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Good afternoon | 4th July 2009
Steak & Kidney Pies
Our own grass-fed beef and smooth lamb kidney
We've taken this classic pie and made it even better - the beef in our gourmet steak and kidney pies is spectacularly tender, and the superior lamb's kidneys are wonderfully smooth and mild-tasting. The simple, earthy flavours of fresh onions, carrots and thyme, cooked in ale, allow the complex flavours of the meat to really stand out.
See additional information below for ideas on how to reuse your ramekins.
 | Chunky grass-fed steak and lamb's kidneys |
| A classic recipe with amazing taste |
| Wonderfully flaky pastry |
Box contains:
4 Steak & Kidney Pies, in ceramic ramekins (average pie weight 300g)
Servings: 4
Code: D814
In Stock
Additional Product Information
open
Additional Information
How to Reuse Pie Ramekin Dishes? We have received lots of suggestions and ideas of how to reuse our pie ramekins. Donate to your local school for cookery classes, Keep reusing them until you feel like taking them to the charity shop, great as a "mise en
Storage and Handling
Storage Conditions: Store at < -18°C (Supplied frozen) Recommended Shelf Life once defrosted: Store between 0 - 5°C Use within 24 hours
Preparation Advice
1. Ensure the pies are thoroughly defrosted before cooking.
2. Pre-heat the oven to 190ºC/375ºF/Gas 5.
3. Remove all outer packaging, leaving the pies in the ramekins, and bake in the centre of the oven for 25–30 minutes, by which time the past
2. Pre-heat the oven to 190ºC/375ºF/Gas 5.
3. Remove all outer packaging, leaving the pies in the ramekins, and bake in the centre of the oven for 25–30 minutes, by which time the past
Nutritional Advice
Energy 632 kj (151 Kcal). Protein 12.8g. Carbohydrates 8.8g Fat 7.1g
Allergy Advice
This product contains milk, egg, wheat, gluten, fish and may contain nut traces.
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