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Sunday Lunch


Not just for Sunday's!

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 individual size pies.

Allergens listed in Bold

Eggs (27.1%), Pork (23.8%), Flour (19%) (Wheat), Semi- skimmed milk (16.7%), Pork sausages (11.9%) (Milk), Water (4.8%), Dried apricots (2.8%) (Sulphites), Leeks (2.8%), Stuffing (2.8%) (Wheat), Onions (2%), Gravy (0.71%) (Wheat, Soya), Salt (0.08%), Black pepper (0.04%)

Nutritional Information: (g/100g) Energy kCal 208, Energy kJ 873, Fat 8.3 of which saturates 3, Carbohydrates 20 of which sugars 2.8, Fibre 1.9,  Protein 13, Salt 0.54.

Pies approx 210g.

To reheat uour Puddie™ pre-heat the oven to 200°C (Gas mark4), take-off all the packaging & put it on a tray in the middle for a guide time of about 20 - 25 minutes, 30 - 35 minutes from frozen. Loosely cover with foil then remove to crisp for the last 5 mins.

All ovens vary, this is a guide only.

Keep it the fridge below 5°C, they are also suitable for freezing just use it within a month. Once de-frosted, eat it within 24 hours & don’t re-freeze.

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