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Nine new Brother Tom's pie fillings from Mantinga

09 November 2009 by
Nine new Brother Tom's pie fillings from Mantinga

Nine new fillings for Brother Tom's hand-made savoury pies use a special tin-baked pastry developed by award-winning New Zealand baker Graham Heaven to be soft, light, low in fat but stable in the hand.

Europe is the inspiration for two meaty treats - the French-style Pork, Calvados & Fennel filling and the Steak and Roast Potato, in which the potato is oven-roasted in garlic-infused olive oil, rosemary, salt and cracked black pepper.

The two poultry options have a Near and Far Eastern flavour. Chicken Roshon Murgh is made from chicken breasts marinated in yogurt with ginger, garlic and garam masala, which is oven-roasted and then cooked in a spicy tomato sauce with cardomon, fenugreek, chilli and garam masala. For Chicken Desi Murgh, chicken breasts are slow-cooked in an intense sauce of yogurt, garlic, ginger and Near Eastern spices.

Vegetarians are offered two choices - Potato, Leek & Mature Cheddar and Red Thai Sweet Potato & Spinach - combining sweet potato, spinach and chick peas in a Red Thai sauce with garlic, ginger, lemon grass, lime juice and fresh coriander. The pies, available in a variety of sizes, are ready to bake from frozen.

To buy it, callMantinga0845 450 4484

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