Friday, 6 November 2015
The case is closed on fully-encased pies
Waitrose Steak, Mushroom & Red Wine Pie
So we've tried the Waitrose top crust offering - and we detailed some of the shortcomings of a top crust pie - and now is the chance for the fully-encased pie to show why it is the superior pie.
This is a Waitrose Rich & Juicy Steak, Mushroom & Red Wine pie with puff pastry, and costs £2.00. It's made with British steak, and is surrounded with butter-enriched pastry.
Out of the oven, the pie is a lovely golden brown colour. There's no boil-out, unlike its top-crust counterpart, so the pie is in good condition.
Cracking open the pie, however, reveals that it is lacking in real structural integrity. Despite picking a sharp knife, cutting this pie open for the cross-section means it just collapses on itself, oozing its red wine gravy out over the plate. It's therefore hard to fully ascertain the extent of the air-gap in this pie, but I could still see that this pie was not entirely filled to capacity.
The content was tasty - the gravy in particular was delicious and rich, and the meat was nice and tender. I could have done with a bit more steak in the pie, however.
At £2, this is a decent price for what was a quality pie. It's by no means the cheapest supermarket pie, however, but you could do worse.
While this pie may have collapsed when I tried to cut it (meaning it would be hard to pick up and eat with your hands), you can still clearly see it is vastly superior to it's lesser top-crust cousin. Fully-encased is always the way to go. Case closed.
Steak, Mushroom & Red Wine Pie
Score: 5.4 / 7