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Hot eating pies

£6.50

Please note: Due to our production schedule, our pies are ordinarily only available for delivery on Fridays and Saturdays.


Historically, pie making was a way to make a small amount of valuable meat go further with a heft of crust to eke out the filling.  These days it's more about the ultimate comfort food. A generous portion of proper pie. Handmade pastry (shortcrust for our chicken pies, and proper suet pastry for the beef) filled with chunky, succulent, slow-cooked meat and rich sauces. Made to Tim's original recipes with the same meat that we sell in our counters. 

 

See below for MORE DETAILS, ALLERGENS, COOKING & STORAGE ADVICE

Availability

Available for delivery Friday and Saturday.

More Details

STEAK & ALE Filling: Beef 39%, beef stock, water, onions, Guinness (gluten from barley, alcohol), soy sauce (soya), cornflour, brown sugar, salt, black pepper Pastry: Wheat flour (gluten), beef suet, water, salt, egg.

STEAK & STILTON Filling: Beef 35%, beef stock, water, onions, Guinness (barley gluten, alcohol)(5%), blue Stilton (milk)(4%), Ginger Pig Caramelised Onion Chutney (sulphites from red wine and balsamic vinegars), soy sauce (soya), cornflour, brown sugar, salt, black pepper. Pastry: Wheat flour (gluten), beef suet, water, salt, egg.

STEAK & KIDNEY Filling: Beef Steak (34%), onions, pig kidney (6%), water, beef stock, Worcestershire Sauce (gluten from barley, fish from anchovies) tamarind extract, onions, garlic, spices, flavourings, soy sauce (soya), cornflour, brown sugar, salt, black pepper. Pastry: Wheat flour (gluten), beef suet, water, salt, egg.

CHICKEN & HAM PIE Filling: Chicken thigh & breast (30%), chicken stock (water, chicken bones, vegetables (celery), salt), ham (5%), double cream (milk), unsalted butter (milk), wheat flour (gluten), fresh parsley, salt, white pepper. Pastry: Wheat flour (gluten), pork lard, water, salt, egg.

CHICKEN & LEEK PIE Filling: Chicken thigh & breast (30%), chicken stock, leek (10%), double cream (milk), unsalted butter (milk), salt, white pepper. Pastry: Wheat flour (gluten), pork lard, water, salt, egg.

CHICKEN & TARRAGON PIE Filling: Chicken thigh & breast (30%), chicken stock, tarragon (1%), double cream (milk), unsalted butter (milk), wheat flour (gluten), salt, white pepper. Pastry: Wheat flour (gluten), pork lard, water, salt, egg.

Cooking Instructions

Keep the pie in the ovenproof, recycled plastic container for cooking, brush a little egg wash over the top of the pie and bake in a pre-heated oven for 40-50 minutes at 180C or until cooked through.

Let rest for 5 minutes before gently tipping out the pie onto a plate and devouring.

Serves one very hungry person or two with a generous side of mash and vegetables.

Storage Advice

Refrigerate as soon as your order arrives. Please see label for shelf life.

Allergen Information

All pies are made in a kitchen that also handles nuts.

STEAK & ALE Filling: gluten from barley, alcohol, soya Pastry: gluten from wheat, egg

STEAK & STILTON Filling: barley gluten, alcohol, milk, soya, sulphites from red wine and balsamic vinegars Pastry: gluten from wheat, egg

STEAK & KIDNEY Filling: gluten from barley, fish from anchovies, soya Pastry: gluten from wheat, egg

CHICKEN & HAM PIE Filling: milk from cream and butter, gluten from wheat. Pastry: gluten from wheat, egg

CHICKEN & LEEK PIE Filling: milk from cream and butter. Pastry: gluten from wheat, egg

CHICKEN & TARRAGON PIE Filling: milk from cream and butter, gluten from wheat. Pastry: gluten from wheat, egg