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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 deep filled sweet pie with apples and our own made mincemeat or Vincemeat :0). Made with our palm oil free sweet shortcrust pastry, hand decorated with a pastry snowflake design.
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!
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.
A spicy blend of onions, mushrooms, green lentils, red kidney beans, smoked paprika and piri piri chilli peppers on the outside with a homemade vegan sour tofu centre, encased in breadcrumbs. Inspired by the scotch egg.
Vork to the Beet Scotch Egg.
Beetroot, carrot and apple with a smoked hummus centre encased in breadcrumbs.
A tasty tangy apple chutney that is a great partner to The Original Pie and the new Maple glazed Vork Pie!
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.
A lovely fruity chutney that is a great partner to The Squashed Pie.
Red Onions with red wine and balsamic vinegar a lovely sweet and tangy relish, a perfect partner to The Smoked Beetroot Pie.
Tomatoes and red peppers with a hint of mint, a lovely cooling Salsa that is a perfect partner to The Piri Piri Pie, Vork On Mars or any spicy food.
A fun pop art printed heavy weight organic bag, designed in house.