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Oven cook Instructions: 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 pie from the box. For best results, brush the pastry with milk or whisked egg*. 3. Place the pie (still in its case) on a tray in the centre of the oven and bake for 30 minutes until the pastry turns golden brown. If using a gas oven, cook for an extra 5 minutes. 4. Leave to stand for a few minutes. Remove pie from the case by using scissors to make a cut from the rim downwards to the base, or by slowly pulling the edges of the case away from the pie. Be careful, it will be hot. Make sure it's 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.
Beef (32%), Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Onions, Ale ( Barley ) (10%), Sustainable Palm Oil, Red Wine ( Sulphites ), Carrots, Mushrooms, Rapeseed Oil, Smoked Bacon (2.0%) (Pork, Water, Preservatives: Potassium Nitrate, Sodium Nitrite, Sodium Nitrate, Antioxidant: Sodium Ascorbate*), Beef Stock (British Beef, Yeast Extract, Water, Molasses, Tomato Paste, Salt, Dried Onions, Sunflower Oil, Black Pepper), Butter ( Milk ), Wheat Flour, Cornflour, Sunflower Oil, Soy Sauce (Water, Soya Bean, Wheat , Salt, Alcohol), Tomato Purée, Beef Gelatine, Salt, Porcini Mushroom Powder, Black Pepper, *Don't worry, this is part of the traditional curing method for smoked bacon
Keep in a fridge below 5°C. It's at its best when cooked from fresh. If you do freeze it, do so before the use by date, eat within one month and defrost fully before cooking.For use by date, see top of pack.
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