Locally sourced beef bathed in award-winning Otter Ale, from our neighbours at Otter Brewery, with roasted carrot and caramelised red onion, in a rich gravy wrapped inner delicious buttery short crust pastry. Delicious – a really popular pie.
This is such a great combination of ingredients and made by so many pie guys. We use a mix of breast meat for show and thigh for flavour! A multi award winner!
WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), chicken (25%), leeks (8%), vegetable shortening (RSPO palm, rapeseed oil), smoked bacon (7%), water, butter (MILK), onions, cream (MILK), MILK, Glaze (water, vegetable protein (pea), dextrose), modified maize starch, chicken bouillon, salt, vegetable bouillon, white pepper.
Beef (29%), WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), onions, water, vegetable shortening (RSPO palm, rapeseed oil), butter (MILK), carrots, Otter Ale (BARLEY)(2%) modified maize starch, Glaze (water, vegetable protein (pea), dextrose), beef bouillon, salt, vegetable bouillon, garlic puree, black pepper, thyme.
Allergens: Including Wheat Gluten see ingredients in BOLD.
These pies are made in kitchens that may also handle mustard, sesame seed or nuts.
Chicken, Leek and Bacon Pie
Steak and Ale Pie
Remove all packaging and place in a preheated oven.
From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .
From Frozen: 190°/ 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.
Or see our Heat to Cheat Guide