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Pie lids

Redder Lurtz

By Redder Lurtz,
in GF - General Forum

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Pie lids   

29 members have voted

  1. 1. Should pie lids be short crust or puff pastry?


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Redder Lurtz Grand Master

Redder Lurtz

Posted
Posted

I sent Mrs Lurtz out on a mission today whilst I was at work, to buy steak pies with puff pastry lids. She failed; they were all short crust. Can't complain too much as they were excellent with mash, veg and gravy but I can't help thinking a puff pastry lid would have rounded it off nicely. Thoughts? 

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Sugar Ape Grand Master

Sugar Ape

Posted
Posted
1 minute ago, Numero Veinticinco said:

Get on fucking Rapey and his shortcrust. Come on you fucker, explain to me why I’m wrong again. 


My workings are something like this:

 

You don’t like gravy on chips or butter on your cheese on toast. 
 

That therefore makes you a deviant and de facto wrong on any subsequent food related subjects. 
 

Which means that as you voted ‘puff’ (unsurprisingly), I am confirmed as correct in voting for short crust.

 

 

F2FDDD07-2046-4F58-A880-E81004971B2C.gif

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s(k)aturation Grand Master

s(k)aturation

Posted
Posted
3 minutes ago, General Dryness said:

Anybody who has ever made proper puff pastry from scratch will know that it is a cunt and takes ages. It's nice, but from a sheer taste to effort ratio it's short crust for me.

 

 

A pie has to be fucking fucking fucking good, otherwise it's a waste of calories.

 

That said, I just had 6 parties pies and 2 mini-sausage rolls - because they were there.

 

 

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Bjornebye Grand Master

Bjornebye

Posted
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1 minute ago, General Dryness said:

Anybody who has ever made proper puff pastry from scratch will know that it is a cunt and takes ages. It's nice, but from a sheer taste to effort ratio it's short crust for me.

 

Laugh all you want but in my chefs courses I had to do this and also merengue. Self whisk. With a whisk. A steel one. Since then?  I can come within 7.4 seconds. 

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General Dryness Grand Master

General Dryness

Posted
Posted
1 minute ago, Bjornebye said:

Laugh all you want but in my chefs courses I had to do this and also merengue. Self whisk. With a whisk. A steel one. Since then?  I can come within 7.4 seconds. 

I've done some of a chefs course. Didn't finish it though, it was too much like hard work and the tutor was a cunt. Learnt a fair bit though.

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Strontium Grand Master

Strontium

Posted
Posted
2 hours ago, Tony Moanero said:

A proper pie is one that has its filling completely encased in pastry - a base, sides and lid. A pie with a lid but no base is a casserole covered in pastry. 

 

Devastating news for the shepherd's pie industry.

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Bruce Spanner Grand Master

Bruce Spanner

Posted
Posted
7 hours ago, Redder Lurtz said:

I sent Mrs Lurtz out on a mission today whilst I was at work, to buy steak pies with puff pastry lids. She failed; they were all short crust. Can't complain too much as they were excellent with mash, veg and gravy but I can't help thinking a puff pastry lid would have rounded it off nicely. Thoughts? 


It’s not a fucking pie!

 

Its filling with pastry on the top.

 

Filling should be incased, not this bourgeois bullshit you’re claiming is a pie.

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stringvest Grand Master

stringvest

Posted
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1 hour ago, Bruce Spanner said:


It’s not a fucking pie!

 

Its filling with pastry on the top.

 

Filling should be incased, not this bourgeois bullshit you’re claiming is a pie.

Always always ask before ordering a pie in a restaurant.  Because there's nothing more fucking irritating than this.  In life.

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