A slice of the action for British Pie Week
From pork to pecan, the pie is one of the few dishes you can have for dinner and dessert.
With people across the country filling their faces for British Pie Week which started on Monday, it cooked up the perfect opportunity for the Express & Star to explore some of the best varieties throughout the Black Country.
There are endless shapes, sizes, fillings and flavours of the classic pie, but one thing remains consistent whether it is a sweet of savoury dish – the pastry.
Although where exactly the pastry is will define whether it is a bottom-crust, top-crust – also known as cobbler – or a two crust.
Generally, us British folk like a good meat pie like the traditional pork or steak and kidney enclosed in pastry from all sides.
But that hasn't stopped Black Country butchers, bakers and even football clubs experimenting with the filling, with pies finding themselves a staple part of the menus on the terraces.
Brian Murdoch was busy preparing his famous cottage pie for Kidderminster Harriers' home match. Even though cottage pie and shepherds pie are traditionally pastry free, Brian's potato-topped creations are a match-time favourite.
The 75-year-old has been making the meal for the last 25 years. It costs £4.50 but fans certainly do not go home hungry after consuming the mighty dish which weighs 1.8lbs – one pound of that is meat alone.
"A lot of fans don't have a dinner at home because they know they can come to the football and get a pie and ours is a substantial meal," Brian said.
But it was very much business as usual for him yesterday and he admitted he was not even aware it was British Pie Week. "No-one told me about it, but I haven't missed a game for 40 years anyway," he added.
Another famous flavour to look out for at the football is the Saddler's Balti pie. The curry inspired dish which supporters can get for £3 was first introduced at Walsall Football Club but now teams around the country have cottoned on to its popularity and are serving up their own brands. But for the full pie experience there is no better place to go than Mad O'Rourkes Pie Factory.
Our very own food reviewer described this Tipton tipple house and pie mecca as the 'most Black Country place on earth'.
And if football fans are filled up by Brian's 1.8lb offering at Aggborough then Mad O'Rourkes signature Desperate Dan Cow Pie is perhaps not for them, weighing in at a belt-busting 4lbs.
The easiest way to get involved in the pastry pandemonium this week is simply to dip in to the local butcher.
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Mike Bachyk, owner of the well-regarded Michael Kirk Butchers in Wolverhampton, said he was getting in on the act by providing in-store promotions for his customers and some new flavours to try.
The Woolpack Alley-based butcher already has a vast array on offer but it is the 49-year-old's traditional pork pie which has scooped the retailer numerous awards including three stars at the Great Taste Awards – one of the highest accolades in the industry.
When asked why the innocuous looking pie has proved so popular down the years and stood the test of time, Mike said: "I think they are very traditional, but you can eat them right from mid-morning to supper, especially the cold eating pies. A lot of people will like to have a hot pie for dinner or even from the chip shop on the night."
And what is the secret to a good a pie according to Mike?
"If you have plenty of nice flavoured meat, in rich gravy and you make a nice pastry then you can't go wrong."
While many people maybe tempted to simply dash into Greggs – or any of the other available high street retailers – they would do well to heed one final portion of advice from Mike. "The best pies are always home-made," he said.
