Game with Gravy Pie
We decided to bring back another favourite filling but this time heap the slow cooked tasty tender meat into a short crust pastry case. We feel that the puff pastry we used to make our Game with Gravy Pie with is a little too rich.
That pie combination was more for a cold winter's evening. Shortcrust pastry is much lighter in texture and compliments the delicious combination of tender pieces of pheasant, turkey, and venison. We finish the recipe with a light gravy which compliments the meats so well.
A simple side of buttered peas and baby mushrooms is all that is needed to finish this excellent pie off.
Water, Flour [Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Raising Agents (E500Ii, E450I, E341)], Flour [Wheat Flour, (Calcium, Iron, Niacin, Thiamin)], Pheasant (10%), Turkey Thigh (10%), Venison (10%), Lard (Pork Fat), Margarine [Emulsifier: (E471), Salt, Flavouring, Colour: (E160B, E100), Vegetable Oil (Palm, Rapeseed)], Onion, Garlic (Sulphites), Cornflour, Tomato Paste [Tomato, Salt], Red Wine (1%) ((Preservative E220) (Sulphites)), Rapeseed Oil, Salt, Black Pepper, Gravy Browning [Water, Colour (E150D), Salt], Juniper Berries, Mixed Dried Herbs [Parsley, Basil, Thyme, Oregano, Marjoram], Glaze [Dextrin (Sulphites), Stabiliser: (E412), Colour (E160A)]
Cereals Containing Gluten,Sulphites
Typical Values Per 100g Energy 1250 KJ Energy 299 KCal Fat 16.5 g Of which Saturates 6.1 g Carbohydrate 24.2 g Of which Sugars 0.5 g Protein 1.4 g Salt 0.5 g
0 - 5 Deg. C
Reheat at 160C for 20 mins or until hot. Once cooked, keep refrigerated below 5C.
Country of Origin