Pieminister Blog
THE GREAT BRITISH PIE: DESIGNED TO WITHSTAND WHATEVER THE GREAT BRITISH WEATHER THROWS AT US. Cold and wet or hot and sunny, we’ve got pies for all seasons. Take a look at our summer menu and you’ll see what we mean when we say we’re not just here for hot pies. read more …
Ever since we created a breakfast pie for the 2011 Rugby World Cup we’ve wanted to make it a permanent fixture on our menu. Infact, we’ve gone one step further and created two breakfast pies AND a full brunch menu to put them on! Which means you don’t need to wait till lunch anymore for read more …
You really should make a Blackberry & Apple Pie this weekend (today’s Apple Day, y’know). Everyone thinks they make the best blackberry and apple pie. Well, they don’t……Ange who used to work with in our kitchens, does. Her secret is to caramelise the apples in butter and spiced sugar first. And see if you can read more …
AKA Sailor Jerry’s hedonistic chocolate tart, this is about as excessively rich and naughty as food can get. It certainly proves that Oscar Wilde was right when he said, ‘Moderation is a fatal thing. Nothing succeeds like excess.’ Serves 8 350g of sweet pastry 50g roasted hazelnuts 150g slightly salted butter, diced 150g dark chocolate, read more …
WARNING! This is not a middle-of-the-road suburban pie – pheasant and pig cheeks equals foodie ‘DynaMarmite’. This is a pie with plenty of front, attitude and bags of flavoursome fat. Serves 8-10 A brace of pheasants 25g butter 3 onions, diced 200g bacon lardons 2 tbsp plain flour Sea salt and black pepper For read more …
These little triangles are packed with flavour and great for snacks & meat free cravings. Serves 6 – 8 200g sliced butternut squash 1 aubergine, cut in half 1 red pepper, cut in half 1 red onion, cut in quarters 2 courgettes 150g cherry tomatoes 2 red chillies 4 garlic cloes, left whole 1tbsp read more …
This genius leftovers pies will neatly clear you out of all your turkey and roasted veg by Boxing Day. Leftovers pie – Serves 6 500g leftover cooked turkey 300g leftover cooked ham about 300g leftover cooked vegetables about 300g leftover stuffing 500g puff pastry 1 free-range egg, lightly beaten to glaze Veloute sauce read more …
Our Minty Lamb pie is back on the menu while British lamb is in season but what about making your own delicious version for an Easter feast? Our recipe below is nice and easy and full of sunny, zesty, classy ingredients which work like a dream with lamb. We hope you love it. And please show us your handiwork. Share your read more …
To celebrate the most important week of the year we’ve got some very special pies in the pie cabinet (from the 2 to 8 March) Introducing our Pie Election winners. Three delicious pies voted back by you: Minty Lamb is made with British lamb, carrot, swede and red wine and was once a firm favourite in the PM Cabinet until it sadly lost read more …
Is this Prince’s favourite pie? According to PETA, pocket-sized popster Prince is one of the world’s sexiest vegetarians. And as a fan of the colour purple we reckon he’d love this Aubergine-based strudel pie…. Do try it at home. It’s National Vegetarian Week so what a perfect time to give it a go! (It’s just read more …