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I suppose that's because basically they generally are actually cheese, onion AND potato pasties. There are recipes that omit the potato but I suppose the filling will have a more solid form with than without. I'd say it's all about the ratio of these things and getting the balance right. Certainly I think the Greggs ones are ok. And a strong tasting cheese so that it's flavour comes through that damn potato...
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Ate the chicken curry pie yesterday--outstanding. The brand for the one I tried is called Pouch Pies:
https://www.pouchpies.com/pies
The steak and kidney pie was from a brand called Crown. I've eaten worse, but I won't be trying kidney again anytime soon.
We will be having ' proper ' kidney for tea . Along with sausage, egg and chips ( homemade).
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Posted: |
Sep 20, 2020 - 6:39 AM
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By: |
Jim Phelps
(Member)
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Yeah, well you're never going to get the best of ingredients going into a pie, unless you're making it yourself. Last night, for the first time in years I fried myself a steak, god it was lovely (along with chips & peas, & a few glasses of Rioja), it was from a packet of 30 day hung steaks I bought from Costco, not cheap, but I suppose you get what you pay for.
Homemade is always best. We make a fair amount of our own meals, including a great chicken-and-mushroom pie.
For the purposes of this thread I primarily discuss the widely-available stuff so everyone can offer their take on them.
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It's funny that I have passed Fray Bentos' cuisine selection many times in Tesco without being tempted but having read the thread here I am now tempted.
My first contribution to this topic is the humble bridie. A bit like a pastie but made with flaky pastry rather than shortcrust. Filled with minced beef and beef suet I especially like a lot of onions. You can't find them here in Wales.
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Never ever liked kidney. Or liver. In both cases they were on my dinner as a little kid (over fifty years ago)and I shoveled them in during a break from playing outside, just assuming it was normal meat and in both cases I had to spit them out. Never liked either since.
As a cook in an old folks' home I can also say that our old folks didn't like liver either. It went so badly we took it off the menu as everyone left it. Now, I was as surprised as anyone with that one, but I had to agree with them!
Never heard of a bridie, so just looked it up. Nice. Seems to me like a good old mince (and sometimes onion) pie.. Always interested in hearing about local delicacies.
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I've never seen STILL GAME before so I had to search on YouTube for what a 'beefy bake' actually is. It's not quite what a bridie is - it seems to be more like a steak pie in a handy carrying form.
I don't remember bridies having gravy and are more peppery than meaty. But it's been so long since I've had a bridie that my recollection may be dulled.
As for kidney and liver, love a good steak and kidney pie and a warm chicken liver and chorizo salad is one of my (few) culinary specialities.
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Yep. I always spat liver and kidney out as a kid.
And I've found no reason to not continue doing so as an adult.
Ecchh!! Disgusting.
You've obviously not tried my dad's curried liver - as in with curry and rice. It's the only way I'll eat it.
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Kidneys ... ugh. When I was poor and lived alone I bought some because they were cheap. When I tried to cook them the smell made me want to vomit. Apparently I'd done something wrong in preparation - not removing some abomination or other - before frying them. They went out of the window. Never tried them since.
A common mistake. You never removed the piss pipes. They are also hard to chew . Easily removed with a pair of scissors.
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It's amusing to read of the strong reactions people have to food they dislike. I respect the passion.
I could have finished the entire (rather small) steak-and-kidney pie, but I would have had to hold my nose, such was the unpleasantness of the kidney's smell.
Lightweight 
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Posted: |
Sep 22, 2020 - 8:51 AM
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By: |
Xebec
(Member)
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Kidney is good in steak and kidney pie (noice), i could never get on with liver. Can't recall having it so probably only a couple of times in the distant past.
Did have black pudding crumbled up and tempura'd once in a mashed potato, which was magical. Accompanied by amazo pork chops and crackling and veg. Some manor house up Preston way had it on a menu there.
Growing up we only ever had white pepper. Black pepper was exciting, because you'd be at an Italian restaurant and some chap would be grinding the pepper out from a big grinder. So i love white pepper, especially in potato and meat pies, and on potato, cabbage,bacon, onion and sausage, and on minced beef and onion pie with gravy and white cabbage.
White pepper is mega. Not on pork pies or sausage rolls though. It's not needed.
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