MBE v tigs78 chicken and leek pie challenge

Morty_007

:rotfl: :rotfl: Oh, and I should say, this thread has had me in STITCHES :rotfl: :rotfl: at times so thanks and good on you!

dannahaz

Well cut it! LEt's see inside!!!!

tigs78

Well done MrBE it looks great, your decorations are very neat, did you have assistance?

Have you tasted it yet? If it's anything like mine it will be delicious

newleaf wrote:

Tigs, how would you describe the taste and texture of your pastry? And was it as good as your mum's?

Well, believe it or not my Mum has never cooked me a chicken, leek and bacon pie. She used to do a mean steak pie but that was with suet pastry.

My pie is delicious, the pastry is crisp and light, the filling moist and so flavoursome. Have taken my belt off which has relieved a bit of the pressure but still not managed to finish it!

jobbingmusician

Stunning! The blackbird looks as if it's got Mickey Mouse ears.....

How does it taste?

Shez

mrbadexample wrote:

Well, yes it does, but if you can tell me how to make a pastry leek, I'd be delighted to hear it! :rotfl:

:rotfl: :rotfl:

oh I dont know.....i think the palm tree gives it that "exotic" feel dont you??

jobbingmusician

The leek is the patron flower of Wales, isn't it??

Perhaps you could represent it by having [STRIKE]a farmer and a sheep[/STRIKE] some other representation of Wales....:rolleyes:

LearningToSave.

fantastic mr be!!!:T :T :beer::beer: :beer: :T :T

comping_cat

Well, now the pies are made, cooked and eaten, i want to say a big WELL DONE to both of you. its been a brilliant thread, highly entertaining as well as informative, and both pies looked lovely.
So THANK YOU TIGS AND MBE!!!!

aurora_borealis_2

jobbingmusician wrote:

The leek is the patron flower of Wales, isn't it??

Perhaps you could represent it by having [STRIKE]a farmer and a sheep[/STRIKE] some other representation of Wales....:rolleyes:

I'm Welsh, do me, do meeeeeee

mrbadexample

I'm fit to burst.

I'm particularly delighted with my pastry, lovely texture, particularly the lid. The filling's damn fine, and I'm well chuffed with the addition of a teaspoonful of mustard powder. That's actually down to Curry Queen, who suggested it in my cauliflower cheese thread, and it's been in the back of my mind ever since.

Very, very filling. Enough for another huge meal, or two if I have something with it. Hope it reheats ok tomorrow.

Thanks to all who contributed, particularly my partner in crime tigs, and jobbing musician for tireless help with tiresome questions. Rikki, AB et al for getting in the way.

I can make pie! :j :T