Who ate all the pies? Me…burp!
I do love a hearty pie, preferably hot with a good slab of buttery mash and killer rich gravy. It’s a close second to my ultimate comfort food – sausage and mash. As Spring seems to be eluding us right now (it is April and white fluffy bits keep falling out of the sky!), comfort foods are still making an appearance on my plate. But heck, it doesn’t need to be cold for me to enjoy a good pie. I could scoff one with ease at any time no matter the weather.
The pies in question though are the recently launched and very delicious, Paul’s Pies. The pies are handmade and hand-crimped by owner and pie-maker, Paul Sykes. They’re made in Paul’s dedicated pie kitchen in the National Trust village of Coleshill, in Oxfordshire. He uses quality ingredients, which can be seen in the use of proper slow growing free-range chicken and 21 days matured British beef. As a result his pies have gone on to win several food awards. I was sent the range to try: Steak and Guinness, Chicken and Mushroom, Venison and Mushroom, and Homity.
Steak and Guinness: slow cooked meat is densely packed with a rich flavour of stout permeating throughout. It has a decent ratio of meat to mushrooms, but poss could have done with a bit more meat. The pastry as with all the pies is the bomb – flaky, buttery and light.
Chicken and Mushroom: a nice mixture of chunky brown and white meat with a light, herby, thyme gravy.
Venison and Mushroom: an even ratio of meat to mushrooms with a slight sweetness from the redcurrant infused gravy.
Vegetarian Homity: invented by the Land Girls during the Second World War, here it is wonderfully rich with oozing cheddar that lovingly hugs chunky pieces of potato. There’s little flecks of spinach running through that add a light irony, earthy depth.Very good indeed, and surprisingly for a veggie product (as you know I like meat – a lot) my fav of them all.
The pies are expertly crafted and packed full of flavour. My only niggle is that a third of the range has mushrooms in. It would’ve been nice to see a couple of variants like chicken and leek/sweetcorn or some such to mix it up a bit. There’s also a dominance of thyme flowing throughout the meat and poulty pies, which give them a signature taste, but it’s actually one that I like.
Paul’s Pies retail at £3.50 each. You can also commission Paul’s Pies to cater for special events such as weddings, parties and corporate hospitality.
Many thanks to Paul’s Pies for the samples.
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