"local glens are popular with hill-walkers, and there are ski-slopes in the mountains. The town has a League One football club, Forfar Athletic and a National League rugby team, the Strathmore Silverbacks. The Forfar Bridie, a popular Scottish meat pastry snack, is traditionally identified with the town. During one of the Roman invasions of modern-day Scotland, the Romans established a major camp at Battledykes, approximately three miles north of Forfar; this camp was analysed to have held 50,000 to 60,000 men. From Battledykes northward the Romans established a succession of camps including Stracathro, Raedykes and Normandykes. During the Middle Ages,"
"common menu items. In medieval times, ""humble pie"" (originally, ""Umble pie"") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom ""eating humble pie"", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion"
"Devizes pie Devizes Pie is a dish closely associated with the town of Devizes, Wiltshire, England. It is a pie which consists of offal within a huff paste casing. It was thought to originate from the 15th century, but fell out of fashion several times. It was first rediscovered in the 1950s and 60s, and again in 2006. Some modern recipes have replaced the majority of the offal with other proteins. Probably created in the 15th century, the Devizes Pie consists of offal, such as calf head, cooked in a case of hard huff paste. It is associated with the"
"as thin slices from a boiled calf’s head with the brains and tongue cut into strips, as well as slices of cold cooked bacon and lamb, and rounds of hard-boiled eggs. More recent recipes have limited the offal to tongue, and replaced the other proteins with stewing lamb, lean veal, sliced ham and bacon. The dish was featured by Terry Wogan during his television series ""The Great British Food Trip"" in 2015, when he sampled it at the Black Swan in Devizes. Devizes pie Devizes Pie is a dish closely associated with the town of Devizes, Wiltshire, England. It is"
"Scotch pie A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie or mince pie (although the latter term is ambiguous) to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in Scotland, but can be found in other parts of the United Kingdom, and is widely sold all over Canada. They are often sold alongside other types of hot food"
"Steak and kidney pie Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, ""beurre manié"", or corn starch. The gravy may also contain ale or stout. Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie. Among"
"Mince pie A mince pie is a sweet pie of British origin, filled with a mixture of dried fruits and spices called ""mincemeat"", that is traditionally served during the Christmas season in much of the English-speaking world, including parts of the United States . Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. The early mince pie was known by several names, including ""mutton pie"", ""shrid pie"" and ""Christmas pie"". Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices"
"available, however potato is often used to bulk out cheaper mass-produced pies. Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining,"
"the title of World Scotch Pie Champion. Scotch pie A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie or mince pie (although the latter term is ambiguous) to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in Scotland, but can be found in other parts of the United Kingdom, and is widely sold all over Canada. They are often"
"wrapped in pig's caul fat. Only two offal based dishes are still routinely served nationwide at home and in restaurants and are available as pre-cooked package meals in supermarket chains: Steak and kidney pie (typically featuring veal or beef kidneys) is still widely known and enjoyed in Britain and Ireland as is liver (of lamb, calf, pig or cow) and onions served in a rich sauce (gravy). Brawn (the British English term for 'head cheese') is the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British"
"other side. Farl A farl is any of various quadrant-shaped flatbreads and cakes, traditionally made by cutting a round into four pieces. In Ulster, the term generally refers to soda bread (soda farls) and, less commonly, potato bread (potato farls), which are also ingredients of an Ulster Fry. It is made as farls (that is to say, flat rounds about 3/4 inch thick which are then cut into quarters). Modern commercially mass-produced potato farls, however, are often rectangular in form. In Scotland today, the word is used less than in Northern Ireland, but a farl can be a quarter piece"
