Blogging The New York Times Magazine: Meat Pies (and a Little Snobbery)

A meat pie, with its rich gravy, tender chunks of beef, and buttery crust, sounds like heaven when it's cold out (and, for us, it still is). This week's New York Times Magazine has an article about traditional British meat pies, but don't go getting any ideas about making them in individually-sized pots or using puff pastry as a shortcut. Chef Fergus Henderson compares the latter to "an orange nylon T-shirt. It connects neither to the person wearing it nor to the outside world."

The reference, we think, is meant to mean that the crust should be a homey extension of the filling- something equally well-crafted and harmonious, rather than an artificial topping.

We agree that making something from scratch is almost always better in terms of taste, health, and cost. So we'll give it to Henderson on the crust. But no small sizes? Henderson says, "The singular pie is a weird, modern anomaly."

This from a man who flavors his pies with "trotter gear," a stock made from simmered pigs' feet. Obviously he is not one for cute or quick applications. But we think the individual pot pie is a lovely thing, great for entertaining or a single-serving dinner for one.

Either way, the recipe for Guinness Pie looks delicious.

Read the article and let us know what you think: Put a Lid on It, from The New York Times

Related: Look! A Pastry-Covered Le Creuset for a Big Pot Pie

Image: Zachary Zavislak for The New York Times