LOVE
OF PASTRY, JOY OF PIES
Comfort
food (n) : food prepared in a traditional style having a usually
nostalgic or sentimental appeal.
There
are times when nothing else will do. A taste and smell that takes you
back, makes you feel warm, cosy, loved. An essential for cold, damp
days when you need something solid inside that puts a smile on your
face. Usually, it should be said from the beginning, with a high
stodge factor.
The
fish supper. A rich stew with dumplings. Macaroni cheese. And,
naturally, the culinary high spot and classic pick-me-up that is the
bacon sarnie. But is there really anything more comforting than a
good pie? Pastry has an allure of its own, the cuddly artisan of the
food world. Less a lover, more a big welcoming pair of arms to be
wrapped up in and hugged by. I am in awe of the pie.
You
will, if of a certain persuasion, have noticed that my brief list
above was entirely savoury in nature. Fear not, I would never scorn
the dessert pie, but my love is primarily directed towards the salt
rather than sugary. Having said that I could never resist the charms
of a lattice topped apple pie, heavy on the cinnamon and crusted with
brown sugar, served with a good quality vanilla ice cream. Or rhubarb
and ginger pie, or a sharp tasting lemon tart, or......
The
trouble with writing about food is that it's too easy to get carried
away. Especially when it comes to pies. Everyone will have their own
favourite variation on the pie. Short or puff pastry? A steak pie
oozing dark gravy or the solidity of the traditional pork variant?
Single person pies or an acre of crisp brown topping to be divided
amongst the table dwellers? Do quiches count as suitable objects of
veneration for the pie aficionado? (A question I will not be brave
enough to take on here. I also intend to sidestep the biggest pastry
related query of them all - "Who ate all the pies?")
I
speak here as a consumer of the pie world, not a producer. Although I
have made the odd venture into working with pastry I have no
expertise to offer. The results of my efforts have been..... let's
call them 'variable'. What they had in common was a slightly
frightening appearance for I bring minimal visual artistry to my
cooking. The best pies should appear as objects of desire, both
before and after their time in the oven. Pastry should be of of even
thickness, neatly containing the steaming juices within, a deep brown
glaze on puff pastry. In short (no pun intended) a great pie should
look like you want a pie to look like. There is little call for
pastry innovation in comfort food.
Fillings
are a different matter and offer great scope to the baker's
imagination. A London restaurant I've eaten in several times has an
extensive and interesting list of fillings. In addition to the
classic steak and ale there is chicken with gooseberries and ginger;
gammon, potato and apple; lamb with apple and rosemary; game pie with
a mix of pheasant, venison, wild boar and rabbit. There is even a
vegetable and nut option (which for many of us would remove the
'comfort' part of the experience!), but, surprisingly, no hint of a
fish pie. I have enjoyed some delicious examples of the latter over
the years.
Other
pies lend themselves to different variations. The standard pork pie,
complete with delicious jelly, may be flavoured with herbs or contain
added ingredients such as onion, cheese, apple or chutney. The humble
mince pie (aka the Scotch pie) can be found topped with baked beans
or mashed potato, or revamped with entirely new fillings like haggis
or macaroni cheese (a stodge too far if you ask me).
So
where do I sit on the pie spectrum? My tastes are eclectic, but I
think I will end with a few pie memories. At school there would be
occasional lunchtimes when we would walk down to the village baker
and buy hot mince pies to eat on the way back. It was essential to
bring along a pen or pencil.
A
pen?
Yes,
a pen. To gently poke a small hole in the bottom to let the grease
run out, carefully holding it at arm's length to avoid fat-spattered
trousers. Once degreased it was very tasty, and less likely to cause
burns. Most mince pies I come across nowadays don't require the
pen-poke technique, a welcome indicator of the improvements in
pie-related technology.
At
university the most popular lunch choice was pie, beans and chips,
with the obligatory request that the kitchen staff ladle on plenty
gravy. The latter sometimes contained more meat than the pie. Forget
the taste, feel the price, that was a lot of filling food for the
money.
The
fish pie can be a true delight. It can frequently be found topped
with mashed potato, which is a treat in itself, but still no match
for decent pastry. I forget the exact location now, but a coastal
town of course, and I still recall the taste of cod, salmon and
prawns, enhanced by soft leeks, sitting in a creamy sauce and topped
with the lightest of pastry. Subtlety and comfort on the one plate.
Oh,
the home made pie. Is it cheating to include this one because I did
contribute, creating a thick, dark filling of mince, onions and peas,
flavoured with herbs and given a kick by more than a pinch of chilli.
My wife then proceeded to give a pastry master class, lining a ten
inch tin and covering my mixture with a neatly crimped, holed and
scored shortcrust topping. It tasted as stunning as it looked.
I
will finish with my most recent pie experience. All too often pub
pies, and even many in restaurants like the London one mentioned
previously, arrive before you in a distinctly non-traditional format.
The meat and gravy resides in a pottery dish, the crust sits astride
the lips of the earthenware. Two days ago I ordered steak and ale pie
in a pub, prepared for that slight feeling of disappointment the pot
and crust structure always provokes on arrival. But no - here was a
proper pastry house of a pie, with short floor and walls and a flaky
shiny roof. Big succulent chunks of meat fell apart to the prod of my
fork, a rich gravy invited mopping up operations using fragments of
the flour-based casement. Perhaps I was wrong before - comfort food
can provide the odd orgasmic moment.