Steak and Kidney Pie
Try Mud Foods’ meaty Steak and Kidney Pie, made with organic steak and ox kidney sourced locally in Goodwood. 2 Gold Stars at Great Taste Awards 2017.
Simmered slowly in a rich red wine and dark beef stock gravy, our organic 28-day matured steak and ox kidney pair up for the perfect combination. Topped off with our buttery shortcrust pastry - perfection.
FILLING: Beef Steak (grass fed 28-day matured) (36%), Water, Ox Kidney (12%) Mushrooms, Onions, Tapioca Starch, Rapeseed Oil, Beef Stock (Beef Stock, Salt), Worcestershire Sauce (Malt Vinegar (from BARLEY), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (FISH), Tamarind Extract, Onions, Garlic, Spice, Flavouring), Red Wine (SULPHITES), Tomato Puree, Seasoning & Herbs
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.
Allergens: Sulphites, Barley, Fish, Wheat Milk, Egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1220KJ / 292kcal||3295KJ / 788kcal|
|(of which Saturates)||(7.3g)||(19.6g)|
|(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.