If I was in charge, I would...

[november_girl]

- ban people who serve stew with a pastry lid calling it "pie

Comments

[snorkel_maiden]

I agree with most of this- though I quite like puff pastry for covering with sundried tomatoes and mozzarella and baking.

I'd also ban Tubthumping by Chumbawumba.

[mr_h_r_hughes]

"I'd also ban Tubthumping by Chumbawumba"

Oh dear lord YES. Bloody idiots.

[lstn_natalie]

I make Norwegian spiced onion pie, and that has puff pastry as a base. It's yum.

http://www.independent.co.uk/life-style/food-and-drink/recipes/onion-pie-with-jarlsberg-and-thyme-528869.html

I note with some hilarity, that I may have just incurred Anita's pie wrath again, but this time for having a 'pie' without a lid, rather than a pie with only a lid.

[november_girl]

And for the inclusion of puff pastry, which is banned generally.

You're not making my pies, girl!

[lstn_natalie]

You'll be pleased to know my meat & potato pie (which is actually more steak and mushrooms in a red wine sauce with potatoes) uses a suet crust, rather than puff pastry.

[november_girl]

Mmm suet...

[averylaterabbit]

Mmm suet...

I also hate the "lid only" pie (a favorite of pubs) It is a fake pie, a pseudo pie. I remember as a child in a pub expecting steak and kidney pie "a la chip shop" and getting home made chunky kidney stew with a lid. It is not a happy memory.

As a man I could cope or may even enjoy the home-made real steak and kidney stew but goddammit if I ORDER pie I want a REAL fucking pie!

You are quite wrong however about puff pastry as it can make delicious fish or veg parcels or pasties if you accept them as a diversion from a real Cornish.

Filo pastry on the other hand is the work of the devil and should be fired from a rocket into the dark oblivion.

[lstn_natalie]

But without filo, there would be no spanakoptika, no samosas... no baklava!

Oh gods, what sort of a world would you have us live in?!

[averylaterabbit]

I love samosas (my favorite indian food) and real ones dont need filo.

The worst incarnation of filo are those mince pie parcel things with the twist at the top, designed only to stab you with shards of hard splinters in the roof of your mouth. Plus the twist is nothing but dry pastry anyway. Plus when using filo you have to care for each sheet like a new born baby (although babies do take longer to bake through).

I see little return on filo and when you factor in food = pain and I banish it to the 7th circle of hell.

[november_girl]

Filo is allowed because the lovely Moroccan pies have to have it. Other than that it's not great. If we bring in Amy's idea of a special baking licence then we can make appropriate rules limiting its use.