Made the slow way, in a home kitchen in Birmingham.

Every DeNoble pie starts the night before: the filling is prepped, and the pastry is rubbed together by hand and left to rest. Next morning, each one is rolled, filled, crimped and egg-washed one at a time.

We bake to order, so nothing sits on a shelf waiting for you.

The DeNoble baker in an apron, getting ready in the kitchen

Minced beef, diced carrots, potatoes, onions and seasonings laid out — **Night before** Beef, carrots, potatoes, onions, curry and our seasoning.

A hand lifting soft pastry dough from a bowl — **The pastry** Butter rubbed into flour by hand, rested overnight.

Pastry being filled in a red pie mould — **Fill & crimp** A generous spoonful, folded and sealed tight.

Brushing egg wash over unbaked meat pies — **Egg wash** For that deep golden shine.

A tray of baked golden meat pies — **Out of the oven** Flaky, golden, cooling on the tray.

Meat pies packed in a white DeNoble box with a window — **Boxed** Sealed with our stamp and on its way to you.