Today's pies.....

[vernon]

were purchased from Wilson's in Armley, Leeds. They were intended for staff at Woodrup Cycles who weren't expecting them and two members of CC who were.

My Carradice bar bag accommodates eight pies with ease.

They were served hot and had just the right amount of runny gravy/jelly. The meat was succulent and the crust was fine but not as robust as I'd like. One or two pies suffered crush damage on the ride from the pie shop to Woodrups.

the pies were well received.

£1.00. 8/10

 

[vernon]

Are you sure? I have to say, they don't look all that whelmed.

They though that I was stealing their souls...

 

[Primal Scream]

HOT pork pies!!! euurrgh

 

[vernon]

Ah, cultural differences. I take your point Vernon.

Well they were from South Shields......

 

[vernon]

HOT pork pies!!! euurrgh

If you were a true aficionado of pork pies you'd know that some of them are best eaten hot and are spiced accordingly.

Wilsons pies are best eaten hot.

 

[Primal Scream]

I bow to your greater knowlege of the pie world ​

 

[vernon]

Saturday's pies were purchased in Lancashire as fuel for the Mini North West Audax. Both pies were disappointing for similar reasons, light on spice and meat and accordingly represented poor value for money the flavour was acceptable but not out of the ordinary.

There were surprisingly similar in appearance but the Townson of Burnley pie had a jelly filling and cost £1.00 whereas the Hansons of Brierfield was jelly free, had a paler crust and cost £1.10. Both pies appear to have been made in aluminium foil pie casings/moulds.

First of all The Townson pie. 6/10

The Hanson pie 6/10

There was a bonus pie at the start/finish control. It was a cheese and onion pie and although very tasty it couldn't be judged on the current pie scale because of the non meat content.

 

[mark st1]

That jelly Id rather eat a pot noodle!

 

[vernon]

That jelly Id rather eat a pot noodle!

Rest assured, not all pies have jelly. Most of my recent samplings have been jelly free. Heating a pie will allow you to pour the jelly/gravy away if it isn't to your liking.

 

[biggs682]

HOT pork pies!!! euurrgh

must admit prefer mine warm rather than hot

 

[mark st1]

Rest assured, not all pies have jelly. Most of my recent samplings have been jelly free. Heating a pie will allow you to pour the jelly/gravy away if it isn't to your liking.

That doesnt sound so bad then

I have to confess when i worked at Tesco many years ago i used to have a thing for their minced beef and onion pie. However im now doubting that this horse meat scare is a recent thing



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[vernon]

Today's pie quest did not pan out as planned. I had intended to cycle from Otley to Pateley Bridge and sample pies at Summer Bridge and Pateley Bridge. Ended up with a pie stop in Addingham at Dixon and Son's butchers. The pie on inspection didn't promise much in terms of gastronomic delight and biting into it confirmed my suspicions.

Although the pie was well filled, the crust was soft and almost chewy. The pork was not particularll appetising but to be fair it wasn't unpleasant. The crust was over thick in places, the wall being up to 8mm thick in places. I have my suspicions that the pie was not made by the butcher but bought in and I have a feeling that it closely matches the disappointing characteristics of a Lishmanns of Ilkley pie. Some jelly was present and was of a milky appearance. I could have cross checked with a Lishmann's pie bought from a delicatessen twenty yards further along the road but I didn't want two disappointments in a day.

£1.10 5/10

 

[vernon]

Pictures for the previous post.

 

[Arjimlad]

I am loving your pies, Vernon, keep them coming.

Down south we have not got much to compare, although Bristol is the home of Pieminister.

 

[Chrisc]

How many miles per pie do you average?