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; curucumin, annatto) onion, garlic, mushroom, roux: plain flour(WHEAT)calcium, iron, niacin, thiamine. MILK,, dijon mustard: water, MUSTARD, flour (30%)
spirit vinegar, salt, preservative; sodium, hydrogen SULPHITE. english mustard:
water, MUSTARD, flour (22%) sugar, spirit vinegar, salt, MUSTARD bran (3.5%)
tumeric, rapeseed oil, preservative: potassium sorbate, stabiliser: xantham gum,
unsalted butter, MILK. salt, palm oil, flavour enhancers, monosodium glutomate,
disodium 5'-ribonucleotides, vegetables (11%),(onion, carrot CELERY, tomato, red pepper) flavouring; SOYA, yeast extract, sugar, rapeseed oil, herbs, spices.
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.