Christmas is now well and truly over so we have revamped the Sunday lunch pie and replaced turkey with roast loin of pork and sprouts with leeks.
Stuffed with roast pork loin, apricot stuffing and leeks it really is absolutely delicious, created by award winning chef Dan Graham.
Available in boxes of 6 or 12.
Ingredients: Wheat flour, eggs, semi skimmed milk, rape seed oil, salt, pepper, pork, apricots, leeks, sausage meat, sage & onion stuffing.
Pies approx 210g.
How do you cook it?
Your Puddie™ is pre cooked, but it’ll taste even better if you pre-heat the oven to 180°C (Gas mark4), take-off all the packaging & put it on a tray in the middle for a guide time of about 25 minutes. Loosely cover with foil then remove to crisp for the last 5 mins.
How do you keep it?
Keep it the fridge below 5°C, they are also suitable for freezing just use it within a month. Once de-frosted you can reheat it, eat it within 24 hours & don’t re-freeze.