Smoked haddock, onions, leeks, spinach, fennel, CELERY, flour (GLUTEN), butter (MILK), MILK, cream (MILK), garlic, salt, pepper, white wine, lemon curd (Glucose-Fructose Syrup, Sugar, Water, Lemon Juice from Concentrate (8%), Maize Starch, Palm Oil, Dried EGG, Rapeseed Oil, Citric Acid, Gelling Agent (Pectin), Acidity Regulator (Sodium Citrate), Lemon Oil, Colour (Carotenes), Antioxidant (Ascorbic Acid), FISH stock (Salt, vegetable fats (palm, shea, sal), starch, cod powder (FISH)(5.7%), yeast extract, sugar, toasted onion powder (2.5%), garlic powder, flavourings (contain FISH), herbs (parsley, tarragon), smoke flavouring, spices (parsley root powder, CELERY seeds). May contain CRUSTACEANS and MOLLUSCS), Pastry – butter (MILK), flour (GLUTEN), salt, cheddar cheese (MILK), tarragon, EGG yolk glaze. (Allergens highlighted).
Smoked Haddock Pie
Delicious flakes of natural smoked haddock in a creamy white wine, leek, spinach & fennel sauce encased in our cheddar & tarragon short crust pastry, served with a spinach cream sauce
Defrost sauce thoroughly before use. For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, place pie (keeping 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. For the sauce - remove lid, loosely replace lid back on top and microwave on high power for approx. 1 minute until hot.
Store in freezer at -18 deg. C or below (including sauce), use within one month. If this product has been defrosted use within 2 days.
CELERY, GLUTEN, MILK, EGG, FISH, CRUSTACEANS, MOLLUSCS