One of the best/worst things to happen to pie was the Scots, proud creators of both the lasagne pie and the mac n' cheese pie. They are exactly what they sound like, a portion of carbs in a pastry shell. DELICIOSO with a hangover (hello August in Edinburgh...) but also 🤮.
The panache of 'chefs' open to parcelling up in pastry, battering and deep frying the most unexpected foods must be recognised with respect and admiration. As should the intensity of a Tennent's hangover for which such foods are the only cure.
The chestnuts do indeed make it seem like winter fare but it looks and sounds delicious. I could see making it without the chestnuts perhaps. Still, it needs a thickener--mashed-up potatoes? cream? or that béchamel you chose to forego?
Bechamel is the natural sauce. But for someone like me who doesn't much like it, mashed potatoes would do fine. The chestnut sauce could be more summer pitched with chopped fresh French tarragon in the sauce. The whole ones add a interesting parsnip-like texture...so perhaps mashed parsnips as a thickener instead of the potatoes?
One of the best/worst things to happen to pie was the Scots, proud creators of both the lasagne pie and the mac n' cheese pie. They are exactly what they sound like, a portion of carbs in a pastry shell. DELICIOSO with a hangover (hello August in Edinburgh...) but also 🤮.
The panache of 'chefs' open to parcelling up in pastry, battering and deep frying the most unexpected foods must be recognised with respect and admiration. As should the intensity of a Tennent's hangover for which such foods are the only cure.
It's rather inspiring. Will humanity ever top the deep-fried Mars bar?
The chestnuts do indeed make it seem like winter fare but it looks and sounds delicious. I could see making it without the chestnuts perhaps. Still, it needs a thickener--mashed-up potatoes? cream? or that béchamel you chose to forego?
Bechamel is the natural sauce. But for someone like me who doesn't much like it, mashed potatoes would do fine. The chestnut sauce could be more summer pitched with chopped fresh French tarragon in the sauce. The whole ones add a interesting parsnip-like texture...so perhaps mashed parsnips as a thickener instead of the potatoes?