Clark's Pies

A traditional meat pie originating from South Wales

Clark's Pies, also colloquially known as Clarksies or Clarkies, are a type of meat pie that originated in Cardiff, Wales. These pies are renowned for their distinctive taste and have become a cultural icon in South Wales.

History

Clark's Pies logo

The history of Clark's Pies dates back to the early 20th century. The pies were first made by Mary Clark in 1909 in Cardiff. The business was later expanded by her son, Percy Clark, who opened a shop in Grangetown, Cardiff. Over the years, Clark's Pies have become a staple in the local diet, known for their hearty filling and unique pastry.

Production

Clark's Pies are traditionally made with a shortcrust pastry and filled with beef, vegetables, and a rich gravy. The pies are baked to a golden brown and are known for their robust flavor and satisfying texture. The recipe has been closely guarded over the years, contributing to the pie's mystique and enduring popularity.

Cultural Significance

Clark's Pies shop in Grangetown, Cardiff

Clark's Pies hold a special place in the hearts of many Welsh people. They are often associated with local events and gatherings, and their distinctive taste is a reminder of home for many expatriates. The pies are also a popular choice at sporting events and are considered a comfort food by many.

Distribution

Clark's Pies are primarily sold in South Wales, with several outlets in Cardiff and the surrounding areas. The pies are also available in some parts of England, where they have gained a loyal following. Despite their regional origins, Clark's Pies have a reputation that extends beyond Wales, thanks to their quality and the nostalgia they evoke.

Variations

While the traditional Clark's Pie is filled with beef, there are several variations available to cater to different tastes. These include chicken pies, vegetarian options, and seasonal specials that incorporate local ingredients.

Related pages

• Welsh cuisine
• Meat pie
• Cardiff

A Clark's Pie