Goodwoods Steak & Kidney Pie with Puff Pastry Top 8oz - Ship weight 1/2lb

This is a frozen item
The Total Weight of your Frozen Order has to be a minimum of 6lbs
You can mix & match frozen food
This item has a ship weight of 1/2 lb
Requires Styrofoam Box and Dry Ice

Ready to bake! The steak and kidney pie from Goodwoods can be a filling meal for times when you come back home craving something good that will be ready in no time.

Compare to -Marks & Spencer- everyday pies

Ingredients:

• Filling: Beef, Onion, Pork Kidney, Water, Carrots, Beef Base (Roasted Beef, Maltodextrin, Salt, Cane Sugar, Beef Stock, Yeast Extract, Food Starch, Celery Juice Concentrate, Garlic Powder, Onion Powder, Caramel Colour, Natural Flavours), Salt, Corn Starch, Brown Gravy (Modified Corn Starch, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whey Powder (from milk), Hydrolyzed Soy Protein, Maltodextrin (from corn), Rendered Beef Fat, Salt, Caramel Colour, Onion Powder, Silicon Dioxide, Yeast Extract, Disodium Inosinate and Disodium Guanylate, Beet Powder (for color) Dextrose, Garlic Powder), Spices, Salt. 
• Pastry Base: Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Margarine, (vegetable oil blend (palm oil & soybean oil), Water, Salt, Contains less than 2% of Soy Lecithin, Vegetable Mono and Diglycerides, Potassium Sorbate (a preservative), Citric Acid, Natural & Artificial Flavour, Beta Carotene (color), Vitamin A Palmitate added, Whey) Water, Salt, Spice.
• Pastry Lid: Puff Pastry (Enriched Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Palm and Soybean Oil, Water, Salt, Monocalcium Phosphate)

Nutritional Information:

Serving Size: 100 gm

• Calories 292
• Fat 16 g
• Total Carbs 26 g
• Protein 12 g

How to Cook Ready to Bake Goodwoods Steak and Kidney Pie?

Oven cook from Frozen – Preheat oven to 200°C. Remove the pie from its packaging and place it on a baking tray covered in foil. Cook at 180°C for 30 – 35 minutes.

Recipe Idea– Creamy Mash Potatoes

Creamy mash potatoes go extremely well with Steak and Kidney pies.

Ingredients

• 1 ½ lbs Yukon Gold/Maris Piper/Dutch Cream potatoes (although Yukon Gold are the best for mash potatoes)
• 4 tbsp butter
• ¼ cup milk
• 1 tbsp salt
• salt and pepper for seasoning

Preparation

• Peel the potatoes and cut them into quarters.
• In a pan, add the potatoes and fill them with cold water till they are covered. Add salt and bring to a boil.
• Check and remove scum that may appear on the surface. Once the water begins to boil, lower the heat to medium and cook for 20-25 minutes or till the potatoes are tender. Use a fork to test.
• Drain the potatoes and leave them in a colander or sieve for some time till the water is drained completely.
• Heat the milk just below its boiling point.
• Mash the potatoes and to it add the butter and hot milk. Stir with a large spoon to combine the ingredients.
• Season the mash with some salt and pepper.

Did You Know?

Steak and kidney pies are considered one of Britain’s national dishes. British have known about pies for longer than we think. We know one thing that medieval London definitely knew the cries of ‘Pies, hot pies!’ – the 14^th-century poem Piers Plowman tells us about pies. Although a version of the recipe for steak and kidney pie was first found in 1694’s ‘The Compleat Cook’, the recipe mentioned does not have the ingredients that are currently used; instead, it mentions lamb, nutmeg, prunes, and currants. Today, steak and kidney pies are famous and one of the most loved dishes in the UK.

This item has a ship weight of 1/2 lb