Upside down pie horror show

[Chockenchara]

I just watched a social media video in which an old guy cooked a Frey Bentos pie. When he served it he took it out the oven and turned the tin upside down on the plate, so the pie came out pasty side down.

I mean, regardless of the general merits of a Frey Bentos pie, who serves a pie upside down.

I was aghast.

I'm team upside down.
The pastry is thinner on the bottom which makes it easier to delve in to get to the filling.

I prefer all pies upside down!

Is there pastry on the bottom as well, or is it just a pastry lid over the filling (I haven't had one)

If there's a full pastry case top and bottom, upside down makes sense (like pie and peas at the football)

But if it's just meat and gravy, wouldn't it make the pastry lid all soggy?

damn. I havent had a fray bentos since the 80s. and now i feel like I must go seek one out. pretty sure they don't have them in my local co-op though.

Upside down pie horror show
Great name for a band!

Fray Bentos are a top only pie, there's no pastry underneath.
Puddings are a different creature. They're supposed to be "upside down" as it were.
I feel very strongly about this.

I haven't eaten a FB pie since the 1970s .
If they are a top pastry only that that needs to be on the top so you can appreciate the flaky crispness .
And because if you look at the picture on the tin then cast your eyes upon the Real Life Pie Innards , you are destined to be disappointed .
Cover the risk of the crushing defeat .

I think this is how they serve pies in (shudders) pie and mash shops

Whether you eat them upside down or the “right” way up, Fray Bentos pies are nothing like they were in the 1970s, they’re smaller, all pastry and not so much filling these days. A huge disappointment when we bought one recently. We won’t be buying another.

I don’t eat Frey Bentos pies often, but when I do, it’s straight out of the tin! 🤷‍♀️ Pies from the chip shop however, always upside down! 🥧

Blimey you learn something every day!
im a proper food purist. Everything in my house is cooked from scratch, I'm fussy about meat etc and processed food… but fuck me, FB are bloody tasty 😂. Always have one in the pantry! A friend of mine used to call them ‘man pies.’

Don’t kill me OP but how else are you meant to get them out of the tin without causing Pie-mageddon?

During the Covid lockdown I had to shield, and for a very short time, we received the 'Boris Box' help parcels- which contained numerous FB pies.

My family threatened to kill me off anyway if I didn't stop serving them up.

I’ve never had one, how are you supposed to eat them? Straight out the tin?

I worked in cat food after graduating, They were very pleased with their roll refine technology that too a paste of rendered meat and alginate and rolled it to make ripple then layered it the then cut it into steak chunks. They said same tech was used in fb pies which they also owned at the time as Master foods. Do not know if Baxter still do this

No one who loves their FB pies wants to know this.

sorry but true

Maybe he was thinking it was a meat version of a tarte tatin.

You take that back!

sorry but true
Roll refining, often used in conjunction with restructuring technologies, allows for the conversion of underutilized rendered meat (such as trimmings, fat, and sinew) into high-value, tender, and portion-controlled steak chunks. This process improves the texture of tough meat by mechanically breaking down connective tissues and creating a uniform, cohesive, and palatable steak-like product.
Taylor & Francis Online +2
Technological Process for Making Steak Chunks

• Material Preparation & Rendering: Fat and meat trimmings (such as from hanger steak or other tough cuts) are cut into small pieces and rendered, often at low heat (around 110°C) to separate fat, meat, and gristle, resulting in edible rendered beef chunks.
• Mechanical Refining/Tenderizing: The rendered or tough meat is passed through a meat tenderizer/cuber, which utilizes rollers with small, sharp blades (sometimes called a macerator) to break down muscle fibers and reduce texture variability.
• Restructuring & Binding: The refined meat is mixed with binders, such as alginate, Fibrimex (blood-based), or transglutaminase (enzyme), to bind the particles together.
• Forming & Shaping: The mixture is shaped into logs or chunks, which are then frozen, tempered, and pressed into specific, portion-controlled shapes.
• Slicing: The frozen, restructured "log" is cut on a slicer to create individual steak chunks.

Evil witch!

Why evil?
Do you want me to tell you things like most vegans are deficient in vit B12
If you eat collagen it will not miraculously go through your digestive system and be collagen again
Do you want me to give you your dietary news all at once
By the way alginate is good for you
Which is good as that is what mc donalds apple pies are made of

The only pies to be eaten upside down are those little foil-tray ones you get at the chip shop.

cleaned FB trays make amazing giant Yorkshire pudding dishes, trust me

@ArmchairSuccubus yes they do! I use them for that.

Not see it with FB but when I was in Australia, pies are routinely served flipped over and I never got used to it.