Product description
Tender pieces of rich British beef steak and tender kidney, cooked slowly in a thick gravy. Generously hand filled into a casing of delicate shortcrust pastry and topped with a light layer of flaky puff pastry. Serve with our Buttery Mashed Potato and Braised Red Cabbage for a delicious meal.
COOKING INSTRUCTIONS
Cooking guidelines from frozen. Remove pie from outer packaging but leave the pie within the foil.
Preheat the oven with a baking tray to 180°C fan / Gas 6.
Place the pie onto the pre-heated baking tray and cook in the centre of the pre-heated oven and cook for 50-55 minutes.
If the pastry has a rich deep colour before the cooking time is complete, cover loosely with foil and continue to cook until piping hot.
Remove from oven and allow to stand for 3 minutes before serving.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
NUTRITIONAL INFORMATION
| Typical per 100g |
| Energy: 885 kJ/211 kcal |
| Fat: 12.7g, of which Saturates: 6.9g |
| Carbohydrate: 17.3g, of which Sugars:1.4g |
| Fibre: 0g |
| Protein: 7.8g |
| Salt: 0.6g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
INGREDIENTS
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Please Note: Made in Factory that uses Nuts.
Water, British beef (19%), diced onion, WHEAT flour (calcium carbonate, iron, niacin, thiamin), unsalted butter (MILK), beef kidney (8%), WHEAT flour (calcium carbonate, iron, niacin, thiamin), diced carrot, diced CELERY, free range EGG, rapeseed oil (anti-foaming agent (polydimethylsiloxane)), cracked black pepper, white wine vinegar, salt, beef stock (water, roast beef bone, roast 70vl beef flank, yeast extract, salt), garlic, yeast extract, thyme, molasses sugar.
