Posted in Foodies 'Round the World, The Grocery Shop-a-holic, The Joy of Snacks

In Which a Classic Soup is Baked into a Savory Pie…

Flaky puff pastry on the outside...

“Ye blogged about pie yesterday an’ now ye’re bloggin’ about pie again?  Och, what’s up wi’ the pies, woman?!”

So exclaimed “evil twin” Floyd when I told him that today’s post was going to be about a savory pie I tried at the Salcedo Market last Saturday.

“Yes, I’m blogging about pie again,” I replied when I went online.  “It’s a different pie, though.”

How different?”

“Well, this one was filled with clam chowder.”

Clam chowder?!

I can’t blame Floyd for typing in an aghast, agitated manner.  He’s Scots, after all; he’s used to Scotch pies made with peppery stewed mutton and eaten out of hand with a mug of beefy Bovril on a snowy day.  A cold-weather dinner would be a robust steak-and-kidney (or steak-and-onion or – better yet – steak-and-mushroom) pie with mashed potatoes and mushy peas on the side.  Fish pie, however, is a mashed potato-topped casserole of seafood cooked in a creamy veloute – he has yet to have anything involving stewed seafood served in a pastry crust.

This is why he pretty much raised an eyebrow at this clam chowder baby pie from Simply Pie.

Chock-full of beautifully saucy clams...

A flaky, buttery puff-pastry shell is filled with rich, creamy, and utterly savory clam chowder – and the chowder, thank goodness, is not some brothy stuff with just the faintest whisper of clam flavor.  Each pie is chock-filled with real clams and chunks of potato that add body to the filling.

Appearances are certainly deceiving in this case.  The pies are rather small, so one would think that it would take more than one to make a proper light lunch.  However, each of these little treats is on the hefty side and is absolutely satisfying.  I regret, however, that I bought just one pie – it was so utterly delicious, delicate yet savory all at the same time!

 The brainchild of young entrepreneur Gail Ang, Simply Pie also offers miniature quiches (the Greek-inspired spinach, feta, and sun-dried tomato quiche is a perfect treat-on-the-go if you’re craving spanakopita on the run), miniature sweet pies (of which the nata-lychee is reportedly a bestseller), and little chicken-Dijon pies that are utterly scrumptious.

Simply Pie makes the rounds of the weekend markets (notably the Salcedo Market and Mercato Centrale at the Bonifacio Global City) and the company is also online and on Facebook.

I sincerely hope it’ll be at the Salcedo again when I head back on the 29th; I need to get a box of those clam chowder pies!

As for Floyd, he took just one look at the snapshots of the clam chowder pie and said, “That does it; the Missus an’ I are headin’ o’er to yer side o’ the world – travel warnin’s bedamned!”

Ah, pie envy…  Definitely nothing like it…  😉



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

4 thoughts on “In Which a Classic Soup is Baked into a Savory Pie…

  1. her pies are so-so, but her quiches are good.
    just read a feature in the PDI about this woman who makes good aussie pies in manila.

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