Gastronomically Terrific

October 3, 2010

Stilton and walnut pie

Filed under: main — Tags: , , , — thinkingdan @ 8:35 pm

For no obvious reason we decided to make pie this weekend.  Awesome idea.

Pie, the way pie should be.

Good pie is a rare and wonderful thing when you are vegetarian. For some reason, many restaurants don’t get that vegetarians do eat pastry. Last I checked, there were no little pastry farms with little baby sausage rolls, many of which are killed before their time  and frozen for parties but some are allowed to grow up into those jumbo sausage rolls you get from bakeries.  Maybe I’m just a pastry farm denialist – I also deny that chips are caught by chip trawlers in giant nets as they graze the algae in the oceans, forming giant schools and being preyed on by cod and dolphins (but its OK because they lead happy chippy lives).  That would explain why so many places are reluctant to serve chips to vegetarians – they are looking out for our moral wellbeing.  After all, that chips come from potatoes is just a “theory” that scientists “believe”.

So anyway, we made this pie.  The recipe called for home-made short pastry, but we had some flaky pastry in the freezer so we used that instead.  A great tip – bake the pastry bottom for 5-10 mins before you add the filling – it makes it crisp up perfectly, and stops it sticking.  The centre was onion, egg, walnuts and Stilton (we also added some butternut squash), which works really well.  I think next time I’d try a larger variety of veggies, and would swap out the blue cheese for smoked cheese (e.g. Applewood).  Blue cheese is great, but it does overwhelm the other flavours a little.

It is a great vegetarian recipe though – the nuts and egg lead to a meaty texture that is very satisfying, and the cheese adds good flavour.  Very impressed and would try this again!  We had it with some boiled potatoes, carrots and brocoli, all sautéed for a little extra flavour.  Very much yum.

Who made it: Anna and Dan jointly.

Recipe: modified from “Regional recipes and reflections” by Susan Over, page 64.

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