The thing with savoury pies is that once you start, you simply can’t stop. This is quite evident if you look at the amount of savoury pies I’ve posted on this blog. There are more chicken pie recipes that you could ever ask for, something for vegetarians, a few lamb options and this delectable steak & mushroom version. It’s safe to say that I am a bit obsessed. But can you blame me? Who could say no to all of that? I think one of my favourite things about winter is that I get to experiment with savoury pies, where I feel that summer is the time that fruit (and other sweet) pies have their moment. I have found that I never feel more like a domestic goddess than when I serve a glorious savoury pie to my guests. There’s something so homey, so warming and so fabulous about it all. The fact that it is one of the simplest dishes to pull off only has a little bit to do with how much I love pies. If you can make a good stew, you’re half-way there. A problem I often find with pies is that the baker hasn’t allowed the pastry to cook properly. This results in a beautiful golden, flaky exterior and a soft, mushy almost gummy interior, which is not pleasant at all. Make sure that your pie is in the oven long enough for the pastry to puff up properly and cook thoroughly and you will have a kick-ass pie, guaranteed. Now throw in an awesome filling, a couple of glasses of red wine and good company and you have a pretty good night ahead.
