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Pot Pies and Tortiere at The Piggy Market
Whether it's Autumn, and the last fall vegetables are just ending, and the nights are cold, or it's winter, after a day outside in the crisp snow and the sunshine - nothing says comfort from November through April like a meat pie.
Oh, and I mean a REAL meat pie. You need to start with the pastry. Piggy Market pie dough is, of course, made with rendered pork lard. Lard in a pastry gives you the flakiness that any pie needs. But we also use butter in our pastry, to give richness.
Our fillings are all handmade, with ingredients sourced as locally as possible. We produce pies on a weekly basis, to guarantee freshness (even while frozen). Our Pies all cook directly from frozen, at 350 degrees, for one hour per small pie, and 2 hours per large pie.
Chicken Pot Pie
This is Ontario Farm House free range chicken, mixed with vegetables, for a home made taste rarely seen anymore.
Pork and Mushroom Pie
Braised Heritage Pork with a selection of 8 different mushrooms.
Tortiere
A traditional favourite, we use a mixture of local beef and pork.
Turkey and Bacon
Ontario Turkey, with our own nitrate free bacon, and vegetables.
Other flavours rotate through our freezer, as inspiration hits us.