RecipeMuncher

The transformation of ‘stew’ to ‘pie’ by the simple addition of a pastry case or lid is a great one. Although little more than starchy filler, hiding slow cooked meat within the confines of a flour and fat housing does wondrous things to the contents. Wondrous, magical things. A cheap staple food with a lengthy and sometimes less than illustrious history, the pie has undergone a renaissance of late. Artisanal and gourmet offerings now jostle for space alongside mass produced efforts wit (...)