For the renowned Everton trio of the '60s - Kendall, Ball and Harvey. Gammon, leek and cheese.
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) Gammon: pork (80%) water, salt, preservative; E250, anti oxidant; E301, leek, onion, cheddar: MILK vegetarian rennet, 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. vegetable bouillon: salt, palm oil monosodium glutomate disodium5'-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)
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) Gammon: pork (80%) water, salt, preservative; E250, anti oxidant; E301, leek, onion, cheddar: MILK vegetarian rennet, 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. vegetable bouillon: salt, palm oil monosodium glutomate disodium5'-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.