INGREDIANTS: Pigeon (19%), Bacon (5%), Wheat Flour (Wheat, Calcium, Iron, Niacin, Thiamin), Lard, Marvello (Vegetable Fat: Palm; Vegetable Oils: Rapeseed, Sunflower; Water; Salt; Emulsifier: Polyglycerol esters of Fatty Acids (E475; Flavouring; Colour: Curcumin (E100), Annatto (E 160B), Margerine (Vegetable Oils (Palm, Rapeseed), Water, Salt, Emulsifier: Polyglycerol Esters Of Fatty Acids; Colours: Curcumin, Annatto; Flavouring. Chicken Bouillon (Salt, Potato Starch, Palm Fat, Flavourings, Maltodextrin, Chicken Fat (8%), Sugar, Yeast Extract, Chicken Extract (1.3%), Chicken (0.7%), Carrots, Sage, Spices (Tumeric, Pepper, Celery Seeds), Antioxidant (Extracts of Rosemary), Port (Partially De-alchoholised Red Wine (74%), Port (10%), Sugar, Water, Salt (0.003%), Preservative (Potassium Metabisulphite), Colour (Anthocyanins).

ALLERGENS: Wheat (GLUTEN), Celery, SULPHITES.
MAY CONTAIN TRACES OF: Mustard, Eggs, Milk, NUTS & PEANUTS.

COOKING INSTRUCTIONS OVEN:Defrost before cooking, Remove outer packaging and keep the pie in the foil. Brush the top of the pie with a Milk or Egg glaze. Place the pie on a baking sheet in the centre of a hot oven, pre heated to 180 oC – 200oC/gas mark 4 – 6 depending on your oven, for approximately 30-40 minutes until hot and the pastry is golden brown,make sure pie is pipping hot.
ALLERGENS: Wheat (GLUTEN), Celery, SULPHITES.
MAY CONTAIN TRACES OF: Mustard, Eggs, Milk, NUTS & PEANUTS.