"is chief executive of WMC Retail Partners, Oxfordshire, is planning to establish a Cornish pasty museum at Cornish Market World near St Austell. He hopes to collect pasty-making artifacts and memorabilia for the museum. The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some ""light peppery"" seasoning. The cut of beef used is generally skirt steak. Swede is sometimes called turnip in Cornwall, but the recipe requires use of actual swede, not turnip. Pasty ingredients are usually seasoned with salt and pepper, depending"
"condensed American mincemeat, still contains beef. New England mincemeat pies are usually full-sized pies, as opposed to the individual-sized pies now common in Britain. Footnotes Notes Bibliography Mince pie A mince pie is a sweet pie of British origin, filled with a mixture of dried fruits and spices called ""mincemeat"", that is traditionally served during the Christmas season in much of the English-speaking world, including parts of the United States . Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. The early mince pie was known"
"Farl A farl is any of various quadrant-shaped flatbreads and cakes, traditionally made by cutting a round into four pieces. In Ulster, the term generally refers to soda bread (soda farls) and, less commonly, potato bread (potato farls), which are also ingredients of an Ulster Fry. It is made as farls (that is to say, flat rounds about 3/4 inch thick which are then cut into quarters). Modern commercially mass-produced potato farls, however, are often rectangular in form. In Scotland today, the word is used less than in Northern Ireland, but a farl can be a quarter piece of a"
"Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries. Today there are artisan versions of the dish"
"Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a ""steak pie supper"". A steak pie supper is usually accompanied by salt and vinegar; however, around Edinburgh, a combination of spirit vinegar and brown sauce, known simply as ""sauce"" or"
"local church fundraisers, so much so that pastors are known to estimate the cost of various church projects in number of chicken pies sold. Moravian chicken pie Moravian chicken pie is a savory meat pie that originated in the colonial town of Salem, North Carolina. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-based sauce. Unlike chicken ""pot pies"", vegetables are never included in the filling. The pie is served in slices with hot chicken gravy on top, and extra gravy on the side. Mashed"
"Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and oyster pie may be made with bluff oysters, and may use brewed, alcoholic beverages, such"
"England. Cornish cuisine is a regional variety of British cuisine, strongly rooted in a tradition of using local produce, which is used to create relatively simple dishes. Most prominent in Cornish cuisine is the pasty (sometimes known as the Cornish pasty) made from diced beef, potato, onion and swede (commonly called 'turnip' by the Cornish), enclosed within a pastry crust and then baked. One idea of its origins suggests that it evolved as a portable lunch for Cornish miners, the crust serving as a disposable handle that could be held by a miner's hand without soiling the filling. Fish was"
"Ireland. The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, according to the English antiquary John Timbs, ""in token of the offerings of the Eastern Magi."" Several authors, including Timbs, viewed"
"Moravian chicken pie Moravian chicken pie is a savory meat pie that originated in the colonial town of Salem, North Carolina. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-based sauce. Unlike chicken ""pot pies"", vegetables are never included in the filling. The pie is served in slices with hot chicken gravy on top, and extra gravy on the side. Mashed potatoes are a common accompaniment. The Moravian immigrants who founded Salem in 1766 were familiar with the preparation of meat pies, which are a"
"Pastie A pastie is a large to medium-sized round battered pie common to Northern Ireland. Generally served with chips to form a ""pastie supper"" (""supper"" in Northern Irish chip shops meaning something with chips), or in a bread roll as a ""pastie bap"", it is a common staple in most fish and chip shops in the country. Recipes vary, but the most common ingredients are minced pork, onion, potato and seasoning formed into a ""round"" (just like a burger) which is then covered in a batter mix and deep fried. Traditionally, chip shops coloured the pastie's filling with a cochineal"
"the various vernacular rhyming slang names for steak and kidney pie are Kate and Sidney pie, snake and kiddy pie, and snake and pygmy pie. Steak and kidney pie Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, ""beurre manié"", or corn starch. The gravy may also"
