“I feel like this is how British construction workers eat,” my dining companion says, biting into a pasty.
After more than a year of selling frozen pies to-go, The Pure Pasty Co. reopened in June for its regular service. That means a rotating cast of hot pies in its case, ready to be devoured on the benches just across the street. At least that’s what I did. Perhaps more refined sorts wait to eat their pasties (pronounced PASS-tees, not PACE-tees) on china at home with a knife and fork. But I don’t have that type of restraint. Not when it comes to a flaky crust.
And the one here is a thing of beauty, falling apart into shards that stick in my hair and on my shirt. But it’s not too messy a meal. The contents are well-contained and flavorful. My roast lamb pie, a weekly special that’s only appeared on the menu once before, features tender Australian leg of lamb with potatoes, a mix of softened vegetables, and mustard and rosemary. But I was jealous of my friend’s veggie Provençale. Yes, the vegetarian option, which changes monthly, can be even tastier than the meat. That’s thanks to a combination of asparagus, leeks, mushrooms, and Gouda with aromatic herbes de Provence.
The sitting on a bench with a hearty pie (and a Cadbury bar) may be worthy of a blue-collar lunch, but the fillings and preparation at Pure Pasty are all class.
128 Church St. NW Ste. C, Vienna
Feature image by Alice Levitt
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