There is a reason our friends across the pond supply us with such a wealth of pie related news. That’s because they eat ’em for lunch, dinner and dessert. Savory pies rule the pub roost and I’m not going to discriminate.
Yeah, it’s a corporate event sponsored by a pre-made pastry company, but I’m all for getting more people to make their own savory pies. Every year they crown a winning recipe and this year’s victor balances out the pre-made crust with local meat and produce. It also highlights an ingredient you just can’t find in the US: Hogget (even my spell check can’t handle it) . What’s hogget? It’s an adolescent or young adult sheep. It’s a lamb once it has entered that awkward, rebellious teenage phase; not quite as tender as lamb, but more flavorful. The recipe also calls for black pudding (aka blood sausage—my Irish fiancé’s favorite), so I doubt many American home cooks will be making this pie.