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, fully defrost and cook from chilled. 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.