A Classic Steak and Kidney Pie.
This is our best-selling classic. Loaded with locally sourced chunky steak and diced kidney, bathed in a rich homemade gravy with a delicious buttery short crust pastry.
Historically oysters were used rather than kidney! However, as they got a little pricey, kidney became the obvious replacement. If you believe in culinary cycles then we will be using oysters sometime soon.
Our pies are an ideal serving for 1 - but you could share...we'll leave that up to you
*Really not suitable for microwaves - the pastry will just go soggy - no one wants soggy bottoms!
*Ready to eat cold - but best heated in an oven for true pie pleasure!
Remove all packaging and place pie in a preheated oven.From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes.
From Frozen: 150°/ Fan 130° / Gas mark 2 for 40-50 minutes.Allow it to rest for 3-4 minutes - and enjoy.
These are a guideline as ovens do tend to differ - Yours may have different settings, so please adjust accordingly.
Storage: Keep in a fridge below 5°
Suitable for home freezing (6 months), defrost in fridge, heat thoroughly and enjoy within 3 days.
WHEAT Flour (WHEAT Flour, calcium carbonate, iron, niacin, thiamine), potato, Chicken (10%), water, vegetable shortening (RSPO palm, rapeseed oil), lard, peppers, onions, tomato, Chorizo (pork meat, SOY protein, salt, LACTOSE, spices, MILK protein) (4%), Mexican tomato salsa (tomato, onion, water, salt, coriander, Serrano pepper, garlic, acetic acid, xanthan gum), sweet potato, garlic puree, chick peas, Glaze (water, vegetable protein (pea), dextrose), salt, paprika, black pepper, cumin seeds.
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