We make our shortcrust pastry by hand every day and give it a well-earned rest overnight before we shape and hand-crimp it. And to make sure each pie is as fully filled and moreish as the last, we bake in batches and inspect at every stage.
We make our shortcrust pastry by hand every day and give it a well-earned rest overnight before we shape and hand-crimp it. And to make sure each pie is as fully filled and moreish as the last, we bake in batches and inspect at every stage.