On Tuesday 13th March, we made our way to York to stay with the Mitchell family to get a good nights sleep, before the early get up and drive to Hull on Wednesday.
The next day we had a lovely morning in ‘The Hull Pie’ kitchen where all the magic happens. Hull pies achieved the Silver Award for their Gluten Free succulent Steak Pie, bronze for their Melanzane Parmigiana Pie and highly recommended for their Curried Chicken Pie.
Whilst at the Bakery we took part in creating the base of a pie, the filling and using a handheld machine to press the lid.
The process to make a pie seems very simple, however imagine doing 100’s of pies a day by hand with the same simple process for hours. To start, the bakers have to estimate the amount of pastry needed, use the clamp to spread the base, cook the filling, cut out lids and finish off by clamping a pastry lid onto the pie.
At the end of the session, we each chose a pie to take home and try. Succulent steak, chicken and leak and beef brisket. All three pies were scrumptious and very yummy alongside a portion of chips. The pies reached a 4.5 on the Pie’O’Meter.
Thank you to ‘The Hull Pie’ for letting us have a look around their bakery! The Sisterhood have many more trips planned, so until next time, keep calm and enjoy eating pies!