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meat pies!! can get where ah?

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nanana
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Postby nanana » Mon, 05 May 2014 3:40 am

Woke up at 3am and saw this thread. Argh!! Hungry!
Love beef burgundy pie. And I like my beef to be chunky. Yes, and gush it down with pint of beer....better get back to sleep and dream about it!

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rajagainstthemachine
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Postby rajagainstthemachine » Mon, 05 May 2014 7:09 am

There are two Aussie pie shops I miss the most, one was jesters which closed down and the other still functions, its called pie face. Jesters however was the better one, they'd pour gravy over the peas mash and French fries and the hot gravy soaked fries was sheer orgasmic delight.
each soaked fry would ejaculate goodness in your mouth..until you got to that pie that's when the culinary orgy starts and it was non stop oral sex.
now craving: chunky pepper beef
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Postby Beeroclock » Mon, 05 May 2014 11:03 am

Jesters..... that brings back some old old memories !

Amidst all these pie cravings and recommendations, is there anywhere in SG to find a decent pasty ? preferably the Cornish variety. Seems to me very hard to find. Even in CS etc, they have frozen pies but no pasties.

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Postby bgd » Mon, 05 May 2014 11:11 am

Trenchard Arms (and Rabbit, Carrot, Gun) on East Coast Rd do very nice pies.

Hmm, now I'm thinking a pie for lunch.

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Postby JR8 » Mon, 05 May 2014 11:29 am

http://www.britishcornershop.co.uk/fray ... kidney-pie

Image

re: pasties. They're pretty simple to make. Get some pre-made dough from Cold Storage. Google for a recipe to get the requirements for the filling (beef or lamb mince, or chicken... some potato, carrot, onion and so on...). Nothing comes close to home-made ones straight from the oven.

The x-over with curry-puffs is, without coincidence I'm sure, almost the same. The virtue is you can get the dough much thinner than shop bought ones. So you're getting maybe 75/25% filling vs pastry, versus 25/75% from the likes of Delifrance. Ultimately you only need as much pastry as will provide structural integrity during preparation/eating.

-- I think another time I also used one of those tubes of pre-made 'Pillsbury dough'.

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Postby rajagainstthemachine » Mon, 05 May 2014 11:01 pm

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To get there early is on time and showing up on time is late

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Postby JR8 » Mon, 05 May 2014 11:34 pm

That looks pretty foxy!

Get a bit of curry gravy on there and some chips on the side + a cold beer...

Actually the idea of doing them in a muffin-tin is a good one. I might have to give that a go.

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Postby nanana » Fri, 16 May 2014 4:24 pm

walked through delifance, bakerzin, coffee club, paris baguette...They didn't sell any meat pies!!!
chicken pie from Polar is just not a pie!

finally, of all the places, found a little cafe in SAFRA club that sells 'American beef pie'. not enough gravy for my liking, but it's gourmet enough to satisfy my craving for the time being.

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Postby rajagainstthemachine » Sat, 17 May 2014 7:41 am

This is relevant to my vested interests.

https://sg.news.yahoo.com/photos/10-mus ... ngapore%2F
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Postby sundaymorningstaple » Sat, 17 May 2014 8:22 am

So it looks to me like good old curry puffs here are just as good as "pies" in all their various iterations. Looks like you need to specify exactly which European pie you are on about. I've always been partial to Jamaican meat pies. Easily found all over Florida as well.

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Postby JR8 » Sat, 17 May 2014 9:58 am

sundaymorningstaple wrote:So it looks to me like good old curry puffs here are just as good as "pies" in all their various iterations. Looks like you need to specify exactly which European pie you are on about. I've always been partial to Jamaican meat pies. Easily found all over Florida as well.


The issue with curry puffs here is that the main producers seem to be Delifrance and Polar. To me, that is like being limited in getting a burger from McDonalds and Burger King. It's going to be far from a gourmet experience!

At least you can visit the likes of 'Handburger' at Raffles City and get something that's on a completely different level.

But where do I go to get a half-way decent curry puff? Any suggestions?


--- I think a lot comes down to the 'juiciness factor'. Get a filled pastry from either of the above mentioned two, and the filling is likely to be sparse and pretty dry, no risk of any gravy dribbling down your chin. This is the inherent advantage of say chicken+mushroom, or steak+ale pie, they come with lashings of gravy amongst the contents ... and 'with juice', flavour gets carried...

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Postby sundaymorningstaple » Sat, 17 May 2014 10:24 am

I'm partial to Old Chang Kee curry puffs, myself. although occationally I like the flakey crust types but generally only when buying tuna currypuffs. For meat or chicken I prefer the heavy piecrust.

I find the Old Chang Kee puffs are full and moist (not dripping gravy though). I hate a curry puff that's half empty! :x

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Postby JR8 » Sat, 17 May 2014 6:30 pm

sundaymorningstaple wrote:I find the Old Chang Kee puffs are full and moist (not dripping gravy though). I hate a curry puff that's half empty! :x


Good point, I haven't had an 'Old Chunky' puff for quite a while now...

Yes the half+ empty puff syndrome, it's not a good thing. I've had ones where you bite in and it's more or less a hollow shell, with a small smearing of filling painted on the bottom. A waste of time...

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Postby JR8 » Sat, 17 May 2014 6:44 pm

Image

Image

Lamb + rosemary pie. Delicately cooked, so the lamb was very juicy and not overcooked and/or dried out.
Smashed (rather than pureed) peas
Lightly dressed new potato salad
+ Pint of Marstons Pale Ale (quite amazing to see one of my fav beers from back home find it's way into a little place like this out in SG!).

The cost? ... convenient location, attractive clean surroundings, friendly owner .... all in incl Service Charge?

Whisper it... $17 :o

Thanks to who ever it was that tipped this place, it well exceeded expectations.

@
Gourmet Pie Company,
72 Circular Road behind Boat Quay.
Owners: Adam Wilson + Jean Tayo
[apparently the recipes are devised by his wife. And they offer island wide delivery].



p.s. @Mods, pls let me know if you would like the pix scaled down more. I reduced them down to c500*400, but they still seem pretty big ... ??

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Postby rajagainstthemachine » Sat, 17 May 2014 7:34 pm

Heading down that way, this could be my dinner tonight. Got the FA cup finals hope we win, come on you gooners!!
pre gin and tonic before the pie should work well too.
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