English pies. The very words conjure up images of cozy pubs, hearty meals, and savory aromas wafting from the oven. But if you’ve ever tried to navigate the diverse world of British baked goods, you might have wondered: what exactly are all these pies called? And what’s the difference between a pie, a pasty, a pudding, and all the other delectable variations? Let’s embark on a culinary journey to unravel the mysteries behind the names of English pies.
The Ubiquitous “Pie”: A Foundation of Flavors
The term “pie” in England, much like elsewhere, refers to a baked dish consisting of a filling encased in pastry. However, the specifics can vary greatly. The pastry itself might be shortcrust, puff pastry, or even mashed potato. The filling can be sweet or savory, featuring anything from meat and vegetables to fruit and cream.
A crucial distinction lies in whether the pie is fully enclosed in pastry or only has a pastry lid. A pie with a top and bottom crust is often referred to as a “double-crust pie” or a “fully enclosed pie”. These are considered classic pies.
Savory pies are a staple of British cuisine, often served as a main course. Common fillings include beef, chicken, pork, lamb, and various combinations of vegetables. Think steak and kidney pie, chicken and mushroom pie, or a classic shepherd’s pie (more on that later).
Sweet pies, while less common than their savory counterparts, are still a beloved dessert. Apple pie, mince pie (especially popular during Christmas), and banoffee pie are examples of sweet pies frequently encountered.
Regional Variations and Pie Specialties
England boasts a rich tapestry of regional culinary traditions, and pies are no exception. Different regions have developed their own unique pies, often with distinctive names and fillings.
Cornish Pasty: A Handheld History
Perhaps one of the most famous regional pies is the Cornish pasty. Originating in Cornwall, this handheld pie is traditionally filled with beef, potatoes, swedes (rutabaga), and onions. Its distinctive D-shape and crimped edge served as a handle for Cornish tin miners, allowing them to eat their lunch without contaminating the filling with dirty hands. The crimped edge was then discarded. Today, the Cornish pasty is protected by Protected Geographical Indication (PGI) status, meaning that only pasties made in Cornwall using traditional ingredients and methods can be called “Cornish pasties.”
Melton Mowbray Pork Pie: A Leicestershire Legend
Another iconic regional pie is the Melton Mowbray pork pie, hailing from the town of Melton Mowbray in Leicestershire. This pie is made with uncured pork and a rich, savory jelly, encased in a hot water crust pastry. Unlike many other pork pies, the Melton Mowbray pork pie is baked free-standing, without the support of a tin, resulting in its characteristic bowed sides. It also enjoys PGI status, ensuring its authenticity and quality.
Other Regional Delights
Beyond the Cornish pasty and the Melton Mowbray pork pie, many other regional pie variations exist, although they may not be as widely known. These include:
- The Bedfordshire Clanger: A suet pastry roll with savory filling at one end and sweet filling at the other.
- The Wigan Kebab: A meat pie served in a buttered barm cake (a type of bread roll). Although, its name suggests otherwise, it is very much a regional delight.
Pies, Pasties, and Other Pastry-Encased Creations
While “pie” is a general term, other terms are used to describe specific types of pastry-encased dishes. It’s important to understand these distinctions to navigate the world of English pies with confidence.
Pasty: A Self-Contained Meal
As discussed with the Cornish pasty, a “pasty” generally refers to a baked pastry case filled with savory ingredients and crimped or sealed shut. Pasties are typically handheld and portable, making them ideal for lunches and snacks. They are also generally smaller than traditional pies.
Puddings: More Than Just Dessert
In England, the word “pudding” can be confusing for non-Brits. While it can refer to a sweet dessert, it can also refer to a savory dish, often steamed or boiled rather than baked.
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Savory Puddings: Examples include steak and kidney pudding, suet pudding, and black pudding (a type of blood sausage). These puddings are typically encased in suet pastry and steamed or boiled.
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Sweet Puddings: These are more akin to what Americans would call “puddings,” such as bread and butter pudding, sticky toffee pudding, and Christmas pudding.
Turnovers: A Folded Treat
A turnover is a pastry that is folded over a filling and baked. Unlike a pie, which has a more enclosed structure, a turnover is typically open on one side. Fillings can be sweet or savory, with apple turnovers and cheese and onion turnovers being popular examples.
Beyond the Crust: Shepherd’s Pie, Cottage Pie, and Other Notable Exceptions
Some dishes, while commonly referred to as “pies,” deviate from the traditional pastry-encased definition. These include shepherd’s pie and cottage pie.
Shepherd’s Pie and Cottage Pie: A Topping, Not a Crust
Shepherd’s pie and cottage pie are similar dishes consisting of a minced meat filling topped with mashed potato. The key difference lies in the meat used: shepherd’s pie uses lamb, while cottage pie uses beef. While they lack a pastry crust, the mashed potato topping creates a similar comforting and satisfying effect. The name “pie” likely comes from the pie-like appearance of the dish. Some chefs add a layer of cheese on top before baking for added flavor.
Fish Pie: A Seafood Sensation
Similar to shepherd’s pie, fish pie consists of a seafood filling (typically a mix of white fish, salmon, and prawns) topped with mashed potato. Sometimes, a cheese sauce is added for extra richness. While some fish pies may include a pastry crust, many are made solely with the mashed potato topping.
Key Differences Summarized
Understanding the nuances of English pie nomenclature requires attention to detail. Here’s a brief summary to help clarify the distinctions:
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Pie: A general term for a baked dish consisting of a filling encased in pastry. Can be sweet or savory, fully enclosed or with a pastry lid.
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Pasty: A handheld, self-contained pie, typically filled with savory ingredients and crimped or sealed shut.