"pie is a traditional dish from South West England, with early records showing it was commonly eaten in Cornwall, Devon and Gloucestershire. Although the name suggests it should contain squab (young domestic pigeon), it in fact contains mutton and apples. The pie has become popular around the world, though outside South West England, it generally does contain pigeon. In recent times Ginsters bakery has become a large-scale producer of meat pies. The wet climate and relatively poor soil of Cornwall make it unsuitable for growing many arable crops. However, it is ideal for growing the rich grass required for dairying,"
"local cuisine. The pasty (pronounced ""pass-tee""), a kind of meat turnover originally brought to the region by Cornish miners, is popular among locals and tourists alike. Pasty varieties include chicken, venison, pork, hamburger, and pizza. Many restaurants serve potato sausage and ""cudighi"", a spicy Italian meat. Finnish immigrants contributed ""nisu"", a cardamom-flavored sweet bread; ""pannukakku"", a variant on the pancake with a custard flavor; ""viili"" (sometimes spelled ""fellia""), a stretchy, fermented Finnish milk; and ""korppu"", hard slices of toasted cinnamon bread, traditionally dipped in coffee. Some Finnish foods such as ""juusto"" (squeaky cheese, essentially a cheese curd, like Leipäjuusto) and"
"pie will negate these qualities, making the pie pastry soft. A ""Clark's Tash"" is the nickname given to burning the upper lip with the hot filling. Clark's Pies Clark's Pies, also colloquially nicknamed ""Clarkies"" or ""Clarksies,"" are well-known meat pies that originated in Cardiff, and can now be found in Bristol and the South of Wales. A printed paper bag from the 1930s states that the business was established in 1909. A shop opened on Llanmaes Street in Roath, Cardiff in 1913. Developed by Mary Clark, a second shop opened on Cowbridge Road East in nearby Canton in the 1930s."
"either lamb or beef, and sometimes carrot and/or onion. They can often be bought in a speciality pie shop, a type of bakery concentrating on pies, or in a chip shop. Meat and potato pie Meat and potato pie is a popular variety of pie eaten in England. A meat and potato pie has a similar filling to a Cornish Pasty and differs from a meat pie in that its content is usually less than 50% meat. They can be typically eaten as take-aways but are a homemade staple in many homes. Often it is served with red cabbage. In"
"cochons"" (little pigs). Tourtière Tourtière (, ) is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas ""réveillon"" and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas"
"generally shortcrust but sometimes puff pastry, through which the fish heads and sometimes tails protrude. For presentation, one suggestion is that the pilchards be arranged with their tails toward the centre of the pie and their heads poking up through the crust around the edge. As it includes potatoes and pastry, the pie can be served on its own or with crusty bread, sometimes with vegetables. Other suggested accompaniments are Cornish Yarg cheese, rhubarb chutney, poached eggs or a slice of lemon. The children's book ""The Mousehole Cat"" by Antonia Barber is inspired by Tom Bawcock's Eve. It is the"
"includes flour and seasonings. A wide variety of offal and pig blood are made into a traditional soup of the North of Portugal called, ""papas de sarrabulho"". Chicken feet are also used in soups. In Greece (and similarly in Turkey, Albania and the Republic of Macedonia), ""splinantero"" consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety is ""kokoretsi"" (from Turkish ""kokoreç"", Macedonian ""kukurek""), traditional for Easter; pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) are pierced on a spit and covered by washed small intestine wound around in a tube-like fashion,"
"to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness. Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal"
"Mincemeat Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. Variants of mincemeat are found in Australia, Canada, New Zealand, northern Europe, Ireland, South Africa, the United Kingdom and the United States. In other contexts ""mincemeat"" refers to minced or ground meat. English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit used as a pie filling. These early recipes included vinegars and wines,"
"dye, giving it a bright pink colour, supposedly to make the snack more appetising. Many shops have stopped using this method due to cochineal allergies. Pastie A pastie is a large to medium-sized round battered pie common to Northern Ireland. Generally served with chips to form a ""pastie supper"" (""supper"" in Northern Irish chip shops meaning something with chips), or in a bread roll as a ""pastie bap"", it is a common staple in most fish and chip shops in the country. Recipes vary, but the most common ingredients are minced pork, onion, potato and seasoning formed into a ""round"""