THE WELSH GEM PIE!

Lamb shoulder, rapeseed oil, salt, pepper, rosemary, CELERY, carrot, onion, swede, parsnip, salt & pepper, garlic, dried thyme, red wine, beef stock - (beef stock (Water, Beef Stock, Beef Dripping), Modified Tapioca Starch, Flavourings, Salt, Glucose Syrup, Sugar, Rice Flour, Colour (Caramel), Potato Starch, Cornflour, Rapeseed Oil, Maltodextrin, Yeast Extracts, Herb), redcurrant jelly - (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate), flour (GLUTEN), vegetable oil blend, vegetable fat (MILK), salt, EGG yolk glaze. (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 freezer at -18 deg. C or below, use within the stated use by date.  If this product has been defrosted use within 2 days.

CELERY, GLUTEN, MILK, EGG