Witch Factory Pie Factory

[ToddWeston]

Firstly a thank you to tw25rw for mentioning a pie shoppe that I checked out today.

It's located on Soi 65 a few hundred metres from Ekkamai, I've been craving a decent pie and I enjoyed it and bought a few take away.

The prices are very reasonable, my steak and kidney was really good, as you can see from the pic I added Yorkshire caviar (mushy peas) for a total of 160 baht I bought a pork pie and ate most of it tonight for supper it was excellent.

I also bought a scotch egg for a snack - I know piggly wiggly. The shoppe was staffed with a really nice lady from the UK (even though she kept saying I sound Irish UK Newfoundland Canadian I thought anyway....) they will have mince tarts in for Xmas and I will be back often.

The place has wooden floors and a nice chandelier with some really good looking quiche, everything is available take away. The pies take some time to reheat and the gravy was on the coolish side so I think I'd ask them to zap it in the micro for another 30 seconds next time. She also sells home made branston pickle which I forgot to buy, my only gripe is the mustard was that horrible yellow stuff with no taste - I like hot Coleman's.

BTW I think a lot of the pubs in BKK & Patts probably get their pies from here as I could see orders flying out the back door.

Any other gems out there ?

http://www.witch-tavern.com/witchpie/menu.html

[Showbags]

I hope it tasted better than it looks.

[chiang mai]

The pie on the left looks like it was cross bred with a hot cross bun perhaps?

On a more serious note, the scotch pie shows the meat used contained a lot of fat, that accounts for the shrinkage and the air gap between the egg and meat.

[ToddWeston]

I hope it tasted better than it looks.

It did and I thought it looked pretty good it's comfort food.

[ToddWeston]

The pie on the left looks like it was cross bred with a hot cross bun perhaps?

On a more serious note, the scotch pie shows the meat used contained a lot of fat, that accounts for the shrinkage and the air gap between the egg and meat.

Each pie has some marking as they are all on display and then they reheat them, I thought the same.

Ahhhhh is that why the egg was bouncing around inside - good to know.

[smokie36]

I hope it tasted better than it looks.

It did and I thought it looked pretty good it's comfort food.

It looks awful Todd.....I am glad you enjoyed it though. Crinkle cut chips....oh dear.

[ToddWeston]

I hope it tasted better than it looks.

It did and I thought it looked pretty good it's comfort food.

It looks awful Todd.....I am glad you enjoyed it though. Crinkle cut chips....oh dear.

Oh My even Smokie doesn't like my pics :( I think I'm going to ask my Mum to send a few pictures of her cooking so you have something to compare - I must be desperate for food and when the owner said mince tarts for Xmas I almost had a year in my eye

It was okay trust me, if you like pork pie it's really good.

Next review will be Thai green curry 555555

[Showbags]

I hope it tasted better than it looks.

It did and I thought it looked pretty good it's comfort food.

It looks awful Todd.....I am glad you enjoyed it though. Crinkle cut chips....oh dear.

Oh My even Smokie doesn't like my pics I think I'm going to ask my Mum to send a few pictures of her cooking so you have something to compare - I must be desperate for food and when the owner said mince tarts for Xmas I almost had a year in my eye

It was okay trust me, if you like pork pie it's really good.

Next review will be Thai green curry 555555

Yes, my life would flash before me also if faced with food like that.

shocking

[ignis]

Not at all like pies I remember from UK, maybe my memory is worse than I thought...

bit like someone saying a few years ago about how good pies were at Villa, I drove all the way to a Villa and bought a few........ cutting them into small bits the dogs appeared to enjoy them..

just maybe been here to long and taste has changed.......... from the pictures I would not drive 2 KM for them let alone 120 KM

Glad you enjoyed them

[meatboy]

as its near ekkamai todd.can you put a box full of pork pies on the bkk-korat bus and 2doz.mince pies to try.

if its nakon chai air vip bus just write F.A.MEATBOY.

[ignis]

Just had to look on the web to see if things or memory had changes so much....

Maybe my memory is not so bad after all ?

[Showbags]

If you need them in Korat...there is a very good pie shop there already, why not just go and try one first...sausages great also.

[chiang mai]

Just had to look on the web to see if things or memory had changes so much....

scotch-egg.jpg

steak-and-kidney-pie.jpg

Maybe my memory is not so bad after all ?

