Piiiiiieeee
Ugh God, that's a cow with a bit of flour dusting,
This pie, although created by an artisan of the oven (and particularly a person with a deep love of the chopping board), has some very serious issues - Mrs Pingu highlights but one - possibly because she is a kind person. To her credit but I fear I must stand for the unwholesome truth. The lack of affection, generous love, for pastry is glaring.
This pie has no regard for the central role of pastry, but sees it as no more that the icing of a meat cake. Instead we are asked to consider a conflicting cacophony of content - an 1812 overture to be eaten. The biggest issue is the complete lack of gravy, that most emollient of fluids, and perhaps the yet more contentious issue of 'slicing'.
While the absence of gravy may contribute to structure, and enable the clever artistic layering of varietal meats to create an attractive 'effect' - this pie would require a pouring sauce to be effectively edible. It is not a whole thing, but merely a part. It is unlikely one would take out such a pie from ones pocket en route to a date for a choice mouthful. It seems to be an 'artists impression' of an idea of pie, as if by an architect not intending to live in the block of modernist flats, for whom life in such a place would be made bearable by large amounts of additional money, or gravy.
As such it is a pie conceived by someone who does understand pie, and has perhaps not eaten an actual real pie - a metropolitan elite version of pie, that has not engaged with the pie it seeks to represent.
A remainers pie?
