Two 5-inch pies.
Meats are sourced from Ed Stearns Dressed Meats, Charlton MA - raised without growth hormones or antibiotics. All meats minimally processed & butchered on site.
All veggies sourced from various local farms and crust ingredients are non-GMO and free of preservatives.
French Canadian: based on a Southbridge (England) recipe. Ground beef & pork, onions, sweet potato, garlic, thyme, sage and cloves. All wrapped up in a homemade short crust pastry.
Chicken Pot Pie: British version of this American classic uses boneless chicken breast, thigh and drum stick meat, carrots, onions, leeks, parsnip & celery all lightly poached in a home made chicken stock with fresh herbs. Homemade short crust pastry.
Chicken and Mushroom: Tamsin uses her mother's pub recipe! Boneless chicken breast, thigh, drum stick meat and mushrooms - that's it! Cooked in homemade stock with fresh herbs. Homemade short crust pastry.
Steak & Ale: a British pub classic - chuck steak, onions and Porter Ale, and a few fresh herbs and spices. Slow cooked for several hours, then wrapped up in homemade hot water crust with horseradish.
Beef & Vegetable: another classic, this time French. Chuck steak, onions, carrots, celery & mushrooms slow cooked in red wine with a few fresh spices. Homemade short crust pastry.
Spinach & Feta: packed with spinach, feta cheese (Trader Joe's), a little onion and black pepper, piled on top of thinly sliced potato and wrapped in flaky puff pastry. Can be eaten cold or hot.
Sourced from The Bread Box Company, Sturbridge MA