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Willy's Pies

@willys_pies

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HAND PRESSED PROPER PIES
LONDON FIELDS
STADIA / WHOLESALE / HOME DELIVERIES
[email protected]

POSTS STORIES REELS TAGGED

TOP 5 FAVOURITE PIES WEVE MADE..

- BRISKET, CARAMELISED WHISKEY SHALLOTS & ISLE OF MULL CHEDDAR: GRASS FED BEEF BRAISED IN A RICH BEEF STOCK WITH A SHITE TON OF CARAMELISED SHALLOTS, DEGLAZED WITH WHISKEY, PUNCHY GREEN PEPPERCORNS AND FINISHED WITH ISLE OF MULL CHEDDAR.

- SAM’S TUSCAN SAUSAGE, SCAMORZA & FRIARELLI: RICH NUMBER. TUSCAN FENNEL SAUSAGE, SHALLOT AND WHITE WINE RAGY WITH POCKETS OF SCAMORZA. FINISHED WITH FRIARELLI, LEMON ZEST AND CHILLI FLAKES.

- JOSH’S BRAISED LAMB, BUTTERBEAN & SALSA VERDE: WHOLE BRAISED LAMB SHOULDER, PULLED AND MARRIED WITH LOADS OF SWEET ONIONS, SOFTENED BUTTERBEANS AND CAVALO NERO ADDED FOR ROUGHAGE. FINISHED WITH A PUNCHY HEAVILY DILL FOCUSED SALSA VERDE.

- BUTTER CHICKEN: BUTTER CHICKEN IN PUFF PASTRY. WHAT MORE DO YOU WANT?

- BEEF MINCE & WESTCOMBE CHEDDAR: MY ALL-TIME FAVOURITE. FUNKY IN FLAVOUR FROM FATTY AGED BEEF AND NEAL’S YARD DAIRY CHEDDAR. LASHINGS OF TANGY HENDERSON’S RELISH AND PLENTY OF SWEET SOFTENED ONIONS. taken in London, United Kingdom by @willys_pies

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a month ago

You can’t beat a good pie at the football! 🥧

Wrighty talks about @willys_pies and his plans for the future. 🤤 by @willys_pies

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2 years ago

Short Rib Curry Pie w/ Sichuan Peppercorn 🥧🥘🥩🌶️

With the big dawg and master of pies @willys_pies ! Comment your fave gif if you wanna see this on the shelves :)

Ingredients:
Short Rib
Onion
Garlic
Ginger
Bay Leaves
Sichuan Peppercorn
Light Brown Sugar
Curry Powder
Chilli Powder
Chu Hou Sauce
Cornstarch

Pastry:
Suet
Self Raising Flour
Whole Milk
Egg Yolk
Butter

#beef #curry #pie #reels taken in London, United Kingdom by @willys_pies

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293

a year ago

PROPER BABY REINDEER.. PRE PIES KITCHEN DAYS. taken in London, United Kingdom by @willys_pies

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4 days ago

HERB FED CHICKEN IS MARINATED, SEASONED LIBERALLY, ROASTED AND LEFT TO REST FOR MAXIMUM FLAVOUR AND TEXTURE.

WE ADD THE RESTING JUICES TO OUR CHICKEN STOCK FOR EXTRA RICHNESS. THE STOCK IS ON THE HEAT FROM 5AM DAILY. ROASTED BONES TICK OVER FOR THE DURATION OF THE MORNING SHIFT, READY FOR USE IN THE AFTERNOON.

IN THE PAN WE SWEAT DOWN ONIONS, LEEKS, CELERY AND CONFIT GARLIC IN CHICKEN FAT UNTIL SOFTENED. THE SAGE GOES IN FOR FRAGRANCE FOLLOWED BY WHITE WINE. WE THEN REDUCE. ONCE ALL THE VEG IS HEAVILY PERMEATED WITH VINO AND SAGE WE REMOVE FROM THE PAN.

