Needing a faster, cheaper and more efficient way to produce his award-winning hand-raised pies, Perthshire-based pie maker Robert Corrigan approached Birmingham-based bakeware company Silverwood with his modern interpretation of Victorian game pie moulds – and this cleverly designed range of tins is the result. Built to last from silver-anodised aluminium for even heat distribution and easy clean-up, they won’t rust, blister or peel and their shape and construction ensure a lovely, even bake every time.
But the unique feature that makes them so perfect for traditional raised pies is the removable ‘walls’, which lift away to uncover the part-cooked pie for all-round egg washing, before returning to the oven for final browning. This means that the sides of your pies, as well as the lids, can have that lovely, shiny golden glaze so characteristic of traditional British savoury pies.
A great way to cook leftovers or cheaper cuts of meat, there’s no end to the fillings you can try in the tasty pastry package of a raised pie: fantastic flavour combinations like chicken and bacon, pork and chorizo, winter vegetables or mixed game. And there’s no reason to stick with savoury – go sweet with traditional British fruit flavours like gooseberry or rhubarb.
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