Family beef and vegetable pie
Beef, crushed tomatoes (tomato puree, citric acid), puff pastry (butter, wheat flour, vinegar, salt, water), celery, carrot, onions, peas, veal stock [water, veal bones, vegetables (onion, carrot, celery), garlic, bay leaves, black pepper), olive oil, tomato paste, salt, garlic, rosemary, lemon zest, thyme.
|Per 100g (Small)||SMALL||Per 100g (Large)||Large|
Buttered mash potato or crusty bread would be good with the pie's delicious gravy. There are plenty of vegetables in the pie but a nice, sharp salad is always welcome with pastry.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted cook and consume within 48 hours.
Remove plastic film and preheat oven (FF) to 200C.
Brush pastry with beaten egg or milk.
DEFROSTED: cook for approximately 40-45 minutes or until the pastry is puffed and golden brown.
FROZEN: cook for approximately 50-55 minutes or until the pastry is puffed and golden brown.
DEFROSTED: cook for approximately 30-35 minutes or until the pastry is puffed and golden brown.
FROZEN: cook for approximately 40-45 minutes or until the pastry is puffed and golden brown.
Serve with buttered mash or a baked potato and a fresh green salad.
Ovens vary, please adjust cooking times if necessary.