Savoury
A proper vindaloo kick in flaky pastry.
Diced chicken in a hot vindaloo-style curry with diced vegetables, folded into golden puff pastry and baked crisp. A warming, spiced handheld with real heat for those who want it. The pasty tradition given a fragrant, fiery twist.
Also in: Pasties
Savouries
The original portable lunch, crimped by hand.
Seasoned minced beef with peas and carrots sealed inside a hand-crimped pastry case and baked golden. The classic crimped edge was made to be a handle, the whole thing built to travel and eat on the move. Hearty, honest and a proper meal in one hand.
Egg, sausagemeat, crisp crumb, cut and marvel.
A whole hard-boiled egg wrapped in seasoned minced pork, rolled in breadcrumbs and fried until deep golden and crisp. Cut it in half for the classic reveal of firm egg at the centre. A picnic and pub-plate legend, just as good cold as it is warm.
What it is: A Scotch egg is a whole hard-boiled egg encased in seasoned sausagemeat, coated in breadcrumbs and fried, eaten hot or cold.
The Saturday-at-the-football pie, done properly.
A double-crust Scottish classic: seasoned minced beef, peppered and spiced, packed into a firm hot-water pastry case built to hold its shape. The dished top is made to be filled, whether that’s a spoon of beans, a splash of gravy or a scoop of mash. Handheld, satisfying and endlessly versatile.
What it is: A Scotch pie is a small, round Scottish pie in a sturdy pastry shell filled with spiced minced beef, with a dipped top made for adding beans, gravy or mash.
Flaky puff pastry, savoury beef, gone in three bites.
Seasoned minced beef rolled in golden, buttery puff pastry and baked until the layers shatter and the filling stays juicy. A proper British bakery staple, warm from the oven or packed cold for later. The kind of thing that never lasts long on the counter.
The original sausage roll, flaky and warm.
Seasoned minced pork wrapped in light, golden puff pastry and baked until crisp and flaky. The traditional British sausage roll, with a savoury, well-seasoned filling that stays moist inside crackling layers. Best eaten warm, though few ever wait that long.
The full-size traditional pasty: seasoned minced beef with turnip, potato and onion in a hand-crimped case, baked until deep golden. Bigger and heartier than the Cornish, with the classic root-vegetable filling that makes it a meal in itself. Proper Sunday-sized comfort in pastry.
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