KATE & SIDNEYA British beef steak, craft ale & kidney pie
Awards & Accreditations
What you think
An excellent pie! Always buy these - the Waitrose own brand pies are a mushy mess on the plate.
Hugh From Suffolk
Bought one from Waitrose steak kidney and ale it was one of the nicest pies I’ve had !! Brilliant
Paul From Essex
More Please !!!!
Rob Lane From N. Cheshire
The pastry and pie itself was very tasty, but spoilt by a totallack of steak, 1 piece and kidney 5 s
David brighty From Somerset
A totally awesome feast. An authentic Steak & kidney pie, excellent pastry and a delicious filliing
John Walker From Snowdonia
Just had my first Kate & Sidney pie. Absolutely fabulous. The best pastry and filling I've ever had.
Tom From Ilford
Best Kate and Sidney I have had since I was a kid and my mother used to make them I am now 79 thanks
Alan Horrocks From Nottingham
On behalf of my wife and myself Merry Xmas thanks for your Kate & Sidney pies there are delicious crammed with goodies.
|Typical values||per 100g||per pie|
|of which saturates||4.8g||12.9g|
|of which sugar||1.2g||3.2g|
Wheat flour (wheat, calcium, iron, niacin, thiamine), British beef (19%), British beef kidney (11%), water, carrot, identity preserved palm oil, onion, craft ale (2.5%) (made with wheat & barley), celery, red wine, cornflour, Dijon mustard (water, mustard seeds, spirit vinegar, salt), tomato puree, salt, redcurrant jelly (brown sugar, water, redcurrant juice concentrate, lemon juice concentrate, gelling agent (pectin)), yeast extract, garlic, Worcester sauce (water, spirit vinegar, cane molasses, tamarind paste, salt, onion powder, cayenne, garlic, clove), herbs, butter, leek, mushroom, barley malt extract, wheat protein, black pepper, caramelised sugar, rapeseed oil.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya and sesame seeds. Please note: some of our pies sold in pubs and restaurants may contain free range egg. Please check with your server when ordering if you have an egg allergy.
Place the pie on a baking tray into a pre-heated oven.
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’