Hand Made,
Award Winning Pies

great-taste-awards best-pie-awards british-pie-awards_1

Pies

  • Steak and Wandle

    Chunks of British steak slowly braised with carrots in Sambrook Brewery’s Wandle ale.

    England’s Best Steak Pie 2011 – Gold

  • Peppered Steak

    Chunks of British steak slowly braised with pink and black peppercorns in red wine.

  • Steak and Stilton

    Chunks of British steak slowly braised in red wine with onions and Stilton cheese.

    England’s Best Steak Pie 2011 – Gold

  • Chicken and Fennel

    Diced leg and breast of British chicken sautéed with leeks and onions then cooked with fennel seed in a creamy sauce.

    Great Taste 2010 – *** Gold
    British Pie Week 2011

  • Chicken and Ham

    Diced leg and breast of British chicken sautéed with leeks and onions then cooked with our own honey roasted ham.

    Great Taste 2009 – * Gold

  • Chicken Leek and Mushroom

    Diced leg and breast of British chicken sautéed with leeks and mushrooms then cooked in a white sauce with fresh thyme.

    British Pie Week 2011

  • Lamb and Rosemary

    Chunks of British lamb marinated in red wine and rosemary and slowly braised with red and yellow peppers.

    Great Taste 2010 – ** Gold
    England’s Best Steak Pie 2011 – Gold

  • Butternut Squash & Beetroot

    Roasted squash and beetroot combined with Mascarpone, basil and cumin roasted pumpkin seeds.

  • Mushroom, Spinach & Gruyere

    Field and button mushrooms sautéed with fresh spinach in butter then cooked with Gruyere cheese in a white sauce and finished with flat parsley and spring onions.

About

Dee-Dees-Pies

Dee was born with food in his DNA. His mother, a passionate cook running a successful restaurant and catering business, would prepare new recipes at home and his senses were awoken to new flavours, smells and textures from an early age.

As soon as he could reach the worktop he would be getting into mischief for pinching titbits as self appointed Chief Taster, even when his services were not required! The apple doesn’t fall too far from the tree and as soon as he could Dee was turning his passion for food into his trade and cooking for a living.

Ready to explore the world of food Dee left his mother’s kitchen and built on his knowledge and skills by working with some of Britain’s top chefs in their renowned kitchens. Dee later opened his own restaurant in Italy where he saw how the use of local, seasonal, produce is of paramount importance to producing food of the best quality. This strong sense of quality from source to plate forms one of the cornerstones of Dee’s ethos.

Perfecting his own recipes he entered the Guild of Fine Foods competition winning his first award. Year on year Dee continued to win awards across his range and buoyed by this decided it was time to bring his pies to the masses, hence he became a full-time pie maker and Dee’s Pies was born.

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