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Ingredients
Potato, onion, Cheddar cheese (MILK), Dijon MUSTARD (Water, 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Seeds, Spirit Vinegar, Salt, Acid: Citric Acid; Antioxidant: 𝐏𝐨𝐭𝐚𝐬𝐬𝐢𝐮𝐦 𝐌𝐞𝐭𝐚𝐛𝐢𝐬𝐮𝐥𝐩𝐡𝐢𝐭𝐞), rapeseed oil, MILK, cornflour, cream (MILK), vegetable stock - (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel, Garlic Powder), brandy (SULPHITES), garlic, salt, pepper, short crust pastry (Flour (GLUTEN), Calcium, Iron, Niacin, Thiamin), Maize Starch, Vegetable Oil Blend (Palm & Rapeseed Oil), vegetable Fat (Palm Oil, Glucose Syrup, MILK Protein), Salt, Raising Agents (E341(i), E500(ii), salt, EGG yolk glaze (allergens highlighted)
Storage Instructions
Store in the freezer at –18 deg. C or below, use within the stated best before date. If defrosted keep in refrigerator for up to 2 days, if defrosted do not re-freeze.
Cooking Instructions
INDIVIDUAL SIZED PIE INSTRUCTIONS: For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove from packaging and place pie (keeping in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
Allergy Advice
GLUTEN, CELERY, MILK, SULPHITES, EGG, MUSTARD
Produced in a kitchen which uses nut products.