Gluten-Free Chicken, Ham and Leek Pie
British free-range chicken and ham from happy pigs, gently bathed in our white wine and organic double cream sauce with buttered leeks, a hint of mustard and fresh herbs all encased in Mud’s luxury butter rich gluten-free pastry.
FILLING: Free-Range British Chicken (40%), Outdoor Reared Pork (13%) Water, Semi-Skimmed MILK, Leeks (8%) Double Cream (MILK) (5%), Tapioca Starch, Rapeseed Oil, Chicken Stock (Chicken Meat and Fat, Water, Salt), White Wine (SULPHITES) (1%), Wholegrain MUSTARD, (Water, MUSTARD Seed (30%), White Wine Vinegar, Glucose-Fructose Syrup, MUSTARD Flour (4%), Salt, Acidity Regulator (Acetic Acid), Cinnamon, Pimento, Turmeric Powder.), Dijon MUSTARD (Spirit Vinegar, Water, MUSTARD Flour (10.5%), Brown MUSTARD Seeds (8.6%), Salt, White MUSTARD Husk (2.6%), Thickener (Xanthan Gum), Preservative (Sodium Metabisulphite) (SULPHITES)), Garlic, Nutmeg, Thyme, Marjoram, Bay Leaves, Salt, White Pepper.
PASTRY: Gluten Free Flour (Gram Flour, Rice Flour, Potato Starch, Tapioca Starch, Xanthan Gum), Butter (MILK) (13.5%), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Water, Free-Range EGG, Salt.
Allergens: Mustard, Milk, Sulphites, Egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1317KJ / 317kcal||3555KJ / 855kcal|
|(of which Saturates)||(7.9g)||(21.2g)|
|(of which Sugars)||(0.9g)||(2.5g)|
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.