We’ve developed more than 150 recipes to fill our crisp, golden pies.
Each week we select at least six fillings to bake. The choice depends on the season and our latest inspirations. During the summer months we use fresh herbs, a variety of seasonal vegetables and lighter, cream based fillings that work as well cold as hot for our fish, chicken, gammon and vegetarian options. Customers tell us that our pies make the perfect picnic treat.
Come the colder months replace the creamy based fillings with stock based recipes. We love using game and our Cotswold venison fillings are always very popular. We also have partridge and pheasant recipes to tickle a game-lover’s fancy.
A couple of fillings are so popular, namely our award-winning Breton chicken and the rich overnight shin of beef, that we bake them year round.
All the ingredients are cooked, so if you'd like your pie hot, you are reheating, not cooking....
Reheat at 160 degrees C (fan oven) or 180 degrees C or gas mark 4 for 20 minutes.
This week, we are baking:
A deliciously festive combination of venison, gammon, citrus peel, chestnuts, mulled cider & cranberries
British Pie Awards 2014 champion
Classic ingredients of Brittany: free range chicken, gammon, apples and local Severn Cider. Finished with a grain mustard sauce.
Rich overnight shin of beef
Simmered in red wine & roasted garlic. With root vegetables & thyme. Finished with Madeira.
Seriously cheesy golden beet & bean (V)
A delicious creamy combination; golden beet, spinach & butter beans in a tangy parsley and cheddar cream.
Very French Alps. Creamy garlic potatoes with gammon, cheese & parsley. A perfect picnic pie.
Marinated in herbed red wine. With lardons, button mushrooms, pearl onions, celery and carrot. Tender, rich and satisfying. (note, as with all game, may contain shot).
Wild boar & chorizo
With roasted red peppers, potato & onion in a sweet tomato sauce. Flavoured with smoked paprika, oregano & bay and a hint of dark chocolate.
Smoked salmon Parmentier
British Pie Award 2015 gold winner
Sliced potatoes, spinach & haricot beans, finished with a vermouth parsley cream.
ingredients & allergens
We do not use artificial colourings or flavourings. We do not use any artificial preservatives or emulsifiers.
The pastry we make for all our pies contains the same ingredients: flour, organic maize flour, salted butter, vegetable oil and water.
PLENTY! PIES: FILLINGS INGREDIENTS
Allergens listed in bold text
Venison, onion, garlic, pearl onions, mushrooms, redcurrant jelly, cider, seasoning, mixed herbs, soy sauce, cornflour, demi glace, water, tomatoes.
V Seriously cheesy golden beet & bean
Golden beet, cheddar cheese, onion, spinach, butter beans, flour, butter, milk, salt & pepper, parsley, cream.
chicken, onion, gammon, apples, parsley, ground black pepper,
grain mustard, cider, cornflour, water, cream (dairy).
Shin of beef
Beef shin, onion, carrots, celery, passata, red wine (contains sulphites), soy sauce, garlic, salt, pepper, sugar, demi glace, cornflour, bay leaves, thyme, water.
Potatoes, onions, gammon, mixture of reblechon and extra mature cheddar cheese (dairy), garlic, salt & pepper, flour, milk, cream (dairy) parsley.
Pheasant, lardons, pearl onions, celery, mushroom, carrot, red wine (contains sulphites) herbs, salt & pepper, soy, flour, stock, oil.
Wild boar & chorizo
Minced boar, chorizo, chicken liver, onion, passata, red pepper, potatoes, smoked sweet paprika, garlic, bay, sugar, oregano, sherry vinegar, dark chocolate, orange zest.
Salmon (fish), spinach, potato, haricot beans, onion, flour (gluten), cream (dairy), butter (dairy), milk (dairy), parsley, vermouth, salt & pepper.
The pastry: flour (gluten), organic maize flour, salted butter (dairy) vegetable oil, salt and water. Egg and cream glaze on the lids.
Although we do not use nuts in any of our current fillings, we do not claim that the bakery is nut free.