There is something about pies that remind me of my childhood, my Mum always seem to making pies – whether it was a traditional steak and kidney, chicken and mushroom or treating us to a delicious apple pie. Watching her make the pastry from scratch, carefully roll the dough out with her glass rolling pin, lining the pie dish and finishing off the edge with a little pinch all the way round – it was like watching an artist create a masterpiece.
The best bit was trying to remember which filling was in which pie, she’d add three pastry leaves for apple pies, two leaves for pear, two slits for steak – I could never remember what design was meant for which filling.
Join the Higgidy Recipe Hunt
Higgidy are on the look out for their next Special Guest Pie, a nationwide search has begun for a twist on a traditional pie, a fruity little number or something that has been created with love and just needs to be shared with the population. Up until the 26th October Higgidy are asking people to share their pie recipes or even just a few key ingredients that they would like to be included within a new tasty pie.
Higgidy will then shortlist all the entries down to just three which you will be able to vote for your favourite that will appear in Sainsbury’s next Spring.
For full terms & conditions click here.
Pie tips from founder and chief pie maker of Higgidy, Camilla Stephens
- Don’t be afraid to be creative – if you have a favourite ingredient, or an idea for an unusual combination, then give it a go
- Don’t worry if your pie doesn’t look perfect, a higgledy piggledy pie is all part of the home-made charm! The most tasty, well-loved pies are those with wobbly buttery pastry and oozy filling bubbling over the side of the dish
- For those of us with busy lives, there isn’t always time to make everything from scratch– ingredients like good quality ready roll pastry, or chicken stock cubes will taste great and save you time
- Always let your pastry ‘relax’ or rest in the fridge for a minimum of 30 minutes – this will help prevent shrinkage when you bake your pie.
No Comments