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There are some new additions to the Cannings cooked-meal hall of fame.

In collaboration with chef Hayden Kennedy from Cocoa Patisserie in Kew, we’ve developed a couple of pies that will undoubtedly satisfy that wintertime craving. Through extensive tasting and recipe refinement, we’re unleashing a Beef, Red Wine & Rosemary pie, and a Chicken, Mushroom & Tarragon pie. Both pies boast fresh local ingredients and meat exclusively from Cannings – using cubes of Cape Grim’s succulent chuck steak for the beef and flavourful thigh meat from Bannockburn’s free range chickens for the chicken. Free Range pies! You can now serve up a quick, guilt-free version of this staple as the centerpiece of your family dinner.

Just pop them in an oven preheated to 180C for 35mins or until hot through.

We’ve been loving serving these pies up will a mountain of green beans and chat potatoes – so awesome.

Get them here, or in-store.