Welsh bakery, The Lewis Pies and Pasty Company has launched a new premium brand in a bid to target high-end consumers and suppliers.
The Wilfred’s pie range launched on 1 March, just in time for St David’s Day and British Pie Week 2016 (7-13th March). The pies are made using high quality, locally sourced ingredients with a Welsh emphasis and hand-finished by experienced bakers.
There are six pies in total, each of which is named after the ingredients it contains. The full list includes The Saucy Cow (with Welsh beef steak), The Fiery Chick (with Collier’s Welsh cheddar), Lamb of My Fathers (with Welsh lamb), The Clucking Valleys (with British chicken and vegetables), The Steak and Tatws and The Gower Cwtch (both with Welsh beef steak).
Each pie is encased in a hot water crust pastry (the same as the pastry used for pork pies) which is firm and strong, ideal for shaping into pie cases. The pastry holds the filling without becoming soggy, whilst still absorbing some of the flavour from the ingredients.
Here are some of the
highlights ‘pie-lights’ from the Wilfred’s range:
The biggest pie of the range, The Steak and Tatws is packed with tender chunks of PGI Welsh Beef and diced potato in a rich, meaty gravy. It might not be as inventive as some of the other pies, but sometimes all you want is a traditional steak pie. Simple, yet superb.
My favourite pie from the Wilfred’s range is The Lamb of My Fathers. Filled with succulent PGI Welsh Lamb, small pieces of faggot, laverbread and carrots in a minty gravy sauce, this is probably the ‘most Welsh’ pie in the Wilfred’s range. If I were to go out and buy a Wilfred’s pie, this would be it!
If you fancy trying out something a little different and don’t mind a bit of spice, The Fiery Chick is for you. This is crammed with British chicken and peppers in a Cajun-style sauce, finished with Collier’s Powerful Welsh Cheddar. I imagine this would go down well with a bag of cheesy chips down Cardiff’s Chippy Lane after one too many.
Last but by no means last, The Gower Cwtch is stuffed with PGI Welsh Beef steak and flavoursome leeks with a subtle hint of horseradish. This was really tasty and it would go great with some mashed potato and lashings of gravy, although I ate mine with sweet potato wedges.
So, with three days left of British Pie Week 2016, it’s the perfect time to try one of the pies from the new Wilfred’s range. You can find the range in good quality butchers, delicatessens and upmarket eateries.
One of the largest pie and pasty manufacturers in the UK, The Lewis Pies and Pasty Company was established in 1936 and has been family run ever since. For further information about the company, please visit www.lewispies.co.uk.
The Lewis Pies and Pasty Company
Units 3-6 Abergelly Road
Swansea West Business Park
Which of these pies would you most like to try? Let me know in the comments box below 🙂
The Lewis Pies and Pasty Company sent me complimentary samples of the Wilfred’s pie range; however, I was not obliged to write a positive review.
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