Red pepper & stilton pie
215g per pie
Ingredients:
Peppers, Mushrooms, Milk, Butter(Milk), Wheat Flour, Cheddar Cheese (Milk), Stilton, Spinach, Garlic Powder (Sulphites), Parsely, Eggs. Pastry: (Wheat flour, Vegetable Margarine, Vetegable Oils (Palm, Rapeseed), Water, Salt, Emulsifier (E471), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Natural Colour (Beta Carotene), Natural Flavour.) Glaze: Milk, Egg Yolk. Allergens show in bold. This product contains the following allergens: Milk, Eggs, Wheat, Sulphites.
Cooking Instructions:
Cooking from frozen – Information is for guidance (appliances may vary) CONVENTIONAL OVEN Pre-heat oven to 180C/ 350F / GM 4. Place the pies (in their foil cases) on an oven tray and into the pre-heated oven. Cook for 35 – 45 minutes or until they are crispy, golden brown and piping hot throughout.
To complement the bold flavours of our Red Pepper and Stilton Pie, consider serving a side of herbed baby potatoes and a mixed green salad. For the herbed potatoes, boil baby potatoes until tender, then toss them with melted butter, minced garlic, and a medley of fresh herbs like rosemary, thyme, and parsley. Roast them in the oven until golden and crispy. For the salad, toss together a mix of fresh greens such as lettuce, arugula, and spinach with sliced cucumber, cherry tomatoes, and a sprinkle of crumbled Stilton cheese. Drizzle with a tangy vinaigrette made from olive oil, balsamic vinegar, Dijon mustard, and honey. The herbed baby potatoes provide a comforting and flavourful side dish, while the fresh and vibrant salad with the tangy Stilton cheese complements the rich and savoury pie, creating a well-rounded and satisfying meal.
