I've always been bought up on "home cooking"from my Mum and my Nan. Roast dinners, pies, casseroles and the rest. Each one made from scratch and the pies were each made with homemade pastry. Could Wilfreds Welsh Pies live up to the standard set by the generations before me?
The Lewis Pies and Pastry Company, based in Wales, have launched a new premium brand of pies. They've been running since 1936 and is one of the largest pie and pastry manufacturers in the UK - so I was hopeful these pies were going to be something special. I wasn't disappointed, they are epic.
I was the envy of the office when my goody box of pies arrived, I'm pretty sure they would have opened and cooked them there and then! But, as Joey would say, I don't share food. Well, I have to with Matt.. six pies to myself would have been pretty greedy.
After spending a good 30 minutes - I'm not joking - reading through what each pie contained I finally settled on "The Saucy Cow" and probably spent another 30 minutes giggling at the name. Matt chose The Fiery Chick as he loves cajun spice. It's so unusual to find pies with a really different filling such as cajun spices, usually it's your standard meat and veg. There's nothing standard about these pies though.
The pies were in individual boxes with the stickers saying which pies they were on top. I did almost miss the cooking instructions - heads up it's on the back of the main box. I put them in for about 30 mins at 180 in our oven, which is a fan oven. The flat started to smell just like the house did when I was a child and my Mum had been cooking so I was instantly transported back and my stomach started to rumble, loudly.
The beef just fell apart, each piece was so tender that I consciously ate slower to make it last longer and mourned as I finally cooked the last one on the third day of eating pies - this was a great dinner week! My favourite was The Saucy Cow and Matt's favourite was The Fiery Chick, I think just because it was so different and right up his street. But then, I'd happily eat any of them!
I'd like to call this paragraph "an ode the the pasty" - oh the pastry! It's so so so good. Hot water crust pastry is the way forward in life. Each pie is filled to the brim with meat, there's no skimping out here!Thick gravy, none of the watery stuff which I'm sure everyone hates. I'm now really hungry.
These pies are such a treat and of such high quality that I'm actually purchasing over 150 for a work event I'm running. I guess that says it all? I wouldn't put them forward to my director if they had been anything less than perfect.
You can read more about the pies, including stockists and where they get their ingrediants from on their FAQ Page. I'm so impressed with the answer to the question "Is the filling really all from Wales?" - I love purchasing local goods.
What would be your ideal pie filling? You can always get in touch and let them know your ideas!