Flaky Tart...goes savoury
I noticed a few days ago that Flaky Tart has introduced savoury pies and I managed to snag one today. They only had the steak and mushroom pie but it was utterly delicious. Picture their exquisite light, flaky crust filled with tender chunks of steak in an unctuous sauce made with Hockley dark ale, and studded with bits of carrots and mushrooms.
It may be a bit underseasoned for some folks but I don't tend to like very salty foods, so it was fine for me as I could really taste the beef and dark ale. I also like that fact that it was crammed full of beef and had just enough sauce to moisten it, rather than the opposite effect of little bits of beef swimming in liquid.
The steak is hormone-free, steroid-free beef from Abbott Farms. They said they also make chicken pot pies but there weren't any today. I suspect they are making small batches and seeing what demand is like.
Small 5" pie was $5.50. A small savoury pie and one of their sweets for dessert and that's a nice quick dinner.
This sounds a lot like the steak, mushroom, and ale pie at the newly opened Pie Shack in the Beach. I wonder if Flaky Tart is supplying the Pie Shack (they don't bake in house).
Was it similar to futronic's photo on this page? http://chowhound.chow.com/topics/620538
In any case, it sounds delicious.
I don't think it's the same person. Flaky Tart's fluting was much nicer and more uniform. The edges were also a bit thicker, which I like because I really enjoy nibbling on their light, flaky crust. As well, the bottom wasn't as soggy as the crust described by futronic.
But of course, a side-by-side comparison would be required to really settle it....oh the things we do in the name of food science...
Thanks for this info. Having been raised in the North of England I grew up with savoury pies such as meat and potato, cheese and onion and so on.