Archived News
& Press Releases
Stay up to date with all that’s going on with Jus-Rol pastry.
Please select an article from the list below:
Time to Gear Up for ‘Veggie Era’ –
Jus-Rol™ Professional
Caterers need to gear up to handle the needs of the rising number of vegetarians – or lose out with this important audience, Jus-Rol Professional is warning.
Learn the Secrets of Perfect Pastry – from Jus-Rol™ Professional
It is last orders for pub chefs who want to discover the secrets of great pastry from the experts – Jus-Rol Professional.
Appeal of Pies Soars as More Britons Get the Taste
Britain’s love affair with pies is going from strength to strength, according to new consumer research* conducted on behalf of Jus-Rol™ Professional, which highlights the growing sales potential for caterers.
Craig Tastes Pub Pie Success with Cumberland Tattie Pot
Craig Hennessey of The Queen’s Head Inn, Askham, Cumbria is the 2011 Pub Pie Champion with his spectacular Cumberland Tattie Pot.
Jus-Rol™ Professional announces British Pie Week Pub Pie Championship Finalists
Jus-Rol Professional has announced the finalists of the British Pie Week Pub Pie Championship. The annual competition is part of the winter long pie celebrations which come to a climax next month during British Pie Week (7th -13th March 2011).
Final Call for British Pie Week Pub Pie Champion Entries
There are just two weeks left for chefs to get their entries in for British Pie Week’s Pub Pie Champion Competition, in association with Jus-Rol™ Professional. If your homemade pub pie hits the mark you could win a £500 cash prize and more.
Blue Cow Pie Proves a Recipe for Success
It’s the time of year when pub chefs across the country are getting ready to serve up their finest pie recipes – as the search for British Pie Week’s Pub Pie Champion continues with Jus-Rol Professional™ in partnership with the Morning Advertiser. We caught up with last year’s People’s Choice winner to discover how his mouth-watering Blue Cow Pie has proved a winner with customers – and even attracted the attention of his local rugby team!
Pie High Profits
British Pie Week, in association with Jus-Rol Professional is back for another winter of tasty festivities.
British Pie Week 2010 finalist –
Paul Davies
The search for the British Pie Week’s Pub Pie Champion 2011 in partnership with Jus-Rol and Morning Advertiser has begun. This year, the competition is expected to be bigger and better than ever, and to kick off we are turning the spotlight on this year’s finalist to discover what he thinks makes the perfect pie.
BPW 2011 Launch
Autumn is here and once again pies are taking centre stage on pub menus up and down the country. With the hunt for British Pie Week’s Pub Pie Champion launching this week, in association with Jus-Rol Professional and in partnership with The Morning Advertiser we caught up with reigning champion, Head Chef Adam Pavey, to find out what has happened since winning the prize for his heavenly ‘Wye Valley Pie’ and his secret to a successful pie menu.
Jus-Rol Needs You!
Jus-Rol Professional is calling on caterers and chefs from across the industry to join their Pastry Perfect Panel.
Twisted Corner Basket
Jus-Rol Professional has expanded its hugely popular frozen pastry shapes range with the launch of the new Twisted Corner Basket.
Roll out the pies
Calling all pie fans, British Pie Week (1st-7th March 2010) in association with Jus-Rol Professional, is back for its third year of festivities. As the climax to the winter long pie celebrations, caterers are being encouraged to celebrate Britain’s most popular pastry dish by putting pies at the top of their menu this March.
Flan Case
Jus-Rol, has expanded its hugely popular frozen pastry range with the launch of a new Multi-portion Flan Case.
NEW Jus-Rol Shortcrust Pastry Shapes
Jus-Rol is expanding its hugely popular frozen pastry shapes range with a new Shortcrust oval.
British Pie Week 2009 - It's back & BIGGER than ever!
The campaign to put one of Britain's favourite dishes at the top of menus kicks off this October with Jus-Rol's hunt for the Face of British Pie Week.
'Shape It Up' with Jus-Rol!
For caterers looking to shape up their menus look no further than Jus-Rol!
Jus-Rol 'Shape Up' OOH Live!
Jus-Rol will be shaping up OOH Live! and operators' menus with the launch of NEW 'Shape It Up'.
Sweet Ideas from Jus-Rol
Bringing a sweet take on a classic pastry case, Jus-Rol's new 'Sweet Ideas' recipes are the latest selection of mouth watering ideas from the pastry experts.
British Pie Week Pub Pie Finalist 2010
Paul Davies, Venison & Stilton Pie
The search for the British Pie Week’s Pub Pie Champion 2011 in partnership with
Jus-Rol and Morning Advertiser has begun. This year, the competition is expected to be bigger and better than ever, and to kick off we are turning the spotlight on this year’s finalist to discover what he thinks makes the perfect pie.
Chef: Paul Davies
Pub: The Lamb Inn, Somerset
About my pub: “The Lamb Inn is very much a ‘cosy local pub’. Situated in a quiet Somerset village, we offer local food and drink which goes down very well with our customers. We are a family run pub, so the workload is divided between myself and my wife Jacqueline, who handles most of the kitchen food – apart from the pies, which is really my speciality. We have been running the Lamb Inn for around 10 years, but have recently become owners of the pub when the Lamb Inn became a freehouse.
How many weekly covers? “We have about 150 covers a week, 60–70 of which are pies”
What is the wet dry Ratio? “The smoking ban has actually done wonders for the pub. Previously the ratio was around 70:30, but with a cleaner atmosphere our food sales have rocketed, and the ratio now stands at 50:50.
