2 x raw pies for your to cook at home - cooking instructions below.

“The best pork pie I have ever eaten“

Our home made pork pies are absolutely delicious, probably because we add bacon to them!

We make our pork pies with Free Range Old Spot pork which has been hung for 7-10 days in our carcass dry ageing room, which features a Himalayan salt wall which aides in the texture and flavour development of the pork.

Ingredients: Filling - Pork, Bacon Cure [Salt, Sugar, Preservatives (E250, E251), Yeast Extract, Antioxidant (E301)], Onion, Garlic, EGG,  Salt, Pepper, Nutmeg, Thyme, Preservatives (SODIUM SULPHITE and Sodium Nitrite); Gelatine, Dextrose, Salt, Stabiliser (E407), Potassium Chloride, Yeast Extract, Hydrolysed Vegetable Protein (Soya), Natural Flavourings, Flavouring.  Pastry - Wheat Flour [GLUTEN] (contains calcium carbonate, iron, niacin, thiamin), Lard, Water, SOYA Flour, Salt, Crumb softener (WHEAT FLOUR, Flour treatment agent (E920)).
For Allergens see ingredients in Bold.

Approximate weight per pie once cooked and jellied:
Small Pies - 140g
Large Pies - 330g (pictured)

Pork Pies are shipped Frozen to be cooked and jellied @ home.

Cooking guide for Pork Pies:

• Preheat oven to 160 degrees C

• Egg wash pies

• Cook for 30 mins

• Rotate the tray in the oven

• Cook for further 30-40 mins

• Check temperature of meat is above 75 degrees minimum and check pastry bottom is cooked and crisp not soft. Cook for longer if necessary. Approx Total Cooking time - Small Pies = 60-75 mins / Large Pies = 70-80 minutes.

• Remove from oven, let cool slightly for a few minutes while you prepare the jelly.
  Jelly mix :Prepare to a ratio of 5g jelly powder to 150ml boiled water. Whisk until fully dissolved.

• Add jelly to each pie slowly until it won’t absorb any more and is almost brimming, you may have spare jelly.

• Leave to cool slightly and serve. Cooked pies have 4 days use by from cooking if properly refrigerated.

Keep powdered jelly mix in a sealed container in a cool environment.