Wild Rabbit & Langoustine Pie
Wild Rabbit & Loch Fyne Langoustines in a White Wine, Wild Garlic & Cream
Sauce, in handmade butter enriched short crust pastry with an egg glaze.
Homemade Rabbit & Langoustine Pie
Wild Rabbit & Loch Fyne Langoustines in a White Wine, Wild Garlic & CreamSauce, in handmade butter enriched short crust pastry with an egg glaze.
Ingredients: Rabbit (21%), Wheat Flour (WHEAT) White Wine (14%),Onion, Fresh Fennel, Cream (MILK), Rabbit Stock (Rabbit Bones,Water,Onion, Salt, Pepper), Butter (MILK), Lard, Water, Langoustine Meat((7%) CRUSTACEAN), Rapeseed Oil,Cornflour, Spices, Wild Garlic,Salt, Spices, Free Range EGG.May contain shot & small bones.
May contain shot & small bones.
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 3 days if stored in a refrigerator at 2-5°C