Charlie Bigham's Steak & Mushroom Pie
£7.50 (£12.50 per kg)
Tender British steak slowly braised with red wine, mushrooms and thyme then topped with our light and flaky puff pastry.
Puff Pastry (35%) (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sustainable Palm Oil, Unsalted Butter (Milk), Salt, Rapeseed Oil), Beef (32%), Onions, Mushrooms, Red Wine (Sulphur Dioxide), Carrots, Celery , Beef Stock (Beef, Flavouring, Salt, Tomato Purée, Concentrated Lemon Juice, Molasses, Dried Onions), Button Mushrooms, Oyster Mushrooms, Rapeseed Oil, Shiitake Mushrooms, Soy Sauce (Water, Fermented Soya Beans, Wheat, Salt), Cornflour, Tomato Purée, Garlic Purée, Mushroom Stock (Vegetable Concentrate (Mushrooms, Onions), Water, Salt, Rapeseed Oil, Sugar, Cornflour), Nameko Mushrooms, Demerara Sugar, Porcini Mushroom Powder, Thyme, Ground Black Pepper, Ground Bay Leaves
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g*|
. *Typical values as sold
This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully.1. Preheat your oven to 220°C/200°C fan/gas mark 7.2. Remove all packaging, leaving the pies in their ramekins. For best results, brush the pastry with milk or whisked egg*.3. Place the ramekins on a tray in the centre of the oven and bake for 25 to 30 minutes until the pastry turns golden brown.4. Leave to stand for 4 minutes before serving in their ramekins. Be careful, they'll be hot. Make sure your pies are piping hot throughout.*Don't worry, they taste just a good without doing this. It just makes them look even better if you want to impress!
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