I reviewed a £1 classic Lancashire pie and was left completely let down

Sometimes curiosity can get the better of you and often, it’s seen as a good thing to try new things.

But sometimes, it’s not. One of these times was when I tried a Lancashire delicacy I’d never heard of – a whist pie.

As a self-confessed foodie, I’m all about trying new foods and being open-minded about different delicacies. I also love finding out about delicacies specific to Lancashire, including Whinberry Pie, Throdkin, Tosset Cake and a John Bull.

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So, when I visited Ormskirk market in late May and spotted a Lancashire food I hadn’t even heard of, let alone tried, curiosity got the better of me. Walking through the road and passing artisan bakers, clothes stalls and fishmongers, I noted how much it felt like I had stepped back in time.

Everyone who had a stall in the town did so proudly, showing off their items that had been either handmade or specifically chosen to put on display for marketgoers who had taken the afternoon to leisurely stroll through the area. One stall that caught my eye was Mr Thompsons Bakery, which displayed beautifully handcrafted brownies, cakes and biscuits.

As I visited the market in the afternoon, some stalls such as bakeries and foodstuff had started to sell out, with items from Mr Thompsons being no exception. In fact, the vast majority of items had completely sold out by the time I got there – apart from one – the whist pie.

Curious, I went over to the stall and ordered one for £1, enquiring whether or not the item was a Lancashire delicacy, or simply something that had passed me by. The friendly stallholder confirmed it was and seemed somewhat surprised that I’d never heard of it.

Taking my new food item away with me, I did some research to find out all about the pastry. Whist pies are commonplace in Lancashire and are raised hot-water double-crust pies, of slightly oval form and filled with special salt meat and jelly.

Essentially, it’s a pork pie with the jelly on the top, like a separate flavouring, as opposed to the jelly being inside the pie. Before I even tried the small pie, I knew it was going to be difficult.

If anyone argues that the worst part of a pork pie isn’t the jelly, they are lying to themselves. So you can imagine that, in a thick layer on top of a pie and it’s a textural nightmare.

What makes me sad though is that the pie inside was actually really tasty and genuinely better than most I’ve tried – a testament to the bakery itself. But, the sheer nature of the whist is what let it down.

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