- Beef and pork kidney in gravy, topped with puff pastry
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- Pack size: 425G
Water, Wheat Flour (Wheat Flour, Wheat Gluten, Calcium Carbonate, Niacin, Iron, Thiamin), Beef (11%), Pork Kidney (10%), Palm Oil, Modified Maize Starch, Rapeseed Oil, Salt, Onion Powder, Barley Malt Extract, Tomato Paste, Yeast Extract, Flavouring, Beef Extract, Chicory Extract, Stabiliser (Xanthan Gum), Sugar, Colour (Plain Caramel), White Pepper, Tomato Powder, Emulsifier (Mono- and Diglycerides of Fatty Acids), Garlic Powder
- For allergens, including Cereals containing Gluten, see ingredients in bold.
Store in a cool, dry place.Best Before End: See centre of can base.
Instructions: 1 Open
Remove lid using a robust can opener, we highly recommend both the Brabantia Essential Line and OXO Good Grips openers. Place opened can on a baking tray...
Place in a preheated oven (450°F/230°C/Gas mark 7). 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.
Preparation and Usage
- Important: Remove lid before baking
Number of uses
This pie contains 2 servings
- CAUTION: Although every effort is made to remove all bones, some may remain.
|Typical Values||(as sold) per 100g||(as sold) per 1/2 pie (212.5g)|
|of which saturates||3.6g||7.7g|
|of which sugars||0.3g||0.6g|
|This pie contains 2 servings||-||-|
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