Autumn vegetable, blue cheese and thyme. Photo / Babiche Martens
The better quality the pastry and the filling, the nicer the pie or sausage roll.
All the men - big and small - in my life love a good pie and will hunt far and wide to find a well-made specimen. One loves bacon and egg made with the tastiest of bacon, whole eggs, a little onion and a sprinkle of parsley. Another adores a
delicious chicken breast and mustard number which consists of half a breast simply laid between two layers of pastry spread with Dijon mustard. Then there is a third who likes to take the top off first, eat the filling with a spoon and then finish off the pastry in a couple of mouthfuls.
Pies can be made and prepared in a variety of ways, but most importantly they need to incorporate the tastiest of fillings with the best quality homemade or store-bought pastry (just make sure it uses butter). When it comes to a traditional meat pie, I recommend slow cooking less expensive but more flavoursome cuts of meat such as shin or gravy for fillings. Add a handful of herbs, garlic and onion, stock and wine and allow to simmer for at least three hours. For something a little different make this into bite-sized pies or add chopped hard-boiled eggs and olives to the mix and make them into delicious empanadas to serve with drinks.
I have always loved a good sausage roll. Years ago I happened upon the smallest of delis in Parnell where they made sausage rolls bursting with mustard, herbs, onion, garlic and black pepper. They were so delicious, I have been trying to replicate them since. The key is to have a 40/60 balance between pork mince and sausage meat, with a generous dose of mustard and herbs, and lots of freshly ground black pepper.
Whatever your pastry filling, be sure to make it generous and hearty. There's nothing worse than a mean pie. Remember to experiment with your fillings. Another favourite of mine (not the boys) is a vegetarian pie.
