British Pie Week
British Pie Week takes place this week – a great excuse to treat yourself to this much much-loved British classic! From ancient savoury fillings to modern-day mashups, the humble pie has a rich history. But have you ever wondered how the pie became a British staple? Join us as we explore the origins, quirky twists, and perfect pairings that make pies worth all the hype they get.
From the medieval swan pie to the Thanksgiving pumpkin pie, this hearty favourite comes in all shapes and sizes. The British eat a staggering £1 billion worth of pies every year, and for good reason too. We have developed this dish more than any other nation, and the Melton Mowbray Pork Pie has even gained official protected status in the EU.
Thanks to the discovery of an ancient Egyptian tablet carved with a chicken pie recipe, we know that pies have been around for thousands of years. In the Middle Ages, lords and ladies dined on the finest cuts of meat, and the lower orders were served the entrails with vegetables in pies.
As ovens in the home became more common, so did pies, often served with mash when something quick and warming was needed. The Steak and Ale Pie goes back to medieval times, and Lidgate version is made with a traditional stout, fresh mushrooms, onions, bay leaves, herbs and seasoning. During this period, pies were weirdly referred to as ‘coffins,’ a term for the pastry case that was initially used as a container. They could be used to help the fillings last longer on lengthy sea voyages. The pastry used to be far tougher but luckily, the crust recipes were refined and have become more palatable over time!
With the crusades came the discovery of exotic spices which found their way, with dried fruit and raisins, into sweet pies often shared at celebrations. Mince pies were served at the coronation banquet of King Henry V in 1413 (they were originally eaten all year round)! Apple pies date back to 14th Century England and as migration to America gathered pace, a whole new culture of sweet pies developed in the States. Our Apple Pie contains a sprinkling of sultanas and the sweetness of the fresh apples pairs wonderfully with the buttery pastry.
Pork pies originated as a convenient way of using up the less popular meat from the pig, and have now evolved into some of the nation’s most treasured British staples. The pork pie’s real home is Melton Mowbray in Leicestershire. Beloved as a portable lunch which hunters would take with them in the Victorian era whilst out riding, pork pies were incredibly solid and durable – perfect for surviving in the pocket of a hunter on horseback! This recipe for Mini Pork Pies is perfect for a picnic, buffet, or adult lunchbox – and our Minced Pork is the ideal ingredient.
So, don’t miss out on the ultimate Pie Week celebrations! Take a look here to find out which restaurants around London have special pie menus this week and guest chefs to make the most of the pie festivities! If you’re craving more, dive into our irresistible selection of pies here…