Gluten-Free Steak and Ale Pie
Mud’s top selling and most popular pie now benefits from being encased in our butter rich gluten-free pastry. Tender, succulent hand-cut chunks of 28-day matured grass-fed steak, gently simmered with a delicious gravy made with lashings of local Porter Ale.
FILLING: 21 day aged Beef Steak (47.8%), Water, Porter Ale (9.56%), Onions, Carrots, Tapioca Starch, Beef Stock (Beef Stock, Salt), Henderson’s Relish (Water, Spirit Vinegar, Sugar, Colour (Caramel E150c), Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Sweetener (Saccharin), Garlic Oil, Emulsifiers - Tragacanth Gum E413 and Isopropyl Alcohol), Tomato Puree, Salt, Black 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: Milk, Egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1270KJ / 305kcal||3429KJ / 824kcal|
|(of which Saturates)||(7.0g)||(18.9g)|
|(of which Sugars)||(1.3g)||(3.4g)|
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.