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A Veganuary hamper containing:
2 savoury pies of the same flavour. This weeks flavour is The Tamarind Sweet Potato.
2 Vince pies (Apple and our ginger and apricot mincemeat deep filled large pies, made from our sweet palm oil free shortcrust pastry)
NOT SUITABLE FOR ALLERGY SUFFERERS, AS MAY CONTAIN TRACES OF NUTS, SOYA, CELERY, SULPHITES, PEANUTS, ALSO CONTAINS BRANDY AND RUM)
1 Vork to the Beet
1 Vork On Mars
a chutney to go with the savoury pie. This weeks flavour is ginger and papaya.
All in a lovely sturdy kraft presentation box.
My first vegan pork pie flavour, inspired by the traditional flavourings of a pork pie, filled with mushrooms, green lentils, vegan cheese alternative, onions, white pepper, parsley and tarragon, deliciously savoury.
A triple award winning pie in 2016, 2019 and 2020 at the British Pie Awards. Full to the brim with sweet potato, chick peas, coconut, lime, tamarind and turmeric, very moreish!
Filled with butternut squash, red lentils, chana dhal, carrot, ginger and cumin, a mild Moroccan inspired warming flavour. A silver award winning pie in 2020 at The British Pie Awards.
My newest hand crimped pie flavour, taste tested with my regulars at local markets, all voted it a hit! Filled with beetroot, carrot, red onion and apple roasted with balsamic vinegar, maple syrup and dill. Added to the mix are chick peas that I smoke over cherry wood chips then blend to give a full bodied smoky flavour. Awarded a bronze award at The British Pie Awards in 2019.
A spicy blend of mushrooms, green lentils, red kidney beans, smoked paprika, onions and piri piri chilli peppers, my spiciest pie.
The first of my hot gravy style pie flavours, so a different shape, cooked in individual tins. Organically sourced tempeh and black chick peas, with mushrooms and vegetables in a rich stout and onion gravy. Launched after many successful taste tests with family and friends at Sunday dinner get-togethers.