Steak & Kidney Pie

Steak & Kidney Pie

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. This is our best-selling classic.                                                                                                                                                                                                              BritishPieBronze2016Gold 2016

Category:
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Fortified WHEAT flour (calcium carbonate, iron, niacin, thiamine), Beef (19%), ox kidney (13%), onions, water, vegetable shortening (RSPO Palm, Rapeseed), vegetable stock (CELERY) pork lard, modified maize starch, butter (MILK), beef and vegetable bouillon (maltodextrin, salt, yeast extract, beef extract, sugar, flavours (onions, parsnip), sunflower oil, potato starch, garlic, lovage, nutmeg, beef powder, onion flavouring, spices, herbs), whole pasteurised EGG.

 

ALLERGENS: See ingredients in BOLD.

May contain traces of Mustard, Sesame Seed or Nuts,

Nutritionals

SKPIE

Cooking Instructions

Ready to eat cold – but best heated in an oven for true pie pleasure!

Remove all packaging and place in a preheated oven.

From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .

From Frozen190°/ Fan 170° / Gas mark 6 for 40-50 minutes.

Allow it to rest for 3-4 minutes – and enjoy.
Storage: Keep in a fridge below 5°

Suitable for home freezing, defrost in fridge, heat thoroughly and enjoy within 3 days.