Milsurp After Hours

One of my favourite dishes of all time is Pie and Peas.

Now, as any self respecting northerner (not Scot)will tell you, pies come in different types and mushy peas in different consistencies BUT, with mint sauce and a bit of gravy you can't beat Pie and Peas.

Can't get Pork Pies here and so I decided to try my hand at one.

First I got a friend of ours to make one (she used to teach cooking) and with a little searching I found her a good receipt for a Melton Mowbray Pie.

She made one and it was great so I decided to try it out.

Pics are of today's effort. I have just finished adding the stock through the hole in the top and will now let it stand until tomorrow.

Pics so far, will report on the eating tomorrow.

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What's mushy peas....besides maybe peas cooked until they are like mush?

What's a good receipt for a Melton Mowbray Pie anyway? Maybe I'd like to try it....or at least get an idea of what you are talking about.

IF this is as tasty as it looks I will send you the makings.

Mushy Peas are marrowfat dried peas that are soaked and then cooked to a sort of puré. Beautiful with pork or meat and potato pies, onion gravy and mint sauce or HP Brown sauce

That looks like a nice pork pie Duncan

I like mushy peas with fish & chips and a couple of slices of bread & butter.

Joe

My wife being a Yorkshire lass makes fantastic mushy peas.

We can buy pork pies locally we often have them with homemade mushy peas and gravy.

Don't normally have mint sauce though Ill try that next time I have mint growing in the garden.

If the pie tastes as good as it looks I wouldn't mind the recipe.

Another favourite of mine is corn beef hash wonderful.

Its a sort of stew made with potatoes carrots in a beef stock and you chop up a tin of corned beef and cook it all together.

I could probably post the recipe if any one was interested.

Its fantastic on a cold winter evening a bowl of panackelty the local name for it don't know if its spelt properly with buttered bread door stops to dip in it.

Well here is part 2 guys. I left it in the fridge overnight and then cut it in 2. ½ in the freezer and half for my tea!

Pastry was out of this world and the filling was good but not great. I think it was too moist when I mixed it. Anyway, pics here and the Receipt - 3 sheets of Word available if any one wants it. PM me your e.mail address and I will send it on as an attachment.

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Dave, as for corned beef hash - love it and yes, great with big buttered doorsteps

Duncan,

I remember several years ago, finding a little delicatessen which was selling Melton Mobray style pork pies (hand raised pastry, depressed crust) with the depression in the crust filled with the better part of a half an inch thick layer of blue stilton, I bought one (I was only passing through and had no where to keep spares) and vowed to myself to come back for more on my return journey, I didn't make it - Instead I didn't get back there until two months later and the shop had gone - I've never found a pie like it since. All I can say is AARRRRGGGGHHHH!!!!!!!!!

So there's a suggestion for pie MkII - add Stilton.(the two were almost made for each other)

Tom

Thanks Tom. I have a recipe for a pie with Wensleydale Cheese which might be 'adaptable' to Blue Stilton. You can have a copy if you'd like one

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