Showing all 9 results
Our own recipe of wheat and chick pea protein ‘meaty’ Vork filling, glazed with maple syrup and Henderson’s relish, in our new 50/50 wholemeal/white hot water crust pastry. Delicious served cold as part of a Ploughman’s lunch just like a pork pie!
A bronze award winning pie at the British Pie awards last year! A medley of mushrooms including porcini, in a basil, oregano and tomato creamy sauce with borlotti beans.
Say hello to Barbara! A deep filled sweet pie with apples, our rhubarb and ginger jam topped with a very tasty coconut cream custard! Made with our palm oil free sweet shortcrust pastry.
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.
This beauty has won FOUR awards in 2016, 2019, 2020 and GOLD in 2021 at the British Pie Awards. Full to the brim with sweet potato, chick peas, coconut, lime, tamarind and turmeric, very moreish!
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.
Papaya and warming ginger with brown sugar gives this chutney a lovely treacly sweetness, it is a great partner to The Tamarind Sweet Potato Pie.
Red Onions with red wine and balsamic vinegar a lovely sweet and tangy relish, a perfect partner to The Smoked Beetroot Pie.
A fun pop art printed heavy weight organic bag, designed in house.