British Pie Week 2026: The distinctly West Yorkshire pies you should try this week

Running until March 8, with the annual British Pie Awards taking place in the middle of this year’s festivities (March 6), the week began as a way to boost the profile of independent bakers and butchers.

But in the years since, the week has evolved into a massive celebration of the skill and craftsmanship required to create a ‘proper’ pie.

In an age of mass-produced, lid-only supermarket alternatives, this is a moment to recognise the artisans who still hand-raise their crusts and source their fillings from local farms.

For the purists, a true pie must be fully encased in pastry, representing a technical challenge that many high-street experts have perfected over decades.

By shining a spotlight on these local staples, the week encourages people to move away from the convenience of the frozen aisle and instead support the independent shops that serve as the backbone of our local economy.

In West Yorkshire, this celebration carries a particular weight, which we discovered when we asked you where in the city we can get a great pie from.

Our region is home to some of the most iconic variations of the dish, from the portable ‘Growlers’ that fuelled our industrial past to the sophisticated steak and ale centrepieces found in our historic pubs.

Celebrating British Pie Week here isn't just about the food - it’s about honouring the local identity and the "no-nonsense" quality that defines our regional palate.

Five distinctly ‘Yorkshire’ pies to try this British Pie Week

The ‘Growler’ (Yorkshire Pork Pie)

Unlike other regional varieties, the Yorkshire version of the pork pie is known for its heavily peppery seasoning and a generous helping of savoury jelly.

The secret lies in the hot water crust; a mixture of boiling water and lard that creates a crisp, golden "shell" capable of holding its shape without a dish. Once baked, the distinctive gap between the meat and the pastry is filled with a rich, savoury aspic jelly, injected while liquid through a hole in the lid to seal the pie and keep the meat succulent.

Known locally as a ‘Growler’ - a name as robust and no-nonsense as the pie itself - it remains the ultimate "hand-held" meal, traditionally enjoyed cold and seasoned with enough black pepper to give it a signature Yorkshire kick.

It is best experienced the traditional way: standing at a market stall with a dollop of English mustard or a splash of local relish.

The ‘Stand’ Pie

If the pork pie is a snack, the Stand Pie is a monument.

This is a large-format, hand-raised pie that earned its name because the pastry is robust enough to ‘stand’ on its own without the support of a ceramic dish or tin.

Creating a Stand Pie is a test of a baker’s skill; the hot water crust must be worked quickly while warm to build the tall, thick walls required to support a significant amount of meat and jelly. Historically associated with high days, holidays, and large family gatherings, it is designed to be the centrepiece of a table.

Because of its size, the ratio of pastry to meat is carefully balanced to ensure every slice is structural, and in Leeds and West Yorkshire, the Stand Pie is a symbol of hospitality, traditionally sliced into thick wedges and served cold, often acting as the ultimate test of a local butcher’s seasoning and pastry work.

Steak and Kirkstall Ale Pie

The Steak and Kirkstall Ale Pie represents the modern evolution of the Leeds pub classic.

While steak and ale is a national standard, the local version is defined by the specific use of deep, malty ales from the city’s own Kirkstall Brewery - often using their famous Three Swords or Dissolution Extra to create a gravy with a distinct hoppy complexity.

The beef is typically slow-braised for hours until it collapses at the touch of a fork, held together by a rich, glossy reduction that carries the bitterness of the ale. In many of the city’s traditional taprooms and historic inns, the pie is finished with either a heavy, traditional suet crust or a towering lid of buttery puff pastry.

It is the ultimate cold-weather comfort food, serving as a bridge between the city’s industrial brewing heritage and its vibrant contemporary food scene.

Apple Pie with Wensleydale Cheese

While fruit pies are a national staple, the approach to the apple pie is a lesson in culinary contrast.

The sharp, mouth-puckering tang of local gooseberries is traditionally offset by a thick, buttery shortcrust pastry, but the real magic happens at the point of service.

Following the ancient regional wisdom - "An apple pie without the cheese is like a kiss without the squeeze" - this pie is almost exclusively served with a generous wedge of crumbly, salted Wensleydale cheese.

The creamy, slightly acidic profile of the cheese cuts through the sweetness of the fruit, creating a uniquely Northern flavour profile. It remains a beloved Sunday afternoon ritual in the tea rooms surrounding the city, proving that in Yorkshire, we take our sweet-and-savoury pairings very seriously indeed

The Yorkshire Curd tart

Commonly celebrated as the region’s premier sweet pie, the Yorkshire Curd Tart is a direct link to the farmhouse kitchens of the 17th century.

Born from a time when nothing was wasted, resourceful cooks used the leftover curds from the morning’s cheesemaking to create a dense, textured filling. Unlike a smooth custard tart, the curd version is intentionally granular, packed with plump currants and flavoured with a delicate hint of rosewater - a traditional ingredient that was a favourite in English baking long before vanilla became the norm.

It is a subtle, sophisticated pastry that avoids the cloying sweetness of modern desserts, offering instead a rich, historic taste of the county’s agricultural heritage.

For many in Leeds, a slice of curd tart is more than just a treat; it’s a bite of local history that has remained virtually unchanged for hundreds of years.