Gala Pie

Wayne Boatwright said:

On Thu 17 Nov 2005 07:29:36a, Thus Spake Zarathustra, or was it
itsjoannotjoann?

Quoted message said:

John said:

Does anyone know where i can get a recipe for gala pie?

Just being nosey, but what's in this pie?

A Gala Pie is a pork pie with hardboiled egg inside.

Blech! sounds horrible.

Bob Terwilliger said:

Jill said:

I can't say I've had the pleasure of any kind of pork pie.

Well, just think of it as a firm pork soup in a pie crust; that ought
to make you view it more favorably! :-)

Bob

SHUT UP BOB! ;-o)

The whole thing about not eating the crust bugged me... why have a crust if
you don't eat it? I love chicken pot pie! Ever had a chili pot-pie? Darn
that's good! And yes, you eat the crust.

Jill

On Fri 18 Nov 2005 04:56:30a, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Bob Terwilliger said:

Jill said:

I can't say I've had the pleasure of any kind of pork pie.

Well, just think of it as a firm pork soup in a pie crust; that ought
to make you view it more favorably! :-)

Bob

SHUT UP BOB! ;-o)

The whole thing about not eating the crust bugged me... why have a crust
if you don't eat it? I love chicken pot pie! Ever had a chili pot-pie?
Darn that's good! And yes, you eat the crust.

Jill

Jill, I didn't say you couldn't eat the crust, but only that folks often
don't. It's perfectly edible. I have eaten it, because I'm a crust
person. :-) The same is true of paté en croute, very common in the US,
unlike the Melton Mowbray Pork Pie, which is virtually unheard of here.
Like most patés, the MMPP is served at room temperature or slightly
chilled, unlike pot pies. It's a great candidate as adult picnic fare.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

jmcquown said:

Bob Terwilliger said:

Jill said:

I can't say I've had the pleasure of any kind of pork pie.

Well, just think of it as a firm pork soup in a pie crust; that ought
to make you view it more favorably! :-)

Bob

SHUT UP BOB! ;-o)

The whole thing about not eating the crust bugged me... why have a crust if
you don't eat it? I love chicken pot pie! Ever had a chili pot-pie? Darn
that's good! And yes, you eat the crust.

Sorry I'm lost, where did you get the 'not eating the crust' from. Of
course you (can) eat the crust on a pork/gala pie.

www.porkpieclub.com

Yum yum yum.

Doc

On Fri 18 Nov 2005 05:30:48a, Thus Spake Zarathustra, or was it Dr
Hfuhruhurr?

Quoted message said:

jmcquown said:

Bob Terwilliger said:

Jill wrote:

> I can't say I've had the pleasure of any kind of pork pie.

Well, just think of it as a firm pork soup in a pie crust; that ought
to make you view it more favorably! :-)

Bob

SHUT UP BOB! ;-o)

The whole thing about not eating the crust bugged me... why have a
crust if you don't eat it? I love chicken pot pie! Ever had a chili
pot-pie? Darn that's good! And yes, you eat the crust.

Sorry I'm lost, where did you get the 'not eating the crust' from. Of
course you (can) eat the crust on a pork/gala pie.

www.porkpieclub.com

Yum yum yum.

Doc

It's my fault. I replied to Jill that often folks don't eat the crust. I
didn't say you couldn't. Personally, I do eat the crust. I like it.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Fri 18 Nov 2005 08:01:29a, Don Gray wrote in rec.food.cooking:

Quoted message said:

In message Wayne Boatwright said:

Quoted message said:

Wayne Boatwright wrote:

A Gala Pie is a pork pie with hardboiled egg inside.

[snips]

Quoted message said:

Have you ever had a Melton Mowbray Pork Pie with hand-raised pastry?
It's delicious. The only difference here is the hard boiled egg.

The Melton Mowbray Pork Pie is really more like a coarse country pate,
but within a crust. The crust is really just a case to bake it in, and
most often not eaten. Sliced and served cold, as with a pate.

Take a look... http://tinyurl.com/7gujh

Wow, In Melton Mowbray you'd be hung, drawn and quartered for that
sacriligeous remark. Probably anywhere else in the British Isles too!

The care and fore-thought that goes into the quality and cooking
proceedure of the pie crust is what separates the quality butcher from
the 'would be usurper, the stupidmarket clown'.

