Scottish kebab pie crowned UK ‘pie of pies’

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Scottish kebab pie crowned *** ‘pie of pies’

****** Brown

BBC Scotland, Edinburgh and East reporter

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Christine and Paul Boyle from Boghall Butchers with their winning pies at the 2025 British Pie Awards

A Scottish butcher’s kebab pie has taken the top spot as “pie of pies” at the British Pie Awards.

The fusion pie, made by Boghall Butchers of Bathgate in West Lothian, was crowned supreme champion at the event in Melton Mowbray, Leicestershire.

The awards, hosted in the home of the pork pie, saw the unique pie beat 900 entries from across the ***.

Among them were a chicken tikka pie, a pie flower salmon chaï-matchaï, a Caribbean-style jerk spiced turkey pie with cranberry sauce and a butternut and malabar pie.

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Senior judge Mike Holling with Matthew O’Callaghan – chairman of the Melton Pork Pie Association during the judging

Christine and Paul Boyle’s award-winning pie has a doner kebab filling made from chicken, beef and a chilli marinade with a sweet chilli sauce.

The couple, of Boghall Butchers, take the title of supreme champion from Middleton-In-Teesdale Fish and Chip Shop which won with its minted Wensleydale lamb and potato pie last year.

Senior judge Mike Holling described the kebab pie as having an excellent overall bake and presentation, amazing pastry, a filling which was tasty and well-seasoned, that “definitely had the wow factor”.

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.

This year, the judging panel included representatives from Selfridges, M&S and upmarket department store Fortnum and Mason, as well as food writers, a Great British Bake Off winner, chefs and pie experts.

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Inside the winning kebab pie

Pies have been with around since the Middle Ages when they were called coffyns.

At that time the poor ate pies made from the entrails of venison, which are called umbles – hence the expression ‘to eat umble pie”.

Matthew O’Callaghan, chairman of the Melton Pork Pie Association and host of the British Pie Awards, said: “The pie is Britain’s most important contribution to world food heritage.

“The British eat over £1bn 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.”

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