In loving homage to the English savory pie, Piecemeal pies are made with a classic recipe for Hot Water Crust Pastry. This is the traditional way English-style pies have been made for centuries, because it yields a tender crust that has the right structural integrity. This potato and artichoke pie is bursting with tasty cheesy goodness. One 4"x2.5" inch pie, serves 1-2.
Keep frozen until ready to enjoy.
Place in the fridge the night before or leave out on the counter to thaw for an hour. Preheat oven to 350. Bake thawed pie on a tray for about 35 minutes, until the crust is golden brown and inside is hot.
Enjoy!
Although I swore, I wouldn't order again - delicious but too pricey - I cannot resist. These pies are so different from anything found in the grocery store and are such a delicious treat. The PCA is the one I like - I feel as thorough I have stepped into a session on hot- water crust baking in the Great British Baking Show. Mary and Paul would be proud.
I ordered the spinach, kale and feta pie—it was heavenly. Really delicious inside, great pastry outside. A real treat.
This small pie was delicious and made for an easy dinner for two; I served it with roasted vegetables and a green salad.
This was a splurge in my FTY order, but it is a beautiful little pie which makes a more filling meal than I thought it might due to its dainty size. Savory flavors are lovely and balanced. A perfect indulgence for a solo dinner while watching the British Baking Show (always makes me want some pastry like what I’m seeing on the screen!) LOL
