What a day for pie

I do just adore comfort food and sometimes this can only be found in the simple pleasure of a freshly baked savoury pie.

I have created a new board on my Pinterest called ‘Vintage Savoury Pie’ which I hope will provide you all with some inspiration for your own creature comfort pie-making and remind you of some favourites to get you in the mood.

Pie is whatever you want it to be, whatever taste you desire and whatever way you want to eat it – fork, spoon, hand (daring and messy, and not quite work corporate-do etiquette). The choice is entirely yours.

And when it comes to pastry, I’m in 2 minds. I love puff pastry for many pies and there is an argument the bought stuff is just as good as the homemade. It’s flaky, noisy and makes the best sound when you push through the pastry lid with your fork. On the other hand, a homemade shortcrust is something else altogether. That solid crunch of pastry, speckled with flavours of butter and rock salt. It is really all dependent on the pie filling at hand.

But it is the actual pie as a whole that offers something different to any other comfort-giving culinary delight. It has that hidden inner space of filling that when the pastry lid is on, it’s almost like a mystery.

It’s all about the PIE and it’s my favourite winter delight.

So enjoy the board and let me know if you have a favourite pie to share (but i understand if it is a secret, sometimes it’s better that way)

Happy pie eating…

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An Italian delicacy by no other name

This week feels like a sweet tooth week (and what is wrong with that?)

My husband came home from work the other day holding an array of cream filled pastries which we first stumbled upon and fell deeply in love with earlier this year in Venice.

I know that cream horns (Trubochki) are associated with Russia but having never been there and as they resemble Italian cannoli with their luxurious fillings, they are Italian to me.

These pastries we are eating are tubular but you can make versions with a metal instrument that produce a cone shape formation from the pastry and thus the reason the cream horn/Russian connection to some.

But quite frankly, the bigger, the flakier, the creamier, the better.

And with my love for all things food TV related, I have seen a growth in potential new flavours from the USA to fill these desserts – from the traditional cream cheese and lemon filling, white chocolate, a maple syrup/bacon concoction and a colourful pistachio and walnut flavour.

If it can be mixed with cream, then in my book, don’t knock it until you’ve tried it.

So to all the vendors of the horns alongside the Rialto, I am truly thankful for my Italian inspiration to get baking these delicacies.