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Charlie Bigham's 2 chicken & mushroom pies 600g

£7.00 (£1.17 per 100g)

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Product Summary

2 Chicken & Mushroom Pies

Ingredients

Puff Pastry (Wheat Flour, Water, Sustainable Palm Oil, Butter (Milk), Salt, Rapeseed Oil), Fresh Chicken Breast (32%), Fresh Cream (Milk), Button Mushrooms (5%), Onions, Mushrooms, White Wine, Wheat Flour, Rapeseed Oil, Chicken Stock (Water, Chicken, Yeast Extract, Salt, Chicken Fat, Dried Potato), Fino Sherry, Oyster Mushrooms, White Wine Vinegar, Garlic Pur�e, Shiitake Mushrooms, Porcini Mushroom Powder, Nameko Mushrooms, Cornflour, Salt, Tarragon, Black Pepper, Porcini Flavour

Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold

Nutrition

Typical values per 100g* per pie*
Energy 927kJ 2781 kJ
Energy 222kcal 666 kcal
Fat 12.3g 36.9 g
Of which
- Saturates 5.5g 16.5 g
Carbohydrate 15.6g 46.8 g
Of which
- Sugars 1.6g 4.8 g
Protein 10.5g 31.5 g
Salt 0.64g 1.92 g

. *Typical values as sold

Oven Cook

From Chilled
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!

Recycling

Component Material Recyclable
Packing Blank Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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