“I wanted to make affordable, great-tasting meat pies that you bake yourself. A pie that would compete with the big boys of pie production: straight from the freezer to the oven to the plate, and in the shortest of times.” Something made from good quality minced meat, a light shortcrust base and a fluffy puff pastry lid. It could not be that difficult. Or could it? Darren could not find a single pie available for the consumer that fitted the bill. Son of a butcher and pie lady, but builder by trade, Darren approached the process without baking experience, allowing him to think outside the box.

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