Chip Shop Chicken Curry Pie
Mud Foods’ highly commended Chip Shop Chicken Curry Pie. British free-range succulent chicken in a mild, sweet curry sauce. Infused with fresh ginger, chilli and coriander for a rich flavour. The perfect chip shop treat coated in our buttery shortcrust pastry.
FILLING: Free-Range British Chicken (51%), Water, Coconut Milk (Coconut Extract, Water, Thickener (Carboxymethyl Cellulose), Emulsifier (Polysorbate 60)), Onion, Madras Curry Paste (Water, Rapeseed Oil, Coriander Powder (8%), Paprika Powder, Salt, Turmeric Powder, Cumin Powder (2.5%), Acids (Acetic Acid, Citric Acid, Lactic Acid), Tamarind, Maize Flour, Fenugreek Powder, MUSTARD Powder, Black Pepper Powder, Ginger Powder (1%), Chilli Powder (1%), Spices (0.5%), Garlic Powder), Rapeseed Oil, Chicken Stock (Chicken Meat and Fat, Water, Salt), Ginger, Tapioca Starch, Coriander, Chilli, Garlic, Seasoning & Herbs.
PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Vegetable Shortening (20% rapeseed oil and 80% RSPO palm oil), Water, Free-Range EGG, Salt
Allergens: wheat, mustard, milk, egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1272KJ / 304kcal||3435KJ / 822kcal|
|(of which Saturates)||(7.9g)||(21.2g)|
|(of which Sugars)||(0.8g)||(2.2g)|
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 25 to 30 minutes from chilled
- 50 to 55 minutes from frozen
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.