SIMPLE on the outside, but full-bodied on the inside.
The five varieties of mouthwatering homemade savoury pies – with a size that will conveniently fit on the palm of your hands – offered by homegrown pastry startup The Pieking Malaysia, guarantees a satisfying hearty meal.
Among the options to choose from include: American-style Smoked Hickory pie (which comes with a choice of either sirloin or brisket as its red meat filling), British Ox Tongue Mushroom pie, Moroccan Ras El Hanout Mutton pie and of course, the must have Asian serving of Korean Spicy Brisket pie to round out the menu.
Having the opportunity to savour each of the pies brought over for this review excited the team’s palate, transporting us to the localities the different offerings represent. Travelling between cultures one pie at a time.
Counting pies
If you are looking to enjoy the safest pie option to serve at any occasion, go for the American-style Smoked Hickory selections. The flavour of the filling is what you would expect from a traditional summer barbeque. Trust me, its sweet yet tangy taste will leave one chowing away at the pie in no time and will be left wanting for more.
Also, good news on the protein!
The meat filling for the sirloin option is chunky, promising a fulfilling bite, but tender enough to consume even when taking a mouthful.
However, let’s not overlook the authenticity that the brisket option offers just yet. Those who are familiar with beef cuts know that brisket is an on-trend choice of meat that is both delicious and affordable. Adding it to a pie livens up the menu, and what The Pieking offers is a leaner and richer taste of the barbeque flavour.
The next option would of course be the British Ox Tongue pie. Before shying away from the word ‘tongue’ or the thought of organ meat, understand what you will be missing out first if you do decide to discount it.
It’s truly what you would expect from a classic slow-cooked meat filling, providing a fatty, melt-in-the-mouth type of texture. The ox tongue is appropriately prepared where it is not too thick, which thankfully did not result in an unsatisfying chew. This particular pie option is also for those that prefer the flavour of the meat to come through and is not masked by overpowering seasoning.
That is what co-founder and head chef of The Pieking Zubaidah Abd Kadir shared, describing her desire behind opening the pastry food service.
“I craved for a good serving of a hearty traditional pie but my last experience of sampling my purchase was horrifying enough that it prompted me to start this business. The hike of the price is just one factor but I really took issue with how fresh and harmonious the ingredients were, it was truly unpleasant,” expressed Zubaidah.
“Having always been a foodie, I got around preparing my own menu (today). Even after having the business running, I am very conscious of how the taste that every batch I make (even my kitchen staff do not take the lead in preparing the filling) will take in reviews very seriously. This is simply because I want the best for an enjoyable consumption,” added the self-taught cook.
Whichever your choice of the western selections will eventually be, be sure to prepare your stomach for seconds.
Twist on the classics
For a truly enthusiastic approach to variations of the traditional pie, and further showcasing how pies can be extremely versatile, Zubaidah also added more of an eastern flair to the mix with the Moroccan Ras El Hanout Mutton and Korean Spicy Brisket pies.
The aromatic spice blend of the former is the perfect companion to the mutton meat as it makes the protein’s distinct flavour less sharp and more appetising. Ras El Hanout, as explained by the head chef, is the ultimate mixture of the best North African spices (akin to how one would look at garam masala). If you are curious to know how the pairing is like, be sure not to miss this pie option in your order.
Of course, it will not get any more Asian than with the addition of chilli paste. In this case, the paste or sauce that we are talking about is ‘gochujang’.
It is a Korean-style hot pepper paste that is sweet, spicy and has a slight fermented taste thanks to the red chili, rice, fermented soybeans and salt that it is made up of. The Korean Spicy Brisket pie offers just that, but of course paired with the juiciness of a brisket filling wrapped in warm flaky pastry the crumbles just so heavenly when you take a bite.
It is a little hot for those who aren’t accustomed to the heat of spicy food. That said, those that live for it will find that this pie would be their go-to option that they will not regret.
Each of the flavourful pies is priced between RM16 to RM24. Visit @the_pieking_malaysia on Instagram to view full details of the menu above, or Whatsapp at 012-2315600, 013-3806000, 013-2798862.
Orders can be placed between Monday to Saturday (half day), where deliveries can be as fast as within a day within the Klang Valley. Pre-orders are required for the British Ox Tongue Mushroom pie. – The Vibes, February 28, 2021
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