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March 14, 2012 By

British Pie Week at QueryClick

British Pie Week at QueryClick

Last week was British Pie Week (allegedly) and love them or hate them (get out), you have to admit, pies just look nice.

Take a look at these three we made last week to celebrate it.

First up is Scott’s Savoury Chicken and Leek Pie.

Scott's Pie

Scott's Pie Closeup

Just look at the delicate way he puts lines in the edges, that’s dedication, care and attention. Those add extra flavour you know. It’s cooking science!

Personally, I was a bit wary of his pastry as he used short-crust instead of puff which, as far as I’m concerned should be reserved for sweet dessert dishes, but I’m fussy when it comes to food. The inside was filled with a mixture of chicken and vegetables and was quite tasty so I soon forgot about his pastry.

Next up is Lelde’s Sweet Apple Pie.

Lelde's Pie

Lelde's Pie closeup

Look at those lattice strips gently covering a chunky mix of sweet apples. This traditional looking dish was pretty tasty and we had it with hot custard. This was the first time I’d ever had apple pie and it’s made me a fan. Thanks Lelde!

Finally, we have my entry. Stu’s Glorious, Gravitational, Hyper Awesome Steak Pie of Mega!

My Pie

Let’s just stop and admire it for a second. That’s right, stop reading, go back a bit and just look at its glistening beauty. It loves you too you know.

This bad boy included a kilo of beef chunks, 8 sausages, a handful of carrots, a box of mushrooms, dumplings, herbs and seasoning and gravy topped off with a thick layer of soft and crunchy puff pastry (the best kind of pastry). It’s a masterpiece if I do say so myself.

We were supposed to have a competition to decide who’s was the best, but we ended up forgetting about that as we started stuffing our faces with delicious pie. I like to think that mine was the best though, it has a sort of “Winner” quality about it don’t you agree?

If you’d like the recipes for any of these or have any pie week related adventures of your own, feel free to drop us a line.

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