There's food at the mill '“ if you're prepared to wait...

Whether it's a light flaky puff or a perfect buttery crust, rolling out the dough and celebrating British Pie Week (March 6 to 12) is a marvellous excuse to partner your pastry with a delicious glass of vino. Here's what to sip with your slice...

Friday, 24th February 2017, 5:55 am
Updated Wednesday, 1st March 2017, 9:35 am
The Titchfield Mill in Mill Lane, Titchfield

Chicken and mushroom pie

For white meat in a creamy sauce, try a lightly oaked chardonnay such as Parker Williams Vineyard Chardonnay 2016, Coonawarra, Australia (£12.99, This sleek white from one of the region’s top estates has classic aromas and flavours of citrus, ripe pear and peach with a flick of vanilla and a lengthy finish.

Steak and kidney pie

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Truly Irresistible Barbera D’Asti 2012, Italy (£6.99, The Co-operative) deftly mixes rich black cherry notes with ripe plums and spice that contrasts well against an earthy, savoury forest floor. An unbeatable price and match with the meaty gravy of the sauce.

Beef, mushroom and red wine pie

Once you’ve tasted Mount Rozier The Beekeeper Merlot 2015, South Africa (£7.99, The Co-operative), there might be just enough left over to make the sauce. A rich, smooth, fruity red that pulls all the right taste-strings.