Here at Brother Tom's we'd all had a few too many pie nightmares (and burns) over the years thanks to weak, soggy pastry and dubious meat fillings that ran like molten lava. Having great - some might say excessive - affection for pies and other savoury pastries, our mission was to make some cracking pies and savouries.

The Brother Tom's team often felt the need for a seriously good pie while out and about, so ever present in our minds was the need to come up with a pastry that wouldn't collapse in the hand just as the hungry punter was swooping in for the first bite (a very cruel joke played by many a sadistic pie manufacturer). Yet it couldn't be constructed in such sturdy fashion that it wouldn't be able to negotiate the digestive tract.

Being all big carnivores (metaphorically speaking, that is), the idea of then packing the pie to the rafters with great chunks of top grade tender meat – that's except the veggie pies - was driven purely by self interest (the accountant was less happy), with some nicely thickened (i.e. burn free) sauce that imparted plenty of flavour, such that you weren't left with a furrowed brow, trying to guess what had just been eaten.

More than 3 years in conception, we hope the pies we've knocked up hit the mark. Do tell us if there are any changes you'd like made and we'll go back into a team huddle and see what we can do.

Happy eating!

Nick


the Pie Man