How we make it: Brown off the Steak in batches, deglaze with Ale, sauté Onion, Garlic, Carrot, and Celery. Add Tomato Puree, Thyme, Bay Leaf, Parsley, Leek, Beef Stock, Balsamic Vinegar, Flour, Salt & Pepper. We then slow cook, before the Beef is cooked we sauté Mushrooms in Butter and add. Chill the pie mix, when cool spoon into tray, we then role puff pastry, crimp, cover and egg wash.
Ingredients: Beef Chuck Steak, Puff Pastry, Ale, Carrot, Onion, Mushrooms, Celery, Beef Stock, Butter, Flour, Tomato Puree, Garlic, Balsamic Vinegar, Egg, Milk, Leek, Thyme, Parsley, Bay Leaf, Salt & Pepper
Cooking instructions: Oven cook from Frozen at160 ºC for 45min ensure product is piping hot before serving.
Allergens: Wheat Flour (Gluten), Milk, Celery, Butter, White Wine (Sulphites)