Latest news with #pies
RNZ News
6 days ago
- Entertainment
- RNZ News
So why do Cambodians make such great pies?
The best pies in New Zealand were crowned at 2025 Bakels NZ Supreme Pie Awards last week and bakers with Cambodian heritage won seven out of the eleven categories. So why do Cambodians make such great pies? To find out, Jesse spoke to the legendary pie maker Patrick Lam from Patrick's Pies Gold Star Bakery in Tauranga Patrick has won the prestigious Supreme Pie Award an incredible 8 times over the years. To embed this content on your own webpage, cut and paste the following: See terms of use.
Yahoo
22-06-2025
- Entertainment
- Yahoo
I learned how to make a pie at Hairy Biker Si King's North East restaurant
When Hairy Biker Si King opened his first restaurant in Sunderland in December, the demand was so high that it took barely three months before they expanded their opening days. I wanted to see why the pies were creating such a buzz in the city and why they were becoming a firm favourite part of the pre-match ritual for Sunderland fans. Set in the shadow of the Stadium of Light, Sheepfolds Stables is a recently opened development aiming to provide a hub of food and culture. It houses favourites like I Scream for Pizza, Mother Mercy, fine dining site Ember and Si King's pie restaurant Propa. I arrived around 11am, before the lunchtime rush, to meet with Si's right-hand man in the venture, Rory Welch. Rory, 33, described the whirlwind of being approached by the Hairy Biker star to help him run the business. "One minute I was walking my dog and then I got a call from Si," he said. "The next thing I know, I was making mince and dumplings with him in his kitchen for his wife!" The Propa team: Rory, Joey and Owen. (Image: Sarah Caldecott) He showed me inside the snug, but pristine kitchen, shared by the team, where the pie-based magic happened. Towering ovens sat by a wall, with the warm glow of yellow light illuminating crisp and golden pies that had been hiding in plain sight behind their windowed doors. Wafts of gravy-scented air found their way to my nostrils as I said my hellos to the other chefs, Joey Blythe and Owen Connell, masters of the pie-making art. Lashings of gravy on this pie portion. (Image: Sarah Caldecott) The first, and most important, part of making a pie is the filling. And Propa's fillings are all made with ingredients that are sourced from within a 50-mile radius of the venue. The steak they use is cooked for 12 hours at a specific temperature to preserve its tenderness, making sure it is neither too chewy nor mushy. I learned how the machine used to put lids on the pies had custom-made pressers, with crimping nodules to create the bumpy pie edge that everyone loves so much. (Image: Sarah Caldecott) Pulling up my sleeves and washing my hands in the basin next to the pastry table, I got stuck in as Joey showed me the care and expertise that go into making a Propa pie. Pie expert Joey showed me how the meat-filled delights are made. (Image: Sarah Caldecott) First, the pastry. It is deliciously crisp and also beautifully chewy when baked - an oxymoron of a description that makes the entire experience wonderful. I got my hands on a rolling pin and was taught the art of pushing forwards - always forwards - with my palms, not a grip. After the filling was placed in the pastry-lined pie dishes - all uniform and lined up like a military parade - I set about cutting out the lids. There is something so satisfying about unsheathing the pie tops, sliding the excess pastry away in one fell swoop from the several circles I had left with the cutter. Although I must admit, the last circle snagged, so it became as unsatisfying as it was oddly satisfying. (Image: Sarah Caldecott) Now, to ensure the filling was wall-to-wall, the lid had to be firmly pressed into place. First by hand, pushing the pastry into all the air pockets atop the meat. Then, the bespoke piece of machinery - a lever which simultaneously crimped the pies and cut an air hole in the top. (Image: Sarah Caldecott) I loved the lever. It, however, did not love me equally in return, failing to punch holes in the top of two of the pies I offered to its compartment. (Image: Sarah Caldecott) But, after an egg wash, I was happy that I had followed the recipe and stuck to the plan. I was the proud father of a handful of pies that, hopefully, Si King himself would be proud of. (Image: Sarah Caldecott) My goodness, though, was it hot. The fruits of my labour. (Image: Sarah Caldecott) Former TV colleagues pay tribute to 'bubbly' County Durham trailblazer Wincey Willis Trailblazing County Durham weather presenter dies aged 76 after dementia battle Met Office: Amber health warning for North East as temperatures soar Sunderland is not known for its heat, but the midday sun, coupled with the apron and reflective surfaces, meant that I left the kitchen even more in awe of the job that this collective of chefs does. It was hot. And they do that job, in that kitchen, every day. A pie is not just for lunchtime. It is for life. And these guys, from Si downwards, live pies.
Yahoo
23-05-2025
- Business
- Yahoo
East Lothian to get new family-run artisan pie shop offering classic favourites
A new family run pie and pate store is set to open it's doors in East Lothian on Saturday, May 24. Charlie's Pies and Pate will welcome customers into their new shop at 6 High Street in Haddington from 9am. Owner, Charlie Hutchison will have their shelves stocked with a wide range of goods on offer. Sharing the news with customers, the Charlie's Pies and Pate Facebook wrote: "Well to say we are excited, nervous, scared, proud, is a massive understatement! READ MORE: BBC The One Show host Alex Jones opens up on husband's devastating health battle READ MORE: Swimmer tragically dies in Edinburgh hospital after being rescued from reservoir "We open our new shop tomorrow (Saturday) 9am at 6 high street Haddington. Early start today preparing for the biggest step in Charlie's Pies and Pate, please come and support your new family run, local business to join Haddington's amazing shops. "Please be patient, we are hoping to have enough stock for all to try but there will be obvious hiccups which we will sort and happy for your suggestions and feedback." Sign up for Edinburgh Live newsletters for more headlines straight to your inbox On offer at their grand opening will be a range of pies including steak, mince, chicken leek and cheddar, three cheese macaroni, chicken haggis and peppercorn, sausage bean and cheese, and chicken garlic and bacon. They will also be stocking Greek spanakopita, traditional sausage rolls, pork and black pudding sausage rolls, square sausage cheese and chutney pastries, their award winning chicken liver pate, smoked trout and chive pate and a mushroom and thyme pate. To mark the occasion, the shop will be opened with a small ceremony. A pipe band will play and a special guest will do the honours of officially opening the new store. Charlie's pies and pate added: "Haddington Pipe Band will open the shop, with a very special man that I couldn't have done this without, Nick Callaghan, cutting the ribbon. "Can't wait to see you all and see what you think!" Join Edinburgh Live's Whatsapp Community here and get the latest news sent straight to your messages.
