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 nine varieties each week. The range includes our best sellers; Breton chicken and shin of beef, as well as recipes comprising meat, game, fish, vegetarian and vegan 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

Free range 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. Our beef comes from family farm Four Seasons meat.

Slow cooked Cotswold venison

SPRINKLE OF HERBS ALL OVER

British Pie Award 2017: silver,
2016: highly commended (second best in class)

In cider with pearl onions, mushrooms, roast garlic, herbs & redcurrant jelly. Rich and sweet.

Oak smoked salmon Parmentier

SPRINKLE OF PAPRIKA

British Pie Award 2015: gold

With spinach, haricot beans and potatoes. Finished with vermouth parsley cream.

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.

Coq au vin

CENTRAL SPRINKLE OF SAGE

Free range chicken, lardons, mushrooms, pearl onions, celery and garlic. Marinated in red wine with thyme & bay. Simple & classic.

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, potato, beans and garlic. A combination of smoked paprika, juniper, molasses, orange zest & a hint of dark chocolate provide a riot of bold flavours.

Veggistan (vegan)

SPRINKLE OF MIXED SEEDS

A delicately spiced chickpea masala with carrots, green peppers & peas. Background flavours of ginger, garlic, tamarind & roasted cumin. The pastry is made with vegetable oil.

Plenty Pies: Fillings Ingredients

Allergens listed in bold text

Cotswold venison

SPRINKLE OF HERBS ALL OVER

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

SPRINKLE OF POPPY SEEDS

Golden beet, cheddar cheese, onion, spinach, butter beans, flour, butter, milk, salt & pepper, parsley, cream.

Breton chicken

LINE OF BLACK PEPPER

chicken, onion, gammon, apples, parsley, ground black pepper,
grain mustard, cider, cornflour, water, cream (dairy).

Shin of beef

CENTRAL SPRINKLE OF ONION SEEDS

Beef shin, onion, carrots, celery, passata, red wine (contains sulphites), soy sauce, garlic, salt, pepper, sugar, demi glace,  cornflour, bay leaves, thyme, water.

 Tartiflette

SPRINKLE OF CHEESE

Potatoes, onions, gammon, mixture of reblechon and extra mature cheddar cheese (dairy), garlic, salt & pepper, flour, milk, cream (dairy) parsley.

Coq au vin

CENTRAL SPRINKLE OF SAGE

Chicken, lardons, pearl onions, celery, mushroom, garlic, red wine (contains sulphites) herbs, salt & pepper, soy, flour, stock, oil.

 Wild boar & chorizo

CROSS OF HERBS

Minced boar, chorizo, chicken liver, onion, passata, red pepper, potatoes,  smoked sweet paprika, garlic, bay, sugar, oregano, sherry vinegar, dark chocolate, orange zest.

Smoked salmon

SPRINKLE OF PAPRIKA

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.

Veggistan (vegan)

SPRINKLE OF MIXED SEEDS

Tomatoes, onions, carrots, chickpeas, green peppers, peas, coriander, chilli powder, ginger, garlic, garam masala, turmeric, cumin, salt, sugar, asafoetida, tamarind.

The pastry: veg oil, maize, flour (gluten), salt, water.

Allergens

Although we do not use nuts in any of our current fillings, we do not claim that the bakery is nut-free.

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 180 C degrees/160c degrees fan oven.

Average weight: 270g

Contact:

Marc Birch, director, sales & development
Tel: 07967 006 970
Email: marc@plentypies.com

Kate Birch, director, admin & accounts
Tel: 07807 838 745
Email: plentypastry@gmail.com

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Photographs: Kirstie Young Photography www.kirstieyoungphotography.com