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Pudding: Can be sweet or savory. Savory puddings are often steamed or boiled in a suet pastry.
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Turnover: A pastry folded over a filling and baked, typically open on one side.
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Shepherd’s Pie/Cottage Pie: Minced meat filling topped with mashed potato, without a pastry crust.
The Enduring Appeal of English Pies
English pies, in all their diverse forms, hold a special place in British culinary culture. They represent comfort food at its finest, offering a warm and satisfying meal that is perfect for any occasion. Whether you’re enjoying a classic steak and kidney pie, a handheld Cornish pasty, or a comforting shepherd’s pie, you’re experiencing a taste of British history and tradition. Their enduring appeal lies in their versatility, their comforting flavors, and their ability to bring people together around the table. From humble beginnings to culinary icons, English pies continue to be a beloved staple of the British diet.
What distinguishes an English pie from other types of pies?
English pies typically feature a fully enclosed filling within a pastry crust, often made from shortcrust or hot water crust pastry. The pastry serves not only as a container but also contributes significantly to the flavour and texture, encasing the filling and sealing in the juices during baking. This method differs from some pies found in other cultures, where the filling might be topped with pastry or cooked separately.
Another key difference lies in the fillings themselves. English pies often feature savoury fillings like meat (beef, lamb, pork, chicken, game), vegetables, or a combination of both, seasoned with traditional herbs and spices. While sweet pies certainly exist in England, the savoury varieties are particularly iconic and commonly associated with English cuisine. This savoury focus sets them apart from pie cultures that predominantly emphasize fruit or cream-based fillings.
Are there regional variations in English pie recipes?
Yes, absolutely. The rich history of pie making in England has resulted in a wide array of regional variations, each reflecting local ingredients and culinary traditions. From the Melton Mowbray pork pie in Leicestershire, renowned for its uncured pork filling and slightly bowed sides, to the Cornish pasty, a handheld pie traditionally filled with beef, potato, swede, and onion, the diversity is impressive.
Beyond the well-known examples, many smaller towns and counties boast their own unique pie recipes, often passed down through generations. These variations might include different types of pastry, specific spice blends, or the utilization of locally sourced meats and vegetables. Exploring these regional pies is a fascinating way to delve into the culinary heritage of England.
What is hot water crust pastry, and why is it often used for English pies?
Hot water crust pastry is a sturdy and pliable type of pastry made with hot water, lard (or other fat), flour, and salt. The hot water melts the fat, allowing it to be easily incorporated into the flour, creating a dough that’s strong enough to hold its shape during baking, particularly when filled with a moist filling. This type of pastry is also known for its ability to form a very tight seal, preventing the filling from leaking out.
The strength and durability of hot water crust pastry make it ideally suited for creating pies that need to stand upright or pies that contain a lot of liquid. It’s commonly used for raised pies, such as pork pies and game pies, where the pastry is shaped around a mould before being filled and baked. The robust nature of the pastry ensures the pie maintains its structural integrity during the cooking process and while cooling.
What are some common fillings found in English pies?
The variety of fillings found in English pies is vast, reflecting the diverse agricultural landscape of the country. Meat fillings are particularly popular, with beef, lamb, pork, chicken, and game featuring prominently. These meats are often combined with vegetables like onions, carrots, celery, and mushrooms, along with gravy or stock to create a rich and flavourful filling.
Beyond meat-based pies, vegetable pies and cheese and onion pies are also common. These vegetarian options often utilize seasonal produce and strong cheeses, providing hearty and satisfying meals. Sweet pies, while less ubiquitous than their savoury counterparts, often feature fruits like apples, berries, and rhubarb, sometimes enhanced with spices and custard.
How are English pies traditionally served?
English pies are typically served hot or warm, often accompanied by a side dish. Common accompaniments include mashed potatoes, gravy, vegetables (such as peas or green beans), and sometimes a dollop of chutney or relish. The serving style can vary depending on the type of pie and the occasion, ranging from a simple pub lunch to a more formal dinner.
Individual pies are often served whole, while larger pies might be sliced and portioned. In some cases, a pie might be served with a “pie lid” – a separate piece of pastry that sits on top of the filling rather than fully enclosing it. Regardless of the serving style, the emphasis is on enjoying the rich flavours and comforting textures of the pie itself.
Can you freeze English pies for later consumption?
Yes, English pies can generally be frozen for later consumption, offering a convenient way to prepare meals in advance. The best results are achieved by freezing the pie unbaked, as this helps to preserve the texture of the pastry. Wrap the pie tightly in cling film and then foil, or place it in an airtight container, to prevent freezer burn.
When ready to bake, the frozen pie can be cooked directly from frozen, although you may need to add extra baking time. Alternatively, you can thaw the pie in the refrigerator overnight before baking as normal. Baked pies can also be frozen, but the pastry may lose some of its crispness upon reheating. It’s best to reheat them thoroughly in the oven to restore some of the texture.
What is the difference between a pie and a pasty?
While both pies and pasties are baked goods with fillings enclosed in pastry, there are key differences. A pie is typically baked in a dish or mould, and can be fully or partially enclosed in pastry. A pasty, on the other hand, is a self-contained pastry turnover that doesn’t require a dish. It is crimped along one side to seal the filling inside.
Historically, pasties were designed to be portable meals for workers, such as miners in Cornwall. The crimped edge served as a handle, which could be discarded if contaminated with dirt or grime. While pies can have a variety of shapes and sizes, pasties usually have a distinctive D-shape. Fillings also tend to differ, with pasties traditionally containing ingredients like beef, potato, swede, and onion.