That looks much much better.

[meatboy]

If you need them in Korat...there is a very good pie shop there already, why not just go and try one first...sausages great also.

as the cockney slang goes "are my pork pies" working or not?

there is the buriram pie man.

korat chef.

so am i failing to see another one? the pie must have the right amount of jelly.

[Showbags]

If you need them in Korat...there is a very good pie shop there already, why not just go and try one first...sausages great also.

as the cockney slang goes "are my pork pies" working or not?

there is the buriram pie man.

korat chef.

so am i failing to see another one? the pie must have the right amount of jelly.

The korat chef was the one I had in mind.

Do they have enough jelly?

An aussie pie does not need jelly.

[puchooay]

If you need them in Korat...there is a very good pie shop there already, why not just go and try one first...sausages great also.

as the cockney slang goes "are my pork pies" working or not?

there is the buriram pie man.

korat chef.

so am i failing to see another one? the pie must have the right amount of jelly.

I've been getting my pies from him for ages now. First class. Delivers all over Thailand.

Google him. He has a website.

[meatboy]

If you need them in Korat...there is a very good pie shop there already, why not just go and try one first...sausages great also.

as the cockney slang goes "are my pork pies" working or not?

there is the buriram pie man.

korat chef.

so am i failing to see another one? the pie must have the right amount of jelly.

I've been getting my pies from him for ages now. First class. Delivers all over Thailand.

Google him. He has a website.

both have the right amount of jelly,buriram pies have a thicker pastry and they are delicious steamed just like i used to have in the old brachi's cafe back in the late 50's when you cut them the jelly runs out onto the plate and partialy sets yummee.

korat chefs has a nice thinner crust delicious with branston pickle and a few cans of cider.

so my palate and mince pies[eye's] are still working well after such a long time.

[Jip99]

If you need them in Korat...there is a very good pie shop there already, why not just go and try one first...sausages great also.

as the cockney slang goes "are my pork pies" working or not?

there is the buriram pie man.

korat chef.

so am i failing to see another one? the pie must have the right amount of jelly.

I've been getting my pies from him for ages now. First class. Delivers all over Thailand.

Google him. He has a website.

both have the right amount of jelly,buriram pies have a thicker pastry and they are delicious steamed just like i used to have in the old brachi's cafe back in the late 50's when you cut them the jelly runs out onto the plate and partialy sets yummee.

korat chefs has a nice thinner crust delicious with branston pickle and a few cans of cider.

so my palate and mince pies[eye's] are still working well after such a long time.

I concur.

Buriram Pieman's Scotch Eggs are first class - and great value @ 3 for 100 Baht.

[attrayant]

Is the place really called "Witch Factory"? Let's not forget the cautionary tale of Hansel and Gretel.

[Boyce]

Buri-Ram Pie Man.

He don't make the pies apparently his wife does all the work, he's just the delivery boy ,but good value .

[GinBoy2]

This might be a cautionary tale of why you should probably learn how to make your own!

[Boyce]

This might be a cautionary tale of why you should probably learn how to make your own!

I do its been over two years since i bought a pie , at least i know what goes in them.

[billd766]

This might be a cautionary tale of why you should probably learn how to make your own!

I do its been over two years since i bought a pie , at least i know what goes in them.

My pork pies are improving since a mate brought me some gelatine back from the UK last month.

My main problem is no a/c in the kitchen so the shortcrust pastry is not too bad but I haven't tried to make puff pastry yet.

Shepherds pies, sausage rolls and Cornish pasties are good though.

I bought 2 x 4 inch springform tins a couple of weeks ago in Central Chidlom and my bread rolls are turning out better too so I will try to do some beef and onion and beef and mushroom pies later.

As Boycie says at least I know what goes into them and what I need to change for the next batch.

Any serious failures are recycled as cat or chicken/duck food and never wasted.

[meatboy]

Buri-Ram Pie Man.

He don't make the pies apparently his wife does all the work, he's just the delivery boy ,but good value .

now we know why he married her,her crust was soft and tasty,inside was moist and tasty,all in all one off the top shelf and the price tag was reasonable .

i was lucky to find a cider drinker in thailand,sweet,crisp and very very tasty.