How important is the food menu? “Without our food menu, running this pub would be a very expensive hobby! Our menu has become incredibly popular, so without it we wouldn’t survive. Our food has pushed us through the recession, as people haven’t stopped eating in the pub. Customers don’t come in and drink massive amounts of alcohol anymore, but they seem more inclined to have a drink alongside a nice meal.
What is the most popular dish on the menu? “All of our dishes sell well as the menu is fairly traditional, and most ingredients we use across the menu are locally sourced. The Venison and Stilton is very popular, as it is a unique experience that the customer cannot get at home.
What is your perfect pie? Venison and Stilton Pie
What makes the Venison and Stilton Pie special? “All the ingredients that we use in our pies are sourced within 20 miles of the pub, which I think makes a tremendous difference. Our signature Venison and Stilton pie is part of our ‘Classic Pie Collection’, we have a local game dealer, who supplies us with prime cuts of Venison haunch, which offers a balance and depth of flavour that makes our pie the very best of the best. We use Jus-Rol for perfect pastry, giving us time to focus on making our fillings great.”
Will you be entering the 2011 competition? “Definitely! We have been doing a lot to prepare for the competition. As well as spending a lot of time in the kitchen pulling together new recipe ideas, we are revamping our website to shout out about how good our pie menu is.
Try Paul’s Venison and Stilton Pie for yourself!
Ingredients
| 750g |
Jus-Rol™ Shortcrust Pastry |
| 6 |
onions, medium diced |
| 6 |
garlic cloves, finely chopped |
| 450g |
carrot, medium diced |
| 250g |
parsnip, small diced |
| 25g |
fresh thyme leaves |
| 2 |
sprigs of fresh rosemary, finely chopped |
| 50g |
fresh parsley, finely chopped (including stalks) |
| 6 |
bay leaves |
| 2.5kg |
venison haunch, 25mm dice |
| 100ml |
port |
| 150ml |
red wine |
| 700ml |
fine local ale |
| 500ml |
chicken stock |
| 500ml |
beef stock |
| 1½ |
lemons, juiced |
| 40g |
Coleman’s English mustard powder |
| 350g |
Stilton |
| plain flour |
| butter |
| sea salt and freshly ground black pepper |
| vegetable oil |
Method
- Heat two 14” frying pans, each containing 1tbsp of vegetable oil.
- Gently fry the onion and garlic until translucent and just about to colour, this should take around 5 minutes. Tip the onion and garlic into a warmed, medium size pan.
- Repeat this process with the diced carrots and parsnips, adding these to the stock pan after frying.
- Add the thyme leaves, the chopped rosemary parsley together with 6 bay leaves into the stock pan and mix well.
- Add a little more vegetable oil to each frying pan and place on high heat. Fry off the venison chunks in small batches, until each side is just beginning to brown nicely. This should take around 1 to 1½ minutes per side.
- Add the browned venison to the stock pan.
- Deglaze one frying pan with the port and the other with the red wine; add this to the stock pan.
- Pour the local ale into one of the frying pans and reduce by a third. This is complete once all froth has disappeared.
- Pour the reduced ale into the stock pan along with the chicken and beef stocks and bring to the boil.
- Once boiling, sprinkle in the mustard powder and add the juice of the lemons. Add a good amount of black pepper at this stage.
- Lower the heat to a slow simmer for approximately 1½ hours (times may vary according to the type of venison you use and also the cut). This stage is complete once you can cut the meat against the side of the pan with a wooden spoon without too much resistance.
- At this stage, taste for seasoning and adjust if necessary.
Tip: If there is too much liquid at the end of the cooking time, simply ladle off into a container and serve as a soup with crusty bread.
- Mix together the flour and the butter to use as a thickening agent and add to the pie filling to achieve your desired consistency.
- Pour the pie filling into a plain, white, rectangular dish (370mm x 250mm, 75mm deep) with a lipped edge and allow to cool.
- Preheat oven to 165°C/325°F/Gas Mark 3.
- Once the pie filling is cooled, crumble over the Stilton, ensuring an even spread.
- Take half a packet (750g) of Jus-Rol™ Shortcrust Pastry and roll it out to the size of the pie dish, leaving just enough to overlap the edge.
- Egg-wash the lip of the pie dish and carefully cover with the rolled out pastry.
- Crimp the edge of the pastry with your thumb and fore fingers and egg-wash all over.
- Hold a salt mill high over the pastry and allow just a few turns to sprinkle thinly over the whole of the pastry. Repeat this process with the pepper mill.
Note: This little trick also adds a new dimension to home-made sausage rolls with Jus-Rol™ Puff Pastry.
- Make 3 small cuts in the centre of the pastry to allow the steam to escape.
- Place in the preheated oven for around 25-35 minutes, or until the pastry is golden-brown and shiny.
For more information and to enter British Pie Week’s Pub Pie Champion 2011 competition visit www.britishpieweek.co.uk and fill in the form before the 16th January 2011. Two finalists will then go on to an exciting live cook off on 16th February 2011 where the 2011 champion will be crowned.
For more information on Jus-Rol Professional call 0800 626 893
Press Office Contact Details:
Gemma Buckley-Roberts / Jellybean Creative Solutions, 4 Bridge Street, Leatherhead KT22 8BZ
Tel: 01372 227 956 / Fax: 01372 383359 / email: gemma@jellybeancreative.co.uk