This was a fun project and has been well received and is turning out to be a big seller
The strangest things happen to me for some unknown reason it maybe someone is just pulling my chain or maybe it’s just like a commercial of old in North America where the three children are sitting at the breakfast table and one young lad turns to the other after looking at the cereal in the bowl and after the go around of ‘you try it; no you try it’ and say’s ‘let's get mikey to try it’ --- I sometimes feel like mikey with ‘muggins’ stamped on my forehead
And so another journey begins -----
The phone call came out of the blue (as usual) the brummy voice on the other end said that I had been recommended because I make British pies and if this was so if I could get him some ‘Pukker pies as he used to sell them in his chippies back in Walsall (UK for the North American folks). After telling him that his chances of that was slim and none – more on the none side I explained the reason why and asked had he tried “real” pies as I had by chance tried Pukker pies on my Christmas trip back to the UK.
Realising that he would not be able to get Pukker pies for his restaurant/chippie he decided to place an order with us for the following; 72 chicken pies; 72 steak pies and 48 vegy pies – the question was asked if I could supply by tomorrow night (Friday) as they was having a soft opening on the Saturday – the answer was yes
Now you have to realise that I am a Butcher (reckless; but all the same a butcher) and now my reputation is on the line --- reputation! – What reputation. I have the chicken pies as well as the steak pies vegy pies – what the heck are them??
I think to myself that I will take the meat pies and act dumb about the vegy pies; who know I might just get away with it and they might not miss them. Off I go to deliver the pies and am received with open arms until it was time to leave; the question that I had been hoping that would not rear its head decides to tap me on the shoulder as I am leaving – where are the vegy pies? As quick as the question was asked came the reply; will be finished when I get back to the shop and delivered tomorrow – Thanks came the reply
Now I was on the hook as I needed to have vegy pies made and delivered in about fifteen hours (that includes my four hours sleep) and I did not have a clue of what I was going to do. With that in mind I head back to the shop to sign off and get over to the supermarket to get some inspiration of how I was going to handle this major problem. I had been looking on the internet for some time for recipes that would inspire the making of the pie (similar to the search I did for the seafood pies that I make) but there was nothing that gave me hope or inspiration so it looked as though I would be on my own
Walking up and down the aisles at the local Canadian Superstore I pondered this and that picked that and this up as well as put things back six or seven times. The trick on this project was to think like a vegetarian and make that mouth experience found within a meat pie without using the obvious nuts and such. What feels like two hours later I had (hopefully) what I needed
Winter Veg. – Broccoli and Cauliflower, - Mushrooms, - Peas, - Carrots, - Corn, Tomatoes – onions and garlic along with olive oil - cheese
There have been two changes (for the better) since the first ones once by the customer requesting a cream (?) sauce and the other from my sons vegetarian girlfriend
And so the journey goes
2 kg - Winter Vegetable – Broccoli and Cauliflower
1 kg – French cut green beans
1 kg – Peas
1 kg carrots 3/8 diced
1 kg Corn whole kernel
1 kg Potato 3/8 diced
3 kg Peeled and sliced onions
70 gm Fresh minced garlic
2 x 100 fl oz Mushrooms – stems and pieces
2.250 kg Cheddar Cheese
Sauce
4 lt Milk
4 lbs Margarine
4 lbs Flour
335 gm Vegetable soup base
25 gm Madras curry powder
20 gm Dill
10 gm Thyme
Spices – vegetable soup base – madras – dill – thyme
Onions and garlic have been sautéed in olive oil, broccoli – cauliflower carrots and mushrooms have been added in that order
Corn next
Followed by French cut green beans
and peas
finally the blanched 3/8 diced potatoes
The roué has been made (flour – milk – and margarine), the spices have been added and now cooking down
Sauce ready
adding the cheese
Pies ready for tops
Topped
edited 1 time 05/03/2012
what do you charge for a pie what are your cost to make or a ball park figure if you can pm me as not to give out two much
