Charlie Bigham's 2 steak & ale pies
£7.00 (£1.17 per 100g)
|Typical values||per 100g*||per pie*|
|- Saturates||7.0g||21.0 g|
|- Sugars||0.8g||2.4 g|
|. *Typical values as sold|
Puff pastry (Wheat Flour, Palm Oil, Rapeseed Oil, Water, Butter (Milk), Salt), Fresh Beef* (33%), Fresh Onion, Ale (4%) (Water, Malted Barley, Wheat Syrup, Hops, Colour Caramel), Wheat Flour, Tomato Pur�e, Beef Stock (Beef Bones and Meat, Water, Salt), Worcestershire Sauce (Barley Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spices Flavouring), Cocoa Powder, Salt, Sunflower Oil, Black Pepper, *All our fresh Beef is British
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
Preparation & Storage
- Ready to cook in individual ramekins.
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 as good without doing this. It just makes them look even better if you want to impress!
Please keep flat…Keep in a fridge below 5°C. It's at its very best when cooked from fresh. If you do freeze it, defrost it fully before cooking. …For use by date, see top of pack.
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