Scrumpy Cheese and Onion Pie
A true classic...
Packed with cheese and a scrumptious sauce of organic milk, a very generous glug of local cider and a sprinkling of chives, this fantastic filling is then all encased in our classic buttery shortcrust pastry.
FILLING: White Onions (27%), Potato, Mature Cheddar Cheese (MILK)(16%), Cider (SULPHITES (8%), Water, Red Leicester Cheese (MILK)(5%), Semi skimmed Milk (MILK), Vegetable Bouillon (Salt, Vegetable Oil (Palm, Sunflower), Potato Starch, Sugar, Maltodextrin, Yeast Extract, Flavourings (contain CELERY), Carrots (2.4%), Onion Powder (2%), Spices (CELERY Seeds, Turmeric, Pepper), Parsley), Rapeseed Oil, Garlic, Tapioca Starch, Salt, White Pepper, Chives
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: Wheat, Milk, Sulphites, Celery, Egg.
Suitable for vegetarians
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1337KJ / 320kcal||3610KJ / 865kcal|
|(of which Saturates)||(10g)||(27g)|
|(of which Sugars)||(2.2g)||(5.9g)|
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.