BUTTER IS MELTED. FLOUR IS ADDED AND IN GOES OUR CHICKEN STOCK CONCOCTION, DIJON AND CRÈME FRAICHE TO GET THE PERFECT SAUCE CONSISTENCY. THE CHICKEN IS ADDED BACK ALONG WITH THE COOKED MIREPOIX BEFORE ONE LAST SEASON AND STIR.

WE THEN STICK IT IN A PIE AND BAKE. taken in London Fields by @willys_pies

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5 days ago

OI PACK UPGRADE PENDING. taken in London Fields by @willys_pies

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13 days ago

BIT OF A MAD ONE STILL #buylowsellhigh taken in London, United Kingdom by @willys_pies

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12 days ago

THE PIE THAT NEEDED THE MOST DEVELOPMENT.. STEAK, ALE & HORSERADISH.

ITS SPENNY TO MAKE. TURNS OUT BEEF SHIN ISN’T FOR EVERYONE, BRISKET HOPPED UP IN PRICE, HORSERADISH SAUCE ADDED TOO MANY E-NUMBERS, CERTAIN ALES WERE TOO BITTER.

BUT YOU KNOW WHAT.. DONT BE BITTER BE BETTER. WELL WERE GETTING THERE.

BEAUTIFUL GRASS FED BRITISH BEEF CHUCK IS SEARED IN TALLOW TO A LOVELY GOLDEN BROWN. WE REMOVE FROM THE PAN AND ADD ONIONS, GARLIC AND CARROTS THAT HAPPILY SWEAT IN THE RESIDUE FAT, PICKING UP ANYTHING THE BEEF HAS LEFT BEHIND.

ONCE GIVEN THE TIME IT DESERVES WE ADD TOMATO PURÉE.. A SHARPNESS TO BALANCE THE SWEETNESS. FLOUR IS WHACKED IN FOR BODY, FOLLOWED BY HOMEMADE CHICKEN STOCK, ALE PRODUCED THE ROAD OVER FROM US BY FIVE POINTS BREWERY AND THE DELICIOUSLY TANGY HENDERSON’S RELISH. AS ALWAYS IT TAKES A COURAGEOUS AMOUNT OF SEASONING AND A GENEROUS AMOUNT OF ROSEMARY AND THYME BEFORE GOING TO BRAISE.

ONCE OUT THE OVEN ITS FINISHED WITH FRESH HORSERADISH, PARSLEY AND A TOUCH OF VINEGAR.

SHOVE IT IN A PIE AND BAKE. taken in London Fields by @willys_pies

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16 days ago

LOVELY SEPTEMBER. taken in Greece by @willys_pies

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18 days ago

THIS PIE RECENTLY RECEIVED 2 STARS AT THE GREAT TASTE AWARDS. MEANING ITS “OUTSTANDING” AND “ABOVE AND BEYOND DELICIOUS” IN THE EYES OF THE JUDGES.. ITS A FIRM FAVOURITE AT OUR WEEKLY TASTINGS TOO BUT UNFORTUNATELY IS OUR LEAST SELLING PIE. I’VE ALWAYS BEEN RELUCTANT TO ABANDON IT THOUGH AS I FEEL ITS THE PIE THAT BEST REPRESENTS WILLY’S. UNIQUE, BOLD FLAVOURS IN PIE FORM.

FREE RANGE PORK IS LIGHTLY COLOURED IN THE PAN AND REMOVED ONCE RENDERED OF ITS FAT. WE THEN TOAST FENNEL SEEDS IN THE EXCESS FAT TILL FRAGRANT BEFORE ADDING ONION, CELERY, FENNEL AND GARLIC THEN COOK TILL SOFTENED.

THE PORK RETURNS TO THE PAN AND EVERYTHING IS SEASONED WITH SALT, PEPPER AND OREGANO. FLOUR IS ADDED FOR BODY BEFORE POURING OVER OUR HOMEMADE CHICKEN STOCK AND CLOUDY CIDER.

