi lard from pigs fed on grain, cereal & parmesan whey.  

The pies are all created using the hand-raised method, without a supporting tin or hoop, giving the classic bow-sided, artisan shape - a sign of skilled craftsmanship. 

Building on the brand’s range of larger, celebration pies, which saw the first Christmas pie launch back in 2021, Calum, alongside a team of highly talented development chefs, is excited to reprise his role as culinary ambassador to create this showstopping pie.

Says Pastry Chef Calum, “As a pastry chef with a passion for creating spectacular, great-tasting pies, working with a brand that shares these values and creates products using traditional hand-crafted methods is always a joy. 

"It’s been fantastic to continue my work with Dickinson & Morris and build on the celebration pies range, that we started in 2021, and be part of British history as we celebrate the Coronation of a new King.’

The Christmas pies will be available for pre-order from 3rd April at porkpie.co.uk for delivery 2nd – 5th May. The pie will also be available online from Fortnum and Mason as part of their ‘Coronation Collection’. 

Dickinson & Morris’ full range of pork pies is available nationally in Waitrose, Morrisons, Sainsbury’s and Tesco.

British Pie Awards: Calling All Pie Makers

The organisers of the British Pie Awards are reminding all professional pie makers to submit their entries to the fourth annual awards as the deadline fast approaches (13th April 2012). Butchers and bakers can enter their pies in 18 different classes with the chance to win one of the top accolades in the pie making industry.

The awards are organised by the Melton Mowbray Pork Pie Association and take place on Wednesday 25th April 2012 at St. Mary’s Church, Melton Mowbray. The contest is judged by a panel of over 70 pie experts, food writers and celebrity chefs led by Andrew Chisholm. Xanthe Clay, Charles Champion and many more knowledgeable foodies have already confirmed their attendance as judges.

Matthew O’Callaghan, Chairman of the Melton Mowbray Pork Pie Association comments: “We organise the British Pie Awards to celebrate one of Britain’s most recognised food products. This event offers a great opportunity for pie makers from across the country to demonstrate their finest produce. The standard of entries is always very high.

“To mark this important year, when the world will be looking in the direction of the UK for the Olympics and Diamond Jubilee, we have introduced new categories including the Celebration Pie class, for which pie makers can stretch their creative skills to design special commemorative products.

“We are also grateful for the support of our sponsors and this year we can confirm that Hospitality and Catering News is sponsoring the ‘Football Pie’ class; Sturgess of Leicester, the approved Jaguar dealer is sponsoring the ‘Beef and Ale Pie’ class; the Bramley Apple Campaign is supporting the ‘Bramley Apple’ category; and Nelsons for Cartons & Packaging are supporting the ‘Chicken and any Flavour’ class.”

To download an application form and for further information please visit www.britishpieawards.co.uk or contact Sarah Clothier on 0116 2344523 or sarah.clothier@mmppa.co.uk