Brandy Laced Luxury Mince Pies

MINCE MEAT FILLING: Granulated Sugar, Bramley Apples (Bramley Apple, Preservative: Acetic Acid), Sultanas, Glucose Syrup, Currants, Water, Non-Hydrogenated Vegetable Suet (Palm Oil, Sunflower Oil, Rice Flour), Glace Mixed Peel (Orange Peel, Preservatives: Glucose Fructose Syrup, Sugar, Potassium Sorbate, Sulphur Dioxide; Lemon Peel, Acidity, Regulator: Citric Acid), Modified Starch, Brandy (1%), Mixed Spice (Coriander, Cinnamon, Ginger, Caraway, Nutmeg, Clove, Sunflower Oil), Barley Malt Extract (Roasted Malted Barley, Water), Flavouring, Orange Oil.

PASTRY TOP: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (21%), Sugar, Free-Range EGG, Water
PASTRY BASE: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Vegetable Oils (Rapeseed, Palm, Water, Sugar, Skimmed MILK Powder, Raising Agents (E450i, E500ii, Salt

Allergens: Wheat, Milk, Egg, Sulphur Dioxide.

May contains traces of: Nuts

How to keep your pie:

Your pie will keep beautifully for up to 6 weeks when stored in a cool, dry place - see use by date on the box that your pies arrive in.

How to cook your mince pies to pie-fection:

These deep filled luxury mince pies are delicious cold but to enjoy them warm, pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place mince pie on a preheated baking tray and cook for:

• 6 to 7 minutes from chilled
• from frozen - defrost thoroughly and following instructions from chilled

Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.