Developing a great British tradition: adding excitement & sophistication

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This week, we are baking:

Our Pies!

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.

This week, we are baking:

Slow cooked Cotswold venison

               Marinated in Severn cider then slow cooked. With mushrooms, pearl onions, sage & redcurrant jelly.  Finished with our own demi-glace.

 

 

 

 

 

Breton chicken

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.

Tuscan summer veg

Asparagus, broccoli, peas, broad, haricot & green beans in a pesto cream with fresh basi, mint & parsley.

 

 

Tartiflette

Very French Alps. Creamy garlic potatoes with gammon, cheese & parsley.  A perfect picnic pie.

Devon duck & gammon

Free range duck and outdoor reared gammon with pearl onions, baby broad beans, fennel & oregano. Finished with clementine zest & honey.  If you like our chicken filling, try this pie!

 

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.

 

Our pies:

  • Are proper pies, with a short crust pastry shell and lid. We make the delicious short crust pastry ourselves from only butter, flour, vegetable oil and water. We add organic maize flour to make the pastry short and crisp.
  • Have only natural flavourings. We don’t use emulsifiers, stabilisers or artificial flavourings.
  • Have fillings that have been prepared by hand. We peel and chop. We smoke, roast our spices and marinate. It takes us three days to make the stock for our fillings
  • Have regularly changing fillings. We introduce new recipes according to the season and our latest inspirations
  • Yes, we do buy from local companies. Our unique combinations of flavours and ingredients also require us to source ingredients from all over the country and Europe
  • Keep for several days (below 5°c) and freeze perfectly

ingredients & allergens

We do not use artificial colourings or flavourings.  We do not use any artificial preservatives or emulsifiers.

The main ingredients for each filling are listed on the description labels.   In addition to these ingredients, we use seasonings.

The pastry we make for all our pies contains the same ingredients: flour, organic maize flour, salted butter, vegetable oil and water.

Allergens
The fillings we make contain the following allergens:
Milk products
Egg (yolk is used for the egg wash on the lids)
Fish
Nuts – in the pesto sauce used in some of our vegetarian recipes
Gluten
Soya
Celery
Mustard

Although we do not use nuts other than in pesto sauce, we do not claim that the bakery is nut free.

This week, we are baking: