People come from around the country to sample Green’s chef Philip Cripps award winning pies.
It’s true to say that when you have tried one of his pies you’ll never want any other make!
Our specialist pies are made the old-fashioned way with top quality ingredients – real meat and superb traditional pastry – all made by hand under Philip’s personal supervision.
Here are some tips on how to best cook you individual and 6” Pies, as well as our other top quality pastry products.
Individual Pies:
To cook from chilled, 30 minutes at 180°C or Gas Mark 5/6.
6” Pies:
To cook from chilled, 40 minutes at 180°C or Gas Mark 5/6.
Sausage Rolls:
To cook from chilled, 25 minutes at 180°C or Gas Mark 5/6.
Pasties:
To cook from chilled, 25 minutes at 180°C or Gas Mark 5/6.
Wellingtons:
To cook from chilled, 25-30 minutes at 180°C or Gas Mark 5/6.
TOP TIPS:
For best results, allow to defrost in the fridge. Preheat the oven to 180°C with your baking sheet.
Be careful not to burn the pastry top, when it is browned sufficiently cover with greaseproof paper as necessary.
Allow to stand for 5 minutes before serving.
