A Christmas favourite: the pork pie
Today marks the launch of PIE, the magazine that explores the gastronomic world of that very British tradition: the pie.
It’s mission is to seek out the very best recipes, restaurants, trends and characters in the industry. It also goes off the beaten track to lift the lid on the best kept secrets in the pie sphere.
Check out this inaugural issue with a very Welsh flavour. Try your hand at baking your own classic crust with the easy-to-follow recipe for lamb and leek pie. Find out what filling tickles Cardiff’s taste buds and enjoy immersing yourself in the exotic, with feature article: fusion pies. Also take a look at the interview with Stephen Hallam of the Melton Mowbray Pork Pie Association. Bake, taste and enjoy!