As we head towards National Pie Week, starting on 4th March, let’s get one thing straight...
A pie encases its filling completely with pastry. Anything which calls itself a pie when it simply has a piece of pastry on top isn’t a pie, nor is something with a pastry base and no top. Despite the phrase being immortalised by Dean Martin in song, neither is a Pizza, a pie!
Whilst food lovers rhapsodise over great dishes from all over the world, British cuisine is often overlooked or even derided. However, the pie is an important part of our British culinary heritage, and we should celebrate it to ensure it gets the recognition it deserves.
With a recorded history going back to the 14th century, the pie has formed the basis for many regional cuisines, from the Cornish pasty to the Lancashire Foot (both eaten by miners), to the Yorkshire growler and the Pastai Gocos (cockle pie) from Wales. Every region has its own speciality.
Steak and kidney pie
A steak and kidney pie, matched with a hearty glass of Baglio Gibellina Passimiento from Sicily, or Quinta Nova Grainha Tinto Reserva from Portugal is the perfect antidote to a March shower.
Chicken, leek and bacon pie
A family Sunday lunch of a creamy, indulgent, chicken, leek and bacon pie makes to perfect partner for Rupert and Rothschild's Baroness Nadine Chardonnay from Stellenbosch in South Africa.
Pork pie
Traditional pork pies and their many variations have the advantage of being the perfect picnic food. Easy to transport, loved by all, and delicious eaten cold, they also happen to be the best match for Beaujolais. Try a glass of Fleurie 'la Madone' with a plain pork pie, or a slightly richer Morgon Vielles Vignes, Cote dy Py from J Charlet to accompany a pork and black pudding pie.
Mince Pie
Let’s not forget all of the wonderfully sweet pies! Mince pies (which really should be eaten at any opportunity, not just at Christmas!) are just made to be accompanied by a glass of Gonzalez Byass Matusalem 30YO Oloroso from Spain, with its flavours of raisins, figs, oranges and candied peel.
Apple pie
When making an apple pie, try adding some pecan nuts and a bit of toffee crunch to the filling, and you have the best excuse to match dessert with a glass of famous Campbells of Rutherglen Muscat from Australia.
Campbells of Rutherglen Muscat, Australia NV
So, next time you are thinking of grabbing a supermarket sandwich or a fast-food burger, how about a handmade, artisan pie from your local baker instead? Let's show support for one of Britain’s important contributions to world cuisine. From the classic to the contemporary, there is no end to the possibilities of wine and pie pairing.