WE BRAISE UNTIL TENDER AND FINISH WITH CRÈME FRAICHE TO SOFTEN THE BOLD FLAVOURS.

ITS A BELTER. TRY THE PORK. taken in London, United Kingdom by @willys_pies

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21 days ago

ROAST CHICKEN, RICOTTA & FRESH HERB PIE..

A LITTLE NOD TO THE END OF SUMMER.. BEGINNING OF AUTUMN. WELCOME BACK ROOT VEG. THANKS FOR EVERYTHING FRESH HERBS.

INGREDIENTS.

* 1x FREE RANGE CHICKEN
* 1x LEMON
* OLIVE OIL/ SALT/ PEPPER
* 1x ONION
* 1x CARROT
* 2x STALKS OF CELERY
* 4x CLOVES OF GARLIC
* FEW SPRIGS OF ROSEMARY AND THYME
* 90g BUTTER
* 90g FLOUR
* 450g QUALITY CHICKEN STOCK
* 100g CRÈME FRAICHE
* 100g RICOTTA
* 15g PARSLEY
* 15g DILL
* 15g TARRAGON

METHOD.

* OIL, SEASON AND STICK THE LEMON, ROSEMARY AND THYME IN THE CAVITY. ROAST THAT CHICKEN. 200 FOR AN HOUR (DEPENDING ON SIZE OF THE BIRD). TURN THE OVEN OFF AND LET THE CHICKEN REST IN THERE.
* SOFTEN CARROTS, ONIONS, CELERY IN OLIVE OIL. BANG A LID ON AND COOK FOR 15 MINS. ONCE LOVELY AND MATEY TOGETHER ADD THE GARLIC (SLICED) AND CHOPPED ROSEMARY AND THYME. COOK FOR A FURTHER 3 MINS.
* IN A SEPARATE POT MAKE YOUR ROUX BY MELTING THE BUTTER. FOLLOWED BY ADDING YOUR FLOUR AND COOK OUT. 2-3 MINS.
* HAVE YOUR STOCK WARM AND READY TO GO BEFORE ADDING TO THE ROUX. WHISK LIKE A NUTTER TILL YOU GET THE CORRECT CONSISTENCY AND SEASON. DONT BE SCARED OF BLACK PEPPER AND SALT NOW.
* IN GOES YOUR RICOTTA AND CRÈME FRAICHE.
* PICK AND CHOP ACCORDINGLY THE TARRAGON, PARSLEY AND DILL THEN STIR IN.
* FINALLY THAT WELL RESTED CHOOK. SEPARATE AND SAVE ALL THOSE HERBY, LEMONY RESTING JUICES FOR YOUR GRAVY. SAME GOES FOR THE SKIN. BREAK THE CHICKEN DOWN WITH YOUR HANDS. WERE LOOKING FOR NICE SIZE CHUNKS. BANG INTO YOUR MIX, GIVING EVERYTHING A FINAL STIR.
* SAVE THE BONES FOR A CHICKEN STOCK AT A LATER DATE.
* ALLOW TO COOL BEFORE ADDING TO A PASTRY LINED DISH. PASTRY LID GOES ON. EGG WASH, DUST WITH MALDON AND BAKE AT 180 FOR 35 MINUTES. taken in London, United Kingdom by @willys_pies

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23 days ago

- 4:52AM: SHUTTERS UP.

- 5:00AM - 12:00PM: 600x CURRIED POTATO, PEA & MANGO CHUTNEY. 1400x BEEF MINCE & WESTCOMBE CHEDDAR ON THE CARDS.

- HAND PRESS, FILL, LID, PlERCE, DUST, CRIMP, WASH THEN BAKE. REST, CHILL, PACK. REPEAT.

- 12:04PM: DISPATCH FOR CRYSTAL PALACE FOOTBALL CLUB. taken in London Fields by @willys_pies

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25 days ago