by Carl Royle
WHILE MOST blushing brides dream of the perfect wedding cake for their special day, a Saddleworth Pie company has launched a novel idea – a tiered wedding pork pie.
Andrea Roebuck of the Little Saddleworth Pie Company tested out her unique delicacy at a Wedding Fayre at Uppermill Civic Hall, where it proved an instant hit.
She said: “I made a four tier and a three tiered wedding pork pie which I took to thebridal fayre. The grooms all rushed to see my pies covered in pastry roses instead of piping sugar.
“I sold four! I can cater for vegetarians with my pies and I also do a chicken and ham, a gammon ploughman’s and a cheese special.
“I mince and cure the pork myself and make a hot water crust pastry using flour from Roltons Yeast of Oldham, and an Italian lard which is pure and white, the finest you can get.
“I have the skills to make both savoury pies for weddings and a sweet wedding traditional cake so people could have that too if they wish.
“The wedding pies start at £280 for a three tier pie and prices range to £340 for a four tier pie. A normal wedding cake can cost up to £800 so it is good value.”
Andrea, who studied baking and confectionary at Tameside College of Technology,set up her company after deciding to swap her job of 25 years in newspaper advertising for a new challenge.
Now she lovingly bakes her pies on a range oven on the hillside above Dovestones, where she likes to experiment with new recipes.
Andrea revealed: “One day I decided to make a hot water crust pastry pork pie which I took to Tim Scott’s butchers to sell. From then I have never looked back.
“I have a large following on Facebook and am known as ‘the pie lady’. I call my followers ‘the pie pilgrims’.
“My latest indulgence is a piri piri pork pie. All my ingredients apart from my Italian lard are locally sourced.”
For more information about the Little Saddleworth Pie Company, visit their Facebook page or call Andrea on 07513 141513.
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