Before the proliferation of modern farm machinery, a working farm needed a small live-in army of stockmen and farmhands just to function, and this army needed to be fed. Pastry – and particularly pie-making – was a way of making meat go further, a heft of crust to eke out the filling – the Yorkshire pudding was invented for the very same reason.
These days pastry is more of an art form than a necessity, and we make hundreds of pies, pasties and sausage rolls to sell in our shops each week, all with the same rare breed meat that goes into our counters. We often joke that our sausage rolls get more attention than anything else we sell – which isn’t far from the truth!
Here’s a selection of what we produce in the bakery, which is a team of four led by our head baker and pieman Les. If you’re interested in a bespoke, large, celebratory pie – perhaps a three tiered one for a wedding – you’ll find details and how to order one here.
Handmade all-butter puff pastry with more filling than you can shake a stick at – not for the faint hearted, they’re a meal in one. We make a few seasonal variants throughout the year, but make Traditional, Pork and Stilton, Bacon and Sweet Chilli and Lamb Merguez all year round.
Hot eating pies
A crust encasing a slow-cooked meaty filling, handmade at Grange Farm, ready to be cooked and enjoyed at home; cook for 40-45 minutes at 180°C in a fan assisted oven. Chicken & Ham, Chicken & Leek, Chicken & Mushroom, Chicken & Bacon, Game, Steak & Ale, Steak & Kidney, Steak Bourguignon, Steak Stilton & Onion, Venison & Redcurrant! (subject to availability)
Chicken pies are wrapped in a shortcrust and beef in a suet pastry, the standard pie serves one to two people.
Hand-raised hot-water pastry pies, packed with meat and finished with the all-important jelly. Choose from Traditional Pork, Pork Black Pudding & Caramelised onion, Pork, Chicken & Apricot, and Game (when in season).