Charlie Bigham's 2 chicken & mushroom pies
£7.00 (£1.17 per 100g)
|Typical values||per 100g*||per pie*|
|- Saturates||8.5g||25.5 g|
|- Sugars||1.0g||3.0 g|
|. *Typical values as sold|
Puff Pastry (Wheat Flour, Palm Oil, Rapeseed Oil, Water, Butter (Milk), Salt), Fresh Chicken (18%), Fresh Mushrooms (14%), Fresh Single Cream (Milk), Fresh Whipping Cream (Milk), Fresh Onion, White Wine, Button Mushrooms, Wheat Flour, Rapeseed Oil, Oyster Mushrooms, Chicken Stock (Chicken Bones, Meat and Fat, Salt, Water), Cornflour, Fino Sherry, Shiitake Mushrooms, White Wine Vinegar, Garlic Pur�e, Nameko Mushrooms, Porcini Mushroom Powder, Salt, Tarragon, Black Pepper, Mushroom Aroma
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 untilthe 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 that's below 5°C. Not suitable for freezing, the creamy mushroom sauce doesn't like it. …For use by date, see top of pack.
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