Pastry casings in medieval England certainly got slung to the poor or
the dogs, but much time and patient development has taken place since
those dark times ;-)

Don

Well, I guess I should have added that I *always* eat the crust and I think
the raised pastry is delicious. I do know folks, however, that do not eat
the crust. Their loss! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 18 Nov 2005 08:01:29a, Don Gray wrote in rec.food.cooking:

Quoted message said:

In message Wayne Boatwright said:

Quoted message said:

Wayne Boatwright wrote:

A Gala Pie is a pork pie with hardboiled egg inside.

[snips]

Quoted message said:

Have you ever had a Melton Mowbray Pork Pie with hand-raised pastry?
It's delicious. The only difference here is the hard boiled egg.

The Melton Mowbray Pork Pie is really more like a coarse country pate,
but within a crust. The crust is really just a case to bake it in, and
most often not eaten. Sliced and served cold, as with a pate.

Take a look... http://tinyurl.com/7gujh

Wow, In Melton Mowbray you'd be hung, drawn and quartered for that
sacriligeous remark. Probably anywhere else in the British Isles too!

The care and fore-thought that goes into the quality and cooking
proceedure of the pie crust is what separates the quality butcher from
the 'would be usurper, the stupidmarket clown'.

Pastry casings in medieval England certainly got slung to the poor or
the dogs, but much time and patient development has taken place since
those dark times ;-)

Don

Well, I guess I should have added that I *always* eat the crust and I think
the raised pastry is delicious. I do know folks, however, that do not eat
the crust. Their loss! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In message Wayne Boatwright said:

Quoted message said:

Wayne Boatwright wrote:

A Gala Pie is a pork pie with hardboiled egg inside.

[snips]

Quoted message said:

Have you ever had a Melton Mowbray Pork Pie with hand-raised pastry? It's
delicious. The only difference here is the hard boiled egg.

The Melton Mowbray Pork Pie is really more like a coarse country pate, but
within a crust. The crust is really just a case to bake it in, and most
often not eaten. Sliced and served cold, as with a pate.

Take a look... http://tinyurl.com/7gujh

Wow, In Melton Mowbray you'd be hung, drawn and quartered for that
sacriligeous remark. Probably anywhere else in the British Isles too!

The care and fore-thought that goes into the quality and cooking proceedure
of the pie crust is what separates the quality butcher from the 'would be
usurper, the stupidmarket clown'.

Pastry casings in medieval England certainly got slung to the poor or the
dogs, but much time and patient development has taken place since those dark
times ;-)

Don

Wayne Boatwright said:

On Fri 18 Nov 2005 05:30:48a, Thus Spake Zarathustra, or was it Dr
Hfuhruhurr?

Quoted message said:

jmcquown said:

Bob Terwilliger wrote:
> Jill wrote:
>
>> I can't say I've had the pleasure of any kind of pork pie.
>
> Well, just think of it as a firm pork soup in a pie crust; that ought
> to make you view it more favorably! :-)
>
> Bob

SHUT UP BOB! ;-o)

The whole thing about not eating the crust bugged me... why have a
crust if you don't eat it? I love chicken pot pie! Ever had a chili
pot-pie? Darn that's good! And yes, you eat the crust.

Sorry I'm lost, where did you get the 'not eating the crust' from. Of
course you (can) eat the crust on a pork/gala pie.

www.porkpieclub.com

Yum yum yum.

Doc

It's my fault. I replied to Jill that often folks don't eat the crust. I
didn't say you couldn't. Personally, I do eat the crust. I like it.

Ah, OK. I missed that. I have to say that here in Limey Land I don't
know anyone that *doesn't* eat the crust. I normally eat a small pie on
it's own using the crust as a barrier between my fingers and the Aspic.

Melton Mowbray pies are definitely tops.

Doc

On Fri 18 Nov 2005 08:46:48a, Dr Hfuhruhurr wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Fri 18 Nov 2005 05:30:48a, Thus Spake Zarathustra, or was it Dr
Hfuhruhurr?

Quoted message said:

jmcquown wrote:
> Bob Terwilliger wrote:
> > Jill wrote:
> >
> >> I can't say I've had the pleasure of any kind of pork pie.
> >
> > Well, just think of it as a firm pork soup in a pie crust; that
> > ought to make you view it more favorably! :-)
> >
> > Bob
>
> SHUT UP BOB! ;-o)
>
> The whole thing about not eating the crust bugged me... why have a
> crust if you don't eat it? I love chicken pot pie! Ever had a
> chili pot-pie? Darn that's good! And yes, you eat the crust.

