A Scouse favourite. Chicken fillet, onions and peppers in a chippy curry sauce.
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; curucumin, annatto). chicken breast, onion, mixed peppers, curry paste: WHEAT flour, non-hydrogenated vegetable oil, curry powder (fenugreek, tumeric, coriander, MUSTARD, fennel, cumin, chillies, garlic, ginger), monosodium glutamate, salt, sugar, potato powder (dehydrated potato, preservative; E223, emulsifier; E471, stabiliser; E450. chicken bouillon: potato starch, salt, maltodextrin, chicken fat (8%), flavouring, sugar, rapeseed oil, yeast extract, palm oil, sunflower oil, sage, carrot powder, chicken powder (0.5%) rosemary, black pepper, antioxident, rosemary extract , curucumin, 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.