Now, it so happens that I'm quite fond of meat pies with chutneys and relishes, so that decided dinner for me. I ventured into the slightly labour-intensive world of pie-making, just so that I could use my relish. I decided on a simple beef and onion pie, moistened ever so slightly with a couple of tablespoons of tomato paste, and seasoned with a touch of curry powder, some fresh ginger, ground allspice, thyme, and garlic - to compliment and sometimes echo - the flavours in the relish.
During the above stage, the top-crust was partially rolled out and resting in the freezer. After I got the filling in and smoothed out, I took the top-crust out, let it sit on the counter for a moment, and then finished rolling it out.
I am a compulsive pie-crimper. I know no other way. I cannot bear to do the fork-pressed edges, because I can feel my mother's laziness-accusing gaze from the heavens. So, I crimp all pies. Even lattice-tops.
A teensy bit of egg-wash on the top of the pie gives it a lovely golden colour. I start my filled pies at 450 F for ten minutes, then reduce to 350 F to finish baking - 30 - 40 minutes, usually.
Coleslaw is one of my favourite accompaniments to meat pie. Its cool, raw veggie flavours and creamy sauce contrast beautifully with the hot, meaty filling and the flaky crust.
I have long been an advocate of pie-making. They freeze (whole) quite well, and they reheat (whole or by the slice) in the oven rather well, too. In a household of two, a meat pie will last for two or three meals, depending on what else is served or how much restraint we're manage to summon. And the relish? Delicious.
