#149/365 – Pastry

And I’m not talking about the sweet kind, by gum.


You can take the man out of Yorkshire, but you can’t take…

I reckon you know the rest.

Where would we be without pies and pasties, eh? Well, I’ll tell you – here’s where:


Whether your fancy is a pork pie or a Cornish pastie, steak & ale pie or lamb samosa, you can’t beat a bit of pastry. Crusty or crumbly, flaky or filo; this manna from heaven would grace the great banqueting halls of Zeus himself, atop Mount Olympus.



The Everly Pregnant Brothers sum it up the best in ‘No Oven, No Pie‘, on top of the Fat Cat pub in Sheffield. (U2 have nothing on this lot.)

Thanks to Paul Kirby for alerting me to their musical talent.


Filed under Comedy, community, Creativity, Food, Inspiration

2 responses to “#149/365 – Pastry

  1. The secret of making perfect pastry is cold hands. As a consequence, my shortcrust pastry always rolls out perfectly and is the envy of one of my hot-handed friends! I even manage to make wholemeal pastry that rolls out thin and stays in one piece. Can’t for the life of me make puff pastry, though.

    That’s a lovely egg-yolk glaze on the last illustration. That pie is definitely the one that makes my mouth water the most.

  2. Shortcrust is my favourite. To die for.

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