425 Grams ℮
Contains: Barley, Wheat.
Water , Puff Pastry (27%) (Wheatflour (with Calcium Carbonate, Iron, Niacin, Thiamin), Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier (Mono-and Diglycerides of Fatty Acids)), Water, Salt) , Beef (12%) , Pork Kidney (9%) , Stabiliser (Xanthan Gum) , Modified Maize Starch , Wheatflour (with Calcium Carbonate, Iron, Niacin, Thiamin) , Salt , Spices , Yeast Extract , Flavouring , Tomato Paste , Barley Malt Extract , Beef Extract , Chicory Extract , Sugar , Colour (Plain Caramel) , Tomato Powder , Garlic Powder .
For allergens, see ingredients in bold.
|Typical values||(as sold) per 100g||(as sold) per 1/2 pie (212.5g)|
|of which saturates||0.8g||1.7g|
|of which sugars||0.4g||0.9g|
|This pie contains 2 servings|
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Regulated Product Name
Beef and pork kidney in gravy topped with puff pastry
Oven cook – From Ambient: Remove lid using a robust can opener and place opened can on a baking tray… Place in a preheated oven (450°C/230°C/Gas mark 8). Bake for 25-30 minutes or until crust has risen and golden brown. For Fan Assisted Ovens: Follow manufacturer’s guidelines for temperature and cooking time. Ensure product is piping hot before serving.
Store in a cool, dry place. Best Before End: See centre of can base.
Caution: Although every effort is made to remove all bones, some may remain.