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  1. #1
    FarangRed
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    Who Likes a Good Pie?

    I'm sure lots of people like myself always looking around to see whats available, I just want to let you know about a new range of pies available, I've tried a couple of them now last night I had a mince and onion pie, 80 baht with gravy

    Leslie at the Islander bar in Rawai started last month making her own pies and she's called the "Lancashire Lass Pie's" really tasty full of meat I had a Stake and Kidney one last week.

    Even the wife thinks they are good, I will take photo of them to post here.

  2. #2
    Thailand Expat

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    Finding a good pie bakery is like finding a good mechanic, dentist or doctor. When you find a good one, you stick to it.
    Best pies I ever ate were ones made on semi-shortcrust pastry with lots of tender chunky meat inside. That was at a local shop back here in Oz some 25 years ago. Never seen or tasted a pie to match them in all these years. Some things you never forget.

    As far as pies go, I think quality will always triumph over price from a sellers perspective. A hard core of regular customers will expand by word of mouth over an inferior product merely relying on passing trade based on price. A good pie is worth travelling long distances and paying extra for.

  3. #3
    Thailand Expat
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    I find all the farang made pies in Thailand are better than the crap in the UK, at least here meat is cheap so they don't have to resort to using stuff you wouldn't feed your dog, ie meat scrapings from the head, fat, gristle and animal penises just to bulk out the meat content.

  4. #4
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    Bit like crab sticks in the UK, now they are fish sticks due to lack of crab in them, I heard fray bentos steak and kidney pies were going to change the name to mixed animal penises and kidney pie.

  5. #5
    Thailand Expat superman's Avatar
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    Quote Originally Posted by FarangRed
    Who Likes a Good Pie?
    If it's an 'hairy pie' then count me in.

  6. #6
    Member mrben's Avatar
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    Quote Originally Posted by dirtydog
    fray bentos steak and kidney pies
    an institution along with Pucka pies.

  7. #7
    Thailand Expat
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    Quote Originally Posted by dirtydog View Post
    Bit like crab sticks in the UK, now they are fish sticks due to lack of crab in them.

    Even worse now, they are seafood sticks, I dread to read the ingredients on the back

  8. #8
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    The Midget makes the best pies I've ever had, so I'll keep on buying them.

  9. #9
    Member mrben's Avatar
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    Who's the midget?

  10. #10
    Thailand Expat
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    Still prefer Japanese creampies.

    If not muthas meat unt tatter pie with mushy peas and endersons relish.
    Can't get that anymore.

  11. #11
    Sprayed On Member
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    Quote Originally Posted by FarangRed
    Who Likes a Good Pie?
    Who doesn't like a good pie.

    Quote Originally Posted by mrben
    Quote: Originally Posted by dirtydog fray bentos steak and kidney pies an institution along with Pucka pies.
    Fray Bentos are the complete opposite of what a good pie should be like. Pukka and Ginsters pie's are ok if your at the chippy but they are still mass produced crap.

    You're better off finding freshly local made pies from the butcher or a local lass as FR has done.

    The landlords wife at the Toby Jug on sukhumvit soi 50 Bangkok does a lovely pie.

  12. #12
    FarangRed
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    Ok Itook it home to eat but if you want you can have Snake and kidney pie chips and mushy peas, proper spuds

  13. #13
    FarangRed
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    Quote Originally Posted by The Fresh Prince View Post
    Quote Originally Posted by FarangRed
    Who Likes a Good Pie?
    Who doesn't like a good pie.

    Quote Originally Posted by mrben
    Quote: Originally Posted by dirtydog fray bentos steak and kidney pies an institution along with Pucka pies.
    Fray Bentos are the complete opposite of what a good pie should be like. Pukka and Ginsters pie's are ok if your at the chippy but they are still mass produced crap.

    You're better off finding freshly local made pies from the butcher or a local lass as FR has done.

    The landlords wife at the Toby Jug on sukhumvit soi 50 Bangkok does a lovely pie.
    My mate who I was drinking with tonight had some guy bring one of them Fly Bentos things it was fuking shite, I swear never again we can make better

  14. #14
    FarangRed
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    She's from Oldham so that says it all, Leslie bye the way

  15. #15
    Sprayed On Member
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    Quote Originally Posted by FarangRed
    Fly Bentos things it was fuking shite
    They are just made from beaks and arse holes.

  16. #16
    FarangRed
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    bring me a packet of Macvities next time

  17. #17
    FarangRed
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    or a Marks pork pie

  18. #18
    Thailand Expat jandajoy's Avatar
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    Halfway between Townsville and Cairns in FNQ there's a pie shop.

    I'm damned if I can remember the name of the town.

    Anyway, you come over a bit of a bridge and it's on the right.

    Just a bit of a shed of a place.

    The finest pies in Christendom.

    Beef and oyster.

    Beef bourguignon.

    To die for pies.

    God, I miss a good pie.

  19. #19
    FarangRed
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    sounds good Beef bourguignon with a nice glass of red wine if thats allowed

  20. #20
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by FarangRed
    sounds good Beef bourguignon with a nice glass of red wine if thats allowed
    Beautiful pies, mate.

    I'm damned if I can remember the name of the town though.

    He, the little old fella out back, did a breakfast pie one time.

    Glorious.

  21. #21
    Sprayed On Member
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    Quote Originally Posted by FarangRed
    sounds good Beef bourguignon with a nice glass of red wine if thats allowed
    It is.

  22. #22
    FarangRed
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    what kind of pastry would you make with that?

  23. #23
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by FarangRed
    what kind of pastry would you make with that?
    If memory serves a light flaky pastry. Maybe.

  24. #24
    FarangRed
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    puff pastry i think

  25. #25
    FarangRed
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    Preparation - Beef Bourguignon Pie

    (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside. Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornflour and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2? hrs or until the beef is tender.
    Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 28cm x 23cm x 5cm. Re-boil the sauce and check for seasoning. Thicken with the loosened cornflour, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
    While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.



    Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting finish. When cold, the cottage pie is ready to cover and freeze.
    The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day.)
    On the day, reheat the pie. Heat oven to 180C/fan 160C/gas 4. If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 200C/fan 180C/gas 6 for the fi nal 10 mins for a golden brown topping. If cooking from frozen, cover with foil, then bake for 1? hrs; remove foil and bake uncovered for 1? hrs more, then increase heat as above for the last 10 mins.

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