Greetings from muggy Sydney, all you lovers of pie perfection!! After a long morning of hanging out at Narrabeen beach, a quick trip to Buddah's Belly and a morning nanna nap, I had a pie jones of MONUMENTAL proportions. Thanks to the very lovely Marrianne at Garden Street Cafe, I hooked myself up with the above morsel. The pic doesn't do it justice... in fact it looks a bit like road kill. Sorry 'bout that.
Terry Creamean, Boscastle's founder, named the company after the town famous for Cornish pasties, where he apparently worked for some three years. On return to Aus, he founded Bostcastles in Melbourne.
I am led to believe that they aren't all that common here in Sydney, but are beginning to catch on.
The Moroccan Lamb pie. The crust was suitably short. Not quite as buttery as some, but for a mass produced pie it was very good. The top pastry was flakey and egg washed, the sesame seeds being more for show than for flavour.
The filling was lovely. The lamb had been pre-braised and was fall apart tender. This can be a real downfall of lamb in pies. If it's not pre-braised it can retain its "gamey" taste and stay tough. The gravy was gelatine-thickened, but in good proportion to the large chunks of meat. I clearly detected some cinnamon, some cumin and a hint of fig in the gravy. Noice.
The final addition of a few chick peas made for a nice suprise.
The also do a Certified Black Angus pie. Hmmmmmmmmm!!
Three stars on all fronts.
scoreboard:
pastry:
filling: ease of eating:
1 comments:
OH nooooooo....
Not the bloody chickpea again....
Shouldn't be allowed, nor should figs. Whatever that guy learned in England has been well and truly wasted.....
Sorry Goddess, this is roadkill.
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