Venison and Port Pie - Gluten Free
Local venison with bacon chunks and mushrooms, port, a few crushed juniper berries and a little cacao for a hearty and warming winter treat.
- An individually wrapped gluten free Venison and Port Pie
- This tasty Christmas Pie is real hearty winter warmer.
- This pie is ideal for an individual serving, enjoy either hot or cold.
Venison (20%), Pastry Margarine (Vegetable Oil: RSPO Palm, Rapeseed; Water, Salt, Emulsifier: Distilled Monoglyceride), Onions, Water, Rice Flour, Gram Flour, Potato Starch, Smoked Bacon (5%), Mushrooms (5%), Silverskin Onions, ,strong>EGG, Port [SULPHITES] (2%), Waxy Maize Starch, Glaze (Water, Vegetable Proteins, Sunflower Oil, Dextrose, Maltodextrines, Starch), Beef Bouillon (Maltodextrin, Salt, Yeast Extract, Beef Extract, Sugar, Natural Flavouring, Vegetables (Onion, Parsnip), Sunflower Oil, Starch, Spices (Garlic, Lovage, Nutmeg), Beef Meat Powder, Caramelised Sugar, Roasted Onion Flavouring), Raising Agent : Baking Powder, Thickener : Xanthan Gum, Rapeseed Oil, Garlic, Vegetable Bouillon (Maltodextrin, Salt, Potato Starch, Yeast Extract, Sugar, Vegetables (Onion, Parsnip), Sunflower Oil, Spices (Turmeric, Pepper, Garlic, Mace, Nutmeg), Herbs (Parsley, Lovage), Dark Chocolate [SOYBEANS, MILK], Rosemary, Juniper, Black Pepper, Bay Leaf
ALLERGENS: Please see ingredients in BOLD CAPITALS.
MILK, SOYA, and SULPHITES
How to store
Keep Frozen Defrost fully in fridge. It can then be eaten cold, but we recommend enjoying hot! Consume within 5 days. Once defrosted DO NOT REFREEZE.
How to Heat
PIE - TO REHEAT: From FROZEN: Remove all outer packaging, keeping your pie in the foil, place on a baking tray in the centre of a pre-heated oven. 180 C / Fan160 C / Gas Mark 4 for 35-40 mins. From CHILLED: Remove all packaging and place on a baking tray in the centre of a pre-heated oven. 180°C / Fan 160°C / Gas Mark 4 for 20-25 mins.
|Typical values||per 100g|
|of which saturates||6.1g|
|of which sugars:||1.4g|