Gluten-Free Chip Shop Chicken Curry Pie
We use fresh ginger, garlic, coriander and madras paste which is cooled with coconut milk to provide a sweet and mildly addictive sauce that pairs perfectly with British free-range chicken in our light and tasty gluten free pastry.
FILLING: Free-Range British Chicken (51%), Water, Coconut Milk (Coconut Extract, Water, Thickener (Carboxymethyl Cellulose), Emulsifier (Polysorbate 60) SULPHITES), 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, Tapicoa Starch, Coriander, Chilli, Garlic, Seasoning & Herbs
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: sulphites, mustard, milk, egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1297KJ / 312kcal||3503KJ / 842kcal|
|(of which Saturates)||(7.5g)||(20.2g)|
|(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.