Ginger Pig Pies 2 SIZES - Friday & Saturday delivery only
AVAILABLE FOR DELIVERY FRIDAY & SATURDAY
& Christmas week, delivery Tuesday 19 to Saturday 23 Dec
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.
We are now offering two different sizes to suit every appetite, whether large or small. There will be an option of an individual or sharing pie which feeds up to two people or one hungry person - we don't judge.
See below for MORE DETAILS, ALLERGENS, COOKING & STORAGE ADVICE
**AVAILABLE FOR DELIVERY FRIDAY & SATURDAY **
& Christmas week, delivery Tuesday 19 to Saturday 23 Dec
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.
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 30-35 minutes at 175C fan for Individual pie and 50-60 minutes at 175C fan for Large pie or until cooked through.
Let rest for 5 minutes before gently tipping out the pie onto a plate and devouring.
Refrigerate as soon as your order arrives. Please see label for shelf life.
All pies are made in a kitchen that also handles nuts.
STEAK & ALE PIE: Cereals containing Gluten (Wheat, Barley), Egg, Soya
STEAK, STILTON & ONION PIE: Cereals containing Gluten (Wheat, Barley), Egg, Soya, Sulphites
STEAK & KIDNEY PIE: Cereals containing Gluten (Wheat, Barley), Fish, Egg, Soya
CHICKEN & HAM PIE: Cereals containing Gluten (Wheat), Egg, Milk
CHICKEN & LEEK PIE: Cereals containing Gluten (Wheat), Egg, Milk
CHICKEN & TARRAGON PIE: Cereals containing Gluten (Wheat), Egg, Milk