A SCOTTISH butcher’s kebab pie has been crowned “supreme champion” at a major national award.
Bathgate’s Boghall Butchers scooped the prestigious title of Pie of Pies beating more than 900 other entries at this year's British Pie Awards.
The West Lothian butcher's creation won the Fusion Pie bracket, which was introduced last year, and celebrates fillings from different culinary heritages encased in a traditional pie case.
According to awards organisers popularity in fusion pies has seen a significant rise in both shops and gourmet restaurants.
The kebab pie beat out other entrants, which included fillings like chicken tikka, flower salmon 'Chaï-Matchaï', Caribbean-style Jerk Spiced Turkey with Cranberry Sauce and a Butternut and Malabar.
Boghall Butchers doner kebab filled pie contains chicken, beef and a chilli marinade with a sweet chilli sauce.
The chief judge described the pie as having the “wow factor” with an excellent overall bake and presentation, adding that along with an amazing pastry, the filling was tasty and well-seasoned.
Boghall Butchers, are regular winners of not just meat classes at the awards but vegetarian and dessert pies as well.
Following their win, The Supreme Champions will be invited to Japan, to showcase the winning pie as part of the British Food Week in October at the Hankyu Department Store in Osaka.
Matthew O’Callaghan, chairman of the Melton Pork Pie Association and host of the British Pie Awards, said the awards celebrate the skills and ingenuity of all those involved in pie-making.
He said: “The pie is Britain's most important contribution to world food heritage. The British eat over £1 billion of pies every year; hot-cold, sweet-savoury and now gluten free, vegan, fusion etc.
“These awards celebrate the skills and ingenuity of all those involved in pie-making, from traditional recipes to more exotic creations, it’s been wonderful to be immersed in the collected passion for pies - traditional British fare, often showcased with a modern twist.”
