What makes a great pie? Well firstly, what defines a pie? In our opinion it can only be called a pie if the filling is completely encased in pastry.
So let’s start from the outside and work our way into the delicious middle. To grab people’s attention a pie needs to look appealing, so you need to start with the pastry.
Shortcrust pastry is the perfect choice; crumbly and golden brown. Get the pastry right and you will have a fantastic looking pie, but it’s all about what’s inside that counts the most!
We specialise in award winning meat pies, so we focus on the quality of the meat, making sure it is tender and full of flavour. Don’t scrimp on the filling; make sure there is plenty of meat or chicken. Gravy plays an important role too, you want a rich full flavour, Jon Thorner’s head chef says, “Getting the consistency right is very important, it’s like the Goldilocks story – not too thick, not too runny, just right.”
Jon Thorner’s know what makes a great pie and have won many awards, including Gold at the Q Guild Smithfield Evaluation for Creamy Steak & Peppercorn, Beef & Butcombe Ale, Steak & Stilton, Steak & Kidney and Creamy Chicken, Bacon & Leek; 2 Gold Stars for Steak & Ale and a Gold Star for Steak & Stilton at the Great Taste Awards and their Beef & Guinness was a Champion category winner at the British Pie Awards.
For more information visit jonthorners.co.uk