04 December, 2009
Pieminister has launched two winter pies for the festive season. The Bristol-based pie-maker's new Charade pie is filled with slow-cooked venison, partridge and pheasant with parsnip, puy lentils and a hint of chocolate and chilli. The firm is also bringing back its vegetarian Christingle pie, due to popular demand. The pie contains honey roast parsnips, Cheddar cheese and chestnuts with white port.
"We have tried this in the Pieminister kitchens with creamed brussels sprouts, small rosemary roasted potatoes and red wine gravy with a hint of orange delicious!" said Pieminister co-founder and chef Tristan Hogg.
Each pie weighs 275g.