Charlie Bigham's Chicken, Ham & Leek Pie
£7.00 (£11.67 per kg)
Tender chicken in a creamy ham hock and leek sauce, topped with our light, flaky puff pastry.
Puff Pastry (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sustainable Palm Oil, Unsalted Butter (Milk), Salt, Rapeseed Oil), Chicken Breast (29%), Milk, Cream (Milk), Leek (7%), Onions, Smoked Ham Hock (4%) (Pork, Water, Salt, Preservatives: Sodium Nitrite and Potassium Nitrate, Antioxidant: Sodium Ascorbate), Smoked Bacon (4%) (Pork, Water, Salt, Preservatives Potassium Nitrate, Sodium Nitrate, Sodium Nitrite, Antioxidant Sodium Ascorbate), White Wine, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Unsalted Butter (Milk), Lemon Juice, Rapeseed Oil, Parsley, Chicken Stock (Chicken Meat, Dried Potatoes, Water, Yeast Extract, Salt, Chicken Fat), Salt, Garlic Purée, Black Pepper
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 220ºC/200ºC 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 as good without doing this. It just makes them look even better if you want to impress!
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