Sorry I'm lost, where did you get the 'not eating the crust' from. Of
course you (can) eat the crust on a pork/gala pie.

www.porkpieclub.com

Yum yum yum.

Doc

It's my fault. I replied to Jill that often folks don't eat the crust.
I didn't say you couldn't. Personally, I do eat the crust. I like
it.

Ah, OK. I missed that. I have to say that here in Limey Land I don't
know anyone that *doesn't* eat the crust. I normally eat a small pie on
it's own using the crust as a barrier between my fingers and the Aspic.

Melton Mowbray pies are definitely tops.

Doc

I agree. The sad fact is that Melton Mowbray Pork Pies are virtually
unheard of in the US, except for expats and Anglophiles like me. Folks
don't know what they're missing. The tendency here in the US, when eating
paté en croute, is to leave the crust. I usually eat that as well if it's
been done well.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bob Terwilliger said:

The most recent episode of "Iron Chef America" featured the "Two Hot
Tamales" making Scotch Eggs using turkey eggs and sausage made from turkey
meat. The judges rated it quite favorably. To me it looked like the egg

was

Quoted message said:

still a bit soft (though it was hard to tell on camera). Is the egg

supposed

Quoted message said:

to be hard, or is soft OK? (I tend to prefer soft-cooked eggs.)

Bob

I see no reason why the egg couldn't be soft, but you'd have to be quite
careful not to smoosh it when applying the sausage coating prior to
deep-frying. That said, every Scotch Egg I've ever eaten has been
hard-boiled.

Have any of you all ever had a Tunisian brik ? The egg is raw when added to
the filling, then the whole is encased in pastry and deep-fried. Ideally,
the egg comes out of the oil soft cooked, and thus the yolk runs down your
chin as you eat. They're delicious if done correctly.

Spitz
--
"Home, James, and don't spare the horses!"

Jill said:

Ever had a chili pot-pie? Darn that's good! And yes, you eat the crust.

Hey, I wonder if you could make a cornbread crust. Maybe cook it in a
cauldron?

Oh wow, déjà vu... :-)

Bob

Spitzmaus said:

Have any of you all ever had a Tunisian brik ? The egg is raw when added
to the filling, then the whole is encased in pastry and deep-fried.
Ideally, the egg comes out of the oil soft cooked, and thus the yolk runs
down your chin as you eat. They're delicious if done correctly.

I was under the impression that the term "brik" meant ANYTHING enclosed in
that pastry (is it ouarka?).

What you wrote reminded me of an appetizer I had a long time ago in a
Manhattan restaurant which has long since closed. It was called a "blue
cheese beignet," and was made as follows: Take a crepe about 5-6 inches in
diameter and form it into a cup. Into the cup, put about a tablespoon of
blue cheese and an unbroken egg yolk. Close the cup (like a beggar's
purse), dip it in batter (it was very light; might have been tempura
batter), and deep-fry it. The blue cheese started to melt and the egg yolk
was about half-runny. Awesome.

Bob

Bob Terwilliger

Quoted message said:

I was under the impression that the term "brik" meant ANYTHING enclosed in
that pastry (is it ouarka?).

What you wrote reminded me of an appetizer I had a long time ago in a
Manhattan restaurant which has long since closed. It was called a "blue
cheese beignet," and was made as follows: Take a crepe about 5-6 inches

in

Quoted message said:

diameter and form it into a cup. Into the cup, put about a tablespoon of
blue cheese and an unbroken egg yolk. Close the cup (like a beggar's
purse), dip it in batter (it was very light; might have been tempura
batter), and deep-fry it. The blue cheese started to melt and the egg

yolk

Quoted message said:

was about half-runny. Awesome.

Bob

Bob, you are indeed correct; as I understand it, a "brik" *does* refer to a
filling-of-any-kind-encased-in-that-pastry (I've seen it called ouarka, also
malsouqua). I was introduced to the concept in the workplace, by a Tunisian
gentleman who was a terrific cook. His "brik" contained tuna, onion,
pepper, some spices, and the aforementioned soft-cooked egg.

As to the Blue Cheese Beignet, uh, wow. That does sound awesome!!!
Egg, blue cheese, batter-dipped crepe, a deep-fryer . . .

Spitz
--
"Home, James, and don't spare the horses!"

jmcquown said:

Bob Terwilliger said:

Jill said:

I can't say I've had the pleasure of any kind of pork pie.

