Filling: Diced Venison (19%), Red Wine (Sulphur Dioxide, Potassium Metabisulphite), White Onion, Carrot, Leek, water, Tomato Puree, Gluten Free Cornflour, Salt, Garlic, Ground Coriander, Brown Sugar, Pepper. Base: Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Lard (20%) (Pork Fat), Salt. Lid: Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Margarine [Palm & Rapeseed Oils, Water, Salt, Emulsifier (E471)], Water, Salt.
Allergen Advice: For allergens, see ingredients in BOLD
For best results, cook from frozen. The following instructions are guidelines only. Please ensure product is thoroughly cooked through before serving.
Fan Oven:
- Pre-heat oven to 220°C.
- Remove pies from the box.
- With the pies in the foil casing, place on a baking tray.
- Cook for 40 minutes (approx) until golden brown.
- Ensure pies are piping hot before serving.
Gas Oven:
- Pre-heat oven to gas mark 7.
- Remove pies from the box.
- With the pies in the foil casing, place on a baking tray.
- Cook for 40 minutes (approx) until golden brown.
- Ensure pies are piping hot before serving.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.