Charlie Bigham's 2 chicken & mushroom pies
£7.00 (£1.17 per 100g)
For allergens, including Cereals containing Gluten, see ingredients in boldPuff 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
|Typical values||per 100g*||per pie*|
|- Saturates||5.5g||16.5 g|
|- Sugars||1.6g||4.8 g|
. *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 as good without doing this. It just makes them look even better if you want to impress!
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