Pork shoulder, sausage meat (GLUTEN), onions, sage and onion stuffing mix (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Dried Onions (15%), Vegetable Oils (Palm Oil, Sunflower Oil), Salt, Dried Sage (1.5%), Dried Parsley, Raising Agent: Ammonium Carbonates) butter (MILK), salt, pepper, garlic granules, cream (MILK), Dijon MUSTARD, cider (SULPHITES), apples, sugar, flour (GLUTEN), vegetable oil blend, vegetable fat (MILK), oregano, EGG yolk glaze (allergens highlighted).
TRÉS BON NORMANDY PORK PIE
£6.75
Serves 1, 4, 6-8
Frozen
Product Overview
Slow Cooked Chunks of Pork Shoulder and Sage & Onion Sausage Meat Stuffing cooked with Apples, Dijon Mustard, Brandy & Cream encased in our Rich Butter Short Crust Pastry.
Ready to bake from frozen.
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 the stated use by date. If defrosted keep in refrigerator for up to 2 days.
MILK, GLUTEN, EGG, SULPHITES, MUSTARD
