It’s been a few weeks since I last reported on the Eagles Crag Crusty Pie Company, I had bought one each of their “Meaty Fillings” Pies. I have already discussed the excellent “curry in a pie” Lamb Bhuna offering so now time to look at the other 3.
The Coq au Vin (Chicken, bacon and vegetables in a wine and brandy sauce), the Chilli beef and stout (Spicy beef filling with local Bowland Brewery stout) and the Pigs in blankets (Smoked bacon wrapped sausage with a homemade baked bean sauce).
Each of these are from a similar ‘mould’ with the same thin, but strong, possibly slightly buttery shortcrust pastry. I shared each of my pies as they are a meal for two and none of them disappointed.
The hot spicy Chilli Beef really hit the mark and as with the lamb being a good curry substitute – this could also be a great offering if you didn’t fancy making a full chilli one evening. And it sure had a kick!
The Coq au Vin certainly wasn’t tame either, full of meat and possibly a little spicier than I would have expected in a Chicken and vegetable dish.
The star of show for us of this batch of pies was the Pigs in Blanket pie. We aren’t un-familiar with this type of pie as we have sampled Christmas Pies and even put a recipe together for one ourselves, so it was with a bit of excitement that we tucked into this one. And it didn’t fail to deliver… Individual pork sausages wrapped in bacon and baked beans. The individual flavours came through, with none overpowering the next.
Four excellent pies that are more than that. Each one can be eaten as a tasty meal in itself.
Next time I am up at Bowland Food Hall I with be picking up the Vegan Filling Pie options to taste (Mediterranean Chilli and Falafel, Jackfruit Bourguignon, Butternut Squash, Roast Red Onion and Vegan Cheese)
The scores on the doors are:
Coq au vin 8.1
Chilli Beef & Stout 8.8
Pigs in Blanket 9.0
MH.
Chilli Beef & Stout
Coq AuVin
Pigs In Blankets
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