Bray's Cottage pork pies

Perfect for Boxing Day lunch, a pork pie from Bray's Cottage bursting with festive flavours of fig and orange or classic onion marmalade. Sarah Pettegree and her team at Pie HQ in Norfolk hand-make their award winning pies using free-range local pork and a secret blend of herbs and spices, encased in the most delicious biscuity hot water crust pastry. Top tip from Sarah herself is to enjoy them with a spoonful of fig chutney from Rosebud Preserves.

Available in 2 sizes - 450g (2-3 portions) and 1200g (8-10 portions). See full ingredients and allergens information in tasting notes below. Read more

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Nico says …

The pastry on these pies melts in your mouth and with no jelly they are crammed with meatiness.

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Tasting notes

INGREDIENTS (ALLERGENS IN BOLD)

Onion marmalade:
Flour, lard, salt, sugar, soya flour, fresh pork, bacon, rusk (flour, calcium carbonate, iron, niacin, thiamin, ammonium bicarbonate E503, salt, herbs and spices, onions, raw cane sugar, citrus pectin, redcurrant juice, vinegar, olive oil, lemon juice , spices, Dextrin, stabilizer.

Allergens: gluten, soy beans

Fig and Orange:
Flour, lard, salt, sugar, soya flour, fresh pork, bacon, rusk (flour, calcium carbonate, iron, niacin, thiamin, ammonium bicarbonate E503, salt, herbs and spices, dried figs, orange zest, fig relish, spiced vinegar (cider vinegar, cloves, all spice, black peppercorns, cinnamon), muscavado sugar, raw cane sugar, chilli, Dextrin, stabilizer.

Allergens: gluten, soy beans

Please note that milk, nuts, egg, peanuts, mustard are used on the premises.

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