Well, just think of it as a firm pork soup in a pie crust; that ought
to make you view it more favorably! :-)

Bob

SHUT UP BOB! ;-o)

The whole thing about not eating the crust bugged me... why have a crust if
you don't eat it? I love chicken pot pie! Ever had a chili pot-pie? Darn
that's good! And yes, you eat the crust.

Jill

The crust of a correctly made pork pie is meant to be eaten. If the
crust is unpleasant, it wasn't made well.

Bob Terwilliger said:

The most recent episode of "Iron Chef America" featured the "Two Hot
Tamales" making Scotch Eggs using turkey eggs and sausage made from turkey
meat. The judges rated it quite favorably. To me it looked like the egg was
still a bit soft (though it was hard to tell on camera). Is the egg supposed
to be hard, or is soft OK? (I tend to prefer soft-cooked eggs.)

I hope they served it cold? It's a cold pie... in which case the eggs
wouldn't be too nice if soft-boiled. They're meant to be hard-boiled.

Usually served in a rectangular slice, looking pretty with its accompanying
slice of egg in the centre... with salads in the summer. A great British
tradition at summer fêtes, outdoor luncheons, cricket matches, rustic pubs
and so on... any kind of traditional summer event. A frequent ingredient in
no-so-authentic Ploughman's Lunches.

Bob... do you know any more about turkey eggs and how to use them? My local
butchers had some on sale in the summer, I didn't buy any 'cos I wasn't sure
what to do with them!

Sue
----------
Pendragon fancy rats & hamsters
Pendrake rabbits
Portsmouth, Hampshire, England UK

Wayne Boatwright said:

I agree. The sad fact is that Melton Mowbray Pork Pies are virtually
unheard of in the US, except for expats and Anglophiles like me. Folks
don't know what they're missing. The tendency here in the US, when eating
paté en croute, is to leave the crust. I usually eat that as well if it's
been done well.

Sorry to jump into this thread so late. I had my doubts
about gala pie being pork pie + egg and now I've have a
chance to confirm it with a few friends. We remember gala
pie as being something with chunks of a few different meats
in a hot water pastry crust. Similar to a game pie or veal
and ham pie.

I do remember the pies with the egg (ugh) and the strange
variation with a 'long cylindrical' hard boiled egg so there
was some in every slice. I kid you not.

Noises Off

Noises Off said:

I do remember the pies with the egg (ugh) and the strange
variation with a 'long cylindrical' hard boiled egg so there
was some in every slice. I kid you not.

Ohh yes - you are spot-on. Those are the nasty cheapo commercially produced
ones that have the fluorescent pink artificially coloured meat inside. The
2ft long egg is not your imagination, they actually do that in the mass
produced version.

Sue said:

Bob... do you know any more about turkey eggs and how to use them? My
local butchers had some on sale in the summer, I didn't buy any 'cos I
wasn't sure what to do with them!

They're pretty much indistinguishable from chicken eggs in flavor. They're
just a tiny bit larger than most chicken eggs, so if you're going to bake
with them, keep that in mind.

Duck eggs *are* different; if you see them sometime, give them a try. I
think they're more viscous than chicken eggs, and if I have them (which is
rare) I tend to use them in recipes where they'll be whipped, because they
seem to whip up more easily.

Bob

On Fri 18 Nov 2005 04:51:07p, Thus Spake Zarathustra, or was it Noises Off?

Quoted message said:

Wayne Boatwright said:

I agree. The sad fact is that Melton Mowbray Pork Pies are virtually
unheard of in the US, except for expats and Anglophiles like me. Folks
don't know what they're missing. The tendency here in the US, when

eating

Quoted message said:

Quoted message said:

paté en croute, is to leave the crust. I usually eat that as well if

it's

Quoted message said:

Quoted message said:

been done well.

Sorry to jump into this thread so late. I had my doubts
about gala pie being pork pie + egg and now I've have a
chance to confirm it with a few friends. We remember gala
pie as being something with chunks of a few different meats
in a hot water pastry crust. Similar to a game pie or veal
and ham pie.

I do remember the pies with the egg (ugh) and the strange
variation with a 'long cylindrical' hard boiled egg so there
was some in every slice. I kid you not.

Noises Off

It's possible there are more versions than one. I have never made it, but
did find a recipe that was all pork with an embedded hard boiled egg. Your
versions better.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!