Pork shoulder, Dijon MUSTARD, onions, apples, cider (SULPHITES), brandy (SULPHITES), natural pork stock, salt & pepper, garlic, cream (MILK), gravy (Wheat Flour (gluten), Modified Maize Starch, Salt, Flavourings (with Barley and Wheat), Flavour Enhancer (Monosodium Glutamate), Maltodextrin, Colour (Ammonia Caramel), Sugar, Sunflower Oil (1.25%), Onion, Acid, (Citric Acid), Sage, Basil, Bay Leaf. May contain Milk, Egg, Soya, Celery and Mustard). Pastry – lard, butter (MILK), flour (GLUTEN), salt, EGG yolk glaze (allergens highlighted).
Pork, Apple & Cider Pie
Slow cooked pork shoulder cooked with sweet apples, onions & cider, finished with cream, then encased in our own butter short crust pastry, served with our rich pork jus.
Defrost sauce thoroughly. Cook pie from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
Store in the freezer at –18 deg. C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days. Defrost sauce thoroughly before use and follow heating instructions.
MUSTARD, SULPHITES, MILK, EGG, CELERY, GLUTEN