Venison Stout & Chestnut Pie

Homemade Venison, Stout & Chestnut Pie
Suffolk Venison & Chestnuts with Adnams Blackshore Stout Gravy in a Handmade butter enriched short crust pastry with an egg glaze

Ingredients: Venison (25%), Wheat Flour (WHEAT), Stock (Venison Bones,Water, Onion, Carrot, CELERY, Salt, Black Pepper, Bay, Thyme) Stout (9%)(Malted BARLEY, hops, yeast, water), Chestnuts (6%), CELERY, Onion,Butter (MILK), Lard, Cornflour, Molasses, Rapeseed Oil, Yeast Extract ((BARLEY), salt,vegetable juice concentrate, (CELERY)),Salt, Garlic, Herbs,Spices, Free Range EGG

Allergy Advice! For allergens, including cereals containing gluten, see ingredients in CAPITALS.

Recipe: No nuts. Produced in a kitchen that handles nuts.

Cooking Instructions: Remove outer packaging. Leave in foil tray. Cook from frozen in a pre-heated oven at Fan 210°C/ Gas 7/ 230°C Single Portion Pie for 35-45 minutes. Two Portion Pie for 50-60 minutes.

Cooking Precautions: Check food is piping hot throughout before serving. All appliances vary these are guidelines only. Not suitable for microwave heating. Storage: Keep frozen at -18°C or below. IMPORTANT: If food has thawed, do not refreeze. We advise cooking from frozen for convenience, if however your pie has thawed,reduce the cooking temperature by 10°C and cook for 30 minutes.Once cooked consume immediately or within 6 days if stored in a refrigerator at 2-5°C