Food Diaries: The Pie Commission

Food Diaries: The Pie Commission - Candy Coated Culinista

Food Diaries: The Pie Commission – Candy Coated Culinista

“Gourmet-style handheld savoury pies born and baked in Toronto.”

Place: The Pie Commission
Location: 935 The Queensway (Entrance at rear – located off Queen Elizabeth Blvd), Toronto, Ontario, M8Z 1P3
Phone: 416-848-7427
Hours: Monday-Thursday: 11am – 7pm, Friday 11am – 8pm, Saturday: 11am – 6pm

5” individual round pies are made from scratch in-house, using natural ingredients – premium cuts of Canadian meat, the freshest produce and homemade beef, chicken and vegetable stock all placed in an all butter crust. Pies can also be purchased hot (to eat now) or frozen (to eat later) at a later time.

When I drove up to the Pie Commission, I was expecting a smaller store footprint as the directions were at the rear, but I was pleasantly surprised. It was also very bust and the 7 or so parking spaces were full and customers were parking across the street in a factory’s side lot. (This is a good sign to me)

Before entering I read the menus outside. The standard menu includes: Braised Beef Rib Pie, Beef ‘n Beer Pie, Butter Chicken Pie, Chicken Cheddar Bacon Mash Pie and Veg-ilicious Pie (Vegetarian). Also visited there was a seasonal menu that consisted of: Hog Squash, Lobster + Shrimp, Caplansky “Reuben” Pie and Marky + Sparky’s Pulled Pork and Jerk Chicken. I believe the Caplansky’s is named after Caplansky’s Delicatessen & Marky + Sparky’s Smokehouse. I’m not sure if they use their meat or the pies are just inspired by them, but I loved the Toronto reference and keeping it local. It gives me the feeling there is a sense of community within the food industry.

I selected the Chicken Cheddar Bacon Mash Pie – Chicken along with cheesy bacon mashed potato in the pie and for Mr. C. I got him the Pulled Pork BBQ from their seasonal menu. We split everything so we could get a good sampling of their offerings. I also served the pies with a side of organic baby romaine, grape tomatoes and green onion with lemon poppy-seed dressing to give us a balanced meal.

The crust for these pies were to die for, they were buttery and so flaky. I found that I couldn’t taste the bacon in the Chicken Cheddar Bacon Mash, but that didn’t make me dislike the pie in any way. It was so so good and the cheese added creaminess to the mashed potatoes. The Marky + Sparky’s Pulled Pork was saucier that I expected and I welcomed that, as I love anything with a sauce. I found this pie was much denser as it was packed with a lot of pulled pork.

For dessert we split a Lemon, Lime Orange Chess Pie. It tasted like pie I have made before, but it was still delicious. A chess pie is a simple pie with a crust and filling made from, eggs, butter, sugar and vanilla and was originally an English pie said the cashier.

Sides on the menu included fresh hand cut fries, gravy, chipotle lime mayo, mixed green salad, coleslaw along with the soup of the day, and desserts like pies, fresh fruit crumbles and cookies and a selection of canned or bottle drinks.

The 3 items came to $25.36 – not the cheapest considering the size of the pie, but quality ingredients go into the pies and it was so filling I couldn’t eat my slice of pie and had to wait until the next day. I would definitely visit them again.

Food Diaries: The Pie Commission - Candy Coated Culinista

Food Diaries: The Pie Commission – Candy Coated Culinista

Kale, Ham & Cheddar Quiche

Kale, Ham & Cheddar Quiche - Candy Coated Culinista

Kale, Ham & Cheddar Quiche – Candy Coated Culinista

For a ham lover I actually have prepared too much ham for Christmas dinner and surprisingly I couldn’t finish it all “Quelle Surprise”. I froze the leftovers and I chopped and cubed the ham thinking omelettes, but then I decided to make a quiche even though I’d be partaking alone as Mr. C. doesn’t care for Quiche.

Yield/Serving: 6-8
Prep Time: 1 hour
Cook Time: 45 min
Difficulty level is: Easy

Ingredients
Crust
• 1 ½ cups flour
• ¼ tsp sea salt
• 1 tsp sugar
• ½ cup (1 stick cold butter), cut into small pieces
• 4-5 tbsp ice water
Filing
• 1 ¼ cups kale
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• ½ cup ham
• 4 eggs
• 2 cups light cream 20% fat
• 2 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp black pepper
• Pinch of cayenne pepper
• 1 ¼ cups sharp cheddar cheese, shredded

Assembly
Crust
1. Mix flour, salt and sugar and combine in a food processor.
2. Add cold butter and pulse until butter is pea sized.
3. Add 3 tbsp of ice water and pulse to combine. Continue and add 1 to 2 tablespoons of ice water one tablespoons at a time pulsing until the dough comes together. Don’t over mix.
4. Roll out dough to fit in a deep dish pie plate.
5. Wrap in plastic and chill for 1 hour.
6. After an hour has passed remove dough from the fridge and place into pie plate and crimp the edges.
7. Preheat oven to 450°F.
8. Bake the crust for 8–12 minutes, with pie weights or dried beans on the bottom. (Increase the cook time if your crust is thicker.
9. Allow to cool.
Filling
1. In a saucepan steam kale until it wilted and drain, squeeze and pat dry. (Make sure all the excess water has been removed from the kale)
2. Reduce the temperature in the oven to 425°F.
3. Using a frying pan sauté onions and garlic in the butter until translucent.
4. Add in ham and kale in the last two minutes of the sauté and then let cool for 5 minutes.
5. Add the kale and ham mixture to the pie crust.
6. In a bowl beat eggs, and then add cream, salt, nutmeg, pepper and cayenne and whisk until well combined.
7. Ladle the egg mixture over the filling and add sprinkle the shredded cheese on top.
8. Bake for 15 minutes at 425°F.
9. Lower the oven temperature once again to 350°F and bake for 20-25 minutes, or until a knife inserted in the centre comes out clean.
10. Let cool for 30 minutes to allow quiche to set.
11. Serve in wedges.

Tips
• Ensure your crust isn’t too thick. Thick enough to support the weight of the quiche but not too thick that the dough doesn’t cook through.
• Serve with a fresh salad or soup.

Please Enjoy

My thoughts
I took a piece for lunch and it tasted great. Mr. C. even said that smells good, granted he didn’t try any. He thought the kale would make it taste bad, but to me it tasted just like spinach just a little more robust in flavour. My twp complaints were I didn’t have a food processor to make this easier on myself and the dough was too thick; next time I will ensure I roll my dough out thinner.

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