[meatboy]

This might be a cautionary tale of why you should probably learn how to make your own!

I do its been over two years since i bought a pie , at least i know what goes in them.

My pork pies are improving since a mate brought me some gelatine back from the UK last month.

My main problem is no a/c in the kitchen so the shortcrust pastry is not too bad but I haven't tried to make puff pastry yet.

Shepherds pies, sausage rolls and Cornish pasties are good though.

I bought 2 x 4 inch springform tins a couple of weeks ago in Central Chidlom and my bread rolls are turning out better too so I will try to do some beef and onion and beef and mushroom pies later.

As Boycie says at least I know what goes into them and what I need to change for the next batch.

Any serious failures are recycled as cat or chicken/duck food and never wasted.

try water crust pastry made with beef dripping,gelatine available in home fresh [gelita] 12sheets about 55bht.

[billd766]

This might be a cautionary tale of why you should probably learn how to make your own!

I do its been over two years since i bought a pie , at least i know what goes in them.

My pork pies are improving since a mate brought me some gelatine back from the UK last month.

My main problem is no a/c in the kitchen so the shortcrust pastry is not too bad but I haven't tried to make puff pastry yet.

Shepherds pies, sausage rolls and Cornish pasties are good though.

I bought 2 x 4 inch springform tins a couple of weeks ago in Central Chidlom and my bread rolls are turning out better too so I will try to do some beef and onion and beef and mushroom pies later.

As Boycie says at least I know what goes into them and what I need to change for the next batch.

Any serious failures are recycled as cat or chicken/duck food and never wasted.

try water crust pastry made with beef dripping,gelatine available in home fresh [gelita] 12sheets about 55bht.

I live in rural thailand so where could I find gelita. At the moment I am using pork lard with my water crust pastry which works well.

To make the pastry base I used a couple of upside down glass jars to give me the size and shape but I didn't have the right spring-form pans to put the pies in so basically the outer wall collapsed. They tasted Ok but a couple of weeks ago I bought 2 four inch pans and will try again.

[tolsti]

If you need them in Korat...there is a very good pie shop there already, why not just go and try one first...sausages great also.

as the cockney slang goes "are my pork pies" working or not?

there is the buriram pie man.

korat chef.

so am i failing to see another one? the pie must have the right amount of jelly.

I've been getting my pies from him for ages now. First class. Delivers all over Thailand.

Google him. He has a website.

both have the right amount of jelly,buriram pies have a thicker pastry and they are delicious steamed just like i used to have in the old brachi's cafe back in the late 50's when you cut them the jelly runs out onto the plate and partialy sets yummee.

korat chefs has a nice thinner crust delicious with branston pickle and a few cans of cider.

so my palate and mince pies[eye's] are still working well after such a long time.

Brachis ? You must be Welsn then ?

[GinBoy2]

Billd, don't know where in rural Thailand you are, but curiously enough I was rummaging through the shelves in Tops in Khon Kaen this morning hunting for some Thanksgiving foodie stuff and I happened to see gelatin in the baking section. Dunno if you are anywhere near a Tops market, but its worth while checking it out next time you can get near civilization

[meatboy]

welsh,how did you guess boyo?the bracchi's were the first italian family to come to the valleys and open a cafe so the name stuck and all italian cafe's [bracchi's] were born.

they had those fancy coffee machines with the steamer stem on the side to froth up the milk,they were also used to steam pies in a steel dish with a hole in the lid cover.

they also made yumee toast with real salty butter,and their ice cream was not bad either.

marenghi's on the tumble in pontypridd was the first i remember 1950's.they are still there.

[tolsti]

welsh,how did you guess boyo?the bracchi's were the first italian family to come to the valleys and open a cafe so the name stuck and all italian cafe's [bracchi's] were born.

they had those fancy coffee machines with the steamer stem on the side to froth up the milk,they were also used to steam pies in a steel dish with a hole in the lid cover.

they also made yumee toast with real salty butter,and their ice cream was not bad either.

marenghi's on the tumble in pontypridd was the first i remember 1950's.they are still there.

I remember the brachis in Aberdare.... used to go with Mum and Dad when on leave from Africa. The coffee machines had a great big Eagle on the top if i remember correctly and the cappuchino took ages for the sugar to sink through the foam. Servinis or Carpaninis comes to mind.