I could eat Hungarian Palacsinta on a daily basis. I’m sure it isn’t fundamentally nutritious but my word, once you’ve gone to the world of European savoury stuffed thin pancake, you never look back.
I remember my late grandmother cooking them in her dark mission brown wooden boiling hot kitchen by the seaside when we visited her, the house wafting of various other odours like sauerkraut, cigarettes and whiskey.
But these pancakes were the business.
Then I remember my late mum taking over duties in the later years of our visits, creating the stewed meat ones for main course, followed by a jam filled one for dessert.
Then I had a 20 year gap between her last one and my first one. And upon rediscovering them, it was like welcoming my mouth to the best memory EVER.
Luckily my English husband adores them (and he grew up in the retrospectively and slightly stereotypical Irish meat and two veggie home). His pallet is much more eagle-eyed then it ever was thanks to moi!
So my pancakes are my love, the introduction of soda water has defined them in my books, as has the cheapest but best frying pan a girl could ask for, which holds the exact size of a decent pancake and which I think will become a member of the family when we go on holidays!
Next we try Lángos!
We all know (and if you don’t, then here’s your lesson), that a glass of red and a slice of cheese on a crunchy cracker is perfection.
So in celebration of all things dairy and grape combined, what’s your favourite wine and with what cheese?
Mine (and this is me being disciplined providing just one choice), is a slice of brie on a water cracker with a glass of Shiraz.
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…
“We must have a pie. Stress cannot exist in the presence of a pie.”
― David Mamet, Boston Marriage