An underrated classic, with us from the start. Mushrooms and brandy, cooked in a light white sauce and seasoned perfectly.
Ingredients
All allergens in BOLD
Pastry: (WHEAT flour; calcium, iron, niacin thiamine), shortening: vegetable oil (palm oil, palm stearin, rapeseed oil), cake margarine: (Vegetable oil, palm and rapeseed, water, salt, emulsifier, polyglycerol esters of fatty acids, colours; curcumin, annatto)
Filling: onion, garlic, mushroom, parsley, roux: plain flour (WHEAT), calcium, iron, niacin, thiamine. MILK, dijon mustard: water, MUSTARD flour (22%), spirit vinegar, salt, preservative; sodium, hydrogen SULPHITE. english mustard: water, MUSTARD, flour (22%) sugar, spirit vinegar, salt, MUSTARD bran (3.5%), turmeric, rapeseed oil, preservative: potassium sorbate, stabiliser: xanthan gum, unsalted butter, MILK. vegetable bouillon: salt, palm oil, flavour enhancers, monosodium glutamate, disodium 5'-ribonucleotides, vegetables (11%), (onion, carrot, CELERY, tomato, red pepper) flavouring; SOYA, yeast extract, sugar, rapeseed oil, herbs, spices; black pepper, cumin. brandy: water, grapes, SULPHITES. water, vegetable oil (SOYA bean oil, anti foaming agent E900, dimethylpolysiloxane (SOYA)
Cooking your Pies
From chilled:
-
Conventional Oven: Pre-heat to 180℃
Fan Oven: Pre-heat to 180℃
Gas Oven: Set to gas mark 4
Air Fryer: Pre-heat to 180℃ - Egg wash the pies before they go in the oven
Vegans: Replace egg wash with marmalade
- Place pies on a baking tray and put in the oven for 30 minutes (or until piping hot)
- Air Fryer: Remove foil from the pies half way through
- Remove pies from the oven, check the centre is cooked thoroughly and leave to stand for 5 minutes
- Serve and enjoy!
Storage
Keep refrigerated below 5℃.
❄️ Suitable for home freezing; once frozen, consume within 3 months.