MISTLE MOOA British beef steak, dry cured bacon & port pie
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What you think
|Typical values||per 100g||per pie|
|of which saturates||5.9g||15.9g|
|of which sugar||3.0g||8.1g|
Wheat flour (wheat, calcium, niacin, iron, thiamine), British beef (21%), water, onion, identity preserved palm oil*, red wine, dry cured bacon (4.5%) (British free range pork collar, salt, sugar, smoke flavouring, preservative (potassium nitrate, sodium nitrate), antioxidant (sodium ascorbate)), carrot, celery, port (2%), redcurrant jelly (brown sugar, water, redcurrant juice concentrate, lemon juice concentrate, gelling agent (pectin)), cornflour, stilton cheese (milk), tomato puree, herbs, garlic, salt, yeast extract (yeast extract, salt), porcini, nutmeg, wheat protein, barley malt extract, black pepper, leek powder, mushroom powder, caramelised sugar powder, flavouring, rapeseed oil.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya, mustard and sesame seeds.
*Learn more about our certified sustainable, identity preserved palm oil, sourced from one of the world’s most sustainable deforestation-free producers, and our Pies, Planet, People sustainability goals at pieminister.co.uk/sustainability
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’