MOOLIN ROUGEA British beef steak, dry cured bacon & red wine pie
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What you think
Perfect cure after a weekend on one. It has to be the mothership tho!
JP From Southampton
Pieminister pies are the best pies ever
CHERYL McDONALD From CHERYL McDONALD
Insane pies! After visiting the factory I am fully converted - best bought in bulk :)
Tom From Cardiff
I ate this pie last week in Borough market, London. One of the best taste I ever tried....
Marzia From ALessandria
I had this pie when on a cruise. It was the best pie l have ever tasted l will be ordering some soon
Gray From Swansea
Well recommend this pie, left me wanting more, was lovely with mash!
Joshua From Evans
|Typical values||per 100g||per pie|
|of which saturates||4.5g||12.1g|
|of which sugar||2.5g||6.6g|
Wheat flour (contains iron, calcium, niacin, thiamine), British beef (22%), red wine (16%), onion, carrot, dry cured bacon (7%) (free range British pork belly, salt, sugar, smoke flavouring, preservatives (potassium nitrate, sodium nitrite), antioxidant (sodium ascorbate)), segregated sustainable palm oil, water, cornflour, tomato puree, salt, Worcester sauce (water, spirit vinegar, cane molasses, tamarind paste, salt, onion powder, cayenne powder, garlic powder, clove powder), garlic, yeast extract, sugar, herbs, English mustard (water, mustard flour, salt, wheat flour, turmeric), roasted malted barley, sunflower oil, wheat protein, black pepper, leek, mushroom, caramelised sugar, green peppercorn, butter.
For allergens see ingredients in bold and underlined. 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’