Wild British Venison & Mushroom Pie
Our seasonal pie is made with wild Venison slowly cooked with red wine, mushroom and topped with a puff pastry lid
Wild British Venison (50%), Water, Red Wine (Sulphites), Chestnut Mushroom, Onion, Carrot, Celery, Tomato Puree, Flour (Wheat), Butter (Milk), Olive Oil, Salt, Balsamic Vinegar, Garlic, Thyme, Black Pepper, Puff Pastry [Wheat Flour (Gluten), Rapeseed Oil, Water, Wheat starch, Lemon Juice, Salt, Preservatives], Free-range Egg
Allergens listed in bold. Please note our kitchen handles all 14 major allergens, for more info contact our team firstname.lastname@example.org
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen||Serves 1 (300g)||Serves 2 (600g)|
|Preheat oven to 200 c / gas mark 7. Remove cardboard sleeve and film lid. Place on a tray and cook in the top of the oven, until the pastry is crisp and golden. Allow to stand for 1 min and ensure food is piping hot before serving.||35-40 mins||45-50 mins|
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
Tray and slip recyclable, please rinse first.
|Typical Values||per 100g||per serving|
|Energy||679 kJ (162 kcal)||2206 kJ (528 kcal)|
|Fat (of which saturates)||8.5 g (3.6 g)||28 g (12 g)|
|Carbohydrate (of which sugars)||9.1 g (2.9 g)||29 g (9.3 g)|
|Fibre||1.5 g||5 g|
|Protein||12 g||38 g|
|Salt||0.17 g||0.56 g|