Mystery pie: Roadside bakery, Cavaillon.
I took a bit of a chance with this one, given that, although I asked what manner of pie this was, the gibbered response left me none the wiser.
Pastry: in size and shape, it resembled the legendary Hollands meat pie. (Although the pastry had every appearance and indeed texture of having been deep fried)
Filling: Essentially a cross between scrambled egg and the fondly remembered school cheese pie. But with onion and bits of tomato.
However, the cheeky, nay daring addition of a dried black olive raised it to another level. (JB claimed to have had 2 olives in his)
Overall, pastry aside, a good effort, and in fact, our Scottish readers may well be applauding the use of the chip pan.........
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