Pork, Pickle and Creamy White Wensleydale Pie.
Zesty pork and pickle meat with a creamy white, Wensleydale top. Encased in crusty, melting in your mouth, hot water pastry. Topped with jelly – the old fashioned way. Also known as the Ploughman’s pie.
Chose your size:
small – approximately 5 oz
large – approximately 1lb
extra large – approximately 1.5lb
To this day all the pies are still handmade on the original premises in Shelf, Halifax, West Yorkshire and use the finest ingredients. See Our Story | The Crusty Pie Company for more information about our small, family business.
A little about Wensleydale cheese…
Wensleydale cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale. They built a monastery at Fors, but some years later the monks moved to Jervaulx in Lower Wensleydale. They brought with them a recipe for making cheese from sheep’s milk. During the 14th century cows’ milk began to be used instead, and the character of the cheese began to change. A little ewes’ milk was still mixed in since it gave a more open texture, and allowed the development of the blue mould. At that time, Wensleydale was almost always blue with the white variety almost unknown. – read more on Wensleydale cheese – Wikipedia