Kate & Sidney A British Beef Steak & Kidney Pie
Wheat Flour (contains Calcium, Iron, Niacin, Thiamine), British Beef (23%), Water, Carrot, British Ox Kidney (7%), Butter, Onion, Craft Ale (contains Wheat, Barley), Celery, Red Wine, Sustainable Palm Oil*, Cornflour, English Mustard (Water, Mustard Flour, Salt, Wheat Flour, Turmeric), Tomato Puree, Salt, Redcurrant Jelly (Brown Sugar, Water, Redcurrant Juice Concentrate, Lemon Juice Concentrate, Gelling Agent (Pectin)), Yeast Extract, Garlic, Worcester Sauce (Water, Spirit Vinegar, Cane Molasses, Tamarind Paste, Salt, Onion Powder, Cayenne, Garlic, Clove), Milk, Rosemary, Sunflower Oil, Free Range Egg, Mushroom, Roasted Malted Barley, Leek, Caramelised Sugar, Black Pepper, Thyme, Bay
Allergy Advice: For allergens including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g||per pie|
|- Saturates||4.3g||11.6 g|
|- Sugars||2.9g||7.8 g|
Remove all packaging and place the pie on a baking tray. Put in a pre-heated oven.
Defrost thoroughly in the refrigerator and then follow instructions for 'From fresh'.
From fresh 180°C, 160°C, fan 350°F, Gas mark 4 for 25 minutes.
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