Gluten-Free Steak and Kidney Pie
One of Britain’s traditional and favourite pies. Chunks of hand cut, 28-day matured grass-fed steak beautifully paired with Ox kidney in a rich red wine gravy and a smattering of fresh herbs. Enveloped in our uncompromisingly butter rich, gluten-free pastry.
FILLING: 21 day aged Beef Steak (36%), Water, Ox Kidney (12%) Mushrooms, Onions, Tapioca Starch, Rapeseed Oil, 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), Red Wine (SULPHITES) (0.98%), Tomato Puree, Thyme, Bay Leaves, 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: Sulphites, Milk, Egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1243KJ / 299kcal||3355KJ / 806kcal|
|(of which Saturates)||(6.9g)||(18.5g)|
|(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.