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Pies at home – Sunday 16 June special!

Here it is folks… for one weekend only we’re offering a delicious array of cook-at-home pies made by the top pastry experts in the Kino kitchen.

We think these will make an amazing centrepiece for a special Father’s Day lunch, but that’s really just an excuse for us to unleash our pie-centric creativity on the people of Leeds.

Whether it’s a family lunch, a chance to get your mates round early ahead of Serbia vs England (just saying!), or just a banging upgrade to your usual Sunday roast, simply pop your pies in the oven at home to enjoy an absolute feast.

Pies must be ordered in advance and will be ready to collect from Kino on Saturday 15 June between 9am and 12pm. Cooking instructions will be provided.

Last orders on Saturday 8 June and pie numbers are limited, so get organised early and feel mouth-wateringly smug all week long!

Get in touch if you’d like more info, allergen advice, or a chat about pies.

Email or give us a call on 0113 223 3700. Please note that pie orders are taken via the Opera North website.


Pie menu

Rare Breed Pork Pie
Pig’s Trotter Gravy

Muscade Pumpkin & Chickpea Tikka Masala Pie (gf, vg, n)
Roast Coconut & Tomato Gravy

Lamb Shoulder & Wild Garlic Pie (n)
Lamb & Toasted Rosemary Gravy

Box of Three Pork Pies – £20

Box of Three Tikka Pies (vg, gf, n) – £30

Box of Three Lamb Pies – £40

Mixed Box of Three – £30

Mixed Box of Six – £60


To Share

Corn Fed Chicken, Hay Smoked Ham & Leek Pot Pie
Chicken & Lovage Gravy
Serves 4 – 6 generously

Salt Aged, Grass Fed Beef Wellington
Red Wine & Green Peppercorn Gravy
Serves 4 generously

Pie-nformation from Head Chef and pastry obsessive, Josh Whitehead:

Pork Pie

“A blend of very high quality, rare breed pork shoulder, smoked pork knuckle, treacle cured bacon and Italian lardo di collanata, seasoned with fennel seed, yellow mustard seed, sage and caraway. Wrapped in a lightly spiced hot water pastry.

“This a recipe I have been working on for ages and I am pretty bloody happy with it. You cannot call yourself a pie maker without having a good pork pie up your sleeve.”


Lamb Pie

“Beautiful lamb shoulder, brined with rosemary, garlic, toasted hay and a touch of lavender, cooked overnight in a lamb and hay broth and then folded with a bright wild garlic & walnut pesto we made at the start of the season. Wrapped in a milk pastry and served with lamb and toasted rosemary gravy.”


Muscade Pumpkin and Chickpea Tikka Masala Pie

“Rich and vibrant French Muscade pumpkins are roasted with our own blend of spice, red onions, spinach & chickpeas, then folded through our rich tikka masala sauce. Encased in a new recipe we have been working on for gluten free and vegan shortcrust pastry, finished with some toasted spices and served with a rich coconut and tomato gravy.”

Chicken, Ham and Leek Pot Pie

“It is a pie, even though it doesn’t have pastry underneath. It isn’t a standing pie, it’s a pot pie, WHICH IS STILL A PIE. We are sending these out in some nice enamel pie dishes, these are yours to keep.

For this epic (pot) pie, smoked ham hock is braised overnight with plenty of vegetables and parsley, before gorgeous corn fed chickens are poached in the same stock. Leeks and garlic are cooked down in some chicken dripping, then the sauce is made in the same pan with white wine, the cooking liquor, parsley, lovage and a bit of tarragon mustard. These sharing pies are topped with a chicken stock & thyme pastry and decorated with absolute love.”


Beef Wellington

“One of the most revered of British pies. A beautiful centre-cut barrel fillet of beef, roasted in dripping and brushed with tarragon mustard. It’s then rolled in a light chicken mousse with roasted chestnut mushroom, shallot, garlic and tarragon, then in a duck egg and chive pancake, and finally rolled and in a short pastry seasoned with black pepper, fresh thyme and a little bit of caraway.”