These gorgeous pies are made by Allison and William Winterburn in gorgeous rural Honeybourne, Worcestershire. They’re keen foodies who have turned their focus to pies in the past few years. They work with small producers, who care about what they do, and their previous creations have won the British Pie Awards in 2010 and 2012.
William says the pies are best eaten with “a plate load of veg and spuds, and a pint. Best eaten when properly hungry!”
Pastry (Flour, Unsalted butter, Shortening, Water, Whole egg, Salt) Chicken (36%) (UK), Butter (UK), Flour, Leeks (14%), Onions, Dry white wine, Chicken stock, Salt, Pepper, Double cream, Bouquet garni, Garlic paste, Whole egg (Egg glaze).
Dietary information: Contains Gluten, Egg, Milk.
Storage and prep
Once opened store refrigerated and consume within 48 hours.
Remove all packaging, pre-heat baking tray in the oven, 190C/375F/ gas mark 5, once baking tray has been heated place the pie on the tray and place in the oven on the middle shelf for 20 minutes or until the pie is piping hot.
Suitable for home freezing. Defrost thoroughly before cooking.