To make our potato, cheese, spinach and onion pie, we poach British Duke of York heritage potatoes in a herby celery stock before lightly crushing them in English butter and cream. We keep the potato skins in tact as they are far too beautiful and delicious to discard!
We then add grated Cordwainers goat cheese from Nene View Dairy in Stanwick, Northamptonshire, caramelised onions, wilted spinach and a touch of seasoning.
This delicious filling is then encased in buttery shortcrust gluten-free pastry, sprinkled with more cheese, sesame and poppy seeds and baked to perfection. You can eat our potato, cheese and onion pie either hot or cold.
For best results when reheating one of Miss Millie’s Most Marvellous Pies, we recommend you pop your pie into a moderate oven for around 25-30mins until piping hot. We strongly suggest you *do not* microwave our pies.
Miss Millie’s Most Marvellous Pies are a unique celebration of local Northamptonshire produce, with every pie using at least one locally sourced and as many British ingredients as possible, in addition to being made with our own award-winning flour.
We are proud to call Northamptonshire our home and to be part of its fabulous food and drink industry.
Our pies are named after things that are synonymous with our great county, including two of our biggest sports teams: The Saints (rugby) and The Steelbacks (cricket).
Northamptonshire is known as the county of spires and squires owing to the number of stately homes and beautiful churches across the county – which is where the names of our potato, cheese, spinach and onion pie and our salt beef and potato pie come from.
All our pies are handmade in our completely gluten-free kitchen in Northamptonshire.
The Squire was crowned free from class champion in the British Pie Awards 2018 and also has gold (free from class) and bronze (vegetarian class) awards.