THE CURRY HOUSE PIE!

Onions, coriander seeds, MUSTARD seeds, salt, pepper, rapeseed oil, garlic, spinach, ginger paste, coriander, spring onion, coconut milk, chicken breast, mango chutney, sweet chilli sauce - (sugar, water, corn syrup solids, salted chilli pepper (chilli, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), curry powder, turmeric, fresh red chilli, cornflour, flour (GLUTEN), maize starch, vegetable oil blend, vegetable fat (MILK), water, EGG, butter (MILK) (allergens highlighted). 

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.

LARGE PIE SERVES 6 INSTRUCTIONS: For best results cook from frozen - Preheat oven to 200 deg. C fan assisted / 220 deg. C conventional oven / gas mark 7, remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 60-70 minutes until pastry is nicely golden in colour, rest for 5-10 minutes then carefully remove from foil and portion with a sharp knife and then serve – taking care as contents will be very hot.  (Chef’s tip – to remove the pie from the foil – place a large plate on top of the pie, turn pie upside down, remove foil, place another plate on top and turn back upright!)

Store in the freezer at –18 deg. C or below, use within three months of purchase. If defrosted keep in refrigerator for up to 2 days.

MUSTARD, MILK, GLUTEN, EGG