Around the UK in pies

Any British person will remind you there’s nothing quite as warming as a hot, thickly-crusted pie on a cold winter’s day. A word of much contention in the British isles, the UK is a proudly pro-pie nation, where they range from full-encased pastry numbers to baked variations with only a pastry base or lid. Whatever your stance is, the UK proves there’s nothing the humble pie can’t do – and we’ve picked the essentials to try.

Pork pie

The perennial favourite among meat pie lovers, the squat, round pork pie is an institution in British culture. While there’s much debate as to its true origins, the consensus is that pork pies evolved from the meat pies so well-loved in Medieval times. Ground pork shoulder and pork belly are mixed with the pie maker’s own seasoning, before being coated in a flavourful jelly and encased in a buttery and lard-heavy hot water pastry. In its most perfect form, it’s baked until golden brown, forming a burnished armour that’s flaky but firm. They’re popular across the country; in the north of England pork pies are spoken of in almost reverential tones (and it’s here where you’ll likely find the best variations) and in Melton Mowbray in Leicestershire they produce pork pies that are well-known across the nation. It’s a discussion of the heart, however, try one of Turner P & Sons famed pies in Barnsley, stuffed with peppery pork meat and you’ll be a happy convert. A short drive away and you’ll reach the historic village of Wortley and the Wortley Cottage Guest House.

Steak and kidney pie

Another classic, the savoury steak and kidney pie is a nostalgic dish that evokes a sense of family and tradition. A winter warmer, chunks of steak and ox kidney are cooked with onion, mushrooms and lashings of Worcestershire sauce, before being encased in a light, fluffy puff pastry and baked until golden brown. Served at pubs across the nation, a generous slice (or entire pie) has the power to warm you on even the chilliest of days – one meaty bite at a time. Steak and ale as well as steak and onion are popular offshoots of this, just a little more beery but equally delicious. The Parkers Arms in Lancashire produces award-winning variants, and you can stay close with a night at Clerk Laithe Cottage in the Forest of Bowland.

Chicken and mushroom pie

Crispy, creamy and most importantly consistent, chicken and mushroom pie is always a contender. Roast chicken is paired with a medley of mushrooms, onions, carrots and celery, before being smothered in a buttery, creamy sauce, laced with tarragon, lemon and just a touch of sherry. Chunks of bacon are often tossed into the mix, before a thick puff pastry lid is folded over the top. It’s a helping of wintry goodness and a standard pub staple, though popular takes on it substitute mushroom for leek or simply add it in generous amounts. Putney Pies in London does sensational versions with sides of minted peas and cauliflower, and indulge with the peace of mind knowing Hurlingham Bed and Breakfast is only moments away.

Mince pies

The essential Christmas treat, mince pies are bitesize mouthfuls of spiced fruit and sugary pastry. Often the most misunderstood of all the pies, they’ve undergone a steady evolution over time and endured a more scandalous history than many of their pastry counterparts. Originally stuffed with ground pork or mutton and then combined with an assortment of spices, it wasn’t until the 18th century that recipes began to consider ‘mince meat’ as optional, instead choosing to layer currants, raisins and apples with lemon, orange peel and red wine, before being scooped into the pastry and baked. In that time, mince pies dallied with scandal; legend has it they were outlawed over the festive season during Oliver Cromwell’s regime (many claim these laws were never repealed meaning consuming a mince pie today is technically illegal) and at one point, canned mince pie filling had alcohol levels rise above 14% during Prohibition-era Chicago – a suitable substitute for a decent drink. These days they’re a symbol of Yuletide spirit, dusted with icing sugar. Konditor & Cook make their pies with an all butter pastry, so pop by the bakery on your way to citizenM London Bankside.

Bramley apple pie

A staple of British desserts, Bramley apple pie is a definite crowd-pleaser. While apple pie is more often associated with the United States than the United Kingdom, this pie existed long before its stateside sibling popped up. In the UK variation, sliced Bramley apples are cooked until soft, before sugar and lemon juice is whipped into a buttery pastry base and then covered with an equally buttery lid. Baked until golden and dusted with icing sugar, it’s a generously crusted and sized pie of autumnal flavours. A hefty slice of this is in order, served with a generous dollop of double cream or custard. Try the Chicken Shop’s apple pie in Tooting before wandering over to Parklands B&B.