Our Pies
The fillings in our range of pies are unique
The fillings in our range of pies are unique – each developed by Marc. We bake seven varieties each week. The range includes our best sellers; Breton chicken and shin of beef, as well as recipes comprising meat, game, fish and vegetarian ingredients.
We have a number of cream based fillings and those with a dark stock base. Although all are delicious reheated, the cream-based fillings work really well cold – perfect for picnics!
What makes our award-winning pies special?
- They have a shortcrust pastry shell and lid. We make the delicious shortcrust pastry ourselves from butter, flour, vegetable oil and water
- We add organic maize flour to make the pastry short and crisp.
- We use only natural flavourings. We don’t use emulsifiers, stabilisers or artificial flavourings.
- Our fillings are prepared by hand. We peel and chop. We smoke, roast our spices and marinate. It takes us three days to make the stock.
- Our custom made baking tins allow hot air to circulate under the pastry base – meaning no soggy bottoms!
- We regularly introduce new recipes.
- We buy from local companies. We also source the very best ingredients from throughout the UK, Europe and further afield for our unique combinations of flavours.
This week we’re baking
Each filling has an identifiable lid.
Breton chicken
LINE OF BLACK PEPPER
British Pie Awards 2017: silver, 2016: 2 highly commended, 2014: class champion
Chicken & outdoor reared gammon. Apples and onions with cider (may contain sulphites). In a grain mustard parsley sauce, it’s an orchard in a pie. Excellent hot or cold.
Aberdeen Angus shin of beef
CENTRAL SPRINKLE OF ONION SEEDS
British Pie Award 2017: highly commended, 2016: silver
In red wine with root vegetables, roasted garlic, thyme & molasses. Finished with Madeira.
CHRISTMAS venison
PAPRIKA STAR
A deliciously festive combination of venison marinated in mulled cider with gammon, cranberries, citrus peel & chestnuts.
Seriously cheesy golden beet & bean (V)
SPRINKLE OF POPPY SEEDS
British Pie Award 2018: bronze
A delicious creamy combination; golden beet, spinach and butter beans in a tangy parsley & cheddar cream.
Tartiflette
SPRINKLE OF CHEESE
British Pie Award 2018: bronze
Outdoor reared gammon with potatoes, cheese & parsley. In a roasted garlic & parsley cream. Think French Alpes apres ski. A great picnic pie.
Wild boar & chorizo
CROSS OF HERBS
British Pie Award 2017: silver
With roasted red peppers, haricot beans and garlic. A combination of smoked paprika, juniper, molasses, orange zest provide a riot of bold flavours.
Plenty Pies: Fillings Ingredients
Allergens listed in bold text
Christmas venison
PAPRIKA STAR
FILLING: Venison, cranberries, citrus peel, chestnuts, cider, chicken liver, onion, carrots, redcurrent jelly, nutmeg, sage, thyme, seasoning, cinnamon, soy sauce, passata, cornflour.
PASTRY: wheat flour, organic maize flour, salted butter (milk), vegetable oil, salt and water. Egg and cream (milk) glaze on the lids.
Seriously cheesy golden beet & bean (vegetarian)
SPRINKLE OF POPPY SEEDS
FILLING: Golden beet, cheddar cheese (milk), onion, spinach, butter beans, flour (wheat), butter (milk), milk, salt & pepper, parsley, cream (cream).
PASTRY: wheat flour, organic maize flour, salted butter (milk), vegetable oil, salt and water. Egg and cream (milk) glaze on the lids.
Breton chicken
LINE OF BLACK PEPPER
FILLING: Chicken, onion, gammon, apples, parsley, ground black pepper,
grain mustard, cider, cornflour, water, cream (milk).
PASTRY: wheat flour, organic maize flour, salted butter (milk), vegetable oil, salt and water. Egg and cream (milk) glaze on the lids.
Shin of beef
CENTRAL SPRINKLE OF ONION SEEDS
FILLING: Beef, onion, carrots, celery, passata, red wine (may contain sulphites), soy sauce, garlic, salt, pepper, sugar, cornflour, bay leaves, thyme, water.
PASTRY: wheat flour, organic maize flour, salted butter (milk), vegetable oil, salt and water. Egg and cream (milk) glaze on the lids.
Tartiflette
SPRINKLE OF CHEESE (MILK)
FILLING: Potatoes, onions, gammon, mixture of reblechon and extra mature cheddar cheese (milk), garlic, salt & pepper, flour, milk, cream (milk) parsley.
PASTRY: wheat flour, organic maize flour, salted butter (milk), vegetable oil, salt and water. Egg and cream (milk) glaze on the lids.
Wild boar & chorizo
CROSS OF HERBS
FILLING: Diced boar, chorizo (pork, smoked paprika, salt & pepper, garlic, onion, passata, smoked sweet paprika, butter beans, molasses, garlic, bay leaves, sugar, oregano.
PASTRY: wheat flour, organic maize flour, salted butter (milk), vegetable oil, salt and water. Egg and cream (milk) glaze on the lids.
Allergens
Although we do not use nuts in any of our current fillings, we cannot know whether one of our ingredients had been stored near nuts in a supplier’s premises.
STORAGE & REHEATING
Refrigerate below 5°c. All our pies have a shelf life of several days.
They freeze well. Defrost before reheating. Reheat for 20 minutes at 180c degrees/160c degrees fan oven.
Average weight: 265g
