Chip Top Steak Royale
To mark the Queen's Diamond Jubilee we've created 2 very special, limited edition celebratory pies. This is a twist on our multi award winning Mud pie - our Steak and Ale Pie. Chunks of tender, hand cut, 28-day matured British steak in lashings of craft made, Porter Ale and then topped with chips and a generous handful of cheddar cheese - delicious!
FILLING: Beef Steak (grass fed 28-day matured) (48%), Water, Porter Ale (BARLEY) (11%), Onions, Carrots, Tapioca Starch, Beef Stock (Beef Stock, Salt), Worcestershire Sauce (Malt Vinegar (from BARLEY), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (FISH), Tamarind Extract, Onions, Garlic, Spice, Flavouring), Tomato Puree, Seasoning
PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Water, Free-Range EGG, Salt.
TOPPING: Chips, Cheddar Cheese (MILK), herbs
Allergens: Barley, Fish, Wheat Milk, Egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1248KJ / 298kcal||3369KJ / 806kcal|
|(of which Saturates)||(7.4g)||(20.0g)|
|(of which Sugars)||(1.4g)||(3